Today I will tell you how to make gingerbread cookies with icing in a slow cooker with your own hands.

Homemade gingerbread cookies with handmade icing are not just another sweetness! For many, the taste of this pastry is a reminder of such wonderful holidays as Christmas and Easter. And it doesn't matter if it's Christmas or Easter, because their taste does not change, in contrast to the external design! This is where fantasy can take off. And for creative people, such a pastime will be just a godsend, followed by a sweet present.

Gingerbread in a slow cooker is very fragrant thanks to the addition of irreplaceable flavors: ginger and, of course, cinnamon with cocoa powder. Such a variety of flavors gives simply excellent results! But the main advantage of these gingerbread cookies is their soft and delicate texture. They are completely unsteady and resemble real gingerbread! Having tried them once, it will be simply impossible to come off!

Ingredients for gingerbread

For the test:

1. Ginger - 1 tsp;
2. Cinnamon - 1 tsp;
3. Cocoa powder - 2 tablespoons;
4. Chicken egg - 1 piece;
5. Creamy margarine - 80 grams;
6. Granulated sugar - 1 tbsp.;
7. Baking dough - 1 tsp;
8. Wheat flour - 3 tbsp. (approximately).

For icing sugar:

1. Chicken protein - 1 piece;
2. Powdered sugar - 1 tbsp.;
3. Lemon juice - 1 drop (citric acid - pinch);
4. Food dye - optional.

Servings – 5;
Total amount of gingerbread – 11;
Cooking time- 2 hours.

Dry ingredients should be separated from liquid ingredients, but one small condition should be taken into account: we still add granulated sugar to margarine and a chicken egg, so it will be much easier to combine these two ingredients with each other.

Dry ingredients, namely: cinnamon, ginger, cocoa powder, baking powder and wheat flour, are mixed in a deep bowl.

We connect the contents of two bowls in turn. Add dry products in portions to the main ones and knead the dough. First with a tablespoon.

Now you can use your hands to make an elastic dough that does not stick to your hands. Wheat flour should be added until the dough is comfortable to work with. Ingredients indicate the maximum amount that egg size can affect use.

Roll out the dough and cut out any shape of gingerbread. Since in this recipe we are preparing Easter gingerbread cookies, their shape will be similar to a chicken egg. In the absence of a suitable shape, you can cut the workpiece by hand or using a stencil.

Place the gingerbread cookies in the multicooker pan. Baking mode, 15 minutes on each side. The readiness of the gingerbread should be checked with a fork, sometimes it may take a little more time, it all depends on the power of the multicooker.

Gingerbread frosting

While the finished gingerbreads are cooling down, you can start making icing sugar, for this you need to beat the protein with lemon juice or acid, adding powdered sugar in portions to them. The resulting glaze should keep its shape, not drip from the rims, but also not be too thick, rather, resemble sour cream.

If desired, you can add food coloring to the glaze and create small culinary masterpieces, relying on your own imagination and mood. If the gingerbread cookies are uneven, their surface and edges can be leveled with a medium grater. The finished gingerbread should be allowed to brew in the refrigerator for a couple of hours, until the glaze completely solidifies.

After that, you can serve the sweetness to the table.

• Butter - 50 grams,
• Cocoa powder - 2 tablespoons
• Granulated sugar - 140 grams,
• Honey - 2 tablespoons
• Wheat flour 2.5-3 multi glasses,
• Chicken egg - 2 pieces,
• Soda - 0.5 teaspoon
• Vinegar,
• Vegetable oil - for lubrication,
• Sugar or powdered sugar for decoration

Cooking process:

Let's start preparing a delicate dessert. First, melt the butter and honey in a water bath or microwave.

Break two chicken eggs into a deep bowl and beat them with a mixer until foam forms. Then add granulated sugar and beat together for another 2-3 minutes. Next, mix melted butter with honey and beaten eggs with sugar.

Mix everything well, add cocoa powder and vinegar slaked soda. And again we mix everything.

Pour in flour. The amount of flour depends on its quality. Knead soft (slightly sticky) and elastic dough at the same time.

Pour 500 ml of water into the multicooker bowl. We install a double boiler on top and grease it with vegetable oil. We form balls from the dough and put them in a basket-tray. It will be good if you leave a little distance between the balls. The dough will greatly increase in volume during steaming. We select the cooking mode "Cooking". We set the time to 35 minutes. It doesn't matter what model and power you have, the steam temperature will be the same everywhere. Cooking chocolate gingerbread with honey until the signal.

When the multi brew beeps, open the lid. You should get such beautiful gingerbread cookies! If desired, the gingerbread cookies can be decorated with powdered sugar (so that the powder does not spread, wait until the dessert cools down). You can make changes to the recipe. For example, add cinnamon, dry ginger powder, raisins or dried cranberries to the dough. And on top, soft steam cakes can be poured with sugar or chocolate icing. Or lay it in layers and pour over sour cream, you get a delicious gingerbread cake.

Thanks to Julia Astafieva for the step-by-step photo recipe.

Bon appetit and good recipes!

Best regards, Anyuta.

