Gingerbread cookies are flour confectionery products of various shapes and thicknesses with a convex surface that contain a large amount of sugary substances (molasses, honey, sugar) and necessarily spices.
  Depending on the cooking technology, gingerbread cookies are raw and custard. According to the method of forming the dough, the gingerbread cookies are divided into the actual gingerbread and gingerbread cookies. Carriages are layers of gingerbread dough of various shapes interlaced most often with fruit filling, mainly rectangular and round.
  Gingerbread cookies and carriages should have a non-blurry shape, well-developed porosity without voids in the crumb. The surface of gingerbread and gingerbread should be smooth, without swelling, hollows, and the crumb should be homogeneous, without traces of impermeability. Gingerbread cookies and gingerbread produce without filling and with filling.
  Technological scheme for the production of custard gingerbread and gingerbread
  . preparation of raw materials for production;
  . preparation of sugar honey or sugar syrup;
  . brewing flour with syrup;
  . choux pastry cooling;
  . kneading dough;
  . molding of dough pieces;
  . gingerbread baking;
  . glazing (circulation) of gingerbread;
  . cooling gingerbread;
  . packaging and packaging.
  The production line includes several compulsory sections - a raw material preparation section, a dough preparation section, a molding, and baking section. In addition to the mandatory line may include a number of additional sections, depending on the volume of production and the capabilities of the manufacturer.
  Raw materials.
  The main raw materials for the preparation of gingerbread are wheat flour (45-55% in the recipe), sugar-containing raw materials (sugar, honey, molasses) up to 60% by weight of flour, fats (3-6% in the recipe), spices, salt-baking powder. To improve the taste, dairy products, egg products, raisins, nuts, jam can be added to the recipe.
  Before use in production, all raw materials undergo special training, which is carried out in accordance with the current "Instructions for the prevention of foreign objects from entering the products at the enterprises of the confectionery industry and in cooperatives" and the current "Sanitary rules for the enterprises of the confectionery industry."
Preparation of raw materials for production includes the following operations:
  . release of raw materials from containers;
  . purification of raw materials from extraneous mechanical, metallic and ferromagnetic impurities by sieving, filtering or rubbing, depending on the type of raw material;
  . dissolution of raw materials (chemical baking powder, salt);
  . preparation of semi-finished products (syrups, fillings);
  . tempering of raw materials (fats, glazes);
  . weighing, volumetric dosing of raw materials, supply to production.
  For the production of gingerbread, it is recommended to use wheat flour of the highest, first or second grade with an amount of raw gluten of 25-30%, for raw gingerbread - medium and poor in quality (65-90 units of the IDK device), for scalded gingerbread - poor in quality (80- 100 units of IDK device). The moisture content of flour should not exceed 15%. To increase the shelf life of freshness and reduce the drying of especially raw gingerbread, it is possible to replace rye flour with up to 50% of wheat flour.
  Sugar in the production of gingerbread is most often used in the form of sugar, invert or sugar-honey syrups, sugar-syrups. Molasses, honey, invert syrup are used in the production of gingerbread to increase the hygroscopicity of products, which helps to extend the shelf life of them, and prevent the rapid staling of products. In the production of gingerbread, margarine is used (fat content of at least 82%), butter, confectionery fats with a melting point of 34-37ºC. Sodium bicarbonate (baking soda) 0.15% by weight of flour and ammonium carbonate 0.4% by weight of flour are used as baking powder. The recipe for most gingerbread cookies includes a mixture of cinnamon, cloves, allspice, black pepper, cardamom, ginger, the so-called "dry perfume."
The technology of preparation of custard gingerbread "MOSCOW"
  Custard cakes of first grade flour. The shape is oval. Glazed surface. Available in weight and packaged. 1 kg contains at least 25 pcs. Humidity 11% (-1.0% + 3.5%).

When making tea leaves, the temperature of the syrup is very important - at least 65ºC. If a shirtless kneading machine is used for kneading and dough, then the tea leaves are cooled in a separate room with a temperature of 10-20ºC for 1-10 days, until the tea leaves are cooled to a temperature of 25-27ºC.
  The formation of gingerbread is carried out on jigging machines. Gingerbread cookies and carrots without filling are formed by forcing dough with two corrugated rolls through matrix holes of various shapes. The tows of dough are cut by a moving string into individual products. Some types of gingerbread are molded using metal or wooden molds. In this case, the gingerbread cookies are called printed. When forming such gingerbread cookies, the dough is pressed into the mold with a special machine. The resulting dough piece is removed from the mold and sent to baking.
  For the production of gingerbread with filling, it is necessary to use thermostable fillings. The technology for making dough is similar to gingerbread without filling. For forming raw gingerbread with filling, use a machine with pumping rolls, and for forming custard gingerbread with filling - with pumping screws.
  For baking gingerbread, tunnel or rotary kilns with a steel hearth or sheets, with direct or combined electric or gas heating, are used.
  Finished products are packed in bulk corrugated cardboard boxes in the production of weighted gingerbread. In the production of pre-packed gingerbread, vertical or horizontal packaging machines are used.

Irina Kamshilina

Cooking for someone is much nicer than for yourself))

Gingerbread cookies owe their name to spices, which must be in this delicacy. In addition to them, molasses with honey was also initially included in the composition, but today sugar is more often used to add sweetness. What is the most delicious and simple gingerbread recipe? You can choose any that you like from the options below.

How to make gingerbread dough

In general, three types of gingerbread dough can be distinguished - sugar-honey, honey and sugar. The latter is done on the basis of burning, i.e. burnt sugar. When honey is added, it resembles caramel. Often used and whey. In general, the preparation of dough for gingerbread at home has two main options:

1. The base is stiff, which is convenient for baking various gingerbread houses, snowflakes or stars.
2. A soft base that mixes with prescription without the addition of eggs. Only white flour, honey, spices and sugar are used.

Gingerbread dough recipe

As for the specific ways of making gingerbread dough, two of them are also distinguished. These are raw and custard methods. For the latter, the flour is pre-brewed. The starch in its composition is partially gelatinized, as a result of which the gingerbread cookies do not stale for a long time. According to the raw method, goodies are obtained according to the consistency of friable, but viscous. You can choose a specific test recipe for gingerbread from the rating of the most popular.

Roe dough

• Cooking time: 1 hour 35 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 359 kcal.
• Purpose: for the holiday table / for tea.
• Cuisine: Russian.

Roe are those same classic northern Christmas cookies. They are also prepared on the basis of the test for gingerbread. The roe cookies themselves are often made in the form of animals. It is believed that they protect the house from evil spirits. Gingerbread gingerbread dough is based on sugar with honey. As a composition for dry perfumes, i.e. flavoring additives, take a mixture of nutmeg with cinnamon and cloves.

Ingredients:

• water - 2 tbsp .;
• sugar - 2 tbsp .;
• butter - 100 g;
• coarse flour, rye or wheat - 1 kg;
• honey - 1 tbsp .;
• a mixture of nutmeg, cinnamon and cloves - 1 teaspoon.

Cooking method:

1. Mix honey, water and sugar in a pan, bring to a boil.
2. Then, stirring occasionally, cook over medium heat until brown with a mixture.
3. When the mass has cooled to a warm state, add softened butter with spices, mix.
4. Pour flour next. Stir again and allow to cool completely. Better leave for an hour in a cold place.
5. The base should become elastic and soft, then it can be rolled out with a layer and cut out figures.
6. Bake the roe dough for 10 minutes at 210 degrees. Garnish with icing whipped sugar.

Gingerbread dough

• Cooking time: 1 hour.
• Servings Per Container: 20 Persons.
• Calorie content: 353 kcal.
• Cuisine: European.
• The complexity of the preparation: medium.

The recipe for honey and gingerbread is also a holiday recipe. In Western countries, such a treat is already considered a sweet symbol of Christmas. But waiting for this bright holiday is not necessary if you suddenly wanted delicious gingerbread cookies. Learn how to make such a treat. There is one win-win recipe where honey and ginger are a must.

Ingredients:

• egg yolk - 0.5 pcs.;
• salt - 0.25 tsp;
• flour - 175 g;
• butter - 65 g;
• icing sugar - 75 g for glaze and 100 g for dough;
• ground ginger - 1 tsp;
• ground cinnamon - 1 tsp;
• maple syrup - 2 tbsp .;
• soda - 0.25 tsp;
• egg white - 0.5 pcs.

