Pour sugar into a bowl in which we will knead, add kefir and mix everything well

Now add 3 tablespoons of vegetable oil (I didn’t take a picture, because the bottle is five liters, and it was inconvenient), add soda, mix thoroughly.

After everything is mixed, sift the flour. I don’t know how much, everyone’s flour is different ... and I did it by eye - how much dough will take ...

This is the final dough...

Let's leave it for 10 minutes. lie down under a towel...
After the dough has rested, we roll it out as thick as you like ... I rolled it out 1 cm thick, keep in mind, the gingerbread rises well. We cut it out with a glass or a round shape, whoever has something, make circles and put it on a sheet.

I don’t grease the baking sheet with anything and don’t lay anything, I just sprinkle it with cold water and that’s it.
I put it in the oven. Everyone focuses on their own, I set it to 250 * C, first to the bottom, then to the top and look at it (I don’t time it, since my oven began to bake unevenly, I constantly turn the sheets over).

When the gingerbreads are browned, I take them out and immediately remove them with a spatula into a cup (the photo shows that they absolutely calmly move away from the sheet, you do as you are used to) and so we bake all our gingerbread cookies.

Once you have baked all the gingerbread, we take on the syrup!

SYRUP!!!
Pour 3 cups of sugar into a saucepan and pour 1 cup of water, put on fire and stir at the same time.

The most important thing in syrup is to cook it correctly, that is, from the moment the syrup boils, we mark exactly 7 minutes on the phone with a stopwatch - this is the time that is needed for the syrup to be exactly what we need. If you undercook it, the gingerbread will not turn white, it will just remain in a sticky clear syrup, and if you overcook it, the syrup will turn into a brown sticky mixture.

Our syrup is ready, quickly and carefully remove it from the heat and pour the gingerbread directly into the hot.

We start with a slotted spoon to stir intensively and gently from the bottom up so that our gingerbread cookies are all dipped into the syrup; mix-mix until the gingerbread cookies turn white, until the syrup hardens on them - it took me no more than 5 minutes !!!

Everything, gingerbread is ready! Happy tea!!!

Let's find out with you today some simple gingerbread recipes at home. They are incredibly fragrant, soft and very tasty.

Recipe for homemade gingerbread with sour cream

Ingredients:

• sour cream - 200 ml;
• flour - 2 tbsp.;
• egg - 1 pc.;
• sugar - 4 tbsp. spoons;
• water - 4 tbsp. spoons;
• butter - 70 g;
• cocoa - 2 tbsp. spoons;
• honey - 2 tbsp. spoons;
• egg - 1 pc.;
• vanilla sugar - 1 sachet;
• baking powder - 1 teaspoon;
• ground cinnamon - 0.5 tsp;
• vegetable oil;
• salt.

For glaze:

• sugar - 4 tbsp. spoons;
• water - 2 tbsp. spoons;
• cocoa - 1 tbsp. spoons.

Cooking

Put the butter in a saucepan, add honey to it, put on a small fire and heat until completely dissolved. Then remove the saucepan from the heat and add a few tablespoons of flour. Stir the mixture quickly until smooth. Put sour cream in a bowl, add eggs, vanilla sugar, salt and cocoa. After that, take a mixer and beat everything for several minutes until smooth.

Now we combine the sour cream mass and the honey mixture. Pour the baking powder into the resulting mass and introduce the flour sifted in advance in small portions. Knead a soft dough that is slightly sticky to your hands.

Turn on the oven, heat up to 200 degrees. Grease a baking sheet with butter and sprinkle with flour. Then we separate small pieces from the dough and form them into balls. We spread them on a baking sheet and send them to a hot oven. Bake the delicacy until ready for about 15 minutes.

And this time, pour sugar into a saucepan and a little. Next, add water and put on a slow fire. Cook the glaze for 5 minutes, stirring constantly. Pour the finished hot gingerbread cookies with the chocolate mixture and leave until completely cooled.

