Beautiful New Year's gingerbread cookies. New Year, gingerbread

Very soon New Year, so I want to show you how you can make beautiful New Year's gingerbread with glaze. Painted gingerbread cookies can then be given to family, friends and acquaintances as a nice gift. And the most important thing is that your drawing will be unique, made with your own hands and with soul, and such gifts are very much appreciated.

Today I will show you exactly how to paint gingerbread cookies in the form of Santa Claus and a snowman, and how to do it without special molds and stencils. In the same way, you can draw any other gingerbread cookies that you like. 2018 is the year of the dog, but this does not mean that DIY New Year’s gingerbread cookies should only be made in the shape of dogs. And the more and more varied you make them, the more interesting your gifts will be.

Shelf life gingerbread, can take up to a year, so you can make them in advance and not worry about them spoiling or drying out. This is very convenient, since on New Year's Eve, not everyone has a lot of time to paint.

New Year's painted gingerbread suitable for decorating any birthday cake, if you stick a long wooden skewer into a freshly baked gingerbread. This design has become popular not so long ago, but many people really like it, so I advise you to try it too. I also advise you to look again if you don’t know which one is best to make them from.

Necessary:

  • Gingerbread dough
  • Powdered sugar – 150 g
  • Egg white – 1 pc.
  • Lemon juice – 0.5 tsp
  • Food coloring – 5 colors

Painting New Year's gingerbread cookies

I don’t have stencils for New Year’s gingerbread cookies, but that’s not a problem, because I found them on the Internet desired drawing, redrew it onto paper and it’s done. Then I cut it out. Already ready dough I roll it out into an even layer, about 5 mm thick. Then I sprinkle it with a little flour, put the design on top and use a knife to cut it out along the outline.

I do the same with the second blank. You can make them in any quantity and any size.

Next, I place the pieces on a baking sheet with parchment or foil, at a distance from each other, and bake at a temperature of 190 degrees, 6 minutes or until golden brown. It is important not to overcook them in the oven, otherwise they will be hard. After baking, I remove them from the baking sheet, transfer them to a wooden board and leave to cool.

Now I’ll briefly tell you the recipe for gingerbread glaze at home. I beat one egg white into the mixer bowl and add lemon juice and powder. Then I beat it all at the lowest speed of the mixer, 2 - 3 minutes. The mass will become fluffier, whiter, but at the same time there will not be many bubbles in it that will spoil the icing. Next, I divide it into as many parts as you need for drawings. I have one White color, which I leave as is, without adding dye and 5 others. I add dyes of the desired colors to each part of the glaze and stir until smooth so that the dye is evenly distributed. The consistency of the glaze should be medium, so as to be suitable for both the outline and the fill. Run a spoon over it, this mark should disappear in 10 seconds, if it does not go away for a long time, then you need to add a little water to make it a little more liquid.

Before painting the Santa Claus gingerbread, I place a leaf on top of the gingerbread and use a toothpick to outline all the contours for filling with different colors. To do this, just pierce the leaf in the right places without moving it.

I do the same thing with the blank for the snowman, puncturing the necessary lines.

The technique of painting gingerbread cookies with glaze is not difficult and you will see for yourself now. First of all, I fill in the bottom of the coat, the beard, the lapel on the sleeves and the bubo on the hat. Never fill two adjacent parts, because they will simply merge into one.

When the white color has dried for about 10 minutes, I fill in the red color evenly, and these are the hat, sleeves, mittens, coat and panties. And I make his face beige. Be sure to remember that after filling each part, you need to shake the gingerbread to evenly distribute the filling.

When the main parts have dried a little, and this is another 15 minutes, I finish drawing all the other small details, such as the mustache, eyebrows, nose, eyes, buttons and boots. This is such a cute gingerbread Santa Claus turned out. The photo shows that all the details were filled in gradually, because there are contours and the drawing did not merge. Now I leave it to dry, and this takes from 12 hours to a day, at room temperature.

Now it’s time to paint the gingerbread snowman. First of all, I fill in white, namely the face, arms and body. But the gap between the arms and the torso must be at least 5 minutes, otherwise they will simply merge into one continuous part.

After 10 minutes, I fill in the lapel of the hat, the bubo and part of the scarf, which are in red. Let it dry again.

After that, I fill in the hat, draw a star on the tummy, then finish the scarf and carefully draw the mouth and eyes in black.

Then I make a neat carrot, and on the hat and scarf, using the thinnest paint brush, I paint snowflakes with white dye or a small amount of glaze. The gingerbread snowman is also ready, so I leave it to dry.

These are the cute New Year's gingerbread cookies with icing, I hope you liked my master class and you can also make them. As you can see, there is nothing complicated in painting with glaze; the main thing is to do the filling gradually and in parts so that the parts have time to dry a little. Good luck and more inspiration!

Waiting for the New Year is not only about decorating the house and creating a festive menu. As a rule, every family bakes on the eve of December 31st. Not only grandiose cakes and tender rolls, shortbread and crispy “brushwood”. Delicious homemade gingerbread cookies with icing become a real hit on the table during the holiday. It's incredibly beautiful and delicious! Such baked goods bring their mood, warmth, comfort, and a true feeling of happiness to the atmosphere of the house. In addition, the process of painting gingerbread cookies in the kitchen can unite the whole family. Surely everyone will want to make their own copy!