Cooking method:

1. Sift flour with soda, ginger, salt and cinnamon into a bowl.
2. Add softened butter, powdered sugar and maple syrup to the resulting mixture.
3. Beat the yolk slightly and add to the flour mass, knead the thick dough, keep it in the refrigerator for half an hour.
4. Next, roll out the gingerbread base on baking paper with a layer about 5 mm thick.
5. Cut shapes with shapes, place them on a baking sheet.
6. Bake gingerbread cookies at 180 degrees. About 10-12 minutes is enough for this.
7. Beat the protein until a firm foam, gradually adding powdered sugar.
8. Decorate the finished treat with protein glaze.

Gingerbread House Dough

• Cooking time: 2 days 9 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 353 kcal.
• Purpose: for the holiday table / for tea / for children / for the New Year.
• Cuisine: European.
• The complexity of the preparation: medium.

On New Year's holidays, the whole house is decorated with a variety of little things, including a festive table. A special place on it is occupied by the gingerbread house. This is an amazingly beautiful Christmas dessert. The dough for the gingerbread house is important, because thanks to it the design of the dessert will not fall apart. The process and technology, how to prepare the basis, you will find in the recipe with a photo.

Ingredients:

• ground cloves - 0.25 tsp;
• egg - 3 pcs.;
• egg white - 1 pc.;
• honey - 250 g;
• soda - 0.5 tsp;
• vodka - 50 ml;
• flour - 1 tbsp .;
• ground ginger - 0.25 tsp;
• icing sugar - 180 g;
• cognac - 1 tsp;
• cinnamon - 0.25 tsp;
• butter - 200 g;
• ground cardamom - 0.25 tsp;
• sugar - 200 g;
• allspice - 0.25 tsp;
• lemon juice - 1 tsp

Cooking method:

1. In a small bowl, combine all the spices and grind them well.
2. Sift flour into another bowl, add soda to it.
3. Pour sugar over spices, pour honey and vodka. To this also add melted butter with eggs, beat everything with a fork until smooth.
4. Next, introduce the flour, knead the mass for about 15 minutes, wrap in a bag and put in the refrigerator overnight. A cling film will do.
5. While working on the details of the gingerbread house - draw them on cardboard, cut them out.
6. In the morning, the base can be taken out of the refrigerator, allowed to warm up at room temperature.
7. Then roll out a layer with a thickness of 0.5 cm, lay cardboard parts on it.
8. With a sharp knife, cut out the elements of the gingerbread house along the contour.
9. Next, bake the product at a temperature of 180 degrees. For this, 10 minutes is enough. Then leave them for a day under a towel.
10. Make icing - add lemon juice to the proteins, beat them gradually, pouring powdered sugar, let stand for 1 hour to thicken.
11. The edges of the parts are slightly “sawed off” with a grater for better fastening; coat these places with glaze. She herself to decorate everything at her discretion.
12. After drying the decorative layer, collect the gingerbread house. Let the structure stand for 1 day.

Honey gingerbread dough

• Cooking time: 1 day 3 hours.
• Servings Per Container: 10 Persons.
• Calorie dishes: 336 kcal.
• Purpose: for the holiday table / for tea / for children.
• Cuisine: European.
• The complexity of the preparation: medium.

Honey gingerbreads are no less fragrant. They also fit perfectly into the holiday menu. But besides the table they can decorate the Christmas tree or give it to friends. The basis for gingerbread decorations is prepared in advance. It should lie down for about a day to completely soak in spices. So the taste of the finished treat will be more intense, not to mention the aroma. The recipe for honey gingerbread dough will help you in cooking.

Ingredients:

• salt - 1 tsp;
• cinnamon - 1.5 tsp;
• lemon juice - 1 tbsp;
• water - 0.5 tbsp .;
• soda - 1 tsp;
• flour - 4.5 tbsp .;
• baking powder - 1 tsp;
• egg white - 1 pc.;
• honey - 3.5 tbsp .;
• granulated sugar - 1 tbsp .;
• icing sugar - 1.5 tbsp .;
• ground ginger - 0.5 tsp;
• cloves - 0.5 tsp;
• lemon juice - 1 tablespoon

Cooking method:

1. Mix honey with water and granulated sugar, put in a saucepan on a fire, cook until the latter dissolves.
2. Next, introduce all the spices, add oil and remove from heat when it melts.
3. Sift flour in a separate bowl with baking powder and soda, send to honey and sugar mass.
4. Knead the base, roll it into a ball and leave it overnight in the refrigerator.
5. In the morning, roll out a thin layer, cut out the gingerbread cookies and place them on a baking sheet with parchment.
6. Bake for 5-6 minutes at 200 degrees.
7. Decorate the finished goodies with a mixture of whipped with lemon juice and powdered proteins.

Choux pastry

• Servings Per Container: 5 Persons.
• Calorie dishes: 336 kcal.
• Purpose: for the holiday table / for tea / for children.
• Cuisine: European.
• The complexity of the preparation: medium.

Experienced chefs believe that real gingerbread cookies are made only from custard dough. Its preparation includes three main stages - brewing flour, cooling and direct kneading. The first step requires a pan without a lid. In it, molasses is heated with water and sugar, everything is mixed, then it is cooled to 70-75 degrees. Received syrup and brew flour. It is important to mix it quickly so that the gingerbread custard dough does not work out with lumps.

Ingredients:

• soda - 0.5 tsp;
• flour - 3 tbsp .;
• egg - 2 pcs.;
• water - 0.5 tbsp .;
• granulated sugar - 3/4 tbsp .;
• butter - 20 g;
• honey - 0.5 tbsp .;
• cardamom, cloves, dry mint, star anise, ginger powder - 0.5 tsp

Cooking method:

1. Place water with honey and sugar in a pan, mix and heat over low heat to 70-75 degrees.
2. Next, sift half the flour, add spices, quickly stir with a wooden spoon.
3. Then cool to room temperature, introduce the remaining flour, softened butter with eggs. Stir for about half an hour until a homogeneous consistency.
4. Roll out, cut the gingerbread cookies with molds and bake at 200 degrees. This will take 7-10 minutes.

Raw gingerbread dough

• Cooking time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 270 kcal.
• Purpose: for the holiday table / for tea / for children.
• Cuisine: European.
• The complexity of the preparation: medium.

The raw method of making gingerbread dough differs from the custard temperature. In the latter method, flour is poured into hot syrup from sugar, honey and water. In the raw method, these ingredients are heated, but then allowed to cool. What is the basis in this case? Its consistency is loose and at the same time viscous. It is important to thoroughly mix the mass so that all the sugar is dissolved.

Ingredients:

• vanillin - 1/4 tsp;
• flour - 3 tbsp .;
• butter - 50 g;
• soda - 0.5 tsp;
• water - 0.5 tbsp .;
• sugar - 1.25 st.

Cooking method:

1. Mix sugar with vanilla, add water, put this mixture in the microwave for 7 minutes, then cool completely.
2. Next, introduce softened butter, mix.
3. Next pour flour and soda, knead the base, then roll it out with a layer about 6 mm thick.
4. Cut the product with cookie cutters or a knife, place on a baking sheet.
5. Bake at 190-200 degrees. The optimal time is 12-14 minutes.

Gingerbread dough without honey - recipe

• Cooking time: 2 hours.
• Servings Per Container: 20 Persons.
• Calorie content: 298 kcal.
• Purpose: for the holiday table / for tea / for children.
• Cuisine: European.
• The complexity of the preparation: medium.

Gingerbread dough without honey is not less tasty and soft, has a fragrant smell. Tender it is obtained by kefir. Also in the composition is soda, which is quenched with vinegar. As a result, the base rises, and the gingerbreads themselves come out tall and magnificent. Cocoa powder gives a light chocolate flavor to the treat. Its proportions can be changed at your discretion.

Ingredients:

• egg - 1 pc.;
• flour - 6 tbsp .;
• kefir - 1 tbsp .;
• cocoa powder - 1 tbsp;
• soda - 1 tsp;
• sugar - 1 tbsp. for the base, 0.5 tbsp. for glaze;
• vegetable oil - 1 tbsp.

Cooking method:

1. Kefir pour into a bowl deeper, add sugar and butter there, mix.
2. Next, pour cocoa powder, yolk and soda, slaked with vinegar.
3. Stir until smooth, and then add flour and knead the elastic mass.
4. Then form small balls, place them on an oiled baking sheet, put in the oven for 35 minutes and bake at 200 degrees.
5. In the meantime, make the icing - beat the egg white until a firm foam, gradually pouring a glass of sugar.
6. Gingerbread cookies put in a pan, pour the protein mass.

