Gingerbread recipe and how to make them. Recipe for gingerbread at home with a photo, time-tested step by step under painting

It's hard to imagine a sweetness more atmospheric than gingerbread with glaze: just look at the photo to feel this spicy smell, hear the delicious crunch and get into the holiday mood. Of course, these cookies are incredibly popular in winter, but also in summer from tea with fragrant gingerbread homemade you will get no less pleasure. It remains to be seen how to realize this culinary ambition!

Towards the perfect gingerbread

When it comes to baking, there are things you should know better before you head out to the store for ingredients to be mentally prepared for pitfalls and to learn the basics of cooking technology. Your gingerbread cookies will definitely come out with a bang if you can follow 3 rules:

1. Ingredients must be of high quality

We know that this truth is already textbook, but with baked goods, the risk of seeing it in action is much higher than with soups or main courses. As for flour, eggs and sugar, it's hard to make a mistake with them: even cheap brands will do the job. But it is better to choose proven butter. It is believed that real butter cannot have a fat content below 82.5%, so you will have to overpay for the taste and texture of your gingerbread.

It is not necessary to use premium flour. The first or second grade will give the liver its chic and make it more natural.

2. You need to work with the test quickly

After you get it ready dough from the refrigerator, it is better not to pull the rubber: if you are distracted or simply roll and cut the gingerbread for too long, the butter will begin to melt, and the dough may float. In this regard, making gingerbread cookies in the summer is a little more difficult, since you will have to act even faster.

Tip: When you take the dough out of the refrigerator, immediately turn on the oven for preheating. Did you cut out the cookies first and then turn on the oven? The outline will float and the cookie will not come out too pretty.

3. You will have to act according to the situation

No matter how hard you try to follow the recipe, the chance of getting a 100% copy of what the author made is negligible. A slight deviation in proportions, a changed brand of one of the ingredients or another oven is enough - and such a carefully written recipe will leave you alone with cookies spreading on a baking sheet or dough crumbling when rolling out. These unpleasant moments can be avoided by focusing on texture and not being afraid to make your own changes to the recipe. Is the dough runny and sticky? Add a little flour. The dough is falling apart and does not want to collect in a ball? Stir in some oil. Be bold and trust your culinary intuition!

Exemplary gingerbread cookies in just an hour and a half

If you think that an hour and a half is a long time, let us remind you that usually the dough spends about 2 hours only in the refrigerator, not to mention laborious rolling or painstaking mixing of ingredients. How to meet in less time, what ingredients to buy, and how to do it right? We will tell you in order.

What do you need?

250 g flour (plus a little for adjustment),
100 g butter,
1 egg,
50 g honey
100 g sugar
1 tsp baking powder
2 tsp ground ginger
1 tsp cinnamon
a pinch of nutmeg.

Without coloring with cocoa, the color of gingerbread will be something like this

Secret: In all photos ginger cookie brown, but without tinting this color is very difficult to achieve. Usually a little cocoa is added to the cookies or taken Brown sugar instead of white - so the color will be more saturated. Although the combination of honey + cinnamon gives a beautiful golden hue that intensifies as it cools, we recommend preparing the first batch without coloring.

What to do?

The oil should be very soft, but not liquid, so you won't be able to use a microwave or water bath. It is advisable to leave it to warm up at room temperature in advance for about an hour.
If the honey is not liquid, you need to melt it in a water bath. It is also possible in the microwave, just make sure that it does not boil.
Now grind the butter with sugar using a fork, pour the egg and honey into the mixture and mix. The honey must not be hot, otherwise the egg will curdle!
Mix the flour, baking powder and spices separately. Sifting is left to your discretion: if you mix the ingredients thoroughly, then the difference in the taste of the finished gingerbread will be noticeable only to special connoisseurs.
Gradually mix the dry mixture into the oil mixture until large pellets are formed. It is quite convenient to do this with a fork, and not with a mixer, although here you have to decide on your own preferences.
Large crumbs should easily collect into a ball, which will slightly resemble marzipan in consistency. If the dough crumbles or runs, don't be afraid to deviate from the recipe by adding a little butter or flour.