Honey New Year gingerbread cookies with glaze

Delicious honey gingerbread for the New Year is a great opportunity to diversify the standard menu and add variety to the well-ordered range of appetizers and salads. It will turn out very tasty and impressive thanks to painting the finished aromatic confectionery with sugar icing. This is not so difficult to do at home.

Cooking time – 1.5 hours.

Number of servings – 12.

Ingredients

To bake this version of New Year's gingerbread, you need:

  • honey – 100 g;
  • egg – 4 pcs.;
  • rye peeled flour– 250 g;
  • cocoa – 3 tsp;
  • wheat flour – 400 g;
  • butter – 90 g;
  • egg white – 1 pc.;
  • soda – 1 tsp;
  • powdered sugar – 400 g;
  • spices – 2 tsp.

Note! You can add spices to New Year's honey gingerbreads: cloves, cardamom, cinnamon, nutmeg, allspice etc. But you shouldn’t use everything at once. Take 2-4 spices for the dough.

Cooking method

The process of making New Year's gingerbread is not particularly difficult. If you use the proposed step-by-step recipe with photos, then all problems and difficulties can be completely avoided.

  1. First we need to prepare all the components for our gingerbread cookies and glaze.

  1. If all the ingredients are collected, you can begin the process of creating confectionery products for the holiday. To do this, combine butter and honey in a common bowl. The container with the components is placed on low-low heat. Everything needs to be melted down systematically. You can also use a water bath for this.

  1. In a separate bowl, mix powdered sugar and eggs.5

  1. When the melted butter-honey mixture has completely dispersed, add soda to it. There is no need to extinguish it with vinegar, honey will do that. As a result, foam forms on the surface of the mixture.

  1. Carefully pour into this mixture egg mixture, continuously breaking it with a mixer.

  1. Both types of flour should be sifted separately. Then this needs to be done again, but by mixing together spices, cocoa and both types of flour - rye and wheat. The dry mass should be poured in a thin stream into the mixture of honey and eggs. The mass is stirred. You need to make dough out of it. First you need to mix it with a mixer.

  1. Then you will have to knead the dough by hand. It is divided into 4 equal portions. The pieces are wrapped in cling film and placed in the refrigerator for an hour.

  1. Chilled honey dough for gingerbread, roll out into a layer with a thickness of no more than 5 mm. Try to achieve homogeneity of the dough, without bubbles. Gingerbread cookies are cut out from the resulting layer using stencils or molds.

On a note! If you plan ready confectionery products decorate christmas tree, then at this stage make holes for the fasteners. For this purpose, it is optimal to use cocktail straws.

  1. The baking sheet is covered with parchment. Our gingerbread cookies are laid out on it. They should be placed in the oven, which is heated to 150 degrees.

  1. It will take 10 minutes to bake the sweetness, maximum 12. The main thing is to wait for the formation of a golden crust.

  1. Now you need to make the icing to decorate the gingerbread cookies. To do this, powdered sugar (200 g in total) is whipped with raw chicken protein. The resulting viscous dense mass is sent to pastry bag or syringe. You can take an ordinary file or a package. The tip of the bag is carefully cut off, just a little bit, so that the contours are created smooth and neat.

  1. All that remains is to paint the New Year's gingerbread cookies, guided by your imagination.

As you can see, making New Year's gingerbread cookies with your own hands is not so difficult!

Gingerbread New Year's gingerbread

New Year's gingerbread with icing has become a real classic. Their rich taste associated with cozy winter evenings spent in the kitchen with the whole family. It is not surprising that such pastries, decorated with icing, will take their rightful place at the holiday table. After all, as you know, New Year is a family holiday.

Cooking time – 1 hour.

Number of servings – 5.

Ingredients

To prepare this version of New Year's gingerbread, you need:

  • butter – 200 g;
  • ginger – 2 tsp;
  • granulated sugar – ½ kg;
  • cinnamon – 1 pinch;
  • water – 200 ml;
  • flour – 900 g;
  • nutmeg – 1 pinch;
  • salt – 1/3 tsp;
  • red ground pepper– 1 pinch;
  • soda – 1 tsp.

For the glaze, which we will use to decorate the finished gingerbread cookies, you need:

  • lime or lemon – ½ piece;
  • powdered sugar – 400 g;
  • protein – 2 pcs.;
  • gel type dyes – 4 drops.

Cooking method

So, if you decide to diversify festive table gingerbread New Year's gingerbread, take note of the proposed recipe with step by step photos. This will make it easier for you to cope with baking, especially if you are making such a dessert for the first time.

  1. Prepare everything first necessary ingredients and don’t forget about the molds for cutting out figures from gingerbread dough. You can make not only funny little people. Stars, Christmas trees, mittens, and images of Santa Claus will fit perfectly into the holiday atmosphere. You can even just use a glass to cut out charming circles.

  1. Take a thick-bottomed pan or cauldron. All the sugar is poured into the container. The dishes are placed on the fire.

  1. During the first 5 minutes, the sugar should dissolve without your participation, on its own. It should not be disturbed, touched, tasted or removed from the stove.

  1. When the bottom layer granulated sugar will disperse and change color slightly, you should start stirring the mass.

  1. There is no need to increase the heat. Don't make it overly strong. Let the sugar gradually and gradually dissolve. As a result, it should disperse entirely. The liquid mass will turn dark saturated color. When the syrup is ready, you will need to boil a kettle of water. You only need to take 200 ml of boiled water. They should be poured into the burnt sugar as carefully as possible.

