One day we saw new gingerbread cookies in the store, very nice to look at: round, dark brown, intricately painted with matte patterns of sugar icing, and decided to try them. Oh, what wonderful gingerbread cookies these are!.. The most tender, airy, with the thinnest crispy sweet crust and dark brown center, they melted in the mouth, leaving a sweet taste of honey!.. How could one repeat such a miracle at home?

And I began to think about how to bake homemade honey gingerbread. The dough tasted like both a sponge cake and a honey cake. More like a honey cake, but so fluffy and airy! What if you try a recipe for choux pastry for honey cake? Just bake small gingerbreads instead of big cakes? And I started the experiment :)

Ingredients:

For 12-15 pieces:

• 0.5 tablespoon of honey;
• 0.5 cups sugar;
• 30-35 g butter;
• 1 large egg;
• 1 teaspoon of soda;
• A pinch of salt;
• Approximately 225 g flour.

For the sugar glaze:

• 0.5 cups of powdered sugar;
• 1-1.5 tablespoons of lemon juice.

How to bake:

I took darker honey, buckwheat, to give the gingerbreads such a tempting chocolate color - but they still turned out lighter than store-bought ones, and there was no cocoa in the taste! Mystery:)

You can take all wheat flour, or you can combine different types. For example, I prepared these gingerbread cookies with the addition of buckwheat flour, approximately 1 part to 2 parts wheat.

We prepare the dough for custard gingerbreads, as well as for honey cake. Cut the butter into pieces, put it in a saucepan, add sugar and honey. We put it on a tiny flame or in a water bath (in a saucepan with water), and heat until everything melts.

Meanwhile, beat the egg and soda with a mixer until fluffy.

Pour the beaten egg into the melted mixture and stir.

When the mixture begins to become fluffy and foamy, remove from heat and immediately begin to gradually sift through the flour.

First, the dough is liquid and hot, mix it with a spoon.

You can add a pinch of spices along with the flour: cinnamon, turmeric, ginger, vanillin. Just in case, I added another teaspoon of baking powder, but then, when I baked it for the second time, it turned out that this was not necessary. Soda fluffs the dough perfectly, you need to take 1 teaspoon per 1 egg - and without baking powder the gingerbreads will turn out soft.

Gradually the dough thickens and cools, now you can continue kneading with your hands.

Do not make the dough too steep so that the gingerbread cookies come out fuller. The first time I baked them, I added more flour and they were soft but firm. And the second time I took a little less flour - so much that the finished dough slightly stuck to your hands and slightly blurred when you left it on the table. The gingerbread cookies turned out softer and fit so well during baking that they even stuck together a little.

After kneading the dough, put it in a bowl and cover with a towel - it is more convenient to work with warm dough.

Turn on the oven to warm up to 200-210C and start making gingerbread cookies. Having sprinkled the table with flour, roll out the dough from 0.5 to 1 cm thick. The thicker the cake, the higher and more magnificent the gingerbread cookies will be. Cut out circles with a glass and place on a baking sheet.

Dust the baking sheet with flour, but even better, cover it with a sheet of baking parchment and grease the parchment with sunflower oil. Why is it better? Because on a baking sheet sprinkled with flour, the gingerbread cookies stuck slightly and had to be removed with a spatula. And they come off easier from oiled parchment.

Place the baking sheet with gingerbread cookies in a hot oven and bake at 200-210C for 10-12 minutes. Yes, they bake very quickly, just like oatmeal cookies! Keep an eye on them, everyone's oven is different, and your gingerbread cookies may be ready earlier. When they turn light brown, they're done! You can try it with a wooden skewer to be sure. I don’t recommend keeping it longer - the dough will become hard. If the bottom is already golden brown and the top is still pale, you can splash a little water on the bottom of the oven or place a container of water there, then the bottom crust will not burn.

We immediately remove the finished gingerbread cookies from the baking sheet. I cool them on the table under a clean towel - it seems to me that they are softer that way :) While they are cooling, prepare the glaze by mixing powdered sugar with lemon juice.

Grease the cooled gingerbread cookies with glaze and leave for 15-20 minutes. As the lemon glaze hardens, it becomes matte, forming a white sugar crust, just like store-bought gingerbread.

To prepare honey gingerbread with glaze, you will need a double boiler with a bowl, or you can use the good old method: place the pan on the fire, and place a bowl on top so that it does not touch the water. All these structures will be needed to prepare honey dough. After kneading it, it is recommended to let it rest for at least an hour. But my dough lay in the refrigerator for more than 10 hours in cling film. During this time, all processes were completed after combining the ingredients. The dough was so nice that it was a pleasure to work with. And the gingerbread cookies themselves turned out to be so tender that they simply melted in your mouth.

Prepare the necessary ingredients.

Pour sugar into the steamer bowl.

Add chicken eggs, soda and cinnamon.

Turn on the steamer for 10 minutes and, stirring constantly, bring the mixture until smooth. The sugar should completely melt. And then add honey. While stirring, wait for complete dissolution (not boiling!) and add the butter.

When the butter melts, the mass becomes homogeneous and airy - add half a portion of flour. Mix quickly and thoroughly and turn off the steamer. Leave the dough for 5-7 minutes, and then add the rest of the flour.

Knead a soft pliable dough.

Wrap the dough in cling film and put it in the refrigerator for at least an hour.

For convenience, cut off part of the dough from the general piece and roll it into a layer 4 mm thick.

Use a cookie cutter to make blanks. Shape and size are your choice. I have hearts today!

Place the pieces in a parchment-lined form and place in an oven preheated to 180 degrees.

Bake the gingerbread cookies for 10 minutes; you can be guided by the incredibly delicious honey aroma that will soon appear in the kitchen.

Place the finished gingerbreads on a wire rack and immediately, while they are hot, brush them with icing sugar. To prepare it, you need to beat one egg white with a whisk or mixer into a fluffy, airy mass, and then add powdered sugar and grind thoroughly.

You can add a little more powder to this glaze and apply any ornament. This should be done on a completely cooled gingerbread.

The most delicious, tender honey gingerbreads are ready! Just wait until the glaze dries. Although my children did not wait!

Serve honey gingerbread with glaze with a cup of milk, tea or coffee.

Bon appetit.

Cook with love.

Honey gingerbread is a delicious and incredibly simple dessert for tea that is loved by both adults and children. Delicate honey baked goods become more aromatic thanks to the use of ginger, cloves, cinnamon, and nutmeg. All these spices create an unusually bright aromatic mix that will captivate anyone.

Gingerbread cookies can be prepared both for every day and for the New Year, Christmas or other holiday. Decorate this homemade treat with icing or fondant and give it to your best friend as a sweet gift, he will be delighted.

Taste Info Cookies

Ingredients

• liquid honey - 125 g;
• premium flour - 225 g;
• sugar -50 g;
• baking powder - 6 g;
• butter - 1 tbsp;
• chicken egg - 1 pc.;
• cinnamon (powder) - 1/4 tsp;
• ground ginger - 1/4 tsp;
• chopped nutmeg - 1/4 tsp;
• cloves (in powder form) - 2 pinches.

How to make honey gingerbread

First you need to prepare a steam bath: put a pan of water on the fire. When the liquid boils, place a deep heat-resistant bowl on top so that the bottom does not touch the boiling water. Place honey, sugar with butter and all the necessary spicy spices in it. Stir the contents of the bowl with a silicone spatula or spoon until the sugar dissolves and the mixture becomes homogeneous. Then remove the container from the water bath and cool to room temperature.

Sift the required amount of wheat flour into a separate bowl and add baking powder there. If you don’t have baking powder on hand, you can use half a teaspoon of baking soda. Mix the dry ingredients with a whisk or spoon.

Add a raw egg to the flour mixture. Mix the dough thoroughly using a whisk.

Add honey mixture to flour. Mix the ingredients using a spoon. Place the gingerbread dough on a floured board and continue kneading it with your hands until it sticks to your hands.

The honey gingerbread dough will need to be covered with cling film and placed in a cool place for 1.5-2 hours.

Divide the chilled dough into 2 parts, then form into oblong sausages. Cut each sausage into small pieces. You should get about 16 pieces.

Now you need to roll the dough pieces into balls.

Place the formed balls on a baking sheet, which has been previously covered with parchment, at a short distance from each other. Flatten them slightly with your hands. Now place the baking sheet in a preheated oven (up to 180 C). Bake the products for 20-30 minutes.

Homemade honey gingerbreads are ready.

Cool the aromatic delicacy and serve to a sweet table. Enjoy your tea!

Cooking tips

• To make the gingerbread dough an appetizing caramel shade, add 1 tbsp. l. burnt sugar.
• This homemade delicacy will acquire pleasant citrus notes if you add a little lemon or orange zest to the dough.
• If you are preparing a dessert for children, cover the finished baked goods with melted chocolate (white and milk).
• Honey syrup should not be overheated so that it does not lose its taste and aroma.
• It is worth remembering that it is recommended to cover only completely cooled gingerbread cookies with glaze.

What could be more pleasant for parents than seeing the happy faces of their children! The kids really like it when we spend our free time with them and do something special for them. A good way to make them happy and please them is to bake homemade gingerbread, and not simple ones, but on sticks, glazed and with colored sprinkles. This is not only very tasty, but also attractive. The gingerbread cookies turn out crumbly, tender, with a honey-spicy flavor. You can fill the gingerbread cookies completely with protein glaze or create free-form designs, but multi-colored sprinkles will give them even more elegance, so this treat can be presented for the holidays. If you liked it step-by-step preparation of homemade honey gingerbread on sticks with icing with photos, be sure to write down the recipe and bake this dessert soon.

Ingredients for making homemade honey gingerbread on sticks with glaze

Step-by-step preparation of homemade honey gingerbread on sticks with glaze with photo

1. In a bowl or saucepan, mix butter, honey and sugar, place on low heat and heat to about 70 degrees. In this case, it is necessary to stir the mass constantly. Remove from heat.
   
2. Add half the amount of sifted flour and chopped cardamom and cinnamon, mix.
   
3. Beat two eggs with a whisk, add soda and pour this mixture into the batter that has cooled to room temperature.
   
4. Add the rest of the flour gradually and knead the dough. It should turn out soft and elastic.
   
5. Roll out the dough into a layer up to 1 cm and, using different molds, squeeze out figures in the form of stars, hearts, etc.
   
6. Place the future gingerbread cookies on a baking sheet with parchment, stick skewers into them. If they are long, break them in half.
   
7. Immediately place the gingerbread cookies in a preheated oven at 180 degrees for 25 minutes. The gingerbread cookies will brown and rise.
   
8. To prepare the glaze, beat the egg white and powdered sugar until stiff peaks form. The peaks must be stable. Even half an egg white may be enough for this standard of cookies. You can also tint the glaze with beet or carrot juice.
   
9. To paint gingerbread cookies with glaze, you need to place it in a thick plastic bag and cut off a corner of it.
   
10. Squeeze the glaze onto homemade gingerbread cookies in any shape you like, adding dots, curls and stripes.
    
11. While the icing is still fresh, sprinkle sprinkles on top and let dry. Usually after 1-1.5 hours the glaze dries completely.
    

Gingerbread cookies will make a children's holiday more fun and brighter, and will also delight any child. Bon appetit!

In a separate bowl, first sift the flour with baking soda, salt and baking powder.

Beat honey, eggs and sugar with a mixer. You can use powdered sugar instead of regular sugar. Buckwheat honey is best; it gives a pronounced aroma and a beautiful dark color. If you don’t have such honey, use any honey, but you can add a little cocoa powder to the dough. I sometimes use chocolate butter instead of regular butter.

In 10 minutes the mass will turn into foam.

Gradually add the flour mixture to the egg-honey mixture. You can simply stir with a spatula.

Melt the butter and carefully add it to the dough, mix to obtain a homogeneous dough. I find it convenient to mix with my hands.

Form the dough into a ball, wrap it in cling film and put it in the refrigerator for about a day.

Sprinkle the working surface with flour. Roll out the dough one to two cm thick, depending on what kind of gingerbread we want to get. Cut out the molds using a die cutter. The gingerbread cookies will grow in the oven, the pattern may float, so it doesn’t really matter what shape the gingerbread cookies will be.

Using a small cookie cutter or juice straw, you can cut a hole for a ribbon in the corner of each gingerbread. If you plan to cover the gingerbread cookies with glaze, you don’t need to grease the top with anything. If you leave it like this, you can grease the gingerbread cookies with shaken egg white, then they will have a smooth shiny surface.

Bake the gingerbread cookies at one hundred and eighty degrees until done. Please note that dark honey, cocoa or butter will cause them to be dark.

If desired, the gingerbread cookies can be glazed; to do this, dilute the powdered sugar with milk to a fluid state. Apply the glaze with a brush or dip the gingerbread into the glaze on one side and let it dry.