What are the ways to make gingerbread? Preparing gingerbread dough using the custard method. Gingerbread dough - custard method

And these recipes are from the book R.P.Kengisa, P.S.Markhel "Homemade cakes, pastries, cookies, gingerbreads, pies"

Gingerbread products

Gingerbread products include gingerbread cookies and gingerbread cookies. The word “gingerbread” comes from the word “spices,” the presence of which in these products is their characteristic feature.

Gingerbread is one of the oldest Russian delicacies. Once upon a time they were prepared only with honey and molasses, since sugar brought from distant countries was very expensive. Currently, gingerbread cookies are prepared both with sugar alone and with a mixture of it with honey and molasses. In the old days, gingerbread cookies were widespread at almost all folk festivals; they were made in different sizes, given all sorts of shapes and decorated with intricate designs.

453. Basic gingerbread dough

Basic gingerbread dough recipe

Depending on the sugar and honey content, the main gingerbread dough has three varieties: honey dough, sugar dough (without honey) and honey-sugar dough.

The dough can be prepared in two ways: raw and choux.

Gingerbread products made from raw dough quickly dry out and become hard; gingerbread cookies made from choux pastry remain fresh and fragrant for a long time.

Preparation of dough using the raw (simplified) method

Place honey in a bowl or pan, add pre-mashed butter, eggs, spices and mix everything for 1-2 minutes, then add sifted flour mixed with soda and knead a not very stiff dough.

If the honey is sugared, it is heated until the crystals dissolve. Honey should not be boiled, as this will cause it to lose its flavor. After heating, the honey is cooled to room temperature and the dough is kneaded as described above.

When making sugar gingerbread, bring sugar and water to a boil, skim off the foam with a slotted spoon, add butter to the syrup, stir and cool the syrup to room temperature. If the syrup turns out to be liquid, boil it until it is tested on a thick thread. Add spices, eggs, and then flour mixed with soda to the cold syrup, stirring.

Preparing the dough using the custard method

Place honey and sugar in a saucepan, add water and boil until it tastes like a thick thread. The boiled syrup is filtered through a strainer, butter or margarine is added according to the recipe and cooled to 80-90°. Sift the flour, mix it with spices and gradually add it to the hot syrup while stirring with a wooden spatula or strong spoon. If, after pouring flour into hot syrup, you leave it unstirred for 1-2 minutes, lumps will form that will be difficult to stir. The kneaded dough is cooled to room temperature, eggs and baking powder are added and kneaded until the dough has a soft consistency. The dough should be cut immediately, otherwise it will drag on and the products will turn out to be of poor quality.

About permissible changes in the recipe

Cow butter can be replaced with margarine or vegetable oil, since it is hardly noticeable in gingerbread. You can prepare the dough with double the amount of fat or without fat. Gingerbread without fat will, of course, taste worse than with fat. You can also add twice as many eggs to the dough or not at all, changing the dosage of water accordingly. Gingerbread cookies, as a rule, are made from first-grade wheat flour, but you can also use second-grade flour, and the gingerbread cookies will be slightly darker. For certain types of gingerbread, premium flour is desirable, as indicated in the corresponding recipes; You can make gingerbread from pekled rye flour or from a mixture of wheat (2 cups) and rye (1 cup).

The amount of flour may vary depending on the thickness of the syrup or honey, the amount of fat and eggs. You cannot knead very stiff dough, as it will not rise well and the finished products will turn out unsatisfactory in appearance and hard in taste. Very soft dough is difficult to shape; when baking, it spreads, and the gingerbread turns out shapeless and without a pattern.

The finished dough should be plastic, not very sticky to the table or hands, and easy to mold. Baking soda can be replaced with ammonium carbonate, but it is best to take the same amount of soda and ammonium, this will weaken the taste of alkali and the smell of ammonia in the finished gingerbread.

Dough flavoring and coloring

Gingerbread cookies prepared with honey have a strong aroma of honey, so they should be lightly flavored. Gingerbread without honey needs to be flavored much more. Finely ground dry spices are added as aromatic substances. For the spice mixture, take 35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg and 5% each of cloves, star anise and allspice. You can change the spice ratio to taste. In addition, for aroma and taste, you can add another 1/2 cup of peeled, roasted chopped nuts, peanuts or almonds, candied fruit, lemon or orange zest and 5-10 g of vanilla sugar.

If gingerbread is made from dark varieties of honey and dark varieties of flour, then you should not tint the dough. Gingerbread cookies made with sugar or from light varieties of flour and honey should be tinted with burnt sugar (burnt sugar) until light brown.

The burner is added to the syrup at the beginning of the batch.

Cutting and baking gingerbread dough

The finished dough is placed on a flat board or table. To prevent it from sticking to the board and hands, sprinkle the board and dough with flour. Form the dough into a brick shape with your hands, place it on a floured board, sprinkle flour on top and roll it out into an even layer 5-8 mm thick using a rolling pin. When making a gingerbread, the prepared layer, 10-12 mm thick, can be rolled onto a rolling pin and placed on a baking sheet. If gingerbread or shortcakes are prepared, then the finished layer of dough is cut with a knife or using notches into all kinds of figures. The weight of one gingerbread, depending on the size of the notch, can vary on average from 20 to 40 g. Certain varieties of gingerbread, for example loaves, Tula, can weigh up to 100 g.

For baking, hard gingerbread dough can be placed on a clean, washed baking sheet without grease, and soft dough can be placed on a greased baking sheet, otherwise it will stick to the baking sheet and the products will turn out with large bubbles and torn bottoms.

Before baking gingerbread, sweep away excess flour and brush with egg or, better yet, egg yolks. To prevent the gingerbreads from moving when greased, you need to spray the baking sheet with water before placing them.

To speed up the work, brush the entire layer of dough with an egg and, if desired, make various designs with a fork or pastry comb; You can also sprinkle the layer greased with egg with peeled, unroasted chopped nuts, almonds, peanuts, and when the egg grease dries, divide the layer with a knife or using grooves into different figures and transfer to a baking sheet.

Small and thin gingerbread cookies are baked at a temperature of 220-240° for 8-15 minutes, and large products and gingerbread cookies - at a temperature of 180-220°. Immediately after baking, wipe the surface of the gingerbread with a soft cloth or brush. This increases the shine of the products.

454. Gingerbread with burnt sugar

For 800 g gingerbread
3 cups flour
Oils 50 g
Water 3/4 cup
Granulated sugar for syrup 1 cup, for burnt sugar 1/2 cup
Spices 2 teaspoons
Soda 1/2 teaspoon

Place 1/2 cup sugar in the pan and heat until light brown, stirring. Add water, gradually stirring, then 1 cup sugar, butter, spices and cool the mixture while stirring to room temperature. Mix the flour with soda, sift and knead all the ingredients into a dough.

Divide the finished dough and cut it out as described in recipe 453.

455. Gingerbread with sour cream

For 800-900 g gingerbread
3 cups flour
Granulated sugar 1.5 cups
3/4 cup sour cream
Egg 1
Spices 1/2 teaspoon
Soda 1/2 teaspoon

Beat sugar, sour cream, eggs and spices with a broom for 5-6 minutes.
Mix flour with soda, sift and mix with all other products until a homogeneous dough is formed. This usually takes 1-2 minutes.
Divide the finished dough and bake as described in recipe 453.

456.Chocolate gingerbread

For 900 g gingerbread
3 cups flour
Granulated sugar or honey 1.5 cups
Cocoa powder 3 teaspoons
Soda 1 teaspoon
Oils 100 g
Eggs 4
Spices 1 teaspoon

Rub sugar or honey, butter, spices and cocoa powder with a spatula for 5-6 minutes, then, continuing to grind, gradually add egg yolks. Lightly mix the mass with tightly beaten egg whites, add flour, having previously mixed it with soda, and lightly mix again until a homogeneous dough is obtained, which is cut and baked as described in recipe 453.

457. Gingerbread with yeast, glazed

For 800-900 g gingerbread
Dough:
1 cup flour
Pressed yeast 100 g
Water 3/4 cup

Into the dough:
2 cups flour
Honey 1/2 cup
Margarine 100 g
Spices 1 teaspoon

For glazing:
Sugar circulation (according to recipe 110) from 1/2 cup sugar

Dissolve the yeast in warm water and knead it into a batter with a spatula or spoon. Place the pan with the dough in a warm place (30-35°). After 2 hours, add all other products to the dough and knead a stiff dough. Form balls from the dough or roll out the dough into a layer and cut out all kinds of figures from it with notches or a knife. Place them on a lightly greased baking sheet and leave them in a warm place to ferment for 20-30 minutes; then bake for 8-10 minutes at a temperature of 210-220°.

Since a large amount of honey or sugar has a negative effect on yeast, the dough for this type of gingerbread is not very sweet. But in order for the gingerbreads to be sweet, they must be glazed in thick sugar syrup, boiled until they taste like a thick string.

Gingerbread cookies are poured into a pan, flavored sugar syrup is poured (circulation), the pan is covered with a lid and shaken so that the gingerbread cookies are covered on all sides with syrup. Then place them on a clean baking sheet. If after 1-2 hours the gingerbread cookies do not dry out, then dry them for a minute in a low-heat oven (120°).

458. Gingerbread nuts

For 1 kg of gingerbread

Almonds or nuts 1 cup
Butter 50 g

Peel almonds, nuts or peanuts and fry until golden brown, then finely chop them or mince them and add to the dough at the beginning of kneading. Roll out the finished dough into small balls, no larger than a cherry, place on a dry baking sheet and bake for 7-8 minutes at 230-240°.

After baking, while the nuts are still warm, pour them into a pan, add melted butter, cover with a lid and shake the pan several times so that the butter evenly covers the gingerbread cookies and gives them a shiny appearance.

459.Gingerbread loaves

For 20 gingerbreads weighing 40-45 g

Dough (according to recipe 453) from 3 cups flour
Egg for lubrication 1

Roll out the finished dough into a layer 6-8 mm thick and cut into rectangles measuring 12x6 cm. Place the gingerbreads on a lightly greased baking sheet, brush with egg, make drawings with a fork and bake for 12-15 minutes at a temperature of 200-210°.

Gingerbread loaves before baking

460.Gingerbread cookies with almonds

For 1 kg of gingerbread

Dough (according to recipe 453) from 3 cups flour
Egg for lubrication 1
Almonds 3/4 cup

Roll out the dough into a layer 4-6 mm thick. Using a knife or curly notches, make different figures from the layer, place them on a baking sheet greased and sprinkled with water. Brush the surface of the gingerbread with egg and decorate each figure with almond halves. Bake gingerbread cookies for 6-8 minutes at a temperature of 220-230°.

Gingerbread cookies with almonds

461. Gingerbread strips with jam

For gingerbread strips with a total weight of about 1200 g

Dough (according to recipe 453) from 3 cups flour
About 1 cup thick jam
Egg for lubrication 1

Roll out the prepared dough into a layer 4-5 mm thick, cut it into strips 6-7 cm wide. Place half of the strips on a lightly greased baking sheet at a distance of 1.5-2 cm from one another; then brush them with egg and put thick jam in the middle along the strip, put another strip on top and press it along the edges to the bottom strip. Brush the surface of the strip with egg.
After baking for 10-12 minutes at a temperature of 200-210° and cooling, cut the strip into gingerbread cookies of any size.

462. Gingerbread loaves with peanuts

For 20 gingerbreads weighing 50 g each

Dough (according to recipe 453) from 3 cups flour
Peanuts 1 cup Egg yolk for greasing 1

When kneading, add peanuts to the gingerbread dough, first frying them until light brown, removing the husks and coarsely chopping them. Form ropes from the dough equal to the length of the baking sheet, with a diameter of 30-35 mm. Place them on a lightly greased baking sheet; then press down with your palm so that they become flat, grease the surface with egg yolk.
After baking for 8-10 minutes at a temperature of 220-230°, cut each strip into oblique pieces.

463. Gingerbread cookies with filling, glazed with fondant

For 10 gingerbreads weighing 70 g

Dough (according to recipe 453) from 1.5 cups flour
Jam or jam, or thick jam 1/2 cup
Lipstick (according to recipes 84-109) from 4 tbsp. spoons of granulated sugar- who needs a recipe for lipstick, I’ll reprint it
Egg for lubrication 1

Roll out half of the prepared dough into a layer 4-5 mm thick and use a large round notch to make 10 shallow marks on it. Brush the layer with egg, place 1/2 tbsp in the middle of each mark. spoons of jam, jam or thick preserves, and cover with a second layer made from the other half of the dough. Lightly press the top layer around the filling with your fingers and cut out the gingerbread cookies with a notch so that in each of them there is a mound of jam in the middle. Bake the gingerbread cookies on a dry baking sheet for 10-12 minutes at a temperature of 200-220°.
After baking and cooling, pour warmed fondant over the gingerbread cookies from a spoon. Place the gingerbread cookies glazed with fondant on a clean baking sheet and dry near the stove for 30-40 minutes.

464. Russian glazed gingerbread

For 1 kg of gingerbread

Dough (according to recipe 453) from 3 cups flour
- If you need the recipe, I'll reprint it

Roll out the dough into small balls, place them on a dry baking sheet, press lightly so that they become flat, and bake for 10-12 minutes at a temperature of 220-230°. After baking and cooling, place several gingerbread cookies in a small saucepan, pour sugar, boiled until tested, onto a thick thread, close the pan and shake it several times until the syrup evenly covers the gingerbread cookies.
After this, place the gingerbread cookies on a clean baking sheet and place it in a dry place. After 1-2 hours, the gingerbread cookies will dry out, and they can be stored for a long time, since the sugar crust protects the gingerbread cookies from drying out. After glazing, you can also place the baking sheet with gingerbread cookies in a low-heat oven (120°) for a minute.

465. Candied gingerbread

For 1100 g gingerbread

Dough (according to recipe 453) from 3 cups flour
Candied fruits 1 glass
Sugar circulation (according to recipe 110) from 6 tbsp. spoons of granulated sugar

Take ready-made candied fruits or jam fruits. Chop the candied fruit into small pieces and add to the dough before kneading.
Roll out the finished dough into a layer 7-8 mm thick, cut the layer with a knife into small quadrangles, place them on a dry baking sheet and bake for 8-10 minutes at a temperature of 220-230°. After baking, glaze the gingerbread cookies with flavored sugar, as described in recipe 464.

466. Glazed raisin gingerbread

For 1100 g gingerbread

Dough (according to recipe 453) from 3 cups flour
1 cup raisins
Sugar circulation (according to recipe 110) from 6 tbsp. spoons of granulated sugar

Sort the raisins, rinse and put into the dough before kneading. Roll the finished dough into balls the size of a walnut. Place the balls on a greased baking sheet and press with your palm to flatten them. Bake gingerbread cookies for 8-10 minutes at a temperature of 210-220°; After baking and cooling, glaze with sugar as directed in recipe 464.

467. Gingerbread glazed lemon bars

For 1 kg of gingerbread

Dough (according to recipe 453) from 3 cups flour
Lemon 1
Sugar circulation (according to recipe 110) from 6 tbsp. spoons of granulated sugar

Zest the lemon as described on page 97. Squeeze the juice from the zest and add it to the syrup for glazing. Squeeze the juice from the lemon pulp and pour into the syrup before kneading the dough. Roll out the finished dough into a layer 6-8 mm thick. Cut the layer into strips 3-3.5 cm wide, and each strip into bars 1-1.5 cm wide.
Place the cubes on a dry baking sheet and bake for 8-10 minutes at a temperature of 220-230°.
After baking and cooling, glaze the gingerbread cookies with lemon-flavored sugar, as described in recipe 464.

468. Gingerbread cookies with filling, glazed with sugar circulation

For 700 g gingerbread

Dough (according to recipe 453) from 1.5 cups flour

Jam or jam, or thick jam 1/2 cup Sugar circulation (according to recipe 110) from 4 tbsp. spoons of granulated sugar
Egg for lubrication 1

Roll out the dough into a layer 4-5 mm thick. Cut the layer into quadrangles measuring 7x7 cm, brush them with egg, put jam or preserves in the middle of each quadrangle. Cover the fruit filling with one corner of the quadrangle to form a triangle. Press the edges of the triangles, place them on a dry baking sheet and bake for 12-15 minutes at a temperature of 210-220°.
After baking and cooling, glaze the gingerbread cookies with a spoon or brush with sugar.
These gingerbread cookies can be prepared in the same way as filled gingerbread cookies glazed with fondant (recipe 463), but give them an oval shape.

469. Gingerbread cookies with chocolate fondant

For 20 gingerbread cookies weighing 35 g each

Dough (according to recipe 453) from 1.5 cups flour
Chocolate lipstick (according to recipe 10 from 4 tbsp. granulated sugar

Roll out the prepared dough into a layer 6-8 mm thick and use a notch to make 20 round cakes. Bake the cakes on a dry baking sheet for 10 minutes at a temperature of 220-230°.
After baking and cooling, brush the surface of the gingerbread with chocolate fondant using a spoon. You can stick the gingerbread on a fork and dip it into the warmed chocolate fondant.

470. Raw vanilla and mint gingerbread

For 700-800 g gingerbread
Premium flour 3 cups
Vanilla sugar 5 g or mint essence 3-5 drops
Baking soda 1/2 teaspoon
Granulated sugar 1.25 cups
Water 1/2 cup
Egg 1

Mix flour with soda and sift. Bring sugar and water to a boil and boil until it tastes like a thick thread. Cool the syrup to room temperature, add vanilla sugar (or essence), egg and flour with soda and mix for 3-4 minutes until a homogeneous dough is obtained. Form the dough into small balls (the size of beans), place on a lightly greased baking sheet and bake for 5-7 minutes at 180-200°.
You can also make larger balls from the dough (the size of a plum), place them on a baking sheet and, using a fork, crosswise, or the bottom of a salt shaker or glass, apply a design to the surface of the dough.
The dough can be rolled out into a layer 1 cm thick, trim the surface of the layer with a waffle rolling pin, and then cut out the gingerbread cookies using a round notch.
Bake gingerbread cookies for 6-8 minutes at a temperature of 190-210°. Ready-made vanilla gingerbread cookies should be white in color.

Forming vanilla gingerbread cookies from dough

471.Raw lemon gingerbread

For 800 g gingerbread

Premium flour 3 cups
Granulated sugar l.25 cups
Baking soda 1/2 teaspoon
Lemon 1
Water 1/4 cup
Egg 1

Wash the lemon and grate it, removing the seeds. Boil sugar and water until it tastes like a thick thread. Cool the resulting syrup to room temperature, mix with egg and lemon puree. Lastly, add flour mixed with soda and knead the dough so that it does not become dense.

Cut the gingerbreads in the same way as vanilla ones, or form oval shapes like a lemon, then apply a design with a stick or fork.

472. Tula and Vyazma gingerbread

For 700-800 g gingerbread

Honey-sugar dough (according to recipe 453) from 1.5 cups flour
Thick jam or jam, or jam 1/2 cup
Egg for lubrication 1
Sugar circulation (according to recipe 110) from 4 tbsp. spoons of granulated sugar

These gingerbread cookies are made rectangular with filling. On each gingerbread there is an inscription: “Tula” or “Vyazemsky”. The inscription is applied with a special wooden stencil, after which the gingerbread cookies are fried in very hot ovens to obtain a distinct design and inscription, then baked at a low temperature, and then glazed with sugar.
At home, gingerbread cookies can be prepared without labels.
Roll out the finished dough into a layer 5-6 mm thick, cut the layer into rectangles or make round cakes, put thick jam in the middle and spread it almost to the edges of the cake, brush the edges with egg, cover the jam on top with another cake.
To prevent the jam from leaking out, press the edges of the cakes so that they stick together firmly. Bake gingerbread cookies for 10-12 minutes at a temperature of 210-220°. For gingerbread with a pattern, you can use waffle or grooved rolling pins. The design is applied to the top cakes before covering the cakes with jam. Baked gingerbread cookies are glazed with sugar (recipe 110).

473. Curly gingerbread with protein paste

For 10 gingerbreads weighing 100 g

Gingerbread dough (according to recipe 453) from 3 cups flour
Egg yolk 1
Protein rice mixture (according to recipe 22 from 1/2 egg

Roll out the prepared dough into a layer 6-8 mm thick and cut it into various shapes using notches, a knife, or cutters. Place them on a lightly greased baking sheet and brush the surface with egg yolk. After baking for 12-15 minutes at a temperature of 210-220° and cooling, decorate the gingerbread with egg white mixture. Gingerbread cookies have different names depending on their shape: Herringbone, Clock, Dove, Grapes.
Protein drawing mass can be tinted in any color. After 5-6 hours, the drawing mass will harden and the gingerbread cookies can be placed on top of each other.

Figured gingerbread cookies are used as decoration for the New Year tree.

Gingerbread Herringbone

Gingerbread Clock

Gingerbread Dove

Gingerbread Grapes

474. Sports gingerbread with almonds (k)

For 700-800 g gingerbread

2 cups flour
Oils 50 g
Granulated sugar 1.5 cups
Honey 2 tbsp. spoons
Egg 1
Milk 2 tbsp. spoons
Lemon 1/2
Soda 1/2 teaspoon
Cinnamon 1/2 teaspoon
Nutmeg 1/2
Carnations 4 pcs.
Egg for lubrication 1
1/2 cup almonds for garnish

Heat honey with sugar. When the sugar dissolves, add butter, milk, ground cinnamon, nutmeg and cloves, lemon zest and lemon juice.
Stir the mass, cool to room temperature, add the egg and flour with soda, stir thoroughly, roll out into a layer 5-1 mm thick, cut into rectangles, place on a baking sheet, brush with egg and spread peeled almonds on the surface of the dough.

Sports gingerbread

475. Gingerbread trifle

For 600 g gingerbread

2 cups flour
Granulated sugar 2/3 cup
Margarine 50 g
Water 1/3 cup
Honey 2 tbsp. spoons
Soda 1/2 teaspoon
Cinnamon 1/2 teaspoon

Mix flour with soda and cinnamon, sift through a sieve. Heat sugar, water and honey until the sugar dissolves and cool to room temperature, then add margarine, mix all the products and knead the dough. Roll out the finished dough into a layer 6-8 mm thick and make various small figures with notches. Place them on a dry baking sheet and bake for 8-10 minutes at a temperature of 210-220.

Gingerbread

Gingerbreads are gingerbread products that differ from piece gingerbreads in their large size. The gingerbread is usually a large baked layer with or without filling and decorations, which is cut into pieces when finished.

476. Rug without filling, brushed with egg

For a gingerbread weighing 900 g

Dough (according to recipe 453) from 3 cups flour
Egg yolk for lubrication 1

Form the dough into a rectangular piece, place it on a greased baking sheet and roll it out with a rolling pin to a thickness of 10-15 mm. Sweep the flour off the surface, brush the dough with egg yolk and apply a design with a fork.
To prevent bulges from forming in the gingerbread, pierce it in several places with a fork.
After baking for 30-40 minutes at a temperature of 190-200°, cut the gingerbread into rectangular pieces of any size.

Rugs of the main varieties

477. Almond gingerbread

For a gingerbread weighing 1100 g

Dough (according to recipe 453) from 3 cups flour
Almonds 1.5 cups
2 egg yolks for greasing

Peel the almonds and use a knife to separate each kernel into two halves. Select the most beautiful halves to decorate the gingerbread, fry the rest of the almonds until light brown, finely grind in an almond grinder or meat grinder and add to the dough at the beginning of kneading. Roll out the finished dough into a layer 10-15 mm thick and place on a greased baking sheet.
Sweep the flour from the surface of the dough and brush the gingerbread with yolk; then, with the blunt side of a knife, mark it into separate parts and decorate each part with almond halves. Bake the gingerbread for 30-40 minutes at a temperature of 190-200°.
After baking, cut the gingerbread along the outlined contours into separate pieces.

Almond gingerbread

478.

Dough (according to recipe 453) from 3 cups flour
Sugar circulation (according to recipe 110) from 6 tbsp. spoons of granulated sugar

Roll out the dough into small balls the size of a hazelnut, place them on a greased baking sheet tightly one to the other and bake for 15-20 minutes at a temperature of 210-220°. When baking, the balls float together and form a continuous layer, reminiscent of a cobblestone street.
After baking and cooling, use a spoon or, preferably, a brush to cover the surface of the layer with sugar, boiled down to a thick thread. After 1-2 hours, when the print has hardened, cut the layer into rectangular pieces.

Pavement rug without filling

479. Pavement mat with jam or marmalade

For a gingerbread weighing about 1500 g

Dough (according to recipe 453) from 3 cups flour
Jam or jam 1.5 cups
Sugar circulation (according to recipe 110) from 6 tbsp. spoons of granulated sugar

Divide the prepared dough into two parts. Roll one part into a layer 5-8 mm thick, place on a baking sheet and bake for 8-10 minutes at a temperature of 220-230°. After baking and cooling, grease the surface of the layer with jam or jam. Roll the other half of the dough into small balls, the size of a nut, place them tightly together on a greased baking sheet to form a layer equal in size to the bottom layer. Bake this layer for 15 minutes at a temperature of 210-220°.
After baking, place a layer of small balls on a layer covered with jam, slightly press the top layer to the bottom and glaze the surface with sugar.

480. Glazed gingerbread

For a gingerbread weighing about 1 kg

Dough (according to recipe 453) from 3 cups flour
Sugar circulation (according to recipe 110) from 6 tbsp. spoons of granulated sugar

Roll out the dough into a layer 10-15 mm thick. Place it on a lightly greased baking sheet. To avoid swelling, pierce the dough in several places.

After baking for 30-40 minutes at a temperature of 190-200°, glaze the surface with a spoon or brush with sugar syrup (circulation), boiled down to a thick thread. After an hour, when the circulation has dried, cut the gingerbread into pieces of any size.

481.Lemon gingerbread

For a gingerbread weighing about 1 kg

Dough (according to recipe 453) from 3 cups flour
Lemon 1
Granulated sugar 1/2 cup
Egg yolk for lubrication 1

Roll half of the prepared dough into a layer 5-6 mm thick and place on a greased baking sheet. Brush the edges of the layer with egg.
Wash the lemon and grate it, removing the seeds. Mix the mashed lemon with sugar and apply it to the layer in an even layer. Leave the edges of the layer, greased with egg, free. Place the second layer on top and press the edges of the upper layer tightly to the lower layer so that they stick together.
Brush the surface with egg and use a fork to make different designs. Bake the gingerbread for 30-40 minutes at a temperature of 190-200°.
After baking and cooling, cut the gingerbread into rectangular pieces of any size.

6.4.1. Preparing gingerbread dough

Characteristics of gingerbread dough. Gingerbread dough products come in a variety of shapes and contain large amounts of granulated sugar and various spices, which give them a special aroma. The mixture of spices added to the gingerbread dough is called “bouquet”, or “dry perfume”. It contains (%): cinnamon - 60, cloves - 12, allspice - 12, black pepper - 4, cardamom - 4, ginger - 8. In addition to gingerbread, gingerbread cookies are baked from gingerbread dough, sandwiched with fruit filling or jam.

Sometimes, instead of granulated sugar, artificial honey or invert syrup is added to the dough, and part of the wheat flour (50%) is replaced with rye flour. This improves the quality of gingerbread and reduces their shrinkage during long-term storage due to the increased hygroscopicity of these products.

The dough is loosened with chemical leavening agents, since the high content of granulated sugar and low humidity prevent the development of yeast.

To prepare gingerbread dough, take (g): flour - 1,000, granulated sugar - 300, water - 200, molasses - 100, honey - 100, eggs or melange - 100, butter or margarine - 100, ammonium carbonate - 8, salt - 4, dry spices - 4, granulated sugar for burning - 50.

Methods for preparing dough. The dough is prepared in two ways: raw and choux.

The dough prepared using the raw method has a loose and at the same time viscous consistency due to the high content of granulated sugar, honey and molasses. The products are placed in the bowl of the dough mixing machine in the following order: granulated sugar or sugar syrup, water, burnt sugar, honey, molasses or invert syrup, melange or eggs and mix everything well for 6... 10 minutes. Granulated sugar dissolves in the liquid and is evenly distributed in the mixture. The higher the temperature at which the dough is kneaded, the shorter the kneading time, otherwise the dough may become too long. After mixing the raw materials, finely ground spices, soda, ammonium dissolved in water, softened butter or margarine and flour are added to the bowl of the machine. The dough is kneaded for 10... 15 minutes, depending on the amount of dough and the temperature conditions of the room. The finished dough is a homogeneous mass of astringent, loose consistency; its temperature is not higher than 20 °C. At low humidity, gingerbread cookies turn out to be non-streamlined, and at high humidity, they become blurry and have poor lifting (Fig. 6.1).

The dough can be kneaded by hand. When making small portions of dough, the flour is sifted onto the table (6...8% of the flour is left for dusting), mixed with baking powder and shaped into a funnel, into which the prepared liquid is poured, after which softened butter is added. The flour and liquid are mixed towards the center. When some of the flour (approximately 50%) has combined with the liquid, quickly knead all the flour until the dough reaches a uniform consistency.

The process of preparing dough using the custard method consists of three stages: brewing flour in sugar-honey, sugar-honey or sugar-honey syrup; cooling the brew; mixing the tea leaves with all other types of raw materials provided for in the recipe.

The flour is brewed in an open digester. To do this, add granulated sugar and molasses, pour in water and, while mixing the products, heat the boiler to a temperature of 70... 75 °C until the granulated sugar is completely dissolved. The transparent syrup is filtered through a sieve into the bowl of a dough mixing machine, cooled to a temperature of at least 68 °C, sifted flour is gradually added and quickly mixed. If the syrup is cooled to a lower temperature, the quality of the gingerbread will deteriorate. When the flour is brewed, partial gelatinization of the starch occurs, so the gingerbread cookies stay fresh longer. Flour is mixed with hot syrup as quickly as possible (within 10... 12 minutes), since prolonged contact of unplaced flour with hot syrup may cause lumps to form (Fig. 6.2).

If the recipe calls for a lot of eggs and butter, then boil some of the flour, and use the remaining flour when kneading the dough, leaving 6...8% for dusting.

The choux pastry is cooled to 25...27 °C in chests or baking sheets, where the dough is placed in layers and greased with vegetable oil or sprinkled with crumbs so that a monolithic mass does not form. It is impossible to knead the dough without pre-cooling, as it loses its characteristic properties, the gingerbreads turn out dense, without a streamlined shape, leavening agents and aromatic substances evaporate.

After cooling, the choux pastry is kneaded, combined with the rest of the products specified in the recipe, and kneaded until a homogeneous consistency is obtained for 30...40 minutes. The dough should be evenly mixed and have a creamy consistency. With shorter mixing times, products with a dense structure are obtained.

You can prepare the dough in a semi-brewed way. To do this, take 80% of the norm of water at a temperature of 70 °C, add granulated sugar, margarine and heat it to 90 °C, mix thoroughly, gradually adding 45% of the flour. The resulting mass is continued to be stirred for another 6...8 minutes, and then cooled to a temperature

25 °C. Honey, ammonium, soda are dissolved in the remaining water, combined with the cooled mass, eggs and the remaining flour are added. The dough is mixed for 10 minutes and cut.

Gingerbread cookies are dense if they were made from strong dough or if little leavening agent was added to the dough. Dough with a weak consistency, as well as at low baking temperatures, produces blurry products. Hard, rubbery products are obtained from dough with a low content of granulated sugar as a result of prolonged kneading or elevated dough temperature.

Shaping and baking the dough. The finished dough weighing 5...6 kg is laid out on a table heavily dusted with flour, kneaded and given an oblong shape. The layer is gradually rolled out with a smooth wooden rolling pin in different directions, periodically dusting with flour, to a thickness of 8... 10 mm. The layer must be rolled out evenly, otherwise the products will be of different thicknesses and bake unevenly. Before molding the products, test molding is carried out in different places of the formation to determine the uniformity of its rolling. The pattern is applied to the surface of the formation with a serrated or corrugated rolling pin. For molding products, various devices are used in the form of metal recesses, which are cone-shaped rims with pointed edges, the shape corresponding to the products being manufactured. Wooden forms with a design or inscription engraved on the board are used. If products need to be given a certain shape and a design applied to the surface, wooden forms are used in combination with metal recesses. Products are formed from a rolled out layer of dough using a knife, disk cutters or using notches.

Using a notch, press the dough layer 5-6 times, separating pieces of a certain shape from it, and lay them out in even rows on baking sheets. The recess is periodically immersed in flour, which prevents the dough from sticking to it. Before laying on the sheets, sweep the flour from the products with a brush. For gingerbreads and loaves, the dough is rolled out into a layer 12 and 8 mm thick, respectively. The layer must correspond to the size of the baking sheet. The loaves are cut with a knife or disk cutter into rectangular pieces of the appropriate size. After rolling out, the layer of dough for the gingerbread is placed on a sheet previously greased with vegetable oil or dusted with flour.

The surface of the product is moistened with cold water and pierced in several places with a knife to avoid swelling.

Piece products made from hard dough are placed on dry sheets, and from weak dough - on sheets dusted with flour or greased with oil. On products stuck to the sheet, voids form, and the bottoms turn out torn. If the products are greased with egg before baking, then in order to prevent them from moving during greasing, they are placed on sheets greased with a mixture of fat and warm water. Before baking, the surface of the products is sprinkled with granulated sugar, crumbs, chopped nuts or almonds, and decorated with raisins, candied fruits or nut kernels.

Gingerbread cookies are baked at a temperature of 200...240 °C for 10...15 minutes immediately after cutting, and gingerbread and mint gingerbread cookies are baked at a temperature of 190...210 °C. The baking mode and duration depend on the thickness of the products: the greater the thickness of the baked products, the lower the temperature and the longer the baking.

At high baking temperatures, a crust quickly forms, which prevents the removal of moisture from the crumb. After baking, the product will “sit” under the weight of the raw crumb. The low temperature in the oven makes the products blurry from excess granulated sugar. Timely formation of the crust preserves the shape of the gingerbread cookies.

After baking, the gingerbreads, greased with egg, are rubbed several times with a soft brush to obtain a better shine.

Gingerbread cookies can be glazed with sugar syrup. For this purpose, boilers with a capacity of 3...5 liters are used. Cooled products are poured with pre-prepared sugar syrup at a temperature of 85... 90 °C. The gingerbreads are mixed with the syrup using a wooden paddle for 1...2 minutes, and then unloaded onto sieves in one row and dried.

Below are the shortcomings of products that may arise when making gingerbread, and the reasons for their occurrence.

Disadvantages of products Products are dense, non-streamlined in shape

Products are blurry

Hard, rubbery products

The top crust is separated; raw crumb

Products have shrunk and fallen off

Products with empty bottoms Products have few pores

Causes of occurrence: Low humidity of the dough; the brew was not cooled sufficiently; a lot of sugary substances; little leavening agent Dough with high humidity; a lot of soda; poor gluten; low oven temperature Little granulated sugar; high temperature during mixing; long kneading Very soft dough; oven overheated

The dough is soft and has a lot of leavening agents; high oven temperature Dough is dense; The oven is not heated enough. There is not enough baking powder.

The dough prepared for gingerbread must be porous, well baked, without “hardening”; products must have the correct shape with a beautifully finished surface and a pronounced aroma.

6.4.2. Recipe for gingerbread dough products

Glazed gingerbread. The dough is prepared using the raw method, laid out on a table sprinkled with flour, and the products are shaped. The dough layer is rolled out to a thickness of 6 mm and gingerbread cookies are formed using a round notch. Bake the products on greased sheets at a temperature of 200 °C. After baking, the gingerbread cookies are glazed. To do this, 5...6 kg of gingerbread are loaded into a round cauldron, poured with hot (temperature 80...90°C) sugar syrup in the amount of 650...800 g and quickly mixed until their entire surface is covered with syrup . After this, the gingerbread cookies are laid out on nets and placed in special dryers under cooled ovens to dry.

Flour - 563, granulated sugar - 262, molasses - 57, melange (eggs) - 26, ammonium carbonate - 4, baking soda - 1.6, cloves - 7.3, water - 150, fat for lubricating sheets - 1, syrup for glazing - 120.

Exit - 1 000.

Honey gingerbread. The dough is prepared using the choux method. To do this, granulated sugar, water, and honey are loaded into the cauldron and boiled to a certain density. The density of the syrup is determined by taking a drop of syrup with your fingers and then spreading your fingers apart. There should be a thread. The finished syrup is filtered, fat is added to it and cooled to a temperature of 80...90°C. Add flour to the cooled syrup and knead the dough until smooth, without lumps. The dough is cooled to a temperature of 25...27 "C. The cooled dough is placed on the table, a depression is made inside, where the rest of the raw materials specified in the recipe are added. The dough is thoroughly kneaded until a homogeneous mass is obtained in consistency and color.

The finished dough is rolled out into ropes with a diameter of 2 cm, which are cut into pieces weighing 27...29 g, placed in a sieve and given a spherical shape using circular movements. The dough balls are then placed on greased and floured sheets and baked. After baking, honey gingerbreads are glazed in the same way as glazed gingerbreads prepared using the raw method.

Flour - 500, granulated sugar - 140, honey - 233, margarine - 56, vegetable oil - 3, melange - 14, ammonium carbonate - 4, baking soda - 1.4, cinnamon - 2.8, water - 55,syrup for glazing - 100.

Output - 1,000.

Gingerbread cookies are oval. Gingerbread dough is prepared using the raw method, for which sugar syrup is first boiled, then honey, margarine, salt, cinnamon, cloves are added to it, everything is mixed until smooth, flour is added with baking powder mixed in it and the dough is kneaded. Roll out the dough with a rolling pin to a thickness of 10 cm, cut out an oval gingerbread measuring 9 x 14 cm with a special mold and place it on a greased sheet. When planting in the oven, the gingerbread cookies are brushed with beaten egg, a pattern is applied on top and baked at 190...200°C.

Gingerbread dough - 1,180, melange for greasing the product - 21, fat for greasing the sheets - 3.

Exit - 10 pieces. 100 g each

Loaves "Moskovskie". The loaves are made from gingerbread dough made using the custard method. The finished dough is rolled out on a table dusted with flour into a layer 7...8 mm thick and oval loaves measuring 120x65 mm are cut out with a special notch. The products are placed on greased pastry sheets, brushed with beaten egg and applied with a fork. The loaves are baked at a temperature of 200...210 °C for 12...15 minutes.

For the test: flour - 590, granulated sugar - 164, melange - 16, honey - 273, ammonium carbonate - 5.4, baking soda - 2.7, cinnamon - 1.6, water - 60.

For lubrication: melange for products - 19, fat for sheets - 1.

Output - 1,000.

Sugar shortcakes. The dough is prepared using the raw method. Pieces of dough 6... 7 mm thick. The layer is sprinkled with granulated sugar and rolled with a serrated or waffle rolling pin. From the rolled out dough, use a notch to form round products with a diameter of 9.5 cm, place them on greased sheets and bake at a temperature of 190...200°C.

Flour - 438, granulated sugar - 170, margarine - 32, ammonium carbonate - 3, baking soda - /, vanilla sugar - 1.5, molasses - 48, water - 98, granulated sugar for sprinkling - 48, fat for greasing sheets - 1.

Exit - 10 pieces. to 75

Milk shortbreads. The dough is prepared using the raw method using milk. The shortbreads are cut and baked in the same way as sugar shortbreads, but they are not sprinkled with granulated sugar on top. The mass of the semi-finished product for each shortcake is 81 ... 83 g.

Flour - 423, granulated sugar - 210, margarine - 96, melange - 21, whole milk - 76, baking soda - 2, ammonium carbonate - 4, vanillin - 0.2, melange for greasing.

Exit - 10 pieces. to 75

Gingerbread "Tula". Gingerbread dough is prepared using the raw method, rolled out to a thickness of 3 mm and cut into rectangular pieces. A piece of dough is placed on a stencil with the inscription “Tula”, smeared with jam and a second rectangle of dough is placed on it. After cleaning the edges, the gingerbread is placed on a pastry sheet dusted with flour and baked at a temperature of 300...350°C. As soon as the inscription on the product is tinted, the sheet with gingerbread is moved to another oven and baked until ready at a temperature of 180...200°C. Baked gingerbread cookies are glazed with batch sugar.

For the test: 1st grade flour - 446, water - 107, honey - 74, butter - 50, ammonium carbonate - 2.5, baking soda - 0.8.

For filling: jam - 145.

For batch sugar: granulated sugar - 66, water - 20, essence - 1.7.

Exit - 1 000.

Gingerbread "Children's". Gingerbread is prepared using the raw method with the addition of crushed crumbs from scraps from cakes, pastries and muffins.

The finished dough is rolled out into a layer 8...10 mm thick and cut using two cutters. The distance between the disks for one cutter is 65 mm, and for the other - 120 mm. Rectangular-shaped blanks are obtained. They are placed on sheets, greased with melange, applying a pattern, and baked at a temperature of 200... 240 "C for 10 minutes.

Flour - 372, scraps from cakes, pastries, muffins - 286, melange - 79, burnt sugar - 11, granulated sugar - 317, "dry perfume" - 6, ammonium carbonate - 2.4, water - 100, melange for greasing - 14.

Exit - /000.

Honey mat. Gingerbread dough is prepared using the custard method. The finished dough is rolled out into a layer 11...13 mm thick, placed on a pastry sheet, greased and dusted with flour. Before baking, the surface of the workpiece is moistened with water and pierced in several places to avoid swelling. Bake at a temperature of 180... 200 °C for 30 minutes. After baking, cool and glaze the top with hot sugar syrup, dry and cut into portions.

Flour - 539, granulated sugar - 150, honey - 250, margarine - 50, baking soda - 1.5, ammonium carbonate -4, "dry perfume» - 1.5, syrup for glazing - 50.

Exit - 1 000.

Rug "South". The dough for the gingerbread is prepared using the raw method. The finished dough is rolled out into a layer the length and width of the baking sheet, 10 mm thick, rolled onto a rolling pin and unrolled onto a baking sheet lightly sprinkled with flour. Sweep the flour from the surface of the layer with a brush and moisten the surface with water using a brush. To avoid swelling, the layer is pierced in several places with a knife and baked at a temperature of 200...220 °C. After cooling, the gingerbread is glazed with syrup.

For the test: flour - 520, granulated sugar - 218, honey - 111, molasses - 87, ammonium carbonate - 3, baking soda - 2, baking soda - 2.4, cinnamon - 0.7, cloves - 0.2, water - 90.

For glazing: granulated sugar - 48, water - 20.

Exit - 1 LLC.

Honey gingerbread with filling. Honey gingerbread with filling is prepared in the same way as without filling. After baking, the layers are cooled slightly and glued together in pairs with fruit filling. The top layer is covered with hot syrup and dried. Then the gingerbread is cut into portions.

Flour - 473, granulated sugar - 131, honey - 219, margarine - 44, baking soda - 1.3, ammonium carbonate - 3.5, "dry perfume" - 2.6, glazing syrup - 43, fruit filling - 126.

Irina Kamshilina

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

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

How to make gingerbread dough

In general, there are three types of gingerbread dough - sugar-honey, honey and sugar. The latter is made on the basis of burnt oil, i.e. burnt sugar. When honey is added it resembles caramel. Whey is also often used. In general, preparing gingerbread dough at home has two main options:

1. The base turns out to be hard, which is convenient for baking various gingerbread houses, snowflakes or stars.
2. A soft base that is mixed according to the recipe without adding eggs. Only white flour, honey, spices and sugar are used.

Gingerbread dough recipe

As for specific ways to prepare gingerbread dough, there are also two of them. 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 does not go stale for a long time. According to the raw method, the delicacies are loose in consistency, but viscous. You can choose a specific recipe for gingerbread dough from the ranking of the most popular ones.

Goat dough

• Cooking time: 1 hour 35 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 359 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.

Roes are those classic northern Christmas cookies. They are also prepared on the basis of gingerbread dough. The goat cookies themselves are often made in the shape of animals. They are believed to protect the house from evil spirits. Goat gingerbread dough is based on sugar and 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 rye or wheat flour – 1 kg;
• honey - 1 tbsp.;
• mixture of nutmeg, cinnamon and cloves - 1 teaspoon.

Cooking method:

1. Mix honey, water and sugar in a saucepan and bring to a boil.
2. Then, stirring occasionally, cook over medium heat until the mixture turns brown.
3. When the mass has cooled to a warm state, add softened butter with spices and stir.
4. Add flour next. Stir again and let cool completely. It is better to leave for an hour in a cool place.
5. The base should become elastic and soft, then it can be rolled out and cut out into shapes.
6. Bake the goat dough for 10 minutes at 210 degrees. Decorate with a glaze of egg whites whipped with sugar.

Gingerbread dough

• Cooking time: 1 hour.
• Number of servings: 20 persons.
• Calorie content of the dish: 353 kcal.
• Cuisine: European.
• Difficulty 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 you don’t have to wait for this bright holiday if you suddenly want delicious gingerbread. Find out how to prepare this delicacy. There is one win-win recipe where honey and ginger are mandatory.

Ingredients:

• egg yolk – 0.5 pcs.;
• salt – 0.25 tsp;
• flour – 175 g;
• butter – 65 g;
• powdered 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 baking soda, ginger, salt and cinnamon into a bowl.
2. Add softened butter, powdered sugar and maple syrup to the resulting mixture.
3. Lightly beat the yolk and also add to the flour mixture, knead into a thick dough, and leave it in the refrigerator for half an hour.
4. Next, roll out the gingerbread base on baking paper in a layer about 5 mm thick.
5. Cut out shapes into shapes and place them on a baking sheet.
6. Bake gingerbread cookies at 180 degrees. This will take about 10-12 minutes.
7. Beat the egg whites until stiff, gradually adding powdered sugar.
8. Decorate the finished delicacy with protein glaze.

Gingerbread dough for a house

• Preparation time: 2 days 9 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 353 kcal.
• Purpose: for a festive table / for tea / for children / for the New Year.
• Cuisine: European.
• Difficulty of preparation: medium.

On New Year's holidays, the whole house is decorated with a variety of little things, including the festive table. The gingerbread house occupies a special place on it. This is a stunningly beautiful Christmas dessert. The dough for a gingerbread house is important, because thanks to it the structure of the dessert will not fall apart. You will find the process and technology of how to prepare the base in the recipe with photos.

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;
• powdered sugar – 180 g;
• cognac – 1 tsp;
• cinnamon – 0.25 tsp;
• butter – 200 g;
• ground cardamom – 0.25 tsp;
• sugar – 200 g;
• ground allspice – 0.25 tsp;
• lemon juice – 1 tsp.

Cooking method:

1. Combine all the spices in a small bowl and grind them well.
2. Sift the flour into another bowl, add soda to it.
3. Pour sugar into the spices, add honey and vodka. Add melted butter and eggs to this and beat everything with a fork until smooth.
4. Add the flour next, knead the mixture for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Cling film will also work.
5. For now, get busy with the details of the gingerbread house - draw them on cardboard and cut them out.
6. In the morning, you can take the base out of the refrigerator and let it warm up at room temperature.
7. Next, roll out the layer 0.5 cm thick and place cardboard parts on it.
8. Using a sharp knife, cut out the elements of the gingerbread house along the outline.
9. Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them for a day under a towel.
10. Make the glaze - add lemon juice to the whites, beat them gradually, adding powdered sugar, let stand for 1 hour to thicken.
11. Lightly “file down” the edges of the parts with a grater for better fastening, and coat these places with glaze. She can decorate everything at her own discretion.
12. After the decorative layer has dried, assemble the gingerbread house. Let the structure stand for 1 day.

Honey gingerbread dough

• Preparation time: 1 day 3 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 336 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Honey gingerbreads are no less fragrant. They also fit perfectly into the holiday menu. But besides the table, you can decorate a Christmas tree with them or give them to friends. The base for gingerbread decorations is prepared in advance. It should sit for about a day to be completely saturated with spices. This way the taste of the finished delicacy will be more intense, not to mention the aroma. The recipe for honey gingerbread dough will help you prepare it.

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.;
• powdered sugar – 1.5 tbsp;
• ground ginger – 0.5 tsp;
• cloves – 0.5 tsp;
• lemon juice – 1 tbsp.

Cooking method:

1. Mix honey with water and granulated sugar, put in a saucepan on fire, cook until the latter dissolves.
2. Next, add all the spices, add butter and remove from heat when it melts.
3. Sift the flour into a separate bowl along with baking powder and soda, add to the honey-sugar mixture.
4. Knead the base, roll it into a ball and leave it in the refrigerator overnight.
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 treats with a mixture of whites whipped with lemon juice and powder.

Gingerbread dough using choux method

• Number of servings: 5 persons.
• Calorie content of the dish: 336 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Experienced chefs believe that real gingerbread is made only from choux pastry. Its preparation includes three main stages - brewing flour, cooling and direct kneading. For the first step, you need a saucepan without a lid. In it, molasses is heated with water and sugar, everything is mixed, then cooled to 70-75 degrees. The resulting syrup is used to brew the flour. It is important to mix it quickly so that the choux gingerbread dough does not turn 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 saucepan, stir and heat over low heat to 70-75 degrees.
2. Next, sift half the flour, add spices, and quickly stir with a wooden spoon.
3. Then cool to room temperature, add the remaining flour, softened butter and eggs. Stir for about half an hour until smooth.
4. Roll out, cut out gingerbread cookies and bake at 200 degrees. This will take 7-10 minutes.

Raw gingerbread dough

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

The raw method of preparing gingerbread dough differs from the custard dough in temperature. With the latter method, flour is poured into a hot syrup of 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 viscous at the same time. It is important to stir the mixture thoroughly so that all the sugar dissolves.

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:

1. Mix sugar with vanilla, add water, put this mixture in the microwave for 7 minutes, then cool completely.
2. Next, add softened butter and mix.
3. Next add flour and soda, knead the base, then roll it out into a layer about 6 mm thick.
4. Using molds or a knife, cut out the products and 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.
• Number of servings: 20 persons.
• Calorie content of the dish: 298 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Gingerbread dough without honey is no less tasty and soft, and has a fragrant smell. It is made tender by kefir. It also contains soda, which is extinguished with vinegar. As a result, the base rises, and the gingerbread cookies themselves come out tall and fluffy. Cocoa powder gives the delicacy a light chocolate taste. 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. Pour the kefir into a deeper bowl, add sugar and butter, and mix.
2. Next, add cocoa powder, yolk and soda slaked with vinegar.
3. Mix until smooth, and then add flour and knead into an elastic mass.
4. Next, form small balls, place them on an oiled baking sheet, place in the oven for 35 minutes and bake at 200 degrees.
5. Meanwhile, make the glaze - beat the egg white until stiff, gradually adding a glass of sugar.
6. Place the gingerbread cookies in a saucepan and pour in the protein mixture.

Shortbread gingerbread dough

• Cooking time: 1 hour.
• Number of servings: 15 persons.
• Calorie content of the dish: 245 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Shortbread gingerbread dough can be classified as a quick recipe. The finished base is infused for only half an hour, and only then it can be rolled out. The baked goods are soft, tender and crumbly. The store-bought one cannot be compared with it. The basis of the delicacy is baking, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the delicacy 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. Divide the eggs into whites and yolks, grind the latter with sugar.
2. Next, add softened butter and vanilla sugar.
3. Gradually add flour and knead the base. When ready, roll into a ball, wrap in cling film and place on the refrigerator shelf for half an hour.
4. After the specified time, roll out the gingerbread cookies using molds, bake for 15 minutes at 200 degrees.

Gingerbread dough - a simple recipe

• Number of servings: 12 persons.
• Calorie content of the dish: 278 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Simple gingerbread dough is prepared without honey. Moreover, it is even suitable for creating structures in the form of houses or boxes. 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 cookies will also turn out very tasty. You can decorate them with the same protein glaze or make them with filling, for example, jam.

Ingredients:

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

Cooking method:

1. Melt half the sugar in a small saucepan. Then add boiling water and cook for a couple more seconds.
2. Add the remaining sugar and continue dissolving it.
3. Next, add oil, spices and orange zest.
4. Sift the flour along with soda and salt, add 1 whole egg and 2 yolks.
5. Leave the kneaded base in the refrigerator for a day.

Sugar-honey gingerbread dough

• Preparation time: 1 day 1 hour.
• Number of servings: 20 persons.
• Calorie content of the dish: 345 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Gingerbread dough with sugar and honey is valued 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 you can treat yourself and your loved ones with a delicious treat at any time. And it’s also easy to make a gingerbread house 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 frying pan until dark brown.
2. Next, pour a glass of boiling water into it. Cook until the grains are completely dissolved.
3. Add remaining sugar. Stirring, cook until it dissolves.
4. Add honey and butter to the hot syrup, add spices and flour.
5. Next, beat in the eggs, salt and add cocoa and soda, mix until smooth.
6. Place the resulting mass on a floured surface and gradually knead into a thick, thick base.
7. Place in the refrigerator for a day.

Making gingerbread dough - the secrets of delicious baking

It is important not only to combine the products, but also to properly knead the gingerbread dough. If it is wet, the cut out figures will begin to spread during baking. A base that is too dry will simply crack in the oven. To avoid this, cook only with room temperature ingredients. You shouldn't beat the sugar and butter too much either. Baking will take 5-10 minutes, no more, otherwise the products will dry out.

Video: Dough for soft gingerbread

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Nowadays it is very fashionable to make curly gingerbread cookies and decorate them gracefully.
There are a lot of recipes for gingerbread dough. But there is a problem - if the gingerbreads turn out even, they are very hard. If the gingerbread cookies are soft, they rise during baking and their surface becomes sloping, which is not suitable for painting.
This recipe allows you to get crumbly gingerbread with a smooth surface. In addition, they are very tasty and aromatic.

COMPOUND

1 egg,
0.5 cups of powdered sugar (100g),
a pinch of salt ,
50g vegetable oil,
50g honey,
1 cup + 2.5 tbsp flour (~220g),
2 teaspoons cocoa (10g),
1/3 teaspoon of soda,
0.5~1 teaspoon of spice mixture (black pepper, ginger, nutmeg, cinnamon, cloves)

Place an egg in a bowl, add salt, powdered sugar and refined vegetable oil.

Shake everything well with a spoon. Do not use a mixer.

Pour honey and stir.

Add cocoa, baking soda and 1 cup flour. (If cocoa is not available, then you can omit it by adding an additional 10 g of flour.)

Mix spices: cinnamon - ginger - nutmeg - black pepper - cloves in a ratio of 3:2:1:0.5:0.5.
Take 0.5 to one teaspoon of the spice mixture and place it in the bowl with the dough.
Lightly stir the dough with a spoon.

Pour 2~3 tablespoons of flour onto the table and dump out the dough.

Knead with your hands. At first the dough will crumble, then stick, but in the end you should get a shiny ball that won’t stain your hands. There may be a slight honey stickiness sensation.

Place the ball of dough in a plastic bag and put it in the refrigerator for at least a day.
The longer the dough sits in the refrigerator, the denser it becomes.
The dough can remain in the refrigerator for up to 3 weeks.
You can knead a large amount of dough at once and use a little as needed.
It is permissible to freeze the dough - package it in bags and put it in the freezer for several months. The dough must be defrosted in the refrigerator.

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Gingerbread is an ancient Russian delicacy, loved by both children and adults. This is a kind of soft cookie that is made from a special dough. There are a huge number of recipes on how to bake delicious gingerbread cookies. Our article presents several recipes for this delicious delicacy.

Recipe for delicious gingerbread cookies with white glaze

Ingredients:

• kefir – 1 glass
• Egg – 3 pcs
• Sunflower oil – 60-70 g
• Soda 1 tsp
• Sugar 2 tbsp
• Honey 1 tbsp
• Flour 4 tbsp
• Powdered sugar 6 tbsp

Cooking method:

1. Combine eggs with sugar, add honey and mix.
2. Pour in kefir, having preheated it, and sunflower oil. Stir well.
3. Pour baking soda into the flour and sift it all.
4. Send the sifted flour with the eggs and kefir, knead the dough.
5. Line a baking sheet with parchment paper and grease with oil.

To make the gingerbread even tastier, you can drizzle it with glaze. To do this, beat the whites, adding powdered sugar. Pour the glaze over the gingerbread cookies and leave in the oven for another 10 minutes. The finished gingerbreads should cool slightly.

Honey gingerbread

To prepare these gingerbread cookies, take:

• 400 g flour
• 400 g honey
• 8 eggs

Cooking method:

1. Take 2 containers
2. In the first container, use a mixer to beat the honey.
3. In the second - whites until foam forms.
4. Next, combine the contents of the two containers.
5. Sift the flour and gradually add it to the egg whites and honey. Be careful not to form lumps in the dough.
6. Add your favorite spice.
7. Make the gingerbread into a shape by first rolling out the dough so that its thickness is 1-1.5 cm.
8. Line a baking sheet with parchment paper and grease with oil.
9. Bake gingerbread cookies for 30 minutes at 180 degrees.
10. If desired, frost your gingerbread cookies.

Homemade chocolate gingerbread

To prepare, take:

• Butter – 75 g
• Chocolate bar
• 2 eggs
• 2 tbsp cocoa
• 120 g sugar
• 220 g flour
• 0.5 tsp baking powder

Cooking method:

1. Take a container and add butter and chocolate into it and place on low heat. Stir and make sure the contents do not boil.
2. Add sugar to the eggs and beat.
3. Selecting the highest speed, continue beating and add the chocolate mass.
4. Mix the dry ingredients and add them to the whipping mixture. Continue beating at low speed.
5. Place the dough in the refrigerator for half an hour.
6. Shape the dough into balls (dip in powdered sugar if desired).
7. Place in the oven for 10-12 minutes, temperature 180 degrees.

You can make any shape for your gingerbread cookies and add spices at your discretion. You can also add filling when making gingerbread cookies from the dough. Gingerbread cookies can be an excellent gift for a holiday, for example on March 8, New Year or Valentine's Day. Please yourself and your loved ones with pleasant taste and beautiful gifts.