Note! When pouring water into sugar syrup the mass will begin to “shoot”. So be extremely careful not to get burned.

  1. The resulting composition must be mixed thoroughly so that its consistency becomes homogeneous. You will need to add butter, previously cut into small squares, into the mixture. The mass must be stirred and waited until it becomes completely homogeneous due to the dissolution of the oil.

  1. Add cinnamon and salt to the gingerbread preparation for the New Year. The composition must be diluted with nutmeg and soda. Ground red pepper also comes here.

  1. The preparation must be stirred thoroughly. It should double in size. The mass will turn into a fluffy and dense foam.

  1. The flour should be sifted twice so that the finished gingerbread cookies are tender and tasty. The mass is removed from the stove, and you will need to pour the prepared flour into it in several passes.

  1. After adding each part of flour to the dough, the composition must be thoroughly stirred. After adding the entire portion of flour, the dough should become manageable and elastic. Some stickiness will be present, but not excessively. The mass is wrapped in cling film and placed in the refrigerator for an hour. It is optimal to leave the dough in the cold overnight.

  1. In the meantime, you need to start cooking sugar icing(icing) for painting future gingerbread cookies. To do this, it is worth preparing the necessary components.

  1. Raw proteins from chicken eggs you need to pour it into an empty bowl. Fine powdered sugar is poured onto them in a thin stream, which is sifted through the finest sieve before adding to the composition.

  1. The ingredients should be stirred with a fork or whisk. All the powder should be saturated with protein mass, as a result of which the composition will turn a little white. Then you should continue beating with a mixer or blender. The device should be set to high speed so that the mixture becomes thick and fluffy. The resulting shade should be crystal white. While whipping, squeeze the juice from half a lemon or lime into the mixture.

On a note! The total duration of whipping the icing is about 5 minutes.

  1. Our glaze is ready for decorating gingerbread New Year's cookies for serving on the holiday table. The icing will need to be divided into several portions and diluted with a specific dye. The glaze is covered with film and sent to the refrigerator.
    1. They must be placed in the oven, preheated to 180 degrees. The optimal mode for baking is 7 minutes.

    1. When the baked goods have cooled completely, they should be painted with the prepared icing.

    The result is excellent, delicious New Year's gingerbread.

    Video recipes

    To make your New Year's gingerbread cookies a success, first check out the video recipes:

What would New Year be without sweets? Tangerines and sweets, lollipops and nuts, truffles and chocolate are obligatory companions New Year's holidays. And, of course, baking. We put it on the festive New Year's table, treat friends, pack New Year's baked goods in beautiful boxes for gifts with our own hands, and even decorate the Christmas tree.

Therefore, we have prepared for you the most popular recipes and ideas for New Year's baking. Meet new and traditional recipes baking for the New Year.

The tradition of making gingerbread with ginger came to us not so long ago, but quickly became a favorite. What a delight it is to chew delicious and fragrant gingerbread, which are baked once a year, especially for the New Year holidays.

And painting on such gingerbread cookies is a separate topic, as it makes both the baking itself unique and its preparation a real creative process. So this is ideal New Year's baking for children who can be involved in both preparing and decorating gingerbread.

We will need:

To prepare the dough:

  • butter – 100 gr.;
  • white sugar – 100 gr.;
  • cocoa – 1 small spoon;
  • cinnamon – 1 small spoon;
  • nutmeg– 1 small spoon;
  • ground ginger(powder) – 1 small spoon;
  • ground cloves - 1 small spoon;
  • ground pepper – 0.5 small spoon;
  • flour – 180 gr.;
  • baking powder - 1.5 small spoons;
  • chicken eggs – 2 pcs.;
  • salt.

To prepare the glaze:

  • egg whites – 1 pc.;
  • powdered sugar– 0.5 cups;
  • lemon – 1 tablespoon;
  • turmeric and other food colorings;
  • toothpicks.

Baking New Year's gingerbread begins long before the holidays, as it is stored perfectly and only becomes tastier over time. So you can safely begin the process in mid-December, or even earlier. Especially if such New Year's baked goods are prepared as a New Year's gift.

Pour sugar into a metal container. Add butter to it, cinnamon, cocoa and nutmeg will also go there. Add a little salt to the mixture. Place the container on a low flame and heat until all the sugar has dissolved, but do not allow it to boil.

Let the mixture cool while preparing the dry mixture. Mix flour with baking powder and remaining spices. Now pour the heated mixture into this dry mass. And knead the dough. You should get a homogeneous mass, to which you need to add fresh eggs. Knead the dough again.

It should be flexible and hold well from your hands. If the thickness is insufficient, it is better to cover the dough with film and leave it in the cold. In the cold the mass will become thicker.

If this method does not help thicken the dough, add a little flour, but not more than a couple of spoons. A lot of flour will make the dough more viscous, but the gingerbread cookies will also turn out very tough.

We divide the finished dough into four parts, this will make it easier to roll it out later. Since the dough becomes more viscous when heated, it is better to remove the balls from the cold one by one, rather than all at once. Place all the balls in a bag and put them in the refrigerator for two hours.