Calorie content: Not specified
Cooking time: Not indicated

Steamed honey cakes in a slow cooker, the recipe with a photo of which we offer, is no worse than those that you can cook in the oven. The whole process will not take you more than an hour. By the way, take a look at how to cook in the oven and be sure to take note of the recipe.

Ingredients for Steamed Honey Gingerbread:
- chicken egg - 1 pc .;
- granulated sugar - 2 tbsp. spoons;
- liquid honey - 3 tbsp. spoons;
- butter - 30 grams;
- soda - 0.5 tsp;
- cocoa powder - 1 tbsp. a spoon with a slide;
- flour - 5-6 tbsp. spoons;
- cinnamon - 1-2 tsp;
- raisins - 30 grams;
- wheat flour - 1-1.5 cups.

Recipe with photo step by step:

Start making the dough. Beat one chicken egg into a bowl.




Add sugar. The recipe specifies only 2 tablespoons of sugar and this is quite enough to make the gingerbread not bland, but not too sweet. If you like sweeter pastries, then feel free to add more.




Pour in liquid honey. Here, too, you can slightly increase the amount of honey to five tablespoons.




Cut the butter into pieces and add to the bowl with the rest of the ingredients.






Place the bowl in a water bath, such as a slow cooker. And while stirring, melt the mass until smooth. This will take about 2-3 minutes. Add baking soda. And stir for another 5 minutes.




Remove the prepared mass from the water bath and place on the table.




Add cocoa powder.




Add half of the flour.






Add cinnamon. If you put one teaspoon, then it will hardly be felt in the dough. If you like the cinnamon smell, then you can put more - 2-3 tsp.




Stir the dough until smooth and add the raisins.




Gradually add the remaining flour and knead to a soft dough.




Pour water into the main bowl of the multicooker. Approximately 1.5 liters. Lubricate the steaming bowl with vegetable oil. Turn on the "Steam" mode for 35 minutes. Make balls of the dough and place them in a bowl, leaving enough space between them. This is necessary because the steamed gingerbread will increase significantly in size during cooking.




Add raisins to each gingerbread if desired. Cook for the specified time.




Put the ready-made honey-chocolate gingerbread cookies with raisins, steamed in a slow cooker, onto a dish. Can be brushed with sour cream sauce, for example, or

• 50 grams of butter;
• 0.5 cups of sugar;
• 1.5 cups wheat flour;
• 1 chicken egg;
• 1 tablespoon honey
• 0.5 teaspoon of baking soda;
• 0.5 cups of walnuts.

As you can see, the ingredients, such as honey and walnuts, are very tasty and will perfectly complement the gingerbread. As a result, we should get ruddy, albeit steamed, honey gingerbread. We consider our recipe and, following the points, we begin to cook.

It should be warned that in case of dysbiosis, it is not recommended to use baked goods. You can familiarize yourself with the symptoms of dysbiosis in this article - http://ozhivote.ru/disbakterioz-simptomyi/

Step by step recipe

1. So, first we take prepared walnuts, we need to grind them well. For this we will use a blender, with its help we will achieve the desired effect much faster. Well, if there is no blender, you will have to work with a knife, but it does not matter, you will do just as well.
2. Now we take a small saucepan, it is in it that we will begin to prepare our dough. We drive an egg into it, and then the prepared butter.
3. After that, we send our fragrant honey to the general container. It is he who will give the gingerbread an individual touch.
4. We also put sugar in a saucepan and proceed to the next cooking stage.
5. We need to put a container with a mass of ingredients in a water bath. All this time, the contents must be stirred so that the mass becomes homogeneous.
   
6. When we have achieved uniformity, add soda and continue to stir. The mass should become thicker.
   
7. Now, we can remove the container from the water bath. Add prepared flour and mix thoroughly.
   
8. The dough is almost ready, it remains to add the nuts, which we chopped at the very beginning. Add them and knead the dough so that the nuts are evenly distributed.
9. Let's start forming the gingerbread themselves. To do this, we will wet the handles so that the dough does not stick, and the gingerbread cookies turn out to be pretty.
10. We take a tablespoon, take the dough with it and roll the balls with our hands. Do not make them too large, keep in mind that during cooking the gingerbread cookies will slightly increase in size.
11. We spread our gingerbread cookies in a slow cooker, on a special cooking container, the so-called bowl. You can also use a double boiler, here already, what technique do you have.
    
12. Gingerbread cookies will be steamed in a slow cooker for about 40 minutes. During this time, they will become surprisingly ruddy, although they were not cooked in the oven. This is the result of honey.
    
13. Steamed honey cakes in a slow cooker are ready, we let them stand a little and cool down. Only then do we serve them to the table and treat our relatives.

This version of gingerbread is more classic, without various additions and decorations. But for those who want to add something else to them, it is proposed to make a glaze and pour a treat with it.

