Honey gingerbread. Ginger honey gingerbread

There is no more refined, primordially Russian delicacy than honey gingerbread, their recipe is easy, any housewife can handle it at home. They can be put on any holiday table. Neither adults nor children will refuse such a delicacy.

Before choosing your perfect recipe, you should know the basic recommendations that professional confectioners and experienced housewives advise to follow:

Traditional recipes say that the flour should be rye, but it is allowed to replace it with a wheat analogue.
Don't add too much honey. Let it be better that its amount be on a par with flour or a little less.
Before adding honey butter, sugar, they must first be melted and poured in at the last stage of preparing the dough.
Dream up with the shape of future gingerbread, using all kinds of shapes. They can also be painted with icing or decorated with mastic.
Add some stuffing berry jam, spices, a few drops of rum or any other ingredients. This will help create your own unique delicacy, the recipe of which will be asked by all your friends and relatives.

original recipe

For the preparation of primordially Russian gingerbread with honey, the following products are needed:

Butter - 120 gr.
Honey - 100 gr.
Sugar-sand - 250 gr.
Eggs - 2 pcs.
Flour - 0.5 kg.
Ground cinnamon, ginger root - 1 tsp
Soda - half a teaspoon.

Step by step recipe:

Take enamel pan suitable size. In it, mix honey, butter, eggs and sugar. Place the cookware on the hob with the burner set to medium. temperature regime. Stir the mixture occasionally with a spoon until uniform consistency. After that, add spices, add soda. Leave the pan on the stove for a few more minutes and set aside to cool.
While the mixture is cooling, sift in the flour. Start gradually adding it to the pan, constantly stirring with a spoon in order to avoid lumps. Having achieved the desired thick consistency, put the dough on any horizontal surface. Continue kneading until the mass becomes homogeneous and obedient. If required, add more flour.

Let the dough rest a little by wrapping it in a clean towel and placing it in the refrigerator for half an hour, preferably in the freezer.
Spray the surface a small amount flour. cut off whole piece a small piece of dough, roll it out to a thickness of about 7 mm. Using the shapes, cut out future gingerbread cookies. Repeat this procedure for the rest of the test.

Grease a baking sheet with a little oil or line with parchment paper. Place all the figures on it, without allowing the gingerbread to touch. It is best to leave a small distance between the products - about 1 cm.
Place the baking sheet in an oven preheated to 180°C. Hold it there for 15 minutes, then let it rest a bit. The delicacy is ready to serve.

Honey treat with icing

To make a honey dessert look festive and elegant, try experimenting with its appearance. For cooking gingerbread treat For frosting, you will need the following ingredients:

Flour - 500 gr.
Eggs - 2 pcs.
Honey - 100 gr.
Sugar - 150 gr.
Egg whites - 5 pcs.
Glaze ready - 1 pack.
Ground cinnamon, grated ginger root - 2 tsp
Powdered sugar - 200 gr.
Ground nutmeg - 150 gr.

Step by step recipe:

Get a bowl of the right size. Mix butter, honey, granulated sugar. Put the ingredients on a small fire or steam bath. The result of this process will be a homogeneous consistency. Do not forget to stir occasionally and adjust the temperature to avoid burning the product.
Mix all spices. You can grind them again in a mortar or with a coffee grinder. Make sure there are no large particles. Add the mixture to the melted billet, mix well and close the lid. Let her cool down.

Sift half the flour, mix in two eggs. After that, add the rest along with the cooled mixture. Place the resulting dough on a plate, wrap with cling film and refrigerate for several hours.
Cut off a small piece of dough. Roll it out on a flat surface lightly dusted with flour. The thickness of the finished product should not exceed 2 cm. Cut out the figures with molds.
Put the finished gingerbread cookies on an oiled baking sheet, bake for about 20 minutes at a temperature of 180 ° C. Let them cool down a bit.

Roll out the icing, form figures out of it.
It remains only to prepare the cream for the final decoration of our pastries. To do this, beat the egg whites, gradually adding to them powdered sugar. If you want to decorate the dessert with colorful patterns, use food coloring.

Such bright gingerbread cookies will be a wonderful decoration. holiday table. They can also be presented to your family and friends by putting them in a smart package.

Honey-kefir gingerbread

Another incredibly simple recipe that all housewives should take note of. For cooking you will need:

Butter - 100 gr.
Kefir of any fat content - 300 ml.
Egg - 2 pcs.
Sugar-sand - 250 gr.
Honey - 1 tbsp.
Flour - 500 gr.
Spices to taste - 1 tsp

Step by step recipe:

V enamelware mix butter, honey, granulated sugar. Put the ingredients on a small fire, stirring constantly until a homogeneous consistency is obtained. Add your favorite spices like ginger or cinnamon. Important: they must be carefully ground. Remove to cool.
Sift the flour. Add kefir, one whole egg. And from the second only protein, remove the yolk for a while. Knead the dough, gradually pouring in the cooled mixture.