Correct ginger dough for gingerbread does not stretch and has a consistency similar to marzipan

Now we make a pancake from the dough, wrap it in foil and put it in the refrigerator for 40 minutes. In this form, the dough will cool faster and will be easier to roll out. By the way, if the test is too much, you can store it in freezer several months!
After 40 minutes, the dough can be rolled out. It is best to do this between two sheets of baking paper, but the good old floured rolling pin and countertop will work as well. The thickness of our gingerbread rolls is about half a centimeter.
We cut out the cookies using a mold, remove the excess dough, transfer the blanks to baking paper with a knife and repeat the rolling out again with the rest of the dough. Such runs may take 4 or 5, until all the harvested dough is disposed of. By the way, do not spread the cookies too tightly, because in the oven they will increase slightly in size.
A baking sheet with cookies is placed in an oven well preheated to 180˚, where they are baked for 5 to 12 minutes: the time greatly depends on the thickness of the gingerbread and your preference for softness or crispness. In general, as soon as the edges begin to brown, the cookies are ready and can be removed.

Immediately after the oven, the baked goods are indeed very similar to fluffy and soft gingerbread, but as they cool, the cookies settle and harden a little, becoming like cookies. So, when you want to hold the cookies in the oven for an extra 2-3 minutes, keep in mind that with tea, you may not be eating gingerbread, but practically a crouton.

Interesting: The shelf life of any cookies, even homemade ones, is several months, but, of course, over time the aroma will go away and the dough will get stale. Knowing how long gingerbreads are stored is helpful, but it's even better to cook them as much as you can actually eat in about a week.

Not at all without glaze!

Gingerbread cookies are good in their pure form, but, you see, gingerbread painted with colored glaze look much more tempting, and sometimes it seems that such decoration makes them even tastier. Of course, you can buy ready-made icing in the store, but since we got involved in home cooking, we suggest going all the way and making the icing with your own hands, well, our small master class will help you with this.

Option on the water

Are afraid raw eggs? Then use the glaze on the water! It may not be as boiling white as on the egg, but it is 100% safe and no less tasty!

The icing on the water turns out to be translucent, but it holds on to the cookies no worse than the protein one

What do you need?

150 g icing sugar.
2 tsp lemon juice for white paste or any other juice to add a light shade.
A little cold water.
Food colors optional.

What to do?

The basic principle here: a lot of powder - little liquid. Just carefully add the juice and water in small portions until the powder becomes a viscous mass. It can take a lot of time and effort to knead, because it is not so easy to soak a glass of powder with a few drops of water. You can breathe out with relief when a drop of glaze keeps its shape without spreading.

Squirrel variant

The glaze on the squirrels turns out to be snow-white, but it will also require a little more effort from you. But if you are not too lazy to carry out this experiment, the cookies will turn out to be simply mesmerizing, like from the pages of culinary magazines!

Whisk the mixture at maximum mixer speed for a dense contour glaze.

What do you need?

150 g icing sugar.
1 egg.
Food colors optional.

What to do?

Separate the white from the yolk in any way you know. The main thing is that the yolk does not get into our mixture. Now gradually pour the powder into the protein, whisking with a mixer at high speed. When the drop of glaze keeps its shape, you can start painting.

Tip: If you want to make a fill, not a path, just make the frosting more liquid. Just keep in mind that the filling dries longer than the outline, and it is better to leave such cookies to dry overnight, especially if you plan to transport them.

Well, all that remains is to put the icing in a special pastry or ordinary plastic bag, cut off the nose and let your imagination run wild. Good luck with your experiments and delicious gingerbread!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Gingerbread owes its name to spices, which must be in this delicacy. In addition to them, molasses with honey were 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 can be distinguished gingerbread dough- sugar-honey, honey and sugar. The latter is done on the basis of burnt, i.e. burnt sugar. When honey is added, it resembles caramel. Whey is also often used. In general, making gingerbread dough at home has two main options:

The base turns out to be tough, which is convenient for baking various gingerbread houses, snowflakes or stars.
A soft base that is kneaded according to the recipe 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, there are also two of them. This is a raw and custard method. For the latter, 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, the delicacies are loose, but viscous in consistency. You can choose a specific recipe for gingerbread dough from the rating of the most popular.

Goat dough

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

Kozuli are those classic northern Christmas cookies. They are also prepared on the basis of gingerbread dough. Goat cookies themselves are often made in the form of animals. It is believed that they guard the house from evil spirits. Gingerbread goat dough is based on sugar and honey. As a composition for dry perfumes, i.e. flavorings, take a mixture of nutmeg with cinnamon and cloves.