Recipe for homemade gingerbread on kefir

Ingredients:

• kefir - 350 ml;
• sugar - 1 tbsp.;
• honey - 1 tbsp. spoon;
• egg - 3 pcs.;
• vegetable oil - 3 tbsp. spoons;
• soda - 1 teaspoon;
• flour - 2.5 tbsp.

For fondant:

• egg white - 1 pc.;
• sugar - 3 tbsp. spoons.

Cooking

Beat the eggs well with sugar, pour in kefir, put honey and vegetable oil. Then gradually add the sifted flour, throw in the soda and knead the dough. Next, we roll it into a layer 1 centimeter thick, squeeze out the figures with molds and lay out the gingerbread cookies on a baking sheet covered with parchment. Bake for 25 minutes at 190 degrees.

In the meantime, let's prepare a fudge for them for now: beat the egg white with sugar with a whisk until all the crystals have dissolved. After that, we take out homemade honey gingerbread from the oven, spread it with whipped protein and send it back for another 10 minutes.

Recipe for homemade gingerbread with milk

Ingredients:

• milk - 2 tbsp.;
• butter - 125 g;
• sugar - 1.5 tbsp.;
• soda - 1 teaspoon;
• flour - 4 tbsp.;
• citric acid - 1 teaspoon.

For glaze:

• sugar - 1 tbsp.;
• milk - 0.5 tbsp.;
• vanilla sugar - to taste.

Cooking

Pour sugar into warm milk, mix and add melted butter. Soda is mixed separately with citric acid and thrown into the dough. Then gradually add flour and knead a soft dough. Now roll it out and cut out circles. We cover the baking sheet with baking paper and lay out our blanks at a small distance from each other. We bake the gingerbread cookies in the oven for about 25 minutes at 180 degrees.

Without wasting time in vain, we prepare the glaze: pour sugar into warm milk, add vanilla sugar and cook over low heat until the crystals are completely dissolved. We put the finished gingerbread cookies in a deep bowl, pour the icing.

Recipes for homemade kefir gingerbread for your tea party: with fudge, icing, honey, chocolate!

If you want something tasty for tea, but muffins, buns and cookies are already fed up, I suggest baking delicious, soft striped homemade gingerbread cookies in protein glaze. Outwardly, they are very similar to store-bought ones, but the taste is slightly different. Homemade gingerbread based on kefir is being prepared.

• Kefir - 250 ml,
• Sugar - 250 g,
• Eggs - 1 pc,
• Sunflower oil - 3 tbsp. l,
• Soda - ½ tsp
• Vinegar - 1 tsp,
• Salt - a pinch
• Cocoa - 2 tbsp. l,
• Flour - 20 tablespoons (or a little more)

• Chicken egg protein - 1 pc.,
• Powdered sugar - ½ cup.

Pour kefir into a bowl, beat in an egg and add sugar.

Add vegetable oil.

Mix all the ingredients thoroughly until smooth and add 4 tablespoons of sifted wheat flour. We extinguish the soda with vinegar and also send it to a bowl with a liquid-flour mixture. Mix everything well until smooth.

Now divide the dough into 2 unequal parts: 1/3 and 2/3.

In the smaller part, add 2 tablespoons of cocoa and another 6 tablespoons of flour.

We knead the dough. It should be elastic and soft, but should not stick to your hands. If there is not enough flour, and this can happen if the kefir is too liquid, add more flour.

In the second bowl with most of the dough, add another 14 tablespoons of flour, knead a similar soft dough. Next, divide the white dough into 2 equal parts. We roll out one part of the white dough into an even thick layer, put the rolled chocolate dough on it in the same way and cover it with a third white layer on top.

It turns out here is such a three-story blank for future striped gingerbread. Too thin layers of dough should not be rolled out either, after all, we are preparing gingerbread cookies, not cookies.

Now roll the dough into a roll.

And cut it lengthwise into two parts.

We cut each part of the roll into approximately the same portioned pieces.