Form a ball from the dough, cover it and put it away for a while on the shelf of the refrigerator.
Cut off a small piece, roll it out so that the thickness of the finished product does not exceed 1 cm. Cut out the figures using special molds. Repeat the procedure with all remaining dough.

Put the finished gingerbread cookies on a baking sheet, grease them with the remaining yolk. Do not forget that the distance between the products should be about 1 cm.
Leave the treat in the oven for 18 minutes at 180°C. Then decorate them however you like.

Ideas for decoration

Each hostess decorates the finished product in her own way. We offer you several simple ideas, which can be easily implemented in practice:

Buy ready-made frosting and place it in a piping bag you can make yourself with baking paper. Circle the gingerbread along the contour, placing any liquid filling inside.
Decorate the delicacy with protein cream, the simple recipe of which was described above. With it, you can make beautiful flowers or ornaments.
sprinkle ready dessert powdered sugar, cocoa or coconut flakes. You can also add melted chocolate to the dough.

As you can see, there are an incredible number of recipes for honey and gingerbread. Take any of them as a basis, add your own ingredients, surprising your family and friends.

And if you are fasting or are a vegetarian, then there are those that are easy to prepare.

Gingerbread is one of the traditional sweets for the Christmas holidays. They are decorated with icing, cut out with various molds, experimenting with spices.

Classic Gingerbread - Step by Step Recipe

Simplest classic recipe everyone can cook gingerbread, even without any experience in baking.

List of components:

150 gr cream. oils;
60 grams of honey;
0.25 kg of sugar;
2 eggs;
1 tsp ground cinnamon, ginger root, soda;
flour (by quantity, focus on the state of the dough).

Step by step:

For preparation, use an enamel saucepan. Mix oil, honey, sugar, eggs, spices in a container. Heat the contents over medium heat, stirring with a spatula. When sugar dissolves, add baking soda. If the contents burn or stick, it is better to reduce the fire to a minimum. Heat for a couple more minutes and set aside to cool. 15 minutes will be enough.
Gradually add flour to the liquid billet, sifting through a sieve in small parts. Knead first with a spatula, and when the dough becomes thick enough - knead on a table or board. Add as much flour as needed to get an airy, obedient dough.
Cut off a little and roll out to 7 mm. Cut out gingerbread cookies. Repeat with all dough.
Arrange gingerbread blanks on a baking sheet. Between the cookies, keep a distance of 1 cm - the gingerbread cookies can stick together when they come up in the oven.
Bake at 180°C for 10-12 minutes. Leave to cool for 10 minutes and the dessert is ready to serve.

Kozuli - Arkhangelsk gingerbread

An old recipe for Arkhangelsk gingerbread, the list of ingredients of which does not include traditional honey.

Grocery list:

850 gr flour;
200 gr cream oils;
2 cups of sugar;
2 yolks;
1 protein;
3 tsp spices for sweet pastries;
1 tsp soda;
¾ st of water;
200 gr of sweet powder;
2 grams of salt.

Step by step:

First of all, caramel is prepared: pour half of the sugar into a dry container and cook until dark brown. Heat the kettle at the same time. When the caramel turns dark, pour in boiling water and continue to cook. Be sure to stir so it doesn't burn. Wait until the caramel is completely dissolved, add the rest of the sugar and cook until everything is dissolved. After you can remove from the stove and put the oil and spices. Stir and leave to cool.
Whisk two egg yolks in a separate bowl. When the caramel mixture becomes barely warm, pour in the yolks, salt, add soda and mix thoroughly.
Gradually sift the flour, stirring, and when it thickens, manually. Pour the product until the mass thickens.
Wrap the dough with sausage cling film and place in the refrigerator for 12 hours. The dough will become firm and easy to cut. Cut off a small piece, roll it into 1 cm and squeeze future gingerbread cookies with a glass or special curly shapes. You can also make stencil cutouts from cardboard and, applying the figure to the dough, cut around with a sharp knife.
Bake for 5-7 minutes at 200 degrees.
Mix 1 protein with powder, pour into an envelope for cream and paint the gingerbread.

Gingerbread must be completely cool before decorating. Then the cream will lie well and harden with clear contours.

Pairs well with black tea with cream or coffee with almond flavor.

Gingerbread

“Honey bread”, as the first gingerbread was called in Russia, became known in the 9th century. It was a mixture of berry juice, rye flour and honey, and honey made up a good half of the delicacy. Spices and seasonings began to be added later, in the XII-XIII centuries, as soon as caravans with spices brought them from India and the Middle East. Cooking gingerbread is a truly creative process that provides the master of gingerbread with the widest opportunities; not without reason, many secrets and mysteries have been associated with gingerbread technologies at all times

The name "gingerbread" in Russia came from the addition of a burning spice - dried ginger root - to honey cookies.

Soft scented gingerbread have long been a symbol of Christmas.

It is said that ginger root can replace an entire pharmacy. With colds and digestive disorders, with headaches and muscle pains, with hundreds of other ailments, both a piece of fresh ginger root and its dried powder can help.

In gingerbread, this spice is added to the dough before baking. From this, the taste of the product improves, becomes subtle, noble and refined. That is why gingerbread has gained such wide popularity in the world and has become a real holiday treat.

The dough for real gingerbread is prepared in advance, ripens within one or two days. In addition to dried ginger powder, there are a variety of additives to choose from - chocolate, cocoa powder, ground cinnamon, pepper.

Gingerbread, unlike other cookies, does not become dense and crispy when taken out of the oven. So it's very hard to tell if it's done, especially since the baking time depends so much on the oven. As a rule, if the gingerbread has slightly risen and browned around the edges, it is ready. Leave it on the baking sheet for a few minutes, during which time it will begin to become crispy (if the gingerbread is still soft, return it to the oven for a few minutes). It is very common for gingerbread to lose its shape during baking, but this can be easily fixed by trimming it properly after baking.

Large, flat pieces of gingerbread must be refrigerated and stored on a flat surface, otherwise their shape will be distorted. It may be more convenient to bake the gingerbread the day before decorating. If you do this, let it cool completely and then wrap it in parchment or plastic wrap.

Nuremberg in Germany is known as the "Gingerbread Capital of the World" due to its central location on the northern trade routes. It was here that the art of making gingerbread of exquisite shapes and ornaments appeared. Here, kings and queens, windmills, letters, hearts and animals were molded from gingerbread dough. When the gingerbread cookies were taken out of the mold, they were often painted with golden paint and sold at markets and fairs.

Real honey gingerbread

Very good results are obtained by adding to the gingerbread dough various powdered dried berries, as well as finely grated nuts - experiment with their additives, and your gingerbread will surpass all others in taste!

Also, finely chopped with a knife (or passed through a meat grinder) can be added to the gingerbread dough. dried fruits(raisins, dried apricots, dates, prunes, etc.) - gingerbread will be even tastier.

Low-grade flour (just homemade coarse) gives better results in gingerbread. Gingerbread products should be baked well, but should not be baked for a long time, otherwise their taste deteriorates.— gingerbread dough one of the fastest growing. You can't make a good gingerbread without honey. Gingerbread dough, in comparison with other types of dough, is the easiest to prepare and very quick to bake.

The main thing is that any gingerbread dough should be thoroughly kneaded until the products are evenly distributed in it, i.e. until complete homogeneity is achieved. Active kneading the dough with your hands can take from 10-20 to 40 minutes. The better the dough is washed, the softer and more magnificent the gingerbread will be.

Cooking gingerbread dough in a custard way (the only way to cook real gingerbread!)

Put honey, sugar in a saucepan, pour water and heat to 70-75 ° C, add half of the sifted flour and finely ground spices and quickly mix with a wooden spatula or a strong spoon. If, pouring flour into hot syrup, leave it unmixed for 1-2 minutes, then lumps will form that will be difficult to stir. then add eggs, fat sour cream (from 100 to 300 g per 1 kg of flour - according to the consistency of the dough) or baking powder, flour residues and knead until a soft dough is obtained (depending on the amount of dough, knead vigorously for 10-20 -40 minutes). Eggs in the dough can be given twice as much or not at all, changing the dosage of water accordingly.

Do not knead very stiff dough, as it will not rise well and finished goods will turn out to be unsatisfactory in appearance, and tough in taste. Very soft dough it is difficult to mold, when baking it spreads, and the gingerbread is shapeless and without a pattern. The finished dough should be plastic, not very sticky to the table, to the hands and easy to shape. Small and thin gingerbread cookies are baked at a temperature of 220-240°C for 8-15 minutes, and large products and gingerbread - at a temperature of 180-220°C and a little longer.

The washed dough should be immediately cut and baked, otherwise it will drag on and the products will turn out to be of poor quality.

Spices for gingerbread

Typical for a good gingerbread dough is a whole mixture of spices:cloves, cinnamon, ginger, anise, coriander, cardamom, nutmeg, a little black pepper, red pepper and salt, all crushed into powder. Also add crushed bitter almonds, lemon and orange peel. Usually, 1-2 tsp are laid for 1 kg of gingerbread dough. mixture, necessarily pounded into the smallest dust.

For any kind of gingerbread, the main component is necessarily characteristic. These are honey, rye, wheat, almond, lemon, mint, raspberry, syrup, sugar and other gingerbread. The names of some reflect an additional technological method (raw, custard, beaten) or appearance(written, printed, curly, zhemki, i.e. pressed, stamped with a stencil).

Russian gingerbread (with the exception of mint and Vyazma) is covered with glaze, sometimes multi-colored, pink, but most often white. Many gingerbreads also have a relief pattern (Tula, Vyazma, Gorodets).

Different gingerbread recipes

One of traditional recipes: Put 175 g of butter and 300 g of sugar in a saucepan and melt over low heat without boiling. Warm half a glass of milk slightly and add 0.5 teaspoon of soda. A glass of sifted flour and two tablespoons of dried ginger, a teaspoon of allspice and a teaspoon of ground spices (cinnamon, nutmeg, cloves) mix, gradually add melted butter and milk. Two fresh eggs beat into foam and add to the dough. Thoroughly mix the mixture and roll out the cake with a thickness of 7-8 mm.

From a paper stencil, cut out figures of a Christmas tree, men, animals, balls, birds, stars, sprinkle a baking sheet with flour and lay out the gingerbread cookies. Bake at 180 degrees for 15-20 minutes. Lay the cookies out on a clean paper towel and let them cool.

Another recipe is:

1/3 cup runny honey
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon cocoa
1 teaspoon salt (no top)
a pinch of ground ginger
120 g butter
1 cup of sugar
2 eggs
1 teaspoon soda
3 cups flour

For glaze:

1 protein
150 - 200 g of powdered sugar
a few drops of lemon juice or vinegar
1 teaspoon potato starch
food colorings

Mix honey, cinnamon, cloves, cocoa, salt and ginger and heat to a boil, stirring constantly. Remove from heat, add oil, stir, cool. Beat eggs with sugar and mix with honey-butter mixture. Add soda and sifted flour, knead the dough and leave in the refrigerator for a day.

Next, roll out the dough with a thickness of 3 - 5 mm, cut out gingerbread cookies with molds or a knife. Bake in the oven at a temperature of 180 degrees for 7 - 10 minutes, carefully remove from the baking sheet, wait until cool and decorate with glaze.

Glaze preparation:
Sift the powdered sugar several times. Beat the protein, gradually adding powdered sugar, add lemon juice and starch. If necessary, add colorants for multi-colored glaze. Immediately place the icing in a tight bag, cut off a small corner and decorate the gingerbread.

More recipe:

175 g plain flour

1/4 tsp soda
a pinch of salt
1 tsp ground ginger
1 tsp ground cinnamon
65g unsalted butter, cut into cubes
75 g powdered sugar
2 tbsp maple syrup, honey or light molasses
1 egg yolk, beaten

This is the basic gingerbread dough recipe. which is used for sculpting gingerbread houses and other designs, as it can be rolled out thinly and has a dense texture. If you are using the dough for a large "construction project", wrap ready dough in cling film and put in the refrigerator, and then sculpt.

1. Sift flour, soda, salt and spices. Rub the butter into the flour in a large bowl until it resembles crumbs. Or chop everything in a food processor.

2. Add sugar, syrup and egg yolk to the mixture and knead into a firm dough. Wrap in cling film and place in the refrigerator for 30 minutes.

Gingerbread dough

700 g flour
2 teaspoons baking soda
4 tablespoons ground ginger
2 tablespoons ground cinnamon
1 teaspoon ground cloves
300 g butter, cut into pieces
350 g granulated sugar
4 tablespoons light syrup
2 eggs

In a large container (possibly in a saucepan), mix flour, soda, ground ginger, cinnamon, cloves.

Add the softened butter and chop it into crumbs along with the flour and spice mixture. Add sugar, syrup and eggs. If the dough does not bind, add 1-2 teaspoons of water. Dust a work surface lightly with flour, place the dough on it and knead until it is smooth. Wrap in cling film and chill in the refrigerator for 30 minutes. You can make gingerbread houses from this dough.

Gingerbread with cocoa

Flour - 1 heaping glass
butter - 100 g
sugar - 1/2 tbsp.
egg - 1 pc.
baking powder - 1.5 tsp
cocoa -1 tsp
ground ginger - 1 tsp
ground cinnamon - 1/2 tsp
salt - a pinch

For glaze:
egg white - 1 pc.
powdered sugar - 1/2 cup
lemon juice - 1 tbsp. l.

Sift flour, baking powder, cocoa, ginger, cinnamon through a sieve. Add butter crushed with a knife into the crumbs. Pour sugar, enter the egg, quickly knead the dough. Roll into a ball, wrap in cling film, refrigerate for 1.5-2 hours. chilled dough roll out on a floured table to a layer 7-8 mm thick. Apply paper stencils (or use curly molds) and cut out the gingerbread cookies. Lay the biscuits on a floured baking sheet. Bake for 15-20 minutes at 180°C.

Beat the cooled protein with a mixer into a stable foam. Continuing to beat, add in small portions of powdered sugar, lemon juice. Beat for another 15-20 seconds. If desired, you can add to the glaze food coloring. Decorate the gingerbread with icing and let the icing dry.

Painted gingerbread

Ready-made pastries can be decorated in different ways - with protein icing, multi-colored dragees or marmalade, colored sprinkles for the cake. To prepare protein glaze, you need to beat a few chilled egg whites until a stable mass is obtained. Then carefully add the icing sugar and beat everything well again. You can add cocoa powder, turmeric, pomegranate or beetroot juice for multi-colored glaze. Put the sugar protein glaze in a pastry bag and decorate the gingerbread cookies.

Protein glaze (real glaze)

frosting with beaten egg whites real glaze)

Ingredients for 270 g glaze :
1 glass of granulated sugar,
2 egg whites
1 glass of water
aromatics and food colorings.

Boil sugar and water until a soft ball is tested. Whip the egg whites into a thick foam. The resulting thick hot syrup is gradually (with continuous beating) pour in a thin stream into previously well-whipped proteins, without stopping beating the mass.

Then set aside the mixer (or whisk), add aromatics and food colors to color the glaze in the desired color and, stirring with a spatula, heat to 60-65 °. After this, glaze the product with a brush, and then dry it. The icing will be even better and tastier if in this recipe instead of sugar syrup use boiled honey to the desired density.

Gingerbread with real glaze looks prettier, retains its freshness better and tastes better.

Prepare bright and incredibly delicious gingerbread cookies with the whole family for the kindest holidays!

Almost everyone associates gingerbread with icing (recipe with photo) with the holiday. A lot of people bake them New Year and to match decorate with multi-colored or just white icing. Everyone is happy with the result - children and adults. If you make small holes in the blanks before baking, then it is very convenient to hang such gingerbread cookies on the Christmas tree. Children are very fond of treating themselves to them, removing them from the branches of the Christmas tree.

soft butter - 100 grams;
chicken egg - 1 piece;
wheat flour - 200 grams;
honey - 3 teaspoons;
sugar - 110 grams;
baking soda - 1.5 teaspoons;
ground ginger - 2 teaspoons;
ground cardamom - 1 teaspoon;
cinnamon - 1 teaspoon.

For icing sugar:

powdered sugar - 150 grams;
lemon juice- 2 teaspoons;
cold boiled water- 1 tablespoon;
dyes of your choice.

Take honey and heat it in a water bath. It does not need to be boiled, it should just become liquid. To do this, you can simply take a deep plate of honey and put it in a very hot water. You can also hold the plate over a weakly boiling kettle (pre-open its lid and put a sieve on it, in which you place a plate of honey).

Place softened butter and sugar in a separate bowl. Pound them or beat them with a mixer at low speed.

Add liquid honey (but not hot) and one egg to the egg-sugar mixture.

Then use a mixer and beat all the ingredients until smooth.

Now take another bowl and sift flour into it, also put the necessary spices in the indicated amount and soda. Mix everything well.

Add the loose mixture to the buttery mass in small portions, mixing the dough well. Make sure that the final dough is homogeneous and without lumps. It should feel a little sticky to the touch. As soon as the dough is ready, put it in a bag or wrap it in cling film, then put it in the refrigerator for two hours. So it will freeze a little, and it will be easier to roll it out.

After a while, knead the dough a little and roll it out to a thickness of 0.5 cm. At room temperature it can not be kept for a long time, so do not crumple it for a long time. Then squeeze out the figures with the help of molds. If there are no molds, then you can use a regular round cup or glass. Then prepare a baking sheet - cover it with parchment or grease with butter. Put the blanks on it. Do this carefully, you can use a knife to pry the figures from the dough.

The laid out blanks should not be placed close to each other, as they will rise slightly during the baking process. The oven should be heated to 180 degrees and bake the gingerbread cookies for about seven minutes. Don't overdo it so it doesn't dry out.

Baked goods fresh out of the oven will be soft. Remove it from the pan, after a few minutes it will become more solid.

After the gingerbread cookies are ready, make icing for them. Start by mixing the icing sugar and lemon juice together.

Then slowly pour in a tablespoon of water and mix everything well. Do not rush, if necessary, add more powder or water.

As a result, you should get a thick and viscous mass. The readiness of the glaze can be checked as follows. If you drip a little onto a clean surface and the drop sticks without running, then the frosting is perfect. At this stage, dyes can be added to it if desired. If you will use several of them, then spread the icing into cups and add your own color to each.

Now you can start decorating the gingerbread. The icing should be placed in a pastry bag or rolled parchment paper, or in an ordinary dense bag with a cut off hole. Well, then start decorating. Give free rein to your imagination. In round cookies, you can draw any pattern in the form of snowflakes or Christmas balls.

Elegant gingerbread cookies are ready. By the way, they can be a wonderful tasty gift for any occasion for your friends and family. A box of gingerbread cookies will always be appropriate for any occasion. Bon Appetit!

Recipe 2: homemade gingerbread

Butter - 200 gr.
Sugar - ¾ tbsp.
Honey - 3 tbsp. with a slide
Baking powder - 1 tsp
Turmeric - 1 tbsp.
Nutmeg - 1 tbsp.
Ginger - 2 tbsp
Cinnamon - 1 tbsp
Flour - 4 tbsp.
Salt - to taste
Chicken eggs - 3 pcs.

For glaze:

1 protein
200-250 grams of powdered sugar

Usually the standard set of spices in gingerbread is ginger itself, nutmeg, cinnamon and cloves! But on personal experience the taste of cloves is quite sharp and specific, not everyone likes it. I replaced the cloves with turmeric and got bright, fragrant orange gingerbread cookies - well, very light and tasty! All kids love it!!! So, we figured out the spices.

We first take out the butter from the refrigerator. Let it lie down in a warm kitchen and become soft. We put it in a container convenient for work. Add sugar.

Beat butter with sugar with a mixer until fluffy. The butter will lighten up quite a bit during the whipping process. Now add honey. My spoons were so full that the proportion of honey probably doubled - the gingerbread turned out to be quite sweet.

Whip the buttermilk with honey. The result was an air mass that looked like a sweet cloud. Now add baking powder. The main component of spices is ginger, we put it in two parts in proportion to the rest of the spices (the quantity is indicated in the recipe). Now add the rest of the spices - turmeric, cinnamon and nutmeg.

We beat. It turned out such a yellow, bright mass. Adding chicken eggs and beat thoroughly with a mixer at high speeds.

The basis of the test is ready. It remains to add flour. We put it in parts.

Mix the first part (about 2.5 cups) with a mixer.

The rest is mixed by hand. This is such a thick dough. Cover it with cling film and put it in the fridge to rest for 2-2.5 hours.

The dough has become dense and now it is very convenient and easy to work with it.

Begin. Sprinkle the work surface with flour, take a piece of dough, roll it out in a thin layer and cut out various figures.

I have such a fun set of stars, a crown, a bell and a mustache.

We spread the figures on a baking sheet and bake in the oven at a temperature of 200 degrees for literally 7-10 minutes.

As soon as the gingerbread cookies are reddened, you can put the following.

You can decorate the gingerbread cookies with sugar icing. For this we take one egg white and 200 grams of powdered sugar - beat until the mass is light and the state is when the drop freezes on the whisk. It's literally 5-6 minutes at high speed mixer.

Ready! Now we pack New Year's gingerbread in Gift Baskets and please our dear people!

Recipe 3, step by step: gingerbread in sugar glaze

Nothing could be better for a holiday or just being cute family tea party! The sight alone is so uplifting! And for Christmas and New Year - you can’t do it at all! Not to mention children's holidays) So I'd better start telling you how to cook the most fragrant gingerbread.

Sugar - 100 grams
Honey - 165 grams
Ground ginger - 1.5 tsp
Ground cinnamon - 1 tsp
Ground cloves - 1 tsp
Soda - 2 tsp without a slide
Butter - 125 grams
Egg - 1 pc.
Flour - 500 grams

We take a small saucepan, pour sugar, put honey and three types of spices - cinnamon, ginger and cloves. We put on the burner and heat until the mass becomes liquid, of course, stir constantly.

Without removing from the stove, add baking soda and mix quickly.

The mass will immediately turn white and rise a little, become more magnificent.

Remove the pan from the stove and immediately add the creamy mixture to the honey-spicy mass and stir until it dissolves.

As soon as the mass has cooled slightly, break the egg and mix quickly with a whisk.

It remains only to add flour. Its amount can be slightly varied, according to the recipe there is quite a lot of it, I just added it in parts, when it seemed that the dough was already quite dense in consistency, I did not pour out the leftovers (about half a glass remained).

Knead the dough with your hands. It should turn out crumbly, like shortcrust pastry.

Roll out the dough into a very thin sheet, about 2 millimeters, the thinner the better.

And cut out the shapes. I had this big one.

We shift it onto a baking sheet (you can not grease it with anything, because there is a lot of oil in the dough and the cookies will not stick). We send it to a preheated oven. I can’t say for sure about the temperature, I had about 190-200 degrees. But they are baked very quickly, as the dough is thin, so do not go far, you need to follow without leaving.

That's all, delicious, fragrant, spicy gingerbread cookies are ready! Can be served hot, hot.

You can also decorate gingerbread cookies by whipping protein with sugar.

Recipe 4: how to make gingerbread with cocoa and honey

Wheat flour - 650 g
Honey - 85 g
Butter - 90 g
Powdered sugar (+200 g. for glaze) - 210 g
Chicken egg - 4 pcs
Soda - 1.5 tsp
Spices - 3 tsp
Cocoa powder - 3 tsp
Egg white (In glaze) - 1 pc.

Melt honey and butter in a water bath.

Beat eggs with powdered sugar.

Melted honey with butter COOL! If added hot, the dough will be rubbery and difficult to roll out.

Add to beaten eggs and mix.

Add soda, spices and cocoa. Mix. Here's what happens.

Sift flour.

Mix. I do it first with a mixer:

Here's what happened:

And then by hand. We mix well. If you knead poorly, then there will be bubbles.

Everything sticks at first. But don't be afraid. All this mass is divided into 4 parts. We take one part, form a lump and put it in a plastic bag.

Place the dough in the freezer for 15-20 minutes.

The dough has cooled down. We get a piece. I'm a little bit. Roll out. Roll out so that there is no air in the dough. Now that was a revelation for me. If you roll it out thinly, in mm, then the cookies will turn out thin, crispy, but ... crooked. Therefore, the thicker the cookie, the smoother it is at the exit. I tried to make a thickness of 3-4 mm. This, in my opinion, is optimal.

We cut everything. Transfer carefully to a baking sheet. I baked on a silicone mat. By the way. If the rug is thin, then it can rear up in the oven, and then the gingerbread cookies will also be uneven.

I baked at 150 degrees. When I increased the temperature, the gingerbread began to bubble. That is, again - they became uneven.

Gingerbread browned, so you can take it out.

Paint with glaze.

Recipe 6: how to make gingerbread at home

Premium wheat flour 500 gr.
Butter (or margarine for baking) 100 gr.
Chicken egg 1 pc.
Sugar 125-150 gr.
Honey (any variety without bitterness) 250 gr.
Coriander (dried) 3 teaspoons
Carnation 50 pcs.
Cinnamon (ground) 1 teaspoon
Ginger (fresh) 3 cm.
Cocoa powder - 10 gr.
Baking powder for dough 2 teaspoons
Lemon juice 40 ml.
Powdered sugar 100 gr.

Put honey, butter and sugar in a shallow saucepan, set to warm over medium heat until sugar is completely dissolved. At the same time, do not forget to stir constantly.

Then take the pan off the heat. We take cloves and coriander, and grind with a coffee grinder, and then sift through a sieve. Grind ginger in the same way. Add all this to the honey mass, pour more cinnamon and mix thoroughly. Then add cocoa powder, stir until homogeneous mass and let cool.

Then we drive an egg into a saucepan, add flour and baking powder, knead soft, elastic dough. We leave it for 3 hours in a warm place, covered with a towel.

We set the oven to heat up to a temperature of 180-200 degrees. We take baking paper and roll out the dough on it with a rolling pin, about 3 cm thick. Then, using special molds, cut out the figures. We remove the excess dough, and transfer the paper with the gingerbread cookies to a baking sheet and set to bake in a preheated oven for 15-18 minutes.

At this time, mix in a shallow bowl two tablespoons of lemon juice and powdered sugar. You can now take the pan out of the oven.

We transfer the finished glaze to a pastry bag and color the gingerbread cookies.

As soon as the glaze hardens, the gingerbread cookies can be served on the table. Brew fragrant tea with lemon and call the household to the table. Bon Appetit!

Recipe 7: Gingerbread with Nutmeg (Step by Step)

Gingerbread is a classic Christmas pastry. They keep for a long time in a tightly closed dry jar. You can paint them at will, decorate with multi-colored sprinkles or coconut flakes, chocolate, etc. Show your imagination, connect the children. They will definitely enjoy this activity and you will have a great time together. Have a nice holidays!

Wheat flour of the highest grade 450 gr
Butter 125 gr
Sugar 125 gr
Chicken egg 1 pc
Honey 125 gr
Ginger 1 tsp
Cinnamon 1 tsp
Nutmeg ½ tsp
Cloves 1/3 tsp
Baking powder 1.5 tsp
Soda ½ tsp
Salt 1 pinch

Mix flour with spices, sugar, baking powder, soda and a pinch of salt.

Add chilled diced butter.

Grind into crumbs.

Add egg, honey and 1 tbsp. cold water.

Knead elastic dough.

Roll out the dough into a layer 4-5 mm thick.

Put on a baking sheet covered with parchment and bake for 12 minutes at 170C. Top with icing or white chocolate as desired.

Recipe 8: beautiful gingerbread cookies for the holiday (with photo)

Fragrant, tasty, fun. The design process will bring great pleasure to both children and adults.

flour (with a slide) - 1 stack;
butter - 100 g;
sugar - 0.5 stack;
egg - 1 pc;
baking powder - 1.5 tsp;
cocoa powder - 1 tsp;
ground ginger - 1 tsp;
ground cinnamon - 0.5 tsp;
salt (a pinch);
egg white (for glaze) - 1 pc;
powdered sugar (for icing) - 0.5 cups;
lemon juice (for icing) - 1 tbsp;

Sift flour, baking powder, cocoa, ginger, cinnamon through a sieve. Add butter crushed with a knife into the crumbs. Pour sugar, enter the egg, quickly knead the dough.

Roll into a ball, wrap in cling film, refrigerate for 1.5-2 hours.

Roll out the chilled dough on a floured table into a layer 7-8 mm thick.

Apply paper stencils (or use curly molds) and cut out the gingerbread cookies. Lay the biscuits on a floured baking sheet. Bake for 15-20 minutes at 180°C.

Beat the cooled protein with a mixer into a stable foam. Continuing to beat, add in small portions of powdered sugar, lemon juice. Beat for another 15-20 seconds. If desired, food coloring can be added to the glaze.

Decorate the gingerbread with icing and let the icing dry. I used in addition to glaze gel markers

Bonus: Frosting for Delicious Homemade Gingerbread Cookies

1 pc egg
150 gr powdered sugar
10 gr lemon juice
vanillin
food colorings

Separate the egg white into a clean bowl. This must be done carefully, because if at least a drop of yolk gets in, the icing will not work. Chilled protein is best whipped.

First, just break the protein with a mixer.

When it becomes a homogeneous consistency, add lemon juice, vanilla and a little powdered sugar.

Whisk after each addition until all grains are dissolved.

When the mass becomes similar in consistency to kefir, the glaze is ready. If you add a little more sugar, the icing will become thicker and can be used to draw patterns. We divide it into portions, into which we add food coloring, and place it in a pastry bag.

Exists great amount gingerbread recipes. I offer you a fairly simple option. Gingerbread cookies are moderately sweet, spices are added to taste. You can eat these ginger "horseshoes", "flowers", "hearts" in in kind or glaze. If you store goodies in a closed container, they do not go stale for a very long time. Another advantage of the recipe is that the dough can be prepared in advance and stored in the refrigerator, and if your hands haven’t reached it for several days, feel free to freeze it and cook it when you are in the mood and inspiration!

Servings: There are a lot of gingerbread, but, of course, it all depends on the size you choose, because you can give any shape.

You will need:

150 g butter;
200 g sugar;
90 g honey;
1/2 tsp ginger, cinnamon, nutmeg (ginger can be used both ground and fresh, if desired, the amount and composition of spices can be adjusted to your liking);
1 teaspoon of soda;
5 eggs (1 whole and 4 yolks);
460 g flour.

Cooking:

Choose a suitable saucepan, preferably a tall one. The contents of the pan should heat up quickly, so a thick bottom is not required, it is very good if your saucepan has a non-stick coating.
Put butter (previously cut into small cubes), sugar and honey in a saucepan. Put on a fairly strong fire and start stirring.
Under the influence of temperature, the sugar will begin to melt rather quickly and the mixture will become homogeneous. A pleasant smell of melted butter and honey will appear.
The mixture should be brought almost to a boil. Quite quickly, bubbles will begin to appear on the surface of the heated mass, which will tell you that it's time to add spices.
It is better to prepare spices in advance, that is, measure everything in required quantity and mix with each other. If you use fresh ginger, grate it on a very fine grater, you can use the same technique as for rubbing garlic. Place a cling film on the surface of the grater, then all the ginger will remain on its surface. Don't overdo it.
Add spices to the boiling mixture, stir. Then add soda.
As soon as you add soda to the hot mixture, the mass will begin to foam, it will seem to become lighter, increase in volume. Stir the foamy mass vigorously for several minutes. You will see how it begins to change color, become darker, acquire a thicker consistency. Remove the pan from the heat and leave for 30 minutes, the mass should cool.
While your honey mixture is cooling and thickening, prepare the eggs. Break one whole egg into a bowl, the rest of the eggs will need to be divided into whites and yolks. We need yolks, mix everything thoroughly. Proteins can be used either for making royal icing or for meringue (in the latter case, it is very important that the dishes that you use to separate the proteins are clean, fat-free, and even a drop of yolk should not get into the protein mass).
Mix the egg yolk mass with the cooled honey mixture. You will get a homogeneous, sparse, very fragrant mass.
Gradually add the sifted flour to the resulting mixture and mix thoroughly.
The mass that you get after introducing all the flour can be quite soft, even viscous, very sticky. Don't be scared, that's how it should be. Knead everything well and put on cling film. Put the dough in the refrigerator for at least 1.5 - 2 hours, and preferably for a day.
The next day, when you take the dough out of the fridge, it will be very elastic, pliable and not sticky at all. Sprinkle the surface of the table with flour and roll out the dough to 5-7 mm. You can give your gingerbread cookies absolutely any shape. You can use curly molds, or you can draw the desired shape on food paper, attach tracing paper to the dough and cut along the contour. In addition, the figurines can be sculpted by hand, so that children, even very young ones, may well take part in this creative process.
While you are molding future masterpieces, turn on the oven. It should warm up to 180 o C
The baking sheet should be lined with baking paper. Now we spread the gingerbread cookies on a baking sheet, leaving a fairly large space between them, since the gingerbread cookies will increase in size during the baking process. Bake for 8-12 minutes. The color of the gingerbread will remain quite light, and when you just take it out, they will be soft. So judge readiness by the clock, not by touch. Take your time to take your creations off the paper. Gingerbread should be well cooled. Then they will acquire hardness and easily fall behind the paper. If you hurry, you will leave the entire sole of your baking on the baking sheet.
Ready-made gingerbread cookies can be decorated with icing, painted with special culinary felt-tip pens, decorated with all kinds of confectionery sprinkles. If you have the skills and time, use royal icing. If there is not much time, then it is quite possible to use a very easy-to-prepare icing sugar on the water. It is less elegant and not as snow-white as the royal one, but you can use, for example, tighter ground cinnamon as additional decorations.

Fantasize! Bon Appetit!