Shortbread gingerbread dough

• Cooking time: 1 hour.
• Servings Per Container: 15 Persons.
• Calorie content: 245 kcal.
• Purpose: for the holiday table / for tea / for children.
• Cuisine: European.
• The complexity of the preparation: medium.

Shortbread gingerbread dough can be classified as a quick recipe. The finished base is insisted in just half an hour, and only then it can be rolled out. Baking is soft, delicate and crumbly. The store does not compare with it. The basis of the goodies is baking, i.e. a mixture of butter with flour, sugar and eggs. Margarine can also be used, but the treat will have a slightly different taste.

Ingredients:

• vanilla sugar - 10 g;
• flour - 2 tbsp .;
• granulated sugar - 4 tbsp .;
• butter - 200 g;
• egg yolk - 2 pcs.

Cooking method:

1. Eggs are divided into proteins with yolks, the last grind with sugar.
2. Next, introduce softened butter, vanilla sugar.
3. Gradually adding flour, knead the base. Ready to roll into a ball, wrap with cling film and send for half an hour to the shelf of the refrigerator.
4. After the specified time, roll out the cookie cutters with cookie cutters, bake for 15 minutes at 200 degrees.

Gingerbread Dough - A Simple Recipe

• Servings Per Container: 12 Persons.
• Calorie content: 278 kcal.
• Purpose: for the holiday table / for tea / for children.
• Cuisine: European.
• The complexity of the preparation: medium.

Simple gingerbread dough is prepared without honey. Moreover, it is suitable even for creating structures in the form of houses or caskets. To do this, you just need to roll out a layer with a thickness of about 0.5 cm and cut out the necessary elements from it. Although just gingerbread cookies also turn out very tasty. You can decorate them with the same protein glaze or make them with a filling, for example, from jam.

Ingredients:

• sugar - 250 g;
• salt - 1 pinch;
• soda - 0.5 tsp;
• water - 125 ml;
• egg - 3 pcs.;
• butter - 100 g;
• spice mix - 30 g;
• flour - 500 g;
• orange - 0.5 pcs.

Cooking method:

1. Melt half the sugar in a small saucepan. Then pour boiling water, cook for a couple of seconds.
2. Pour the remaining sugar, continue to dissolve it.
3. Next, throw oil, spices and orange zest.
4. Sift the flour with soda and salt, add 1 whole egg and 2 yolks.
5. Leave the mixed base in the refrigerator for a day.

Sugar-honey gingerbread dough

• Cooking time: 1 day 1 hour.
• Servings Per Container: 20 Persons.
• Calorie content: 345 kcal.
• Purpose: for the holiday table / for tea / for children.
• Cuisine: European.
• The complexity of the preparation: medium.

Sugar-honey gingerbread dough is appreciated for its thick texture, bright taste and amazing aroma. Another advantage is that even without freezing it is stored in the refrigerator for several months. This is very convenient, because you can knead more immediately, so you can treat yourself and loved ones with a delicious treat at any time. And the gingerbread house is also easy to make from it.

Ingredients:

• egg - 3 pcs.;
• spices - 2 tsp;
• honey - 450 g;
• quicklime soda - 1 tsp;
• cocoa - 30 g;
• sugar - 450 g;
• flour - 1.3 kg;
• butter - 160 g.

Cooking method:

1. Fry a glass of sugar in a pan until dark brown.
2. Then pour a glass of boiling water to it. Cook until the grains are completely dissolved.
3. Pour in the remaining sugar. Stir, cook until it dissolves.
4. Add honey and butter to hot syrup, add spices and flour.
5. Next, beat in the eggs, salt and add cocoa with soda, mix until smooth.
6. Put the resulting mass on a surface sprinkled with flour, gradually knead a steep, dense base.
7. Send in the refrigerator for a day.

Cooking Gingerbread Dough - The Secrets of Delicious Baking

It is important not only to combine the products, but also to knead the dough on the gingerbread cookies correctly. If it is wet, then cut figures will begin to spread when baking. Too dry base in the oven is just cracking. To avoid this, cook only from room temperature ingredients. Beating sugar with butter too much is not worth it. For baking, it will take 5-10 minutes, not more, otherwise the products will dry out.

Video: Gingerbread dough

One of the oldest treats is gingerbread cookies.

For the wedding, name day, on the days of large and small Orthodox holidays - gingerbread cookies were made in each city, and each variety had its own recipes, a special form and decorations.

The first written mention of honey cakes dates back to 350 BC. Even the Egyptians made fresh cakes and greased them with honey.

In Russian gingerbread cookies, honey is contained in large quantities in dough, and such a variety of gingerbreads as in Russia is not found in any country in the world. In Russia, the first gingerbread appeared in the 9th century. They were made from a mixture of rye flour, honey and berry juice. These gingerbread cookies were called "honey bread." The name "gingerbread" this delicacy received much later.

Already in the 11-12 centuries, gingerbread acquired that composition of flour, honey and spices, which in the following centuries was enriched with new varieties, forms and variants of skillful decorations.

In the 13th century, exotic spices from the Middle East began to appear in Russia, which, of course, were added to the gingerbread cookies. Since that time, the name "gingerbread" has finally been assigned to honey Russian pastries.

In the 18-19 centuries, the production of gingerbread in Russia flourished. The main “gingerbread” regions took shape: Tula, Tver, Vyazemskaya, Kharkov, Ryazan, Novgorod. Gingerbread cookies were made in the north - in Arkhangelsk and in the Urals - in Perm. Tver gingerbread men even kept their stores in European capitals.

The composition of the gingerbread is quite simple.

It is based on a mixture of rye flour and honey (in old recipes the ratio was equal, but then honey was added less), yolks and milk (in some types of gingerbread). As flavoring and aromatic additives used aromatic crushed spices rich in essential oils: cinnamon, cloves, star anise, cardamom, allspice, nutmeg, ginger, anise, lemon, vanilla or decoctions of aromatic herbs (oregano, mint). Black and white confectionery molasses and burnt sugar can be considered mandatory ingredients in gingerbread. Often, gingerbread cookies were prepared with a filling of berries (jam, marmalade), sometimes nuts, candied fruits, raisins and other dried fruits were added.

Most of the Russian gingerbread cookies were made lean (without eggs and milk). The main binder of gingerbread dough was honey, molasses, or sugar. If milk and eggs were added, then very little (1 cup of milk and 1-2 yolks per kilogram of flour). The components were mixed until smooth, after which the dough had to be mixed into a homogeneous plastic mass. After a miss, or, as they said, "whipping" the dough, you need to let it rest for 15 minutes, and then bake the gingerbread cookies.

The high honey content made the finished gingerbread loose, soft, aromatic and not staling for a long time. Honey acted as a natural baking powder, sometimes a little sour cream (100-200 g per 1 kg of flour) was added, which in combination with honey gives a slight fermentation, loosening the dough. The effect of weak loosening is very important, because if you overdo it, the characteristic gingerbread density will turn into unnecessary softness inherent in shortbread cookies.

The first gingerbread cookies had several varieties, and most often they were "stucco", that is, hand-molded products of various shapes. In the North, they made traditional “roes” that were cut out from very dense dough, and then decorated with multi-colored glaze. For the “roe”, a special component was prepared - “burnt”, consisting of sugar syrup, brought to a very thick state, with a specific amber-brown color.

Over time, Russia appeared many types of gingerbread,  which can conditionally be classified

  * according to production technology (raw, beaten, custard);
  * in appearance (written, curly, printed, wrinkles);
  * in composition and filling (mint, honey, almond, raspberry, syrup).

Most often, gingerbread cookies were distinguished by place of origin: Tula, Moscow, Vyazemsky, Rzhevsky, Gorodets. Although the gingerbread cookies had much in common (everyone had honey and rye flour in their composition), traditional flavoring seasonings were used in each locality. Gingerbread from different areas could be distinguished by their appearance: form, print and glaze.

Gingerbread cookies were called beaten.  from pieces of dough that were so large (a pound or more) that there was no way to rinse it with your hands. The dough was beaten by several people with special sticks or bats.

Printed gingerbread cookies,  as the name implies, they were decorated with a print on the front side before being put into the oven. These are the famous Tula gingerbread cookies. The print usually depicted fairy-tale characters or ornamental designs. Sometimes on seals one could meet the coat of arms of the city or other symbols.

Custard gingerbread  did long enough. The dough was kneaded on hot syrup syrup with a temperature of about 65 ° C, mixed with honey and kept hot for some time. Then it was cooled to 25-30 ° C and left for several days for ripening.

Raw gingerbread cookies  made with a little more honey, kneading all the components at the same time at a temperature of 20-22 ° C.

Now such a gingerbread recipe is used more often:

Ingredients:

750 ml (3 cups) flour
  250 ml (1 cup) honey
  50 g butter,
  2 eggs,
  1/2 teaspoon of soda (see NOTE and try to do without soda),
  1/4 tsp spice mixture (see below).

NOTE

If instead of soda in this dough (in custard - only after complete cooling) add fresh fat sour cream (in this recipe 50-150 g according to the consistency of the test) and 2 tbsp. tablespoons of vodka, cognac or rum, then you get a real gingerbread dough without chemical baking powder. The dough will loosen the weak fermentation of sour cream with honey, and the added alcohol will give the dough an airiness.

In addition, real gingerbread can only be custard. Raw gingerbread cookies are much less tasty and quickly stale.

Excellent results are obtained by adding to the gingerbread dough various powdered berries, as well as introducing finely chopped or passed dried meat - raisins, dried apricots, dates, prunes and others into the dough.

Gingerbread dough should be very actively prominently (10-40 minutes depending on the size of the piece), then cut up immediately and bake immediately. Gingerbread dough does not tolerate aging or storage!

Surprisingly, the use of low-grade flour for gingerbreads gives better results.

Raw Cooking:

Put honey in a saucepan, add pre-mixed butter, eggs and spices, mix everything thoroughly or whisk. Add flour mixed with soda and knead the dough. The dough is supposed to knead manually (the longer, the more gingerbread and gingerbread will be).

Choux cooking:

Put honey in a pan, add a quarter glass of water and heat to 50-60 ° C, add half the flour (after sifting it) and mix the dough vigorously until smooth. Cool the finished, mixed dough to room temperature, add eggs, soda and the second half of the flour. Mix everything immediately and start kneading. The longer you knead, the better the gingerbread will come out. When the dough is soft and pliable, divide it into pieces and set to bake.

Do not make the dough too steep - the gingerbread cookies can turn out to be very stiff, the dough will not rise. Too soft, on the contrary, it will spread, the gingerbread will be fuzzy in shape, with flattened edges. The dough to the touch should be soft, flexible, easy to sculpt, take shape and keep it for a long time.

Any gingerbread flavor with spicy herbs or mashed spices. This is an important part of cooking.

Aromatic additives (in the gingerbread business they are called "dry perfumes") are laid at the stage of kneading the dough so that they properly saturate it with their smells. You can use the composition proposed below or you can come up with your own - the main thing is that in prepared and mixed form the prepared spices are pleasant to you. If any component seems inappropriate or just does not like its smell - change as you wish.

35% coriander
  30% cinnamon
  10% cardamom
  10% nutmeg,
  5% cloves,
  5% star anise
  5% allspice.

All components must be thoroughly ground into dust and kneaded into the dough when it is still sufficiently liquid.

As additional elements in the gingerbread dough, you can add lemon zest, chopped roasted nuts (for example, walnuts), a little vanilla. If it was not possible to find rye flour, then you can tint the dough with burnt (burnt sugar). Burnt sugar is added with spices to the batter.

Previously, for the gingerbread filling, they made a residue from the berries, prepared very dense marmalade. No sugar was used, since the natural sweetness of the berries made it possible to achieve a sweet and full taste. Now the filling for gingerbread can serve as a thick, almost caramelized jam, thick jam or marmalade, wiped from the skin and stones.

To give the gingerbread a beautiful shape, roll out the dough with a rolling pin on a large board or table, sprinkling flour on the surface. If you decide to make a mowing on the entire baking sheet, then roll out a layer about a centimeter thick. For small gingerbread cookies, the layer is supposed to be rolled out with a thickness of 5-8 mm. Having rolled out, cut out pairs of figures, put one filling on the surface, cover with the second half, and blindly tighten the edges.

Gingerbread cookies were often decorated with print or frosting, sometimes print and frosting were present at the same time. Glaze is made from sugar diluted in water, whipped with egg whites.

Real icing (on egg whites)

Ingredients:

400 g sugar
  5 egg whites
  0.25 glasses of water
  lemon zest.

Glaze preparation:

Dissolve sugar in water and boil until lipstick. Beat the whites in a dense foam and slowly pour the sugar into the whites, whisking continuously (done with an assistant). Grease the gingerbread with a prepared mass and dry in a heavily heated oven (or oven) until a dry crust appears.

After the decorations, place the gingerbread cookies on a greased baking sheet. Grease the top layer of gingerbread with egg yolk, sprinkle with crushed nuts if desired. Bake small gingerbread cookies at a temperature of 220-240 ° C for 5-10 minutes, large gingerbread cookies or large gingerbread cookies - at 180-220 ° C for 15-20 minutes. Wipe the finished gingerbread cookies on top with a napkin (not paper) and cover again with glaze. Leave in a hot oven to dry the icing.

The Tula gingerbread recipe that has survived to our days  He doesn’t give exact proportions, but he makes it possible to experiment and try to cook the gingerbread, which was prepared three hundred years ago in the Tula province.

Add honey and eggs to softened butter, mix thoroughly. Sift the flour and knead the dough in melt water with soda. For the filling, boil the jam with sugar to make it thick. Roll out the dough, fold it in two layers, place the filling between the layers. Place the dough in a hot oven for 1-2 minutes. Cool and bake for another 5 minutes in a hot (but not hot) oven. Cool again and apply the glaze. Put the gingerbread in the oven again for one minute so that the icing sets and hardens.

Gingerbread cookies are made not only in Russia. Chinese gingerbread cookies are baked once a year for the moon festival, which is celebrated on September 19.

A beautiful legend says that Chan-e, a fairy living on the moon, invented and first baked such gingerbread cookies for her son, who grew up an orphan on Earth and magically got to his mother on the moon. It was on the 15th lunar day of the 8th month. The lunar ruler, having learned that a simple terrestrial mortal had hit the moon, drove the boy away. Years passed, the boy grew up, became a powerful ruler and in memory of his mother ordered his subjects to bake gingerbread round like the Moon every year on the 15th day of the 8th month.

Lunar Gingerbread Cookies.

In China, moon cakes are eaten on the moon festival. Lunar gingerbread cookies come with different fillings.

Here is the recipe for this Chinese goodies.

Ingredients:

550 g flour
  400 g molasses
  150 g sugar
  100 ml of corn oil,
  125 g of walnuts,
  100 g almonds
  100 g melon seeds
  100 g sugar melon
  100 g sesame seeds,
  120 ml of water
  75 g of rice flour,
  75 g of candied mandarin,
  1/4 Art. tablespoons of dark soy sauce
  2 tbsp. spoons of brandy.

Cooking:

Combine half a tablespoon of soda with molasses, corn oil and one tablespoon of water. Beat the dough with a wooden spoon and let stand for 4-5 hours.
  After the necessary time has passed, add a couple of drops of soy sauce and, sifting flour through a sieve, gradually knead the dough. The dough should not be very cool.
  Kneading, let the dough stand for 6-7 hours.
  Divide the dough into equal parts (50 g each).
  Combine nuts, chopped candied fruits, seeds, sugar, soy sauce, remaining water, rice flour and brandy. Stir well. Divide this mass into 100 grams.
  After sprinkling flour on your hands, wrap each part of the filling in a part of the dough, put it in a round tin to make an even circle and put it on a baking sheet.
  Bake at 180 ° C.

Today, honey gingerbread is prepared in Belarus, Poland, Northern Europe (a cross between shortbread cookies and gingerbread), but the most widely used gingerbread cookies in Russia in the 19th century. Such an abundance of species, tastes and aromas of gingerbread in those days was not anywhere else in the world. Therefore, Russian gingerbread in the late XIX - early XX centuries was widely supplied to many countries in Europe and America. Then, countless wars of the first half of the twentieth century killed the entire Russian gingerbread industry. Attempts to revive it began only in the 1950s.

But by that time, most of the recipes for Russian gingerbread were lost, and modern Russian industry called “gingerbread” generally produces something pretty faceless (see below), but with a lot of chemical additives.

Nowadays the concept of “Russian gingerbread” is associated precisely with Russian classical culinary of the XIX century.

But do not forget that our Russian gingerbread cookies are worthy not to use modern industrial substitutes from the store, and to bake our homemade gingerbreads more often at home, not only on great holidays - because the gingerbread cookies are simple and quick to prepare.

In your home kitchen, experiment more with various additives to the gingerbread dough - and the taste of your gingerbread will exceed all expectations.

The legend of Tula gingerbread

In ancient times, one prince, having tasted the Tula gingerbread cookies, set out to bake the same delicacy in his principality in order to marvel at the guests of the embassies. He called the master from the Tula city of skillful gingerbread affairs and told him: “If you please me, if the gingerbread cookies are of Tula taste, I will shower you with pearls and gold, and if you do not please me, I will drive them away with shame.”

The master agreed, because in glory he walked among the Tula gingerbread men. He began to conjure, to work, and when the gingerbread cookies were ready, he asked the prince to taste a wonderful treat.

The prince tasted it and changed his face, and in anger called the gingerbread business masters a dumb-swindler for the fact that the gingerbread cookies were not of Tula taste, and drove off with shame.

The prince called from Tula another gingerbread case of the master and told him that he had spoken to the first, driven away in disgrace. And the second master agreed, because he went even more with the Tula gingerbread men. This master of suseki looked with flour, looked into the well and said to the prince such words: “Give, prince, here Tula flour and Tula water, otherwise I don’t agree to work.” The prince thought and thought, and answered: "Be your way." And he ordered his people to deliver to the principality what the gingerbread man requires. When they brought the flour and water, the master began to conjure and work, and then he asked the prince to taste a miracle treat. The prince tried it and changed his face, and in even greater anger he called the gingerbread case the master a fraud and drove him out in disgrace.

But the miracle delicacy did not go out of the prince's head, and he called from Tula the third gingerbread case of a master who had absolutely no equal, and told him the same words that he said to the first and second, driven out with shame.

The third master looked around the flour, tried it on his tongue and said: "Good torment." He looked around the water, scooped it up with a ladle, took a sip, held it in his mouth and said: "Good water."

  “Well, get to work and remember our agreement,” the prince told him. The master thought and thought and answered: “I’ll come over the prince, but on this condition - okromya Tula flour, yes okromya Tula water, give here, prince, and Tula air, then the gingerbread will taste as you need.” The terrible prince thought. He understood that it was not difficult to bring flour and water from Tula, but air could not be brought. The prince thought and thought, and his face changed, brightened. He let go of the master’s gingerbread affairs, awarded him a handful of pearls and a handful of gold for resourcefulness.

Given by text Kolesnik L.S., Sulimova T.N., Sokolova M.N., Kudryashova O.I. “Tula is the gingerbread capital. From the history of confectionery in Russia and Tula "

Now on the Internet there is such a recipe for Vyazma gingerbread at home:

Structure:

Flour - 160 g
  - sugar - 130 g
  - oil - 10 g
  - almonds - 8 g
  - honey - 50 g
  - marmalade - 100 g
  - molasses - 6 g (molasses should be replaced with a strong fructose syrup, to which lemon juice has been added to taste)

for syrup:

Sugar - 200 g
  - water - 100 g

Cooking method:

Cook sugar syrup with honey "to the string" and cool it. Knead the dough, add butter, grated almonds and diluted molasses and roll it all together.
  Then roll out thinly and cut into pieces. In the dough, put apple marmalade or chopped candied fruit and fold the gingerbread in the form of a closed book.
  Pour the finished gingerbread with sugar syrup.
  Preparation of syrup for glazing: pour sugar and boil "until the end", remove the foam collected on the syrup, cool a little, flavor if necessary and proceed to glaze the gingerbread or gingerbread.
  You can glaze with a brush, small gingerbread cookies - dip into the dishes with the whole syrup. Place glazed gingerbread or gingerbread cookies in a very warm place (50-60 degrees), place the products on sheets, drying them until a crust shiny with a white coating appears on them.

Note:  boil the syrup “to the string” - this means that if you take a few drops of syrup as a sample with two fingers, then when you press one finger with the other, a thread should form between them.

Gorodets gingerbread recipes are taken in a brochure purchased at the museum. There are several options for making gingerbread dough and useful recommendations.
  The capacity of the glass indicated in the recipes is 250 ml.

So, the gingerbread dough is simple and choux. Choux pastry does not stale longer and is much tastier.

Ingredients:

3 cups wheat flour
  - 1/2 tsp soda
  - 3/4 cup sugar
  - 1/2 cup honey
  - 50 g butter
  - 2 eggs

Gingerbread "Old Russian"

Ingredients:

Rye flour - 2.5 cups
   honey - 1 cup
   sugar - 1/3 cup
   zest - 1/2 orange
   alcohol - 1/3 cup
   cloves - 1/2 tsp.
   nutmeg - 1/2 tsp.
   allspice - 1/2 tsp.

Cooking

Boil honey, cool, stir in spices, mashed orange peel, whisking with a spatula, gradually add sugar, alcohol, flour, and when the mass cools down, knead the dough.
  After that, treat the dough, folding and stretching until it turns white.
  Allow to lie down for 20-30 minutes, cut round gingerbread cookies of normal thickness and bake on a baking sheet sprinkled with flour for about 15 minutes.

Gingerbread cookies

Ingredients:

Flour - 250 g
   sugar - 200-250 g
   ground oat flakes - 250 g
   soda - 1/2 tsp.
   citric acid, honey - to taste
   egg - 2 pcs.
   butter - 50 g
   nuts to taste

Cooking

Mix all ingredients except butter and nuts. Add butter and nuts - knead the dough.
  Form gingerbread cookies, put on a greased baking sheet and place in a heated oven for 30-40 minutes.

Gingerbread Cookies

Ingredients:

Candied fruits (lemon peel) - 90 g
   candied fruit (orange zest) - 90 g
   soda - 3 g
   rum - 2 tbsp. l
   egg - 2 pcs.
   sugar - 125 g
   cinnamon - 1 tsp.
   cloves (ground) - 1/4 tsp.
   nutmeg color - 1/4 tsp.
   salt - 1 pinch
   zest (grated lemon) - 1 tsp.
   almonds (minced) - 100 g
   hazelnuts (ground) - 125 g
   chocolate (milk) - 150 g
   ghee - 20 g
   cachets (wafers with a diameter of 4-5 cm) - 40 pcs.
   icing sugar - 50 g

Cooking

Finely chopped candied fruits. Dissolve soda in 1 tbsp. a spoonful of rum. Beat eggs with sugar. Mix cinnamon, cloves, nutmeg, salt, zest and combine with egg mass. Beat 5 minutes until a thick foam forms, and then inject diluted soda. Mix almonds, hazelnuts and candied fruit, add to the egg mass and leave the dough for about 2 hours.
  Chop the chocolate and melt in a warm water bath. Add melted butter, mix and let harden. Preheat oven to 150 ° C.
  Place wafers on paper-lined baking sheets.
  Make 40 balls with a diameter of 4 cm from the dough, put them on the wafers and press gently. Bake for 20 minutes, let cool.
  Melt the chocolate. Mix powdered sugar with 1 tbsp. a spoon of rum.
Cover 14 gingerbread cookies with chocolate and sugar icing.

Rum Gingerbread Cookies

Ingredients:

For the test:

Honey - 225 g
   brown cane sugar - 100 g
   butter - 75 g
   candied lemon - 25 g
   candied orange - 25 g
   lemon flavor
   almonds (chopped) - 50 g
   egg - 1 pc.
   flour - 400 g
   rum - 4 tbsp. l
   cardamom (ground) - 1 tsp.
   cinnamon (ground) - 1 tsp.
   baking powder (for dough) - 1 sachet

For sprinkling:

Powdered Sugar - 150 g
   rum - 1-2 tbsp. l
   glaze (chocolate cream) - 100 g

Cooking

Dough: In a saucepan, mix honey, sugar, butter, candied oranges and lemon and lemon flavor. Stir constantly, heat until sugar dissolves. Cool the mass.
  To the creamy honey mass add almonds, egg, rum and seasonings. Mix the flour and baking powder for the dough, add to the rest of the ingredients and knead everything well.
  Roll out the dough into a 3 cm thick roller and cut into 2 cm slices with a knife.
  Roll each slice into a ball and place on a greased baking sheet.
  Bake in an oven preheated to 175 ° C for about 15 minutes. Cool.