Shape the pieces of dough into round gingerbread cookies with your hands. We line the baking dish with greased baking paper and lay the blanks on it.

We bake at a temperature of 175-180 degrees for about 30 minutes. Make sure that the tops of the gingerbread do not begin to fry, otherwise they will become tough.

While the cookies are baking, prepare the frosting. After all, what gingerbread without icing!
Beat the protein with a whisk or a mixer with powdered sugar until a thick foam.

Gingerbread cookies are ready, take them out and put them hot in a bowl. Drizzle with icing sugar.

And now with our hands (carefully, the gingerbread cookies are hot!) Mix the gingerbread cookies well in a bowl so that they are covered with icing on all sides.

We lay out the finished gingerbread cookies to dry so that the icing "grabs".

We wait 10 minutes, and the gingerbread is ready!

It is better to store such gingerbread in a hermetically sealed container so that they do not get stale longer.

Recipe 2: homemade kefir gingerbread (step by step)

If you have kefir or yogurt stagnant in your refrigerator, then I advise you to cook these delicious and airy gingerbread cookies. They are prepared quite quickly, so with a minimum of effort you can please yourself and your loved ones with a delicious and fragrant delicacy!

• kefir - 1 tbsp.;
• granulated sugar - 1 tbsp.;
• chicken eggs - 1 pc.;
• margarine - 125 gr.;
• flour - 4 tbsp.;
• baking soda - 0.5 tsp

Crack an egg into a bowl, add sugar.

Mix well, it is convenient for me to do this with a mixer, and add margarine softened to room temperature.

Mix everything again.

Now we extinguish the soda in kefir (I have curdled milk) and add to the rest of the ingredients.

At this stage, you can add as you wish: cocoa, vanillin, lemon or orange zest, etc. It all depends on your imagination and preferences. Today I am preparing the classic and easiest option, so I immediately move on to the next step. I'm sifting flour.

And add to the dough in small portions.

Stir well each time until the dough begins to lag behind the sides of the cup.

Now transfer the dough onto a floured board.

And we continue to gradually add the rest of the flour, kneading a not too steep dough. Please note that you may need a little more or less flour than indicated in the recipe.

Now roll out the dough into a layer approximately 1-1.5 cm thick.

And cut out figures or circles from the dough. I did this with a regular glass.

We spread our future gingerbread cookies on a baking sheet covered with baking paper greased with vegetable oil.

And bake in a preheated oven to 200 * C for about 20-25 minutes. While the cakes are baking, I will prepare the frosting. Here you can deviate from the recipe and cover the gingerbread in your own way. I make frosting differently. Today I wanted something tender, so I took one chicken egg and carefully separated the protein from the yolk. I added a glass of powdered sugar to the protein.

Beat well with a mixer into protein foam and add 1 tbsp. l. frozen cherry juice

Mixed well. Glaze is ready. You can put it in the refrigerator for now.

Now that the cookies are ready, take them out.

Let cool slightly and cover with frosting.

Let the glaze harden, pour tea or milk and enjoy. Bon appetit!

Recipe 3: delicious soft kefir gingerbread (with photo)

It turns out a large portion of very tasty pastries, which are prepared relatively quickly - it will take no more than 1 hour. Gingerbread cookies on kefir are eaten in half an hour, but if you suddenly did not have time to eat them in one day, then do not worry. The next day they become only softer and tastier. And if you add a drop of honey to the dough - both the taste and the aroma will turn out to be breathtaking!

• kefir - 350 ml
• sugar - 200 gr
• chicken eggs - 2 pcs
• natural honey - 1 tbsp.
• vegetable oil - 3 tbsp.
• wheat flour - 1 kg
• baking powder - to taste

Beat one egg with sugar and honey.

Take the second egg, separate the yolk from the protein. Add the yolk to the dough, set aside the protein for now. Mix the dough.

Add kefir and vegetable oil, mix well.

Gradually add flour with baking powder and knead the dough.

Roll out the dough into a layer about 5-7 millimeters wide.

Cut out circles from the dough. Lay them out on a parchment-lined baking sheet. Bake in an oven preheated to 190 degrees for about 20-25 minutes.

At this time, prepare the glaze. To do this, beat the protein with sugar until the mixture turns white.

After 20 minutes of baking, grease the gingerbread cookies with the resulting glaze and send to the oven for another 10-15 minutes.

Kefir gingerbread is ready! Bon appetit!

Recipe 4: kefir gingerbread at home

- simple and delicious pastries in a hurry. If you need to quickly bake something for evening tea and from available products, this recipe is for you. Try it!

• kefir 2.5% - 350 ml;
• sugar - 1 glass;
• egg yolks - 2 pcs.;
• egg white - 1 pc.;
• honey bee - 1 tbsp. l.;
• refined vegetable oil - 3 tbsp. l.;
• soda - 1 tsp;
• flour - 4-5 cups.

For glaze:

• raw egg white - 1 pc;
• sugar - 3 tbsp. l.;
• lemon juice - 3-4 drops.
• Glass with a capacity of 200 ml.

Beat sugar with eggs with a mixer until light, fluffy.

Gradually add the sifted flour with soda (you do not need to extinguish the soda, it will be extinguished with kefir).

Line a baking sheet with parchment paper and place the circles of dough about 2-3 cm apart.

Recipe 5: how delicious and easy to make gingerbread at home

I offer a recipe for kefir gingerbread, which resemble marble, and all because a little cocoa is added to the dough.

• granulated sugar 1.5 tbsp;
• egg - 2 pcs;
• kefir - 650-500 ml;
• flour - 1.2-1 kg;
• cocoa - 3 tsp;
• soda - 1 tsp;
• vanillin.

Whisk eggs with sugar.

Mix everything thoroughly. Pour 1/3 of the resulting mixture into another cup and add cocoa there.

Now pour flour into both cups and knead a soft dough that comes off your hands. We have a dark dough.

And white dough.

From each piece of dough we form a sausage and cut into pieces.

We roll the pieces into cakes and put them in one pile, alternating colors.

We've got one big stack. We roll it out slowly into one layer about 1.5-1 cm high. We form our future homemade kefir gingerbread cookies using a glass.

We spread the gingerbread on a special baking paper and send it to the oven.

You can sprinkle the top of the cookies with sugar if you like. We bake at a temperature of 185 degrees for about 20 minutes. Focus on your oven.

Recipe 6, step by step: kefir gingerbread

We offer you a recipe for gingerbread with honey and cinnamon. Adults and children will like these gingerbread cookies. For children, you can cook gingerbread in the form of Christmas trees, stars or animals. You can paint the gingerbread cookies with multi-colored icing by adding dyes. For children, it is advisable to reduce the amount of ginger and cinnamon so that the taste is not so rich.

For adults, the taste can be varied with additional spices: cloves, cardamom and even red pepper. Here your imagination is not limited by anything, but do not rush to pour all the spices indiscriminately. It is better to add a little and try the dough so that the taste is moderately saturated.

Watch the gingerbread recipe with photos step by step, and you will not have any problems with the preparation and baking of this delicacy.

For test:

• 1 glass of kefir;
• 1 yolk;
• 4 tablespoons of sugar;
• 4 tablespoons of honey;
• 1 teaspoon of soda;
• 2.5 cups flour;
• 1 teaspoon of ginger;
• 1 teaspoon cinnamon;
• a pinch of salt.

For glaze:

• 1 protein;
• half a glass of sugar.

Let's knead the dough.

Grind the yolk with sugar. Do not rush to throw away the protein - we will need it to make the glaze.

Now pour in kefir and add honey, mix everything.

Enter flour, soda and spices (ginger and cinnamon).

First beat the dough with a mixer, when it becomes difficult to do, start kneading the dough with your hands. The dough will be soft and pliable.