To do this, take two tablespoons of lemon juice, pour it into a mixing container. Next, we need powdered sugar, It must be sieved and sent to the same container. But we add in parts, while stirring so that it dissolves. As for the amount of powdered sugar, then take somewhere 120 grams. As a result, we got a fairly liquid icing. Well, now, we take one gingerbread, put it in a container with glaze, turn it on all sides so that it is well covered with a tasty mass and take it out. We put the gingerbread on the wire rack so that it dries, and it is better to put a saucer under the wire rack so that excess glaze can drain into it. We do this with each gingerbread, as a result we got it in lemon-sugar glaze.

If you do not have lemon juice, then it can be easily replaced with water, it will be no less tasty.

You have got delicious, delicate and very fragrant gingerbread. Children will be happy to devour them, and you cannot deny yourself to feast on such delicacies.

Before the New Year, I had a lot of trouble, and I only managed to cut the Olivier and cook compote, which some small citizens in our family are supposed to drink instead of champagne - as the chimes were already ringing and fireworks were thundering. So I decided to bake sweet gingerbread with icing in a calm atmosphere for Christmas. I liked the recipe so much that I will definitely repeat it, and more than once. And before the next New Year, having already gained enough experience, I will bake such gingerbread cookies so that they can be painted in different colors and hung on the tree. The recipe, according to my feelings, is completely New Year's.

• Flour - 250 gr,
• Honey - 100 gr,
• Sugar (cane sugar is possible - it tastes better) - 70 gr,
• Butter - 70 gr,
• Cinnamon and ground ginger - 1 teaspoon each
• Soda - 1 teaspoon
• Egg yolk - 1 pc.

For the glaze, I additionally needed: 1 protein and 50 grams of powdered sugar.

Servings Per Container: 5-6,

Cooking time, including kneading the dough: 35 minutes.

How to bake cookies in a multicooker

I found the recipe a little tricky, but the process turned out to be so pleasant that I did not regret the time for it. In order to prepare the dough, first of all, I heated the honey with sugar and spices so that not only did not bring it to a boil, but also so that the temperature did not exceed 60 degrees, because the beneficial properties of honey are usually destroyed at higher temperatures. I just warmed up the honey a little, using a combination of some buttons in a slow cooker, and stirred it so that I got such a very fragrant and very appetizing mixture, reminiscent of boiled condensed milk in color. I put it in a saucepan, in which it would be convenient to knead the dough, and put a spoonful of soda there. I felt just like in a chemistry lesson. There was a hiss in the saucepan, the mass changed color to a lighter one, formed a foam and swelled slightly. The only thing missing was the flames and the crunch of burning logs, but my slow cooker is not capable of this.

Then I put a piece of butter in the still warm mixture and, when it melted there, I added the egg yolk and mixed everything thoroughly until smooth.

Finally, I poured exactly 250 grams of flour into the container, stirred the dough and kneaded it until very thick.

I laid it out directly on the table, sprinkled with flour, and rolled it out to a thickness of about 0.5 cm. At this, the preparatory part, which took me 25 minutes, ended.

I took out iron molds, among which were an asterisk and a month - one might say, a Christmas theme. There was no tree shape, so I made it myself.

I put the future cookies at a respectful distance from each other on the bottom of the multicooker, without greasing it with anything (as it turned out later, this was not necessary) and set them to bake. After 10 minutes, the stove turned off, and I sent the next batch into it.

The gingerbread cookie worked just fine! Although the appearance of some of the cookies, which I didn’t cut very neatly in a hurry, was a little disheveled, they tasted very tender and melted in the mouth, and the ginger and cinnamon gave them a specific festive and warming aroma that reminded of a New Year's fairy tale and winter adventures.

To decorate the gingerbread, I used the simplest protein glaze, which actually cooked on its own. I put an egg white in the mixer and left it to beat "until white clouds", gradually adding powdered sugar. You can then dip cookies into this cream, or you can paint them with a brush or, if professionally, with a pastry bag. It will turn out even more beautiful if you add different food colors. Unfortunately, all the decorated cookies were eaten almost instantly. So we managed to remove those on which there was not enough glaze. I'm thinking about studying the topic of gingerbread painting for the next holidays ...

Do you like the recipe? Click on the heart:

Thank you very much, the gingerbread cookies turned out to be delicious. We bake such gingerbread every year, but this year we decided to celebrate the holiday at the dacha, but here there is no oven (((I thought that we would meet n.g. without them, but my daughter protested .... How so, new year, but we didn’t we bake, we do not paint ... So I had to look in the internet for something suitable for a multicooker, not really counting on a good result, kneaded the dough, baked it, let it cool and started tasting ... ooo. So delicious ... In general, tomorrow we will have to bake it again, so as for the tree there is nothing left! Thanks again, with the upcoming holidays.

Olga, and a Happy New Year to you! Thank you very much for your feedback. It was very joyful to read 🙂

Tell me, if you rub fresh ginger, how many spoons are needed for the dough. Thanks.

1 tea room. And you will need to add a spoonful of flour to the dough.

You can also add 4-6 pieces of ground cloves

Please tell me how you can replace honey

I did everything exactly, the cookies stuck to the bottom of the multicooker, + dried up and became breadcrumbs when they cooled down. I don't know what the problem is ..