Ingredients:

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

Cooking method:

Mix honey, water and sugar in a saucepan, bring to a boil.
Then, stirring occasionally, cook over medium heat until the mixture acquires a brown color.
When the mass has cooled to a warm state, add softened butter with spices, mix.
Pour flour next. Stir again and let cool completely. Better to leave it in a cold place for an hour.
The base should become elastic and soft, then it can be rolled out in a layer and cut out figures.
Bake the goat dough at 210 degrees for 10 minutes. Decorate with whipped egg whites glaze.

Gingerbread dough

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

The recipe for honey and gingerbread is also a holiday recipe. In Western countries, such a delicacy is already considered a sweet symbol of Christmas. But it is not necessary to wait for this bright holiday if you suddenly wanted delicious gingerbread. Learn how to make such a treat. There is one sure-fire 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 icing and 100 g for dough;
ground ginger- 1 tsp;
ground cinnamon - 1 tsp;
maple syrup - 2 tablespoons;
soda - 0.25 tsp;
egg white - 0.5 pcs.

Cooking method:

Sift flour with baking soda, ginger, salt and cinnamon into a bowl.
Add softened butter, icing sugar and maple syrup to the mixture.
Beat the yolk slightly and also add to the flour mass, knead the thick dough, keep it in the refrigerator for half an hour.
Next, roll out the gingerbread base on baking paper in a layer about 5 mm thick.
Cut the figures into shapes, place them on a baking sheet.
Bake the gingerbread cookies at 180 degrees. This will take about 10-12 minutes.
Beat the whites until firm foam, gradually adding the icing sugar.
Decorate the finished treat with protein glaze.

Gingerbread dough for the house

Cooking time: 2 days 9 hours.
Servings Per Container: 6 Persons.
Calorie content: 353 kcal.
Purpose: for a festive table / for tea / for children / for New Year.
Cuisine: European.
Complexity of preparation: medium.

V new year holidays the whole house is decorated with a variety of little things, including a festive table. It occupies a special place Gingerbread house... This is a stunningly beautiful Christmas dessert. The dough for the gingerbread house is the main thing, because thanks to it, the design of the dessert will not fall apart. The process itself and the technology, how to prepare the base, you will find in the recipe with the 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;
fragrant ground pepper- 0.25 tsp;
lemon juice - 1 tsp

Cooking method:

Combine all the spices in a small bowl and grind them well.
Sift flour into another bowl, add soda to it.
Pour sugar into the spices, add honey and vodka. Add melted butter with eggs to this, beat everything with a fork until smooth.
Next, add flour, knead the mass for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Clay wrap will also work.
While working on the details of the gingerbread house - draw them on cardboard, cut them out.
In the morning, the base can be taken out of the refrigerator, let it warm up at room temperature.
Next, roll out a layer 0.5 cm thick, lay cardboard parts on it.
With a sharp knife, cut out the elements of the gingerbread house along the contour.
Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them under a towel for a day.
Make a glaze - add lemon juice to the proteins, beat them gradually, adding powdered sugar, let stand for 1 hour to thicken.
Slightly "cut down" the edges of the parts with a float for better fastening, coat these places with glaze. She will decorate everything at her own discretion.
After the decorative layer has dried, assemble 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 content: 336 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Complexity of preparation: medium.

Honey gingerbreads are no less fragrant. They also fit perfectly into holiday menu... But besides the table, they can decorate a Christmas tree or give them to friends. The base for the gingerbread decorations is prepared in advance. It should rest for about a day to be completely saturated with spices. So the taste of the finished delicacy 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 tablespoon;
water - 0.5 tbsp.;
soda - 1 tsp;
flour - 4.5 tbsp.;
baking powder - 1 tsp;
egg white - 1 pc .;
honey - 3.5 tablespoons;
granulated sugar - 1 tbsp.;
icing sugar - 1.5 tbsp.;
ground ginger - 0.5 tsp;
cloves - 0.5 tsp;
lemon juice - 1 tablespoon

Cooking method:

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

Choux gingerbread dough

Servings Per Container: 5 Persons.
Calorie content: 336 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Complexity of preparation: medium.

Experienced chefs believe that real gingerbread is made only from choux pastry... Its preparation includes three main stages - flour brewing, cooling and direct kneading. The first step requires a saucepan without a lid. In it molasses with water and sugar is heated, everything is mixed, then cooled to 70-75 degrees. The resulting syrup and flour are brewed. It is important to mix it quickly so that the choux gingerbread dough does not come 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:

Place water with honey and sugar in a saucepan, stir and heat over low heat to 70-75 degrees.
Then sift half of the flour, add spices, stir quickly with a wooden spoon.
Then cool to room temperature, add the remaining flour, softened butter with eggs. Stir for about half an hour until smooth.
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 of the dish: 270 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Complexity of preparation: medium.

The raw method of making gingerbread dough differs from the choux temperature. In the latter method, flour is poured into hot syrup made 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 stir the mass thoroughly to dissolve all the sugar.

Ingredients:

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

Cooking method:

Mix sugar with vanilla, add water, put this mixture in the microwave for 7 minutes, then cool completely.
Then add softened butter, mix.
Pour flour and soda next, knead the base, then roll it out in a layer about 6 mm thick.
Cut out products with molds or a knife, place on a baking sheet.
Bake at 190-200 degrees. Optimal time- 12-14 minutes.

Gingerbread dough without honey - recipe

Cooking time: 2 hours.
Servings Per Container: 20 Persons.
Calorie content: 298 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Complexity of preparation: medium.

Gingerbread dough without honey is no less tasty and soft, it has a fragrant smell. Delicate it is obtained at the expense of kefir. Also in the composition there is soda, which is quenched with vinegar. As a result, the base rises, and the gingerbread themselves come out high and lush. Light chocolate flavor the treat is given by cocoa powder. Its proportions can be changed at your discretion.

Ingredients:

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

Cooking method:

Pour kefir into a bowl deeper, add sugar and butter there, mix.
Next, add cocoa powder, yolk and soda slaked with vinegar.
Stir until smooth, and only then add flour and knead the elastic mass.
Next, form small balls, place them on an oiled baking sheet, send to the oven for 35 minutes and bake at 200 degrees.
In the meantime, make the glaze - beat the egg white until a strong foam, gradually adding a glass of sugar.
Put the gingerbreads in a saucepan, pour the protein mass.

Shortbread gingerbread dough

Cooking time: 1 hour.
Servings Per Container: 15 Persons.
Calorie content: 245 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Complexity of preparation: medium.

Shortbread gingerbread dough can be categorized as recipes for hastily... The finished base is insisted for only half an hour, and only then it can be rolled out. The baked goods are soft, tender and crumbly. The store does not compare with it. The basis of the delicacy is baked goods, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the treat will taste slightly different.

Ingredients:

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

Cooking method:

Divide the eggs into whites with yolks, grind the last with sugar.
Then add softened butter, vanilla sugar.
Gradually adding flour, knead the base. Ready to roll into a ball, wrap with cling film and send for half an hour to the refrigerator shelf.
After the specified time, roll out the gingerbread cookies with molds, bake for 15 minutes at 200 degrees.

Gingerbread dough - a simple recipe

Servings Per Container: 12 Persons.
Calorie content: 278 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Complexity of preparation: medium.

Simple gingerbread dough is made 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 about 0.5 cm thick and cut out the necessary elements from it. Although just gingerbread will also turn out to be 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;
a mixture of spices - 30 g;
flour - 500 g;
orange - 0.5 pcs.

Cooking method:

Melt half the sugar in a small saucepan. Then pour boiling water over, boil for a couple of seconds.
Fill in the remaining sugar, continue to dissolve it.
Then add oil, spices and orange zest.
Sift flour with baking soda and salt, add 1 whole egg and 2 yolks.
Leave the kneaded base in the refrigerator for a day.

Sugar honey gingerbread dough

Cooking time: 1 day 1 hour.
Servings Per Container: 20 Persons.
Calorie content of the dish: 345 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Complexity of preparation: medium.

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

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:

Fry a glass of sugar in a pan until dark brown.
Then add a glass of boiling water to it. Cook until the grains are completely dissolved.
Fill in the remaining sugar. While stirring, cook until dissolved.
Add honey and butter to the hot syrup, add spices, flour.
Next, beat in the eggs, salt and add cocoa and soda, mix until smooth.
Put the resulting mass on a surface sprinkled with flour, gradually knead a steep, dense base.
Send it to 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 correctly. If it is damp, the cut out figures will start to spread during baking. Too dry base in the oven will simply crack. To avoid this, cook only with ingredients at room temperature. Beating sugar and butter too much is also not worth it. For baking, it will take 5-10 minutes, no more, otherwise the products will dry out.

Video: Soft gingerbread dough

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Discuss

Gingerbread dough - recipe with photo. Technology for making dough for honey or gingerbread

Gingerbread is delicious and aromatic pastries... Today we will be preparing holiday gingerbread cookies for our birthday. You can decorate with them birthday cake or give as a gift. The bright festive decoration will not leave the birthday man indifferent.

The dough is prepared very quickly and easily. The gingerbread dough turns out to be soft and elastic, it is very easy to work with it. The gingerbread cookies taste soft and aromatic. The aroma is imparted by the spices. Such gingerbreads are stored for a very long time, because the dough contains honey. It is best to store them in a closed plastic bag or metal container.

Ingredients for gingerbread:

Egg - 2 pcs.
Sugar - 4 tablespoons
Honey - 3 tablespoons
Margarine - 60 g
Flour - 3 cups
Cinnamon - 0.3 teaspoon
Ginger - 0.3 teaspoon
Nutmeg - 2 pinches
Soda - 1 teaspoon

Ingredients for the glaze:

Egg white - 1 pc.
Powdered sugar - 200 g
Lemon juice - 3 drops
Food colors - 1 drop each

Homemade gingerbread recipe

1. To prepare the dough, take a convenient container so that it can be placed on a steam bath. Beat eggs and add sugar. Beat with a whisk.

2. Cut the margarine or butter into pieces and add to the egg mass. We put honey.

3. Take a pan larger than the one where the dough will be prepared. Boil water in it. Put the pan with the egg mass on the steam bath and add the spices. We are waiting for the margarine to melt and the mass begins to foam. Don't forget to get in the way. Now let's add the baking soda. Remove the hot mixture from the heat.

4. Add a glass of sifted flour to the hot egg mixture and mix with a whisk.

5. Leave the dough to cool to room temperature and then add the rest of the flour.

6. Add another glass of flour and spread the dough on the rug. Sprinkle the dough with flour and start kneading it. Add more flour as needed. The dough should be soft and not sticky to your hands.

7. Here is the dough we got.

8. I don’t have pony cuttings for gingerbread, so we’ll draw them on paper.

9. Sprinkle flour on the table and roll out the dough 0.5 cm wide. Attach the drawings to the dough and cut out the gingerbread with a knife. Straighten the uneven edges with your hands, pressing the dough with your finger.

10. Transfer the gingerbread cookies to a silicone mat. First, preheat the oven and set it to bake for 10-13 minutes at a temperature of 180 C. Readiness can be checked after 10-12 minutes. The gingerbread cookies will increase greatly in size. Let's break one and see how the middle is baked. You don't need to bake the gingerbread for more than 15 minutes, otherwise they turn out to be hard.

11. Take the gingerbread cookies out of the oven and let them cool down.

12. Now let's make the icing. First, sift the icing sugar. There should be no grains left in it, sift it 2 times. Let's separate the white from the yolk. All you need is protein. Beat it with a mixer with icing sugar, about 2 minutes. Add a couple of drops of lemon juice. The frosting should be thick.

13. Divide the glaze into 5 parts. Add one drop at a time food coloring... Stir until smooth and put in a bag with a fastener. Tie the top of the bag with an elastic band so that the icing does not run away. Cut off the tip in the bag and you can draw.

14. First, draw a contour on the gingerbread and wait until it dries. You can then paint without worrying about the icing dripping off. It takes a lot of time to decorate gingerbread cookies beautifully and neatly. Painted, they should dry for at least a day.

Delicious and beautiful homemade gingerbread cookies are ready! Bon Appetit!

All people love holiday cookies soaked in warmth and magic. They create an amazing New Year mood. Gingerbread is a great way to make these treats at home.

This article is for people over 18 years of age.

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Gingerbread with glaze: recipe

Cookies are the lightest and The best way to please yourself and loved ones during the winter holidays. You can make interesting characters from gingerbread and even create a whole plot. All it takes is creativity and imagination. Glaze will be a faithful assistant.

Classic cooking involves the use of such components:

100 g butter;
300 g flour;
two eggs;
spices (0.5 tsp each ginger and cinnamon);
30 g starch;
a teaspoon of baking powder;
90 g sugar;
colored glaze;
80 g of natural honey.

Gingerbread: a simple recipe

Chop finely cold butter with a blender or knife. Shortcrust pastry does not relate very well to heat, so cold oil should be used. It is recommended to ventilate the kitchen area before cooking.

Pour starch, butter and flour into the mixer bowl. Starch makes the dough soft, it absorbs moisture and does not release it. An interesting fact is that if you use non-premium flour, the gingerbread will be more delicious.

Then add two eggs and spices. You can also use cocoa.

Pour melted fresh honey into the mixture. You can make gingerbread without honey without any problems. It can be replaced with syrup (such as molasses or agave syrup). Maple should not be used because it is too runny.

Add sugar to the mixture. You can take only white or only brown. Or the two can be mixed. Add sugar depending on the amount of honey used.

Knead the dough with a mixer. This can be done with your hands. Thanks to the fact that everything is kept in the cold, the dough will look like a large crumb. And it will not form gluten.

Place the dough on a board or table. Make a ball out of it. The dough is not sticky, so no additional flour is needed.

Divide the ball in two. And make "pancakes" ten millimeters thick. Wrap in plastic wrap and refrigerate for 30-40 minutes.

Place the chilled dough between two sheets of baking paper. Roll out the dough to a thickness of four millimeters.

Cut out the blanks using molds.

How to bake?

Bake in an oven preheated to 180 degrees for ten minutes (top and bottom). When the thinnest part of the figurine is browned, turn off the oven. Let be Christmas cookies cools down.

Decoration

For painting, you need colored and white glaze. In a bowl, mix the protein, one teaspoon of lemon juice, beat. When an airy foam forms, add the sifted icing sugar. Beat until the mixture turns into a thick paste.

Transfer to a bag. Make a hole with a diameter of two millimeters. Gently draw outlines on the cookies. The glaze should be applied, not smeared. Treat it like toothpaste.

For the preparation of colored glaze, you will need the same ingredients. But it should be more liquid and softer. Therefore, less powder should be added. Paint the glaze with any dye - dry or liquid. It also needs to be folded into a bag and a hole with a diameter of four millimeters should be made. Decorate the cookies with a bag and a teaspoon. They can also be sprinkled with decorative beads or coconut flakes... In an airtight container, cookies can be stored for up to fourteen days.

Ginger and honey gingerbread: recipe

Cookies are often baked in the oven. But sometimes a bread maker is also used. It makes the gingerbread soft and airy.

For cooking you will need:

90 g sugar;
75 g butter;
one chicken egg;
275 g flour;
a teaspoon of baking soda;
90 ml of honey;
spices (ginger, cinnamon).

Step by step recipe:

Combine honey, spices and sugar in a saucepan. Bring to a boil.
Remove from heat and add baking soda. The mixture will expand and turn into foam.
Add a small piece of butter and mix everything thoroughly.
Add the beaten egg to the mixture.
Add sifted flour.
Knead the dough very quickly.
Sprinkle flour on a board or table. Spoon out the ginger and honey dough.
It is quite sticky, but you should not overdo it with flour.
Roll out the dough two centimeters thick.
Shape cookies.
Bake in an oven preheated to 190 degrees for ten minutes. Finished cookies can be garnished with powdered sugar, beads, and white / colored icing. It is recommended to decorate the gingerbread cookies while they are still hot.

Bon Appetit!

Soft gingerbread: recipe

New Year's lush gingerbread is the most delicious. You can decorate them with icing or a regular satin ribbon. And they will turn into a stylish and beautiful ideal gift or home decoration.

Ingredients:

4 chicken eggs;
200 g of honey;
100 g icing sugar;
150 ml of water;
1 tsp soda;
650 g flour;
spices (cinnamon, nutmeg, anise, ginger);
one lemon.

The easiest step by step recipe

Pour honey hot water, stir and let cool. In a bowl, stir together the sugar, one whole egg, three yolks, the zest of one lemon and the juice of half a lemon, baking soda and vanillin. Whisk everything until foamy. Add sifted flour and runny honey. Knead the dough and refrigerate for five hours.

Knead the cooled dough again. Roll out the dough and shape. Bake for fifteen to twenty minutes, until golden brown. Brush the finished Christmas cookies with an egg. Decorate the cooled gingerbread with icing for painting made from whipped whites and powdered sugar.

If you want to make lean gingerbread, you should use whole grain flour and sugar substitute.

Honey chocolate cakes with cinnamon are also very tasty.

Long shelf life gingerbread: recipe

Custard gingerbread is incredibly tender and soft. They stay fresh and soft for a long time. Therefore, they can be prepared in advance without any problems. And by the New Year you will be able to please your family and friends. They will love the delicious homemade cookies. Long-lasting custard gingerbread is a great option for those who do not have the opportunity to devote a lot of time to cooking.

For cooking, take:

honey (half a glass);
butter (200 g);
flour (300 g);
brown rum (50 ml);
spices (ginger, cinnamon and others to taste);
sour cream (40 g).

Classic cooking:

Heat honey and oil in a saucepan, gradually adding 150 g of flour and spices. Mix everything. The resulting mass should be dense. Cool her down.

Then add sour cream and rum. Stir until a homogeneous plastic mixture is obtained.

Roll out the dough. Cut out the blanks using metal molds. Bake the cookies for fifteen minutes in an oven preheated to 190 degrees.

Custard gingerbread: recipe

Homemade custard gingerbread with filling will definitely please you! To prepare them you will need:

sugar - 120g;
flour - 220 g;
honey - 70 g;
icing sugar - 7 tablespoons;
one egg;
water - 70 ml;
soda - 1 teaspoon;
spices - 2 teaspoons;
butter - 20 g;
chocolate paste.

Heat water, add honey and sugar. Bring the mixture to a boil while stirring. Then refrigerate it to eighty degrees.

Add half the flour, baking soda and cinnamon, eggs and melted butter.

Stir, add sifted flour. Knead the dough thoroughly. It should be soft and slightly sticky. Divide it into 10-15 equal pieces. Roll each into a ten millimeter thick pancake. Place the chocolate paste on top of each. Gather the edges of the pancakes together. Pinch them and roll them into circles.

Bake in an oven preheated to 190 degrees for half an hour.

If you wish, you can decorate the gingerbread with icing. To make it, mix the water and the leftover powdered sugar. The decorated gingerbread cookie can be hung on the tree and served on the table for the New Year.

The chocolate filling can be replaced with an apple or cherry filling, depending on your preference.

There are incredibly many recipes and master classes from the best chefs the world. You can choose for yourself the one that you liked.

I will tell you a secret, for a long time I have been staring at this kind of gingerbread, more precisely at decorating cakes with such toppers. It looks very cute. Until the last moment, I postponed my acquaintance with this test, thinking that all this is extremely difficult. Indeed, many confectioners do not perform this kind of decor on their own, but order them from "gingerbread fairies".

Of course, in order to color the gingerbread with any cartoon character, it will take a lot of time and artistic talent. But, here are the most often ordered gingerbread cookies in the form of hearts, numbers, letters, stars, etc., it is quite possible to cook it yourself. No special talents are needed for this.

So, step by step how to make gingerbread recipe with photo at home.

Ingredients:

250 gr of honey
250 g butter (82.5% fat)
400 gr sugar
850 gr flour
4 eggs
1 level teaspoon of baking soda
1-2 teaspoons of cinnamon and ginger
1 teaspoon nutmeg, cloves, black pepper (these spices can be substituted for your favorite ones or skipped altogether)

Preparation:

I want to warn you right away, the dough must be made in advance. It should reach the desired consistency in the refrigerator, and it takes at least 6-8 hours, and 12 is better. It seemed to me that the indicated portion was very large and I did only half, which I later regretted very much. The finished dough is perfectly stored in the refrigerator for a long time (2 months calm), as well as the gingerbread themselves. So my advice is to make a full portion at once, and just spread the finished dough into several bags and bake as needed.

Let's get started.

Put honey with spices in a saucepan with a thick bottom and bring it to a boil, stirring occasionally.

As soon as the honey has boiled, remove it from the stove and melt our butter there.

While the honey and butter will cool down, we will prepare the rest of the ingredients. We need to beat eggs with sugar. At first glance, it may seem that there is a lot of sugar in the recipe (after all, there is also honey in the composition), but believe me, in the end, the gingerbread cookies are not sugary!

The eggs should turn white and increase in volume noticeably.

We introduce our honey with butter in a thin stream into the egg mixture. Carefully, honey syrup shouldn't be hot! Refrigerate it to a pleasant temperature. During the addition of honey, the mass should be gently mixed, trying to maintain all its airiness.

The finished dough is thin. As I wrote above, it reaches the desired density in the refrigerator.

We pack our dough in bags and put it in the refrigerator. I clean for the night.

After the specified time, the dough acquires a dense, velvety texture. But, it's still pretty sticky. Therefore, we roll it out on a floured surface.

The thickness of the roll depends on the size of the figures, ideally about 3-5 mm.

We cut out the figures we need with the help of molds or, if the necessary cutting is not available, you can print the desired picture on the printer and cut it out with a knife tracing the outline.

Another tip, try to place your elements as close to each other as possible when cutting out of dough. This leaves very little clippings. The fact is that with the subsequent rolling of the same portion, the dough will absorb an even larger amount of flour each time, from which, as a result, problems may arise, such as deformation of the bottom surface of the finished gingerbread. Of course, for a family there is not much difference whether gingerbread cookies will work with dimples or not, but such masterpieces should definitely not be given away for sale.

We transfer the cut figures to bake on a baking sheet covered with parchment. I baked them on a silicone rug, which I do not recommend doing, because the rug at high temperatures comes in waves and the gingerbread cookies then turn out to be uneven, and there may be voids below. The most the best option is a teflon mat, but since I do not have it in my arsenal, good baking paper is quite an adequate replacement.

As with cottage cheese cookies, it is better to place the gingerbread cookies on a baking sheet of about the same size, or you will have to get some earlier so as not to dry them out. Another very important point, the gingerbreads increase in volume when baking, so we leave them a decent amount of space. The larger the gingerbread, the more space it needs.

Place the baking sheet in a preheated oven and bake at 170º for 12-15 minutes. The baking time depends on the size of your gingerbread. Top-bottom oven mode.

How do you know that the gingerbread is ready? This is a matter of practice. It should not darken much, if it is browned around the edges - baked. Remember, the gingerbread in the oven is soft! But if you pressed your finger on it and it leaves a noticeable dent, then the gingerbread is not ready yet. The baked gingerbread easily leaves the surface on which it was baked. Over time, you will find the optimal time for yourself. Watch.

Cool the finished gingerbread on a flat surface. Many advise you to press down on the gingerbread with a load on top, so that it does not change its shape. I've tried this and that. I didn’t notice much difference, so I didn’t use the cargo next time. But, if you notice that the edges of the gingerbread cookies are bent, then do not be too lazy to put a plate on top of them until it cools completely.

If you want to decorate the cake with gingerbread sticks, then there are 2 ways. Either we bake the gingerbread with the stick already inserted, or we place the stick in the gingerbread, as soon as we took it out of the oven, while it is soft. From myself, I want to say, I tried both options, but it was more convenient for me to string the gingerbread after baking. It's easier and faster for me. However, skill is required here, this must be done quickly, until the edges are frozen. If you bake with chopsticks, I advise you to pre-soak them in water so that they do not change their color when baking.

As it cools, the gingerbread cookies will harden. It is better to paint them after they have completely cooled down, or even better to give them half a day to rest and only then start decorating, if you use them for a cake. But, I warn you right away - they are very tasty. And personally, I am not a fan of unnecessary colors in food, I prefer to eat them without glaze.

It is necessary to decorate the cake with them immediately before giving, since the surface gets wet from the cream.

These are the bright gingerbreads that adorned my cake. Even after 2 weeks, the gingerbread did not change their taste and consistency. Remained the same crisp and tasty.

Delight your kids, because these cookies can also be cut together with kids. And the meringue recipe on a stick is already on the blog, here is the link to the article -.

Hidden inside this cake with yoghurt cream and fresh strawberries in a layer, the top of the cake is lined. All recipes are on the blog, links are clickable.

By the way, such gingerbread cookies can be cooked without using honey. This is extremely important for those who are allergic to beekeeping products. If you need a recipe for a replacement syrup - write. I will try to lay out.

Enjoy your meal.