Line the baking tray where we will bake the gingerbread baking paper and grease with butter.

To roll out the dough, we use a rolling pin and a board that needs to be greased with vegetable oil.

Take one ball out of the cold and immediately roll it into a layer. The thickness of the gingerbread cookies will be about 8 mm. To cut out figures you can use not only New Year's molds and baking dishes New Year's cookies, but any available in the arsenal.

Quickly transfer the figures onto paper. They increase in size during baking, so you need to leave space between the gingerbread cookies. Gingerbread New Year's gingerbreads are baked in an oven preheated to 180 degrees for about 10 - 15 minutes.

You need to orient according to appearance and the smell of gingerbread. The aroma of spices will tell you that it is time to remove the gingerbread cookies from the oven.

It is better to keep such baked goods in a bag or jar, where they are placed while still warm. This will help the gingerbread cookies stay soft longer.

Immediately prepare the glaze for painting. IN thick foam beat egg whites, gradually adding powdered sugar to them. At the very end, add lemon juice.

All that remains is to paint the figures. This is not difficult to do using a culinary syringe. You can also use a paint brush or a regular toothpick. If you want to get multi-colored figures, color the glaze in different colors using turmeric, beet juice or just dyes. This design of New Year's baked goods will make them unique and irresistible.

Painted gingerbread cookies are perhaps the most beautiful pastries for the New Year. They look great both on the Christmas tree as decorations and as New Year's gifts friends.

New Year's themed baked goods: "Stars" cookies

Star and star shaped cookies are another great idea for original baked goods for the New Year.

We will need:

  • flour - 1 glass;
  • sugar - half a glass;
  • butter– 150 gr.;
  • baking powder - 1 small spoon;
  • citric acid – ¼ small spoon;
  • egg yolks – 2 pcs.
  • condensed milk – 100 gr.;
  • powdered sugar - half a glass.

Mix the flour in a bowl along with other dry ingredients, that is, sugar, citric acid and baking powder. Let's mix everything up.

Separate the yolks from the whites and add them to the dry mixture. Mix everything again.

Now add the already chopped butter, which needs to be chopped with a knife along with other ingredients.

Knead the dough, only very quickly so that the butter does not melt too much.

Immediately place the dough in the refrigerator, where it should remain for at least two hours.

We take out the dough from the cold and roll it into a thin layer - the thickness is no more than 1 cm. Immediately cut out the figures using star-shaped molds and transfer them to a baking sheet covered with baking paper.

Bake cookies for no longer than 15 minutes. The temperature in the oven should be 200 degrees.

When the cookies are baked, take them out and leave to cool. Place the already cooled cookies in twos and coat them with boiled condensed milk.

Place the finished stars on a plate and sprinkle with powdered sugar on top.

This beautiful cookies will be a wonderful decoration for both children's and family New Year's tables. This is a beautiful and tasty New Year's baking and it doesn't take much time or effort to prepare it.

Baking for the New Year: honey painted gingerbread cookies

This is a recipe for fragrant, fragrant New Year's gingerbread cookies.

Not only are they incredibly tasty, but they can also be stored using the natural preservative honey for up to six months. But these magic gingerbreads still don’t age for so long, they are so delicious. And you can paint them in any style.

We will need:

To prepare the dough:

  • buckwheat dark honey – 165 gr.;
  • cane sugar – 100 gr.;
  • butter – 125 gr.;
  • chicken eggs – 1 pc.;
  • yolks – 4 pcs.;
  • flour premium wheat – 450 gr.;
  • rye flour – 100 gr.;
  • natural cocoa – 2 tablespoons of powder;
  • soda – 1 small spoon;
  • spices – 2 small spoons;
  • salt.

To prepare the spice mixture:

  • cinnamon – 4 parts;
  • ginger powder – 1 part;
  • cardamom – 1 part;
  • coriander – 1 part;
  • nutmeg – 1 part;
  • allspice – 1 part;
  • cloves - 1 part.

To prepare the glaze:

  • chicken protein – 1 pc.;
  • powdered sugar – 250 gr.;
  • lemon juice – 1 tbsp.

Pour sugar into a thick-walled pan and add honey. Place the container on the fire and start heating. Continue heating until the sugar is completely dissolved. But we don’t let it boil.

To make the sugar dissolve faster, you can pre-grind it.

After the sugar has dissolved, add the spice mixture and all the butter to the saucepan. We continue to mix the contents.

Add soda. Carefully! After adding soda, the mass sharply increases in volume and changes color.

At this stage, immediately turn off the burner under the pan. Mix everything again with a wooden spatula.

Set aside the mixture - it should cool to 36 - 28 degrees. If you try the mixture with your finger, it should not burn.

Now you can add the egg and egg yolks. Mix two types of flour together with cocoa. Little by little we begin to add the dry mixture to the liquid mixture. We look at the consistency of the dough and adjust the volume of flour during kneading.

You need to knead the dough well so that it becomes plastic and does not stick to your hands. But at the same time, the dough should not become too stiff.

Wrap the dough in film and leave to proof in the cold for two hours. You can leave the dough in the cold for a longer period. Therefore, it is convenient to prepare the dough in the evening and leave it to mature overnight.

After taking the dough out of the cold, leave it to warm up for a couple of hours at room temperature. We divide this volume of dough into four parts. We roll each part into a layer whose thickness will be 5 mm.

It is better to roll out the dough immediately on paper so as not to transfer it later and not to deform it. Cut out the figures. Remove excess dough from the paper.

If you plan to use such gingerbread cookies as Christmas tree decorations, immediately make holes in them for the ribbons.

These honey gingerbreads are baked for about 8 minutes in the oven at 180 or 200 degrees. To avoid getting crackers or crispy cookies, do not overcook the gingerbread cookies in the oven.

If the gingerbread cookies are slightly deformed during baking, you can place a flat weight on them. But not immediately, but 4-5 minutes after you take it out of the oven.

Now prepare the glaze by whipping the egg whites with powdered sugar. Add sweetness little by little to the protein foam. The fixative will be lemon juice, which is added at the very end of whipping.

Use the resulting glaze as a basis for drawing contours and painting. To prepare the filling, part of the glaze is diluted with water so that it is as thick as condensed milk.

But decide for yourself what to draw and how to decorate gingerbread cookies. But don’t forget to involve children in this exciting process. And even if their painted gingerbread cookies are not exactly a work of art, such baked goods for the New Year are made with their own hands, so they will definitely be the most delicious and beautiful.

Traditional New Year's baking: curd adit

Usually shtolen are baked long before the holiday. This dried fruit cake needs to age.

And the longer it sits, the tastier and more aromatic it becomes. Such pastries are prepared for the New Year or Christmas table and are considered traditional in many countries.

We will need:

To prepare the dough:

  • raisins – 200 gr.;
  • dark rum – 100 ml;
  • flour – 500 gr.;
  • brown sugar – 150 gr.;
  • baking powder – 7 gr. (1 sachet);
  • vanilla essence – 4 drops;
  • almond essence – 4 drops;
  • a pinch of salt;
  • a pinch of ground cloves;
  • a pinch of cardamom;
  • a pinch of ginger;
  • a pinch of nutmeg;
  • a pinch of cinnamon;
  • zest of 1 orange;
  • juice of 1 orange;
  • chicken eggs – 2 pcs.;
  • creamy margarine – 200 gr.;
  • cottage cheese, ground into paste – 250 g;
  • dried almonds – 200 gr.;
  • candied fruits – 200 gr.;
  • dried cherries – 100 gr.

To decorate the top:

  • butter – 100 gr.;
  • powdered sugar – 100 gr.

In the evening, pour rum into the raisins and cherries. Let it swell overnight.

Beat chicken eggs with sugar and add melted margarine, all the spices, vanillin, salt and curd paste to the mixture.

Separately mix flour with baking powder and ground almonds. Add the dry mixture little by little to the liquid mass and knead until a homogeneous consistency is obtained.

Pour raisins and cherries into the dough - there is no need to drain the cognac, it will also go into the dough. Add candied fruits there, Orange juice and zest.

Knead the dough and roll it into a layer measuring 30 by 30 cm. Fold one side towards the center. Fold the opposite side twice to form a roll. We transfer this roll to the paper that is lined with the baking sheet.

The adit will take about an hour to bake in the oven. Adjust the baking temperature to 180 degrees. Check the readiness of the Christmas cake with a toothpick.

When the adit is baked, soak the top with butter and sprinkle it with powdered sugar. Of course, you can immediately try this wonderful New Year’s cake. But it's better to leave it to mature.

To do this, the gallery is wrapped in several layers of cooking paper, and then also in film. The cake usually matures for up to three weeks. Therefore, to baking New Year's table housewives start already in early December.

Fragrant pastries for the New Year's table: New Year's cupcakes

Sweet fragrant cupcakes with the smell of tangerine and cinnamon - real New Year's baking.

The recipe is surprisingly simple, and the result is unsurpassed.

Try baking “New Year’s” cupcakes and they will definitely become regular guests on your holiday table.

We will need:

  • kefir – 200 ml;
  • carrot-tangerine juice – 50 ml
  • sugar – 100 gr.;
  • chicken eggs – 1 pc.;
  • vegetable oil – 80 ml;
  • flour – 250 gr.;
  • baking powder – 1 tsp;
  • salt;
  • powdered sugar - 2 tbsp. l.;
  • cinnamon – 1/2 tsp.

The dough for these muffins is surprisingly easy to make. First, mix kefir with sugar, salt, egg and vegetable oil.

Separately, mix the flour with baking powder, after which the mixture must be sifted.

Do not skip the sifting step, this will make the dough more airy and the muffins themselves tender and full of holes.

Gradually add the dry mixture to the liquid mixture.

Cooking homemade juice from tangerines and carrots. To do this, peel the citrus and divide it into slices, cut the peeled carrots into cubes. We put everything in a juicer and make juice with pulp.

We don’t throw away the tangerine skins, but chop them to get a fine zest.

First pour the juice into the dough itself and mix. The result will be a beautiful orange shade.

Now add the zest and thoroughly knead the dough again.

Place the finished dough into the molds without filling them to the top. It will be enough to fill 2/3 of the molds.

It will be ideal if the shapes are New Year's. Great occasion complete your kitchen collection of baking dishes.

Our cupcakes will spend no more than 15 minutes in the oven; set the temperature to 180 degrees.

Remove the cupcakes from the pans when they have cooled slightly. Now you can start decorating the baked goods.

You can make cream hats in the shape of green Christmas trees.

If you don't want to bother with such fancy decorations, sprinkle the cupcakes with powdered sugar. Just not pure, but mixed with cinnamon.

Try it! This is an incredibly tasty, simple and incredibly aromatic pastry.

You might be interested

New Year's baking: video recipe for Shishki cookies

It is difficult to say how many gingerbread cookies you will get from this amount of ingredients, because it will depend on both the thickness of the gingerbread cookies and the size of the molds. You can see approximately how many gingerbread cookies I got in the photo at the end of the recipe.

Pour 100 grams of sugar into a thick-walled saucepan or frying pan and heat it over medium heat until the sugar melts. The sugar can be gently stirred with a wooden spatula, but it is better to simply shake the pan so that the sugar melts evenly

Carefully pour boiling water into the pan. Be careful not to get burned! Add another 100 grams of sugar and stir until it is completely dissolved

Reduce heat and add butter. Mix until you get it nice caramel sauce

Remove the pan from the heat and cool. Add the egg to the cooled sauce and stir. Add sifted flour, soda, spices and knead the dough

The dough should not be hard. It will be very thick and viscous. Cover the pan cling film or silicone lid and refrigerate for several hours, or overnight

When you take the pan of dough out of the refrigerator, don't be alarmed; the dough will be very hard. Take the dough in parts and start kneading it with your hands. Due to the warmth of your hands, the dough will become soft and pliable, like plasticine. Dust your work surface with flour, roll out the first portion of dough and use cutouts to cut out the gingerbread cookies. Roll out not very thin - these are gingerbread cookies :), about 6-7 mm high

Carefully transfer the gingerbread cookies onto a baking sheet lined with baking paper or a silicone mat. Bake in an oven preheated to 180 degrees for about 8-12 minutes (I baked for exactly 10 minutes). Attention, this is very important, try not to dry out the gingerbread!!!

Ready gingerbread let cool slightly and remove from pan. Also bake gingerbread cookies from the rest of the dough.


For the glaze, add 2 tablespoons of water to the gelatin and let it swell for 7-10 minutes.

Pour 2 tablespoons of water over sugar and place on medium heat and wait until the sugar has completely dissolved


Remove the resulting syrup from the heat and add the swollen gelatin to it, stir

Pour the resulting transparent mass into a mixing container and beat with a mixer at high speed for 5-7 minutes until the mass turns from transparent to...

thick, snow-white glaze


Pour the glaze into cream injector, or a culinary bag, or just in a bag with a cut off corner (I have a special decorator for painting with icing). Turn on your imagination and start drawing on gingerbread cookies


I’m somehow not very good with imagination and with drawing too :), so it turned out what you see :) Thanks to my daughter Alina, who helped me with everything when preparing these gingerbread cookies. I really like this glaze, but it has one drawback - due to the presence of gelatin, it thickens quickly. Therefore, you need to draw and cover gingerbread cookies with glaze very quickly. If you see the frosting starting to thicken, add 1-2 tablespoons of milk until the consistency is the same. Additionally, for decoration, in addition to icing, I used sugar sprinkles and confectionery pencils


When the glaze dries on the gingerbread cookies, they can be stored in a tin box. There they will remain soft and fragrant for a long time. These gingerbreads are not only delicious pastries, but also a wonderful handmade gift that you can give to friends and relatives

On New Year's Eve, I want to congratulate all the readers of my favorite site and, first of all, Lenochka and her family, on the upcoming holidays! I would like to wish everyone peace, love, happiness and the fulfillment of all your wishes:) Happy New Year!


The tradition of decorating the Christmas tree for New Year and Christmas honey gingerbread, it seems, is coming back - more and more often on the New Year tree you can see gingerbread cookies in glaze next to the balls. And of course, making gingerbread is a great reason to spend time with children, for whom the author cookbooks and blogger Irina Chadeeva - now the book is called “Pie Science for Children.” So, let's arm ourselves step by step recipe gingerbread dough and on the weekends remaining until the New Year we bake and decorate gingerbread cookies.

Gingerbread is perhaps the oldest Russian delicacy. Ten centuries ago, gingerbread dough was mixed from honey and rye flour. Later, when spices began to be brought to Russia from the East, cinnamon, anise, cloves, cardamom and even pepper were added to gingerbread.

In the Middle Ages, gingerbread was baked not only in Russia, but throughout Europe. French is still famous gingerbread bread, Nuremberg almond cakes, Swedish gingerbread cookies.

Today gingerbread dough most often made from wheat flour, kneading the dough with sugar, honey, eggs and spices. Honey gives gingerbread a wonderful aroma and also protects them from becoming stale. Often molasses is used instead of honey.

For cut out gingerbread cookies The dough is rolled out to a thickness of 3–5 mm and the figures are cut out with a knife or tin molds. If such gingerbread cookies are intended to be hung on a Christmas tree, then holes for the threads must be made before baking.

Printed gingerbread cookies were very common in Russia. For printed gingerbread cookies, special wooden boards with a pattern were made - seals. This form was greased with oil, filled with dough, and then turned over on the table - and the pattern of the form was imprinted on future gingerbread cookies.

Printed gingerbread boards were quite expensive, and bakers lured each other's best carvers in order to bake gingerbread with the most complex and beautiful patterns. the boards were different - from small ones, for children’s gingerbread, to huge ones, the size of a table, for gift gingerbread. For some important celebrations, special boards were cut out - with inscriptions and drawings on the occasion of the holiday.

We will learn how to cook both carved and printed gingerbread cookies. If you don’t have a wooden mold, it doesn’t matter; shallow molds or plasticine stamps will do. Tin molds (for cut-out gingerbread cookies) can also be replaced - for example, with a small cup or sandbox molds (of course, they must be new).

Gingerbread dough is made mainly from flour, sugar and honey, adding a small amount of liquids and oils. You can knead this dough as much as you like, but it is very important not to forget to add baking powder, then the gingerbread cookies will be tender and not dense.

These gingerbread cookies can be stored for a long time, and in our family we bake ones to hang on the Christmas tree. To do this, make a hole in each gingerbread using a cocktail straw and only then put it in the oven.

Rules for working with gingerbread dough:

  • do not forget to cool the milk-honey mixture;
  • let the dough lie until it is well saturated with the aroma of spices;
  • be sure to place baking paper on the baking sheet;
  • Since the gingerbreads are dark, you may not notice that they have browned, so watch the baking especially carefully.

For the test:

  • 300 g flour (set aside 2 tablespoons from this amount)
  • 50 g sugar
  • 100 g honey
  • 50 ml milk
  • 1 egg
  • 40 g butter
  • 2 teaspoons ground spices (1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 3-4 crushed cloves, quarter grated nutmeg, 1 ground cardamom pod)
  • 1 heaped teaspoon cocoa
  • 1 teaspoon baking powder

Glaze:

  • 1 egg white
  • 220 g powdered sugar

Utensils and equipment:

  • bowl for kneading dough
  • spoon
  • rolling pin
  • molds
  • cocktail straw
  • tassel
  • baking tray lined with baking paper
  • preheat oven to 200°C


  1. Sift the flour into a large bowl, add cocoa, baking powder, spices and mix.

  1. Place butter, sugar, honey, milk in a saucepan and place over low heat, stirring until the sugar dissolves. No need to boil. Cool the mixture to 30–40 °C.

  1. Make a well in the flour and pour it in honey syrup, add an egg. Using a spoon, knead into a fairly soft, elastic dough.

  1. Place the dough on a table sprinkled with two tablespoons of flour and knead well. Place it in the refrigerator, in a bag, for an hour or more. This dough can be stored in the refrigerator for several days (and keeps getting better!).

Previously, gingerbread dough was specially kept for several months in the cold so that it acquired the necessary aroma and stickiness. Some gingerbreads could also be stored for a very long time - they, of course, became stale, but did not spoil.

  1. Remove the dough from the refrigerator and let it rest for half an hour to warm it up and make it easier to work with. Roll out the finished dough on a lightly floured table to a thickness of 2-3 mm and cut out the cookies.

  1. Transfer cookies to a baking sheet, brushing off excess flour with a soft brush. Use a cocktail straw to make holes for the ribbons.
  2. The remaining pieces of dough can be collected and rolled out again.
  3. If you want to bake printed gingerbread cookies, grease a gingerbread board and stuff it with dough as tightly as possible. Run a rolling pin over the top and turn it over onto a floured table. Carefully remove the gingerbread cookies and place them on a baking sheet.

  1. Bake cut-out gingerbreads for 8 minutes at 200°C, and printed ones for 15 minutes at 180°C.
  2. For the glaze, beat the whites into a stiff foam (as for meringue), add half the powdered sugar and beat again, the mass will be fluid. Add the remaining powder and stir. Transfer the mixture to a bag, cut off the tip to create a very small hole, and decorate the gingerbread cookies. Let the glaze dry for a couple of hours.

Gingerbread cookies can also be decorated with melted chocolate. But painting gingerbread cookies with chocolate or glaze beautifully and neatly is a difficult task! Even from experienced pastry chef Concentration and attention are required, so first I advise you to practice on a simple sheet of baking paper. Make sure that the glaze is thick enough, in this case it is much more convenient to paint with it.

Comment on the article "New Year's gingerbread cookies step by step: a recipe for children from Chadeika"

Last year I took the recipe here, does anyone remember who gave it? Or maybe he’ll give you a link to the recipe itself... I remember that the dough is barely there. I’ve been sharing this recipe at Posideldki for many years in a row, but when kneading the dough, the dough turns out not tight, but soft, so maybe this is not the right recipe...

Discussion

Gingerbread? This? looks like the description))
0.75 cups honey
1.75 cups sugar
250 g butter
6 cups flour
3 eggs
1 tsp. spoon of soda (namely soda and not baking powder!!!)
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons cloves

Heat honey with spices to a boil and add oil.
Beat eggs with sugar and combine with COOLED syrup.
Add soda and gradually, pouring through a sieve, stir in flour.


Roll out the dough into a layer of 2-3 mm, cut out the cookies and bake at 180 C for 6-7 minutes.

Christmas gingerbread recipe. Teach you how to cook! Cooking. Cooking recipes, help and advice on cooking, holiday menu and receiving guests, choosing products. Christmas gingerbread recipe. Girls, please share. We need those that can be painted...

Discussion

I made it according to the Molokhovets recipe - these are really gingerbread cookies, they don’t dry out, don’t get stale, perfect)
Melt 500 grams of sugar; when all the grains have melted, carefully pour in 200 ml of boiling water in a thin stream, stirring constantly.
As soon as the mixture becomes homogeneous, remove from heat and add 200 grams of butter, stir vigorously until dissolved.
wait until it cools down room temperature, beat in one egg, mix.
Gradually add flour mixed with 1/2 tsp. salt, 1 tsp. soda, 1 tsp. ginger, 2 tsp. cinnamon, a little cloves, cardamom, pepper.
knead in bowl while mixing. then place it on a table sprinkled with flour and mix it in until the dough becomes elastic, like plasticine, and slightly sticky.
put in a bag and put in the refrigerator for at least a day.
This dough can sit in the refrigerator for a month without any damage), it only gets better.
Roll out the layer 5-7 millimeters thick. 180 degrees for 6-7 minutes. Don’t be embarrassed if the gingerbreads seem unbaked to you - that’s how it should be, they will cook in the air.
just don’t leave the baking sheet in the public domain! I baked it for gifts, left it in the kitchen overnight, and in the morning it was all eaten. I had to bake a second batch.
it’s good that at least the household walked around with a happy face all day)

12/21/2017 23:50:05, not a cook

Chairman of the Parents Committee: Guys, let's discuss what we will give to the children in the New Year? We don’t scatter too much – the budget is 200 rubles. per child, so... Magician Mom: I can make everyone a set of painted gingerbread cookies.

Discussion

What a blessing, all this passed me by. My son graduated from school this year, they didn’t even discuss graduation like that, they suggested it at the meeting, everyone agreed and that’s it.

But we made it to 5th grade and everything was great in our chats, everything was to the point. No gifts for anyone, including teachers. Contributions only for additional benefits and excursions are completely voluntary. If you don't want to or can't go on an excursion, no one forces you. The main thing is to offer only one pre-agreed option.

Gingerbread recipe. Where?:). Bakery. Cooking. Cooking recipes, cooking help and tips, holiday menus, and 2/3 cup corn syrup.

Discussion

from a cutlet?
******************************-******************************-***




Christmas gingerbread cookies
Yield approximately 180 pcs. if the cookies are about 6cm
[link-1]

1 + 3/4 cups sugar

6 glasses (cups) flour

2 tsp. spoons of cinnamon

2 tsp. spoons of cloves

2 tsp. tablespoons ground ginger


* (glass) = 240 ml.





Let the dough rest in the refrigerator for at least 6 hours, preferably a day.
Remove the dough from the refrigerator 1-2 hours before rolling, this makes it easier to work with.

I roll out no more than 5mm, bake for an average of 10-13 minutes at 180, but in general it all depends on the oven.
The dough is dense, the gingerbread cookies are also dense, they will not be soft like in the store, because they shouldn’t be like that, they are stored for a long time, you can safely hang them on the Christmas tree for a month and then eat them.

Sorry about your topic, I'll ask. Is it possible to freeze gingerbread dough?

From my experience: small and large muffins in rectangular tins, but do not cut thinly; package cookies in bags; the pies are not large, under New Year's Eve there are gingerbreads on a string. At my daughter’s school, it was a win-win and not cheap:) they sold pasta (like cakes)...

Discussion

Think logically. Everyone there will be selling baked goods. Everyone bought everything. They want water. And you take and bring five-liter drinks with glasses and sell them at a higher price. They will buy everything, especially towards the end. When everyone is full. This is how I earned about 300 out of 100 rubles. Very profitable. we will do this every year

01/22/2019 17:13:55, Some people

Discussion

Here it is!
so you can make any cookies and decorate them, these are made from gingerbread dough (I also make gingerbread houses from it)
for decorating the Christmas tree and just like that, i.e. long storage, if cookies usually harden and dry out, then these will be hard, but crumbly in moderation, but this is also not for everyone
Gingerbread cookies are not tender and crumbly, they are dense, as they were made in the old days))
but we love to chew on these)) they last for a very long time.
Christmas gingerbread cookies
Yield approximately 180 pcs. if the cookies are about 6cm
2/3 cup corn syrup. Can be replaced with liquid honey. Recipe Invert syrup(corn syrup substitute) [link-1]
but I ONLY use honey)) I just have a lot of it, although corn syrup there is also glucose syrup I have, I’m thrifty))) but honey is the best.

1 + 3/4 cups sugar
1 + 1/2 cups butter (I take 250g-300g)

6 glasses (cups) flour

1-2 tsp. I put 1 spoon of soda and still the dough rises very well, the soda reacts with honey, for the house it’s just necessary so that it doesn’t rise)) for gingerbread it doesn’t matter.
This time I didn’t put it in at all, I used baking powder.

2 tsp. spoons of cinnamon

2 tsp. spoons of cloves

2 tsp. tablespoons ground ginger

I also definitely add 1 tsp. nutmeg and cardamom
* (glass) = 240 ml.

Heat the syrup (i.e. honey in my case) with spices to a boil and add oil.
This mixture is already incredibly aromatic and tasty, I eat it drop by drop with a spoon))
Beat eggs with sugar and combine with COOLED syrup. Add soda and
gradually, pouring through a sieve, stir in flour.
Let the dough rest in the refrigerator for at least 6 hours, preferably a day.
Remove the dough from the refrigerator 1-2 hours before rolling, this makes it easier to work with.

gingerbread . Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection.