And Christmas is a favorite holiday from childhood. And to make them even more cozy, fragrant and family-friendly, at the end of December in some countries gingerbread cookies are baked in the shape of gingerbread men and gingerbread houses. It is customary for the whole family to decorate them, and then present them with hand-made gifts to relatives and friends. In order for the result of the creative process to please every family member, you will need a special glaze for painting gingerbread cookies for decoration.
Recipes for both gingerbread and glaze are presented in the article. We suggest making both gingerbread men and a gingerbread house. And then the aroma of baking will reign in your home until the end of all the holidays.
Gingerbread recipe for painting with icing
Many people associate the aroma of baking with ginger with New Year holidays and cozy winter evenings. In America and Western European countries, gingerbread men and gingerbread houses have long become symbols of the coming Christmas. It is customary to paint them with icing and give them to your loved ones for the holiday.
We offer a step-by-step recipe for gingerbread cookies to be painted with glaze:
- Powdered sugar (80 g) is poured into a deep bowl for kneading dough and added butter(80 g) and an egg.
- Beat the ingredients with a mixer for three minutes until a homogeneous consistency is obtained.
- Lemon and orange zest, finely grated ginger (1 tablespoon), honey (2 tablespoons) and vanilla extract (1 teaspoon) are added to the whipped mass.
- The sifted flour is combined with baking powder (1.5 teaspoons), cinnamon (2 teaspoons), cocoa powder (1 tablespoon), a pinch of salt, nutmeg and ground cloves. All ingredients are mixed and added to the liquid mass.
- The kneaded dough is placed in film and sent to the refrigerator for 2 hours.
- The chilled dough is rolled out between two sheets of baking paper to a thickness of 5-7 mm. Using dough cutters, products of a certain shape are cut out.
- The gingerbread pieces are placed in a preheated oven (180°) for 7-10 minutes.
Cooled products are painted with white glaze.
Royal icing (recipe): gingerbread icing for painting
For royal icing, which is used to create the outline of a drawing and painting, you will need fresh egg white, powdered sugar and lemon juice. The recipe for making the glaze is as follows:
- Pour the whites of two or three eggs into a deep bowl, weighing a total of 90 grams.
- Pour finely ground powdered sugar (455-500 grams) on top, previously sifted through a sieve or organza.
- Beat the contents of the bowl with a mixer, first at low speed, and then at medium speed until smooth and stable peaks form.
- Before finishing kneading, add 5 drops of lemon juice to the glaze.
If the icing has a yellowish tint, this means that the protein mass is not completely whipped. If the sequence of actions is carried out correctly, the result should be snow-white and glossy glaze for painting gingerbread cookies. The recipe, about which you can find only positive reviews, allows you to create high-quality, easy-to-use icing.
The finished glaze dries very quickly in the air. To prevent this from happening immediately after kneading, you need to fill the cornets with icing and start painting.
Filling glaze for decorating gingerbread cookies
Royal icing is ideal for creating an even outline and artistic painting of the finished product. And to fill the central part of the picture you need a more liquid glaze for painting gingerbread cookies.
The recipe for making pouring icing, as confectioners call it, consists of step-by-step implementation of the following steps:
- Prepare royal icing according to the recipe presented above.
- Set aside some of the thick glaze in another bowl and thin it a small amount cold water, adding liquid literally a teaspoon at a time.
- You can check the readiness of the filling using a knife. To do this, run a knife blade along the glaze, after which you count to 10. If during these 10 seconds the mark of the icing disappears, then the filling is ready.
To obtain a perfectly flat and smooth surface, it is important to achieve the correct consistency of the pouring glaze.
How to make a gingerbread house at home?
Two or even three gingerbread houses can be made from dough according to the following recipe. Its step-by-step preparation is as follows:
- Butter (300 g), honey and sugar (500 g each) are heated in a saucepan on the stove until all ingredients are completely dissolved. It is important not to let the mixture boil, but only to warm it up, then remove from heat and cool.
- Add beaten eggs (2 pieces) and cognac (3 tablespoons) into the cooled honey-sugar mass.
- Add cocoa (50 g), cinnamon (1 teaspoon), a pinch of ginger, cardamom, cloves, anise, orange zest, lemon zest and vanillin to 600 g of sifted flour.
- Combine the honey mass with the flour mixture. Knead a dough that is easy to work with, gradually adding more flour (up to 600 g).
- Place the dough in plastic and then in the refrigerator overnight.
- In the morning, roll out the dough on baking paper, cut out the details of the house according to pre-prepared templates and bake them in the oven (at 180° for 20 minutes).
Now all that's left to do is cook thick glaze(royal icing) and use it to connect all the details of the house.
Gingerbread icing without eggs
For a number of reasons, not all people can eat eggs and products that contain them. In this case, instead of traditional icing, you can use glaze for gingerbread no eggs.
The glaze prepared according to the recipe below turns out to be uniform, glossy, shiny, and lies evenly on the surface. finished products. Step by step recipe is as follows:
- Pour a tablespoon of milk and the same amount into powdered sugar (110 g) sifted through a sieve. corn syrup. The last ingredient can be replaced at home invert syrup or confectionery icing.
- The icing is kneaded until smooth. If the glaze is too thick, you can add corn syrup.
- The desired dye is added to the finished icing, after which you need to put it in cornets and apply it to the gingerbread.
Gingerbread frosting without eggs with lemon juice
Thick and glitter glaze without eggs it is made on the basis of powdered sugar, lemon juice and water. It is the lemon juice that gives it the necessary gloss and pleasant sourness in taste. The result is a very easy-to-use glaze for painting gingerbread without eggs.
The recipe for making this icing is very simple. Only three ingredients are mixed in a deep bowl: powdered sugar (200 g), lemon juice and warm water(2 tablespoons each). The prepared glaze is applied to the gingerbread cookies with a brush or simply carefully poured on top. To obtain a thicker icing during the mixing process, you do not need to add water to the ingredients, just powdered sugar and juice are enough.
Colored glaze for gingerbread
Coloring food coloring all types of glaze are subject to: contour, filling, and the thickest, intended for the final painting of gingerbread cookies. To get multi-colored icing, you need to put the glaze made in advance for painting gingerbread cookies into different bowls. The recipe for its preparation depends on the type of work being performed (drawing a contour, painting or filling a surface).
Next, water-soluble gel or dry food coloring is added to the prepared glaze. The mass is thoroughly kneaded and applied to the gingerbread cookies. If the icing turns out to be too thick after adding the coloring, you can add a little more powdered sugar. The intensity of the icing color can also be adjusted by adding different quantities dye.
Chocolate frosting recipe
When decorating gingerbread, your imagination can be limitless. For example, as a filling or base you can use not only sugar, but also chocolate glaze for painting gingerbread cookies.
The recipe for making such delicious icing is as follows:
- Melt dark dark chocolate (100 g) in a water bath.
- Add butter (40 g) to it.
- News in chocolate mass first the yolk, mashed until white, and then the beaten white.
- Cool the glaze in the refrigerator to a temperature of 30°, after which you can start applying it to the gingerbread cookies.
Thanks to butter chocolate glaze It will turn out glossy and shiny.
A master class on painting gingerbread cookies is a universal element of the program for various events. Children and adults get down to business with equal enthusiasm, it’s all very beautiful and fragrant, and you want to please your loved ones and friends with the result.
After attending an entertaining master class, many people develop a new hobby and begin baking and painting gingerbread cookies as a New Year, Christmas or Easter gift. And for Valentine's Day, ginger cookies are not a faceless Valentine, but a real declaration of love.
Another important plus is that gingerbread can be stored for a very long time without losing its taste.
Who is this master class for?
We collect tips and ideas for children's party organizers who are looking to expand their program portfolio. Painting gingerbread cookies is a very popular master class. It is often ordered for kindergartens, schools, children's clubs, play areas of shopping centers, or simply for a home children's or family party.
Gingerbread cookies are sold ready-made. And the icing too. These tips are suitable for those who have a desire to do everything themselves. This is a simple recipe, a simple painting technique, important tips and recommendations.
The master class is conducted by Helga Masterovaya:
Let's start with the gingerbread recipe.
I selected one of the simplest from many options. But at the same time, the gingerbread cookies according to this recipe are soft and tasty, and during the cooking process they do not bubble or spread.
Required ingredients:
3. Vegetable oil
4. Powdered sugar
from 250g to 300g
0.5 coffee spoon
7. Spices: cinnamon, ginger, cloves, cardamom, nutmeg, coriander, anise, star anise, black pepper (cinnamon and ginger are the basic ingredients, add other spices according to your taste preferences
0.5 tablespoon
On a note: best dough it will be obtained only from the best and freshest products without replacing ingredients.
Inventory:
- mixer or whisk;
- 2 bowls;
- rolling pin;
- baking tray;
- cookie cutters;
Also prepare baking paper and plastic bag.
Make the dough and bake
Mix honey, egg, butter and powdered sugar.
In another bowl, mix flour, soda, and spices. Sift everything together.
Pour the dry mixture into the butter mixture in portions. Knead into a soft and sticky dough.
Roll into a ball, wrap in cling film (or a plastic bag) and put in the refrigerator for a day.
Sprinkle the table with flour and roll out a layer of 4-5 mm. The dough is very delicate, so it is possible to roll it out immediately on baking paper to make it easier to transfer to a baking sheet. I rolled it out on the table and then transferred each gingerbread to a baking sheet.
Using molds, cut out figures from the dough and carefully place them on a baking sheet with paper. Place the gingerbread cookies at a distance of approximately 1.5 centimeters from each other. Collect the dough scraps, cool, roll out again and cut out the gingerbread cookies.
If you don’t have the necessary molds, you can always use a regular paper template and cut the dough along the contour with a knife.
Bake at 190 degrees until golden brown, about 8-10 minutes. Cooking time depends on your oven. In my gas oven The gingerbreads took 12 minutes to reach a golden color.
If you are not going to paint the gingerbread cookies and want to get a shiny surface, then two minutes before they are ready, take them out, brush with yolk diluted with water, and bake until browned.
For reference: from this amount of dough I got 5 gingerbread cookies with a diameter of 10 centimeters, 11 - 8 centimeters, 3 - 6 centimeters, 7 - 5 centimeters.
Note: the finished gingerbread cookies should rest for a day before you paint them. It is better to store gingerbread cookies in a tin or cardboard box, away from light.
And for clarity, I present to your attention this video, from which you will learn another recipe and some secrets for making gingerbread.
Gingerbread painting
But that is not all. remember, that best taste gingerbread can only be made in combination with icing. The essence of entertaining master classes at holidays lies precisely in decorating finished figurines, so everything described above can be considered preparatory stage for the presenter.
To boost my creativity, I look at examples of simple paintings on the Internet. For children's master classes, I selected simple, effective drawings.
What is necessary
- glaze()
- food coloring (if necessary)
- a cornet or you can use a plastic zip bag, or take a new file and cut off a very small corner. I had disposable piping bags, so I used those. You can see how to make a cornet in this video. Everything is simple and accessible.
For painting we will need two types of glaze: contour and filling (see recipe for making glaze).
We start painting gingerbread with an outline. We try to draw the contour line without separation. If you can’t draw the outline in one line, then you can stop in the corners. Small flaws can be corrected with a toothpick. If something goes wrong, you can remove it completely.
So, the outline is drawn. Let it dry for 5-10 minutes.
If according to the sketch you need colored glaze, then it’s time to add coloring to the glaze. Very carefully on the tip of the toothpick. Keep in mind that the color of the glaze will become brighter and more saturated as it dries.
Now let's do the filling. Apply filling glaze. Use a toothpick to evenly distribute it over the surface of the gingerbread in a circular motion. For a more even layer, you can shake the gingerbread from side to side, only very carefully.
These simple gingerbread cookies are the best way to master painting. It’s convenient to start practicing on gingerbread cookies made from goat dough - they hold their shape perfectly when baked, and their surface is smooth, uniform and dark enough for white sugar icing to look great on it. We will be decorating gingerbread-roe cakes in a simple way– lines of thick contour glaze. Even if at first not everything turns out perfect and the lines are not as obedient as we would like, it’s okay, the genre allows it, such primitive gingerbread cookies can be slightly careless and crooked, but at the same time surprisingly cute!
To prepare painted gingerbread goats you will need the following ingredients:
Dough:
250 g sugar,
130 g butter,
1 yolk,
430-450 g flour,
0.5 tsp. soda,
1 tsp. ground cinnamon,
1 tsp. ground ginger,
1 tsp. ground coriander,
1/3 tsp. ground nutmeg,
a pinch of salt,
pinch citric acid,
water.
Glaze:
20 g raw egg white,
120-125 g powdered sugar,
a few crystals of citric acid,
1-2 drops of aromatic essence (optional).
How to make simple painted roe gingerbread cookies:
So, let's move on to the cooking process. painted gingerbread cookies-roe deer.
We cut out paper figures - we will cut out gingerbread cookies according to their contours a little later.
Roll out the dough directly on the parchment so that it does not stick to the surface and you do not have to add flour (if there is flour under the gingerbread, large depressions and unevenness may appear on its back side during baking). It is better to take non-stick parchment with silicone. But you can lightly dust the dough on top with flour so that it doesn’t stick to the rolling pin.
In order for the dough layer to have a uniform thickness, when rolling out, you can place wooden planks of the required thickness (3-4 mm) on both sides of it so that the edges of the rolling pin roll along these planks and the rolling pin does not fall below the specified level. For this purpose, you can buy several identical wooden rulers at the stationery store and glue them together with tape, stacking them on top of each other - you will get the same strips. Scotch tape - so that you can separate the rulers, control and change the thickness of your improvised slats.
When the dough is rolled out, place paper templates on it at some distance from each other. I prefer not to move or rearrange the cut-out gingerbread cookies so that they do not become deformed again, although the roe dough is quite strong and, if necessary, you can pick up the gingerbread piece in your hands and move it. But it’s more convenient for me to immediately place the templates the way the gingerbread cookies will be placed on the sheet when baking, cut them along the contour, and then simply remove the excess dough in between. We leave the distances between the gingerbreads small, about 2 cm, since the roe gingerbreads do not grow very actively during the baking process.
We cut out the gingerbread cookies with a small knife along the contour of the template, and do not cut with long smooth curves, do not move the knife along the line, but push, cut through the dough with short intermittent movements. This way the dough will not tear or pull on the knife. If the dough still sticks to the knife, you can periodically moisten the knife with water or dip it in flour (choose one of the two, not all together).
We cut out all the gingerbread pieces in this way.
Remove the dough scraps.
Smooth out any unevenness in the cuts of the gingerbread pieces with a knife.
Bake roe gingerbread cookies in the oven at 180˚C for approximately 15 minutes. But, taking into account the difference in ovens, we make sure that the gingerbreads do not burn on the bottom, but brown enough on top. This dough needs to be baked as much as possible without the risk of burning.
We iron the freshly baked roe with a wooden or metal spatula, like an iron, so that its surface becomes perfectly smooth.
The gingerbreads should, again, cool on a flat surface. This is how they turn out. And this is the backside of the gingerbread that non-stick parchment forms. For absolutely perfect gingerbread cookies on all sides, it is recommended to use a silicone or Teflon baking mat. I haven't tried it yet.
Once the gingerbread has cooled, you can start glazing.
The finished glaze dries quickly in the air and it is better to immediately prepare a kind of container for it - roll up a cornet (a bag with a narrow spout from which we will spread the glaze onto the gingerbread cookies). You can, of course, use ready-made pastry bags. But it’s more convenient for me to roll the cornets myself from acetate film - they turn out to be quite rigid and can be made to absolutely any size. The film is like this, you can buy it in pastry shops and flower shops.
Cut a rectangular piece of film and fold it diagonally so that the short side matches the long side. This is how we measure a square, which is then convenient to cut into triangles.
It is the triangle that we need for the cornet. We fold it so that the middle of the longest side becomes the “spout” of our bag.
We roll it up tightly; we don’t need an arbitrary hole at the tip-spout (it will be uneven, then we’ll cut the right one). We secure the internal and external seams with tape. And now we cut off the very tip of the cornet, just a little - just so that the air comes out when we put the glaze into it.
It's all about the glaze. It is difficult for a beginner to guess the thickness of the glaze, so I give the exact weight of the ingredients. We will need 20 g of egg white (pre-wash the egg with soda and dry well), this is about half the white of one egg. Add a little citric acid - literally a few crystals, on the tip of your finger.
Dissolve the acid in the protein and add powdered sugar in several stages, mixing the protein mass with a mixer at minimum speed and for as short a time as possible.
Mix all the ingredients of the “hot mixture” in a saucepan and bring to a boil in a container of at least 2 liters. Remove from heat, add butter room temperature and soda (baking powder) and quickly mix everything. At this moment, the soda will enter into a chemical reaction and the first Christmas magic will happen. You will see thick, aromatic foam rise. I recommend pouring the entire mixture into the mixer bowl if you have a metal one and leaving to cool. If the bowl is plastic, then I recommend waiting until the temperature is tolerable and beat the egg into the mixture, then the flour.
It took me a lot more flour than what was written in the recipe; I admit that my spoons of candied honey were more than I had to melt, which is why it took me a lot more flour. There should always be as much flour as the dough takes; you shouldn’t pour in all the flour at once if you feel it’s enough; the amount of dough in recipes is always approximate; the dough shouldn’t turn out too stiff. The consistency of the dough should be dense and not stick to your hands and feel like leather. If it doesn’t stick and is pliable like soft plasticine, then it’s ready. We form two balls and press them with the palm of our hand to the table to form flat cakes. This dough will be easier to roll out later. Be sure to put the dough in a bag or wrap it in cling film and put it in the refrigerator overnight (this is an important detail).
The dough should be in the cold for at least 3 hours (note, the longer the dough sits, the better it is, I prepare the dough a week in advance), so that the butter and honey set well and the flour opens.
Preheat the oven to 180 degrees.
Roll out the layer 0.5 cm thick, evenly distributing the dough so that there are no thickenings in the middle and thin edges. While rolling, the dough can be turned over twice, so it is easier to understand whether it is worth folding the thin edges to level the layer. There are special rolling pins with limiters, but in the absence of them we make them as I write. Another recommendation: if you have parchment, it is better to roll it out on it, it will be easier to turn over and there will be no deformation when turning over.
Cut out the desired shapes and transfer to a baking sheet. Make sure that the figures are not too close, leave a distance of at least 1.5-2 cm. The dough rises well. Bake for about 10 minutes, I baked even less for about 7 minutes, readiness can be determined by the golden brown edge. Try not to let the gingerbread brown too much; if you see at least one cookie with a golden brown side, it’s most likely ready. Otherwise, it will dry out and cease to be soft and it will be difficult to bite.
In our article we want to talk about such a beautiful and delicious dessert like a painted gingerbread. Making such culinary masterpiece is a creative process in which children can also be involved.
Painted gingerbread cookies
Sweet and beautiful gifts for Christmas and New Year loved not only by adults, but also by children. If you want to surprise your family and friends, as well as colleagues, prepare real Christmas painted gingerbread cookies. They can be decorated with sugar icing, making them more appetizing and attractive. Such an unusual gift will be remembered for a long time.
You can also hang a painted gingerbread on a Christmas tree as a New Year's decoration. The beauty of such a toy is that children can take it off and eat it at any time. The aroma and beauty of gingerbread create a unique festive and magical atmosphere in the house.
Many housewives are afraid to take on making ginger cookies. To an unenlightened cook it may seem that making such a dessert is not an easy task. In fact, it’s not that difficult to bake painted gingerbread cookies. The recipe is quite simple, but will require some time. And the most interesting part is that decorating cookies can be turned into real family fun.
There are a lot of cooking recipes, and many of them are very similar. In our article we want to talk about one of them.
Before you start making gingerbread cookies, I would like to pay attention to some nuances that will help even inexperienced cooks cope with the task:
- The dough must be chilled before baking. The process of preparing the dough does not take much time (no more than 15 minutes): all prepared components are sequentially combined and kneaded. Further ready dough wrapped in cling film and place in the refrigerator (at least one hour). When cooled, it rolls out much easier, and the figures will not be deformed when laying them out on a baking sheet.
- The dough must be rolled out between sheets of baking paper. Don't be surprised by this way of working. Usually, to prevent the dough from sticking to the work surface and hands, we sprinkle it with flour. At the same time, there is a risk that it will absorb excess flour. But this will not happen when using baking paper. In addition, it is much easier to work with a layer in paper; you can rotate and twist it to roll it out more evenly. The advantages of this method include the fact that after rolling you will not need to wash the tabletop for a long time.
- The most interesting and painstaking part of the work is painting. You can decorate baked goods using protein sugar icing, and with the help of food coloring it can be made colored. Then painted gingerbread cookies with glaze will be even more beautiful and festive. But if you don’t have enough time for such creativity, then you can simply sprinkle the baked goods powdered sugar and tie with colored ribbons. Such fragrant gifts will please all family members.
- To make the painted gingerbread beautiful, we recommend using special cutting molds. If you don’t have one and you’re not going to buy one, you can use an ordinary glass. True, all cookies will have a round shape. In addition, you can also prepare paper stencils.
Preparatory stage
How to make painted gingerbread cookies? There are quite a lot of recipes. They are all similar in some way. The recipe we offer is based on the use large quantity spices and adding cocoa. We will add all the spices one teaspoon at a time, and only ½ teaspoon of ground pepper is enough. As for the thickness of the rolled dough, each housewife chooses the most acceptable option, since some people like thinner cookies, while others like fluffy gingerbread cookies.
There is another trick that allows you to get colored baked goods. After all, very often in pictures we see dark gingerbread cookies. But how can you achieve such a shade? Dark honey will not cope with this task. It turns out that dark syrup is used to obtain the shade. It is not so easy to find, but you can do without it. To get a chocolate shade, just add one or two tablespoons of cocoa to the dough.
Ingredients for gingerbread
To prepare painted gingerbread cookies for the New Year, we will need the following ingredients:
- Sugar - 70 g.
- Butter - 117 g.
- Honey - 160 g.
- One egg.
- A teaspoon of ginger.
- ½ teaspoon of soda.
- A teaspoon of cinnamon.
- A teaspoon of ground cloves.
- Two tablespoons of cocoa.
10. ½ teaspoon black pepper.
11. A teaspoon of nutmeg.
12. Flour - 385 g.
Painted gingerbread: master class
To prepare the dough, mix butter, warmed to room temperature, with brown sugar in a bowl. Beat the mixture with a mixer until smooth. The finer the sugar you use, the smoother the surface will be. It is not necessary to use a brown product; if you do not have one, you can use ordinary white sugar.
Next, slowly add flour into the mixture in small portions, mixing the ingredients each time. You need to add enough flour so that the dough becomes manageable and does not stick to your hands (but you shouldn’t overdo it either). Next, roll it into a ball, wrap it in film and put it in the refrigerator. Nothing bad will happen to it if it stays in the refrigerator even until the morning.
Cooking cookies
After the dough has been in the refrigerator, you can begin to roll it out. To do this, place part of it between two pieces of parchment and begin to roll out the cake to a thickness of 3-5 millimeters. You can cut out cookies from the finished layer using prepared cookie cutters. We do not throw away the remaining dough, but collect it again into a ball and continue to roll out a new cake. We repeat this until the dough is finished. The figures are cut out quite quickly.
Preheat the oven to 178 degrees. Place the cut out cookies on a baking sheet lined with parchment. Cookies bake very quickly: 7-12 minutes. The speed of cooking depends on the size of the figures and their thickness. The readiness of the gingerbread can be judged by the color of the sides and bottom; if they have acquired a ruddy color, then the cookies need to be taken out. If you want a crispy treat, you can keep the dough in the oven a little longer. But be careful not to overdo it. The finished baked goods must be cooled on a wire rack.
Preparing the glaze
When the gingerbread cookies are ready, all that remains is to paint them. This is the most interesting and responsible part of cooking, in which the whole family can be involved. As a rule, cookies are decorated with protein glaze. To prepare it you will need one egg white. Unfortunately, you cannot be sure of the quality of store-bought eggs (the whites are used raw), so you can take 2-3 quail egg whites.
To prepare the glaze, grind the whites with powdered sugar (155 grams) using a silicone spatula. The powder is introduced gradually. To make the glaze more flexible, you can add half a teaspoon of starch (corn). Half a teaspoon of lemon juice will help make the glaze shiny. It should be remembered that the finished mass hardens very quickly, so it must be very quickly put into pastry bags or covered with a very damp towel.
Gingerbread painting
In order for your gingerbread cookies to turn out stunningly beautiful, it is better to purchase a special pastry bag with nozzles. This simple device will greatly facilitate your work and allow you to make more beautiful drawings.
The finished cookies can be decorated together with the kids, using the irrepressible children's imagination. Some of the glaze can be tinted with food coloring, then our gingerbread cookies will sparkle with different colors. You can also decorate the top of the cookies with pieces of marmalade. Ready baked goods should dry, after which it is transferred to cardboard boxes and stored for a long time.
Painted cockerels
The painted rooster gingerbread is incredibly popular among children. This dessert is especially relevant on the eve of the Year of the Rooster. To prepare such figurines, the same recipes for painted gingerbread are used. But you can involve children in coloring baked goods. Ready-made figurines of cockerels resemble heroes of Russian folk tales. They can also be decorated with candied fruits, marmalade and nuts. But such cookies need to be eaten much faster than gingerbread cookies with icing, which can be stored for a very long time.
Instead of an afterword
A painted gingerbread is a wonderful sweet gift that will not only be relevant on New Year's Eve, but also suitable as a present for other holidays. So, for example, you can prepare painted hearts for Valentine’s Day, and eights decorated with icing for International Women’s Day. Such sweet surprises will appeal not only to children, but also to adults.