Rostov gingerbread cookies

Ingredients:

Vanilla crackers (crushed) - 400 g
   candied jam - 800 g
   wheat flour - 1.2kg
   sugar - 2 cups
   ammonium hydrochloride - 6g
   cinnamon - 1 tsp.
   star anise - 1 tsp.
   nutmeg - 1/2 tsp.
   cloves (crushed) - 1/2 tsp.
   cardamom (crushed) - 1 tsp.
   sunflower oil (refined) - 1 cup
   egg - 4 pcs.

Cooking

Boil candied jam. Pour syrup with crushed crackers and cool. Mix the resulting mass with flour, adding eggs, sunflower oil, spices crushed in a mortar, and ammonium hydrochloride into it.
  Place the dough in a cool place for 3 days.
  Then roll it with sausage on a board sprinkled with sugar, cut into slices 3 cm thick and spread on a baking sheet greased with sunflower oil. Bake in the oven at 100 ° C for 15 minutes.

Vyazemsky gingerbread cookies

Ingredients:

Flour - 160 g
   sugar - 130 g
   oil - 10 g
   almonds - 8g
   honey - 50 g
   marmalade - 100 g
   molasses - 6 g
   For syrup:
   sugar - 200 g
   water - 100 g

Cooking

Boil sugar syrup with honey until a “thin string” sample and cool it. Knead the dough, add butter, grated almonds and diluted molasses and roll it all together. Then roll out thinly and cut into pieces. In the dough, put apple marmalade or chopped candied fruit and fold the gingerbread in the form of a closed book.
After that, put the dough in a small wooden mold, stuff it with a wooden mallet, trim the edges, remove the dough from the mold, lay on a sheet, put in a bake oven.
  Pour the finished gingerbread with sugar syrup. Preparation of syrup for glazing: add sugar to water and boil until “thin string”, remove the foam collected on the syrup, cool a little, flavor and, if desired, glaze the gingerbread or gingerbread.
  You can glaze with a brush, small gingerbread cookies - dip into the dishes with the whole syrup. Place glazed gingerbread cookies or gingerbread cookies in a very warm place (50-60 ° C), place the products on sheets, drying them until a crust shiny with a white coating appears on them.
  Note: boil the syrup before the “thin string” sample - this means that if you take a few drops of syrup as a sample between two fingers, then when you spread your fingers, a “string” of syrup should form between them.

Light gingerbread

Ingredients:

Flour - 350 g
   baking powder - 2 tsp.
   ginger (ground) - 2 tsp.
   butter - 100 g
   brown sugar - 185 g
   light molasses - 3 tbsp. l
   egg - 1 pc.

Cooking

  Put flour, baking powder and ginger in a food processor. Cut the butter into cubes and add to the combine. Mix until the dough looks like crumbs.
  Add sugar, molasses and egg, knead the dough.
  Wrap and refrigerate for at least 30 minutes.
  Bake for 12-15 minutes until the dough rises slightly and is golden brown.
  Leave on for 2 minutes and then transfer to wire rack.

Dark gingerbread

Ingredients:

Pancake flour - 400 g
   ginger (ground) - 2 tsp.
   cloves (ground) - 1/2 tsp.
   butter - 125 g
   brown sugar - 125 g
   dark molasses - 125 g
   egg - 1 pc.

Cooking

Preheat oven to 200 ° C. Oil two baking sheets.
  Put flour and spices in a food processor. Cut the butter into cubes and add to the combine. Mix until the dough looks like crumbs. Add sugar, molasses and egg, knead the dough. Wrap and refrigerate for 30 minutes.
  Roll out the dough on a surface sprinkled with flour. Cut cookies with cookie cutters and put on baking sheets.
  Bake for 12-15 minutes until it rises slightly and is golden brown. Leave on for 2 minutes and then transfer to wire rack.

Latvian gingerbread

Ingredients:

Flour - 900 g
   baking powder - 4 tsp.
   ginger (ground) - 8 tsp.
   cinnamon (ground) - 3 tsp.
   cayenne pepper - 1/4 tsp
   salt - 1 pinch
   butter - 500 g
   icing sugar - 400 g
   light molasses - 9 tbsp. l
   egg - 3 pcs.

Cooking

Sift flour, baking powder, ginger, cinnamon, pepper and salt. Add butter, sugar and grind until the mixture looks like sand.
  Add syrup and enough beaten egg to make the dough quite thick and smooth. Form a ball from the dough and wrap it in a film. Put in the refrigerator and leave for at least 45 minutes to harden.
  Preheat oven to 180 ° C.
  Roll out the dough to a thickness of 3 mm. Cut cookies with any cookie cutters.
  Put on greased baking sheets. Bake 10-12 minutes until golden brown.
  Remove from oven, allow to cool on a baking sheet. Garnish with sugar icing. Store in a tightly closed container.

Sweet Gingerbread

Ingredients:

Flour - 200 g
   milk - 150ml
   butter - 150 g
   sugar - 150 g
   baking soda - 1/2 tsp.
   ginger (ground) - 1 tsp.
   allspice (ground) - 1/2 tsp.
   cinnamon (ground) - 1/2 tsp.
   nutmeg (ground) - 1/2 tsp.
   cloves (ground) - 1/2 tsp.

Cooking

Warm the butter with sugar until the butter melts. Pour flour and spices into it, heat milk and pour soda into it, stir, beat eggs. Add milk and eggs to the butter with spices. Mix everything well and beat until a homogeneous mass is obtained.
  Put the dough into a mold and bake on a wire rack at a power above average 12 minutes.
  Check readiness and let stand in shape.
  The cooled gingerbread is well sealed or wrapped in a film and kept in the packaging for 1-2 days - this will make it even more aromatic and tasty.

Gingerbread cookies with poppy seeds

Ingredients:

Wheat flour - 1.5 cups
   honey - 1/2 cup
   spices for gingerbread - 1 tsp.
   rum or cognac - 1 tbsp. l
   poppy - 3 tbsp. l
   mint (dried) - 1 tsp.
   vegetable oil - 2 tbsp. l
   sugar - 1/2 cup
   baking soda - 1 tsp.

Cooking

Combine honey with sugar and butter, warm the mixture, then cool. Mix the resulting mass with flour, add seasoning, poppy seeds, pour in the soda dissolved in the rum, knead the dough and keep it in the refrigerator for 24 hours.
  Roll the finished dough with a roller and cut into pieces. Bake gingerbread cookies for 10-12 minutes at 180 ° C.
  Sprinkle with powdered sugar before serving.

Honey gingerbread with cherries

Ingredients:

Honey - 5 tbsp. l
   icing sugar - 150 g
   chocolate - 20 g
   semolina - 200 g
   egg - 5 pcs.
   water - 3 tbsp. l
   walnuts - 100 g
   lemon zest - 1/2 pcs.
   Cherry (canned) - 300 g
   cherry jam - 100 g

Cooking

Mix honey, eggs, water, grated lemon zest, grated chocolate, sugar and beat until foam appears. Add semolina, pre-mixed with peeled and finely chopped cherries, and mix.
  Pour the resulting mixture into a paper-covered form and bake in the oven over medium heat for 45–50 minutes.
  Mix cherry jam with the remaining honey, add crushed nuts, grease the surface of the cooled gingerbread with this mixture and cut it into portions of the desired size and shape.

Fruit gingerbread

Ingredients:

Wheat or rye flour - 300 g
   sugar - 700 g
   baking powder (for dough) - 2 tsp.
   vanillin, lemon zest - to taste
   honey - 100 g
   margarine - 50 g
   egg - 2 pcs.
   cloves - 2 buds
   cinnamon, cardamom (ground) - to taste
   allspice - 5 g
   anise and star anise - 10 g each
   nuts (peeled) - 50 g
   figs (dried) - 150 g
   prunes - 20 g
   icing sugar - 250 g
   rum - 3 tbsp. l
   redcurrant jam

Cooking

Soak figs and prunes for several hours. Spice in a mortar. Chop the nuts. Dissolve honey in 200 g of water, add eggs, stir.
  Stand margarine at room temperature and beat.
  Mix flour with sugar, baking powder and spices, add grated lemon zest, margarine and diluted honey, knead the dough. Add chopped nuts, chopped prunes and figs. Put the dough on a greased and floury baking sheet and bake on low heat in a preheated oven.
  Cool the gingerbread, cut in half and layered with jam. Top the gingerbread with icing.
  For icing icing sugar pour 100 g of water, pour in rum and warm until thickened.

Gingerbread from Siena

Ingredients
:
   almonds (peeled) - 100 g
   hazelnuts (peeled) - 100 g
   walnuts - 100 g
   figs (dried) - 150 g
   fruit (various candied) - 150 g
   icing sugar - 150 g
   honey - 100 g
   cinnamon (ground) - 1/2 tsp.
   cloves (ground) - 1 pinch
   coriander - 1 pinch
   ginger - 1 pinch
   nutmeg - 1 pinch
   flour - 2 tbsp. l
   butter (to lubricate the mold)
   icing sugar, cinnamon - for sprinkling

Cooking

Fry almonds, hazelnuts and walnuts in a pan without oil. Cool the nuts, chop coarsely and put in a bowl.
Cut dried figs and candied fruits into small cubes, mix with nuts. Add spices and mix well. Mix the icing sugar and honey, put in a water bath. Heat while stirring until the mass melts. Remove from heat and, while stirring, cool slightly. Preheat oven to 150 ° C. Mix honey with nuts. Add flour.
  Put parchment in the mold, grease it with butter and put out the dough (the height should not exceed 2 cm). Bake for 30 minutes.
  Remove the gingerbread with parchment and cool. Remove parchment, sprinkle gingerbread with cinnamon and powdered sugar.

Gorodets gingerbread honey-sugar

Ingredients:

3 cups wheat flour
  - 1/2 tsp soda
  - 3/4 cup sugar
  - 1/2 cup honey
  - 50 g butter
  - 2 eggs
  - 1/4 cup of water (or less if the eggs are large)
  - 1/2 tsp spice mixtures (you can put more spices, even almost a whole tablespoon)

For a mixture of spices we take (in decreasing order of quantity): cinnamon, star anise, cardamom, cloves, allspice, nutmeg. Grind everything finely in the mill.

Cooking

Melt honey with sugar and butter in a water bath.
  Mix flour with spices and soda.
  Pour the hot honey-oil mixture into the flour and mix thoroughly. Allow to cool to low heat.
  Drive eggs into the dough and add water (preferably half a spoon, watching the density of the dough).
  Knead soft dough. It should not be too sticky, but also should not be cool.
  To achieve a beautiful color, burnt sugar dissolved in a thick syrup is added to the dough. But this is not important.
  The booklets give several options for making custard dough. It’s more correct to mix only half the flour in a hot honey mixture, cool the dough a little, beat in the eggs, butter and the remaining flour. Although there is a recipe in the brochure in which it is recommended to brew all the flour, in another recipe hot oil is mixed in the brewed flour. In a word, there are a lot of possibilities; you can choose and experiment.
  Gingerbread dough must be chopped and baked immediately. If it stops (“drags on”), the products will come out tasteless.
  Now the most interesting thing is the molding of printed gingerbread. We take the gingerbread board, which (if it is new) we prepared for work for several days. They prepared simply. Lubricated with sunflower oil several times intermittently until completely saturated and then allowed to dry for 2-3 days.
  In recipes, it is recommended to sprinkle the work surface with flour. Or when working with any sticky dough, you can simply grease surfaces and hands with oil.
We oil the board well, take a piece of dough, fill it with a mold and roll it tightly with a rolling pin. We remove excess dough along the edges. The workpiece should not “hang”, it should evenly fill the entire form.
  We turn our workpiece onto a baking sheet covered with baking paper. Repeat the desired number of times.
  In this recipe comes 2 baking sheets of 12 gingerbread cookies.
  We bake gingerbread cookies in an oven warmed up to 200-220 degrees Celsius for 10-12 minutes (for medium-sized gingerbread cookies without filling).
  Cool on a wire rack.
  Gingerbread cookies can not be overexposed in the oven, otherwise they will become "stone".
  Before baking, the workpiece can be greased with an egg.
  In order for the gingerbread cookies to shine, they are immediately wiped with a napkin and greased with hot syrup (1 cup sugar for 1/2 cup of water, boil until a “stretching thread”, quickly grease the surface of the gingerbread with a brush using a brush.
  You can glaze with ordinary sugar icing, mashed from sifted icing sugar and a small amount of fresh lemon juice.

Gorodets honey gingerbread with walnuts

Ingredients:

1 cup flour (flour is added to the desired density of the dough)
  - 1/4 tsp soda
  - 1/2 cup honey
  - 1/4 cup sugar (brown is better, but not necessary)
  - 1 egg
  - 1/2 tbsp. l butter
  - 1/2 tsp spices (as in the previous recipe)
  - 1/4 cup finely chopped walnuts

Cooking

Melt honey with sugar, cool a little, put into flour and mix well. Chill the dough.
  Rub the egg, mix in the dough with melted hot butter, add spices, nuts.
  Dissolve soda in 1/2 tsp. water, mix in the dough.
  Knead soft dough. Form gingerbread cookies.
  Bake at 200 degrees Celsius. Baking time as for "almond gingerbread" (see above).
  Flour can take more than 1 cup. It is necessary to achieve such a consistency that the dough can be molded, but it was not too thick. Lubricate hands and mold during molding with plenty of oil!
  I get 8 gingerbreads of all of them, 150-160 g each. From the remains of this test you can form molded gingerbread figures.
  Or just roll out the "sausages" and twisted them with spirals on the plane.

And another option, completely without honey.
  It’s even more like cookies, but tasty.

Almond Gingerbread Cookies

Ingredients:

1/2 cup wheat flour
  - 2 eggs
  - 1/2 cup sugar + 1 tbsp. l
  - 1/4 cup almond flour
  - zest 1/2 lemon
  - 1/8 tsp soda

Cooking

Beat the egg with sugar, add flour, soda, almonds and zest. Knead not a thick dough.
  Form gingerbread cookies.
Bake at 200 gr. Celsius in a preheated oven until cooked.
  Baking time depends on the size of the carrot. For small ones, 5-7 minutes are enough, for medium ones - 10-12 minutes, for 150 grams, 15 minutes is enough.
  Wheat and almond flour may take more - the amount depends on the quality of the flour and is determined by the consistency of the dough.
  Gingerbread cookies cool on a wire rack. You need to carry it carefully, the finished gingerbread cookies are quite soft and can be broken.
  You can cover finished products with glaze or syrup.

Honey gingerbread cookies with nuts

Ingredients:

2 tbsp. l honey
  140 g of powdered sugar,
  350 g (or more) of flour,
  2 eggs,
  5 g of baking soda,
  50 g candied orange peel (candied fruit),
  100 g of nuts.

Cooking

Beat eggs, sugar, honey and spices until foam appears. Add flour, soda, chopped candied fruits.
  Knead the dough on the board, sprinkled with flour, and let it stand for 2-3 hours.
  From the dough we then form balls the size of a nut, which we place on lightly greased baking sheets at a certain distance from each other.
  Bake in the oven over medium heat until golden brown.
  When the gingerbread cookies have cooled, cover them with cocoa glaze and sprinkle with ground nuts.
  We put the gingerbread cookies wrapped in foil into baskets.

Folk honey gingerbread cookies

Ingredients:

500 g of honey
  500 g flour
  1/2 cup sour cream
  1 cup milk, 2 - 3 yolks,
  10 g of burnt sugar
  1 tsp ground cinnamon
  1/2 tsp food soda.

Cooking

We mix flour with cinnamon and soda and add to the honey burnt sugar, milk, sour cream. Beat the yolks and then thoroughly mix all the products. Add flour and knead the dough.
  We cut out the shapes, which are laid out on baking sheets, oiled and sprinkled with flour. Bake in the oven.

Honey gingerbread cookies with nuts

Ingredients:

300 g of honey
  500 g flour
  70 g of powdered sugar,
  100 g nuts
  3 yolks,
  1/2 tsp soda
  1 tsp ginger, cinnamon and anise.

Cooking

We thoroughly mix honey, sugar, yolks, spices, soda, add nuts and 1/3 flour.
  On a lightly floured board, knead the dough, let it stand for 3 to 4 hours, roll out a sheet 4 mm thick, from which we cut out the figures. Bake them in the oven over high heat until golden brown. Lubricate with an egg.

Honey cakes with filling

Ingredients:

2 tbsp. l honey
  450 g flour
  130 g of powdered sugar,
  70 g butter,
  2 eggs,
  1 tsp cinnamon and cloves
  1/2 tsp. anise, soda.

Cooking

Put flour and spices on the board; mix soda with eggs, add to flour, then mix honey, heated oil, knead the dough and let it stand for 3 hours.
Then sprinkle the board with flour, roll out the layer, from which we cut out the hearts.
  Bake in the oven over high heat until golden brown.
  Lubricate the cooled gingerbread with a pre-prepared cream and combine in two.
  We cover with chocolate icing (see below), sprinkle with ground nuts and decorate with icing from powdered sugar on egg white with a cornet.

Gingerbread squares

Ingredients:

250 g of honey
  500 g flour
  60 g icing sugar,
  40 g butter,
  80 g ground nuts
  1 tsp anise, cinnamon, cardamom and cloves,
  1 egg
  5 g of baking soda.

Cooking

We spread the flour on the board, add the egg, honey, sugar, heated butter, nuts and other components.
  Knead the dough, pass it through a meat grinder, knead again and let it stand for at least 2 hours.
  Then we roll out a layer with a thickness of 3-4 mm, cut out the squares, which we bake on a greased baking sheet on high heat until golden.
  After the gingerbread cookies have cooled, glaze with rum glaze and decorate with candied fruit.

Gingerbread Cookies

Ingredients:

50 g of honey
  1 kg of flour
  400 g sugar
  2 eggs,
  3 tbsp. l water,
  1 tsp cinnamon, anise, cloves,
  200 g nuts
  100 g candied fruit
  15 g of soda.

Cooking

Dissolve sugar and water on a fire to make syrup, pour warm syrup into honey and add flour; mix well and let the mixture stand for 24 hours.
  Then add eggs, ground nuts, candied fruits and soda.
  On a board sprinkled with flour, knead the dough.
  From pieces of dough we roll out layers of 4 mm thick, from which we cut out various figures.
  Bake on lightly greased baking sheets on high heat and in a well-heated oven until light yellow.
  After the gingerbread cookies have cooled, dip them into the icing and dry in a warm oven.
  Serve for wine.

Honey gingerbread roll with filling

Ingredients:

2 tbsp. l honey
  500 g flour
  150 g of powdered sugar,
  150 g nuts
  2 eggs,
  1/4 tsp soda
  100 g candied fruit
  100 g prunes (seedless),
  1 tsp cinnamon, anise, cloves,
  150 g currant jam,
  half a glass of milk.

Cooking

Mix honey, flour, eggs, sugar, spices on a board with milk, in which soda was dissolved. Knead uncooked dough, cover and let stand for 3 hours.
  Pour the prunes with boiling water, cut into small pieces and mix with candied fruits and finely chopped nuts.
  We divide the dough into two parts, roll out a rectangular sheet from each, grease with jam and sprinkle with finely chopped fruit.
  We turn each sheet into a roll.
We put two pieces of roll on a greased baking sheet at a distance of 4-5 cm from each other and bake over medium heat until golden brown.
  While the rolls are still hot, grease with a beaten egg and cut into thin slices.

Hello! My name is Natalia. I always loved to cook, I started from school times and from my mother’s book “On Delicious and Healthy Food”. My mother was an artist by profession and in life, and even a simple, uncomplicated dish was always very original decorated and served. I still remember how the meat in the pots was choked, the light always turned off, any alcohol that could be set on fire was poured on the baking sheet, and all these pots were taken out of the kitchen to the guests in surprise. It was impressive! Therefore, I inherited my addiction to everything beautiful from my parents. For me, serving a meal is no less important than the dish itself, and it doesn’t matter if it is something cooked in the near future or it is a recipe that requires long cooking. By fate, I have long been living in Latin America, in a country with an unusual climate, where you can find air temperatures from +40 to -2 degrees, where there is snow and the coasts of two oceans - the Atlantic and the Pacific, where there is a jungle and alpine meadows, and beaches. Of course, such a variety could not but leave an imprint on the gastronomy of Colombia. The country has a lot of seafood, meat and a variety of exotic fruits; the gastronomic preferences of the local population vary from region to region, but I draw inspiration from all this local flavor. I cook a lot, I don’t like monotony, so my kitchen is very diverse. I can’t say which cuisine I like more, I love Mediterranean food, Russian, local and Asian, I also love pastries and shortcrust pastry ... well, you understand, everything is delicious! If I try something new that I liked in a restaurant, I always try to first understand what seasonings and ingredients are there and if I really like something I reproduce it in my kitchen and amaze my family and friends. Of course, a very important source of inspiration is the Internet and various cookbooks. But if the recipe does not have a beautiful photo, I won’t even read it! For some time now, she began to share her acquired knowledge and skills on instagram, (@vlasna) from which I picked up a camera. I think that any recipe should be accompanied by a decent picture, so that the viewer understands what is on the plate and how it can be served, and ideally, he also wants to eat it!)) Well, I try to choose recipes that are not difficult to perform and do not require a huge investment of time. Everything as we love: #JustFastTasty. I have my own recipes and tested over the years, but if I interact with others, I usually redo them a bit for myself. Anyone who cooks a lot and often, I think will understand me. Here I will gladly share with you my experience, favorite recipes. Cooking for yourself and friends is so exciting! If anyone has questions, I’ll answer, and of course I will be glad to see you on my @vlasna instagram page. Come in, I will be glad to talk!

The gingerbread recipe is very old. It was cooked by our grandmothers and great-grandmothers. And over the many years of its existence, the recipe has undergone significant changes. We will review the most popular custard gingerbread recipe.

Ingredients

• 3/4 cup honey;
• 1/4 cup of water;
• 3 cups flour;
• a teaspoon of spices;
• 1 egg
• 100 grams of butter;
• 100 grams of sour cream;
• a tablespoon of brandy;
• half a glass of sugar;
• half a glass of water;
• 1 protein;
• 100 grams of jam (to your taste);
• 1 yolk.

Cooking

1. you need to cook the dough in a custard way;
2. put oil, honey in a saucepan, pour water and heat to 70 ° C;
3. sift flour;
4. after everything boils, remove the pan from the fire;
5. add spices, flour to the pan and mix thoroughly, quickly, so that there are no lumps;
6. the pan can then be put on fire and cook the dough for a couple of minutes, stir constantly;
7. then remove the pan with the dough from the heat and cool the dough;
8. add eggs, sour cream;
9. knead the dough well;
10. should be elastic dough;
11. sprinkle a little flour on the table;
12. divide the dough into identical small balls;
13. each ball needs to be rolled out;
14. using a glass we squeeze out round forms of gingerbread;
15. we put a little thick jam in the center of the circles;
16. then we collect all the edges of the rolled dough circle and pinch the edges from above;
17. grease the baking sheet with oil, spread the gingerbread cookies with the seam of the mold down;
18. preheat the oven to a temperature of 220-240 ° C;
19. grease all the gingerbread with egg yolk and put in the oven;
20. bake gingerbread cookies for about 15 minutes;
21. while the gingerbread cookies are baked, glaze can be made;
22. beat the squirrels well until a thick foam;
23. boil sugar with water;
24. then pour the hot syrup into a squirrel in a thin stream, constantly whipping the squirrels;
25. add vanillin to whipped proteins;
26. heat the glaze to 60 ° C and glaze all the gingerbread cookies in one large bowl, mixing them directly with your hands;
27. you can glaze the gingerbread with a brush;
28. put the glazed gingerbread cookies in the off, but not yet cooled oven, and dry.

Choose a baking temperature in the range of 220-240 ° C, depending on the thickness of the gingerbread.

The recipe for custard gingerbread prepared at home is not complicated, but some nuances must be taken into account. The dough should not be sticky, but plastic and obedient.

Do not knead too steep dough, as the gingerbread cookies will not be able to rise enough and can turn out to be tough. If you make too soft a dough, then the gingerbread cookies will be shapeless.

The recipe should interest those housewives who like to cook for the future. After all, gingerbread cookies can be stored for a long time.

The gingerbread recipe is ideally used in the presence of homemade, natural products. Gingerbread cookies prepared at home are especially tasty and mouth-watering. After all, gingerbread from home sour cream. jam and eggs can not be compared with bakery products. And the taste is not the same, and the flavor is not the same.

Custard gingerbread can be prepared with a variety of jams, sour or sweet, depending on preference. And if there is no time for gingerbread, you can just sprinkle with powdered sugar.

Gingerbread cookies with chocolate and plum filling will be appreciated by both children and adults.

• 100 grams of honey;
• 30 grams of butter;
• 250 grams of flour;
• 150 grams of sugar;
• half a teaspoon of soda and spices;
• 1/3 glass of water;
• 1 egg
• 8 tablespoons of powdered sugar;
• chocolate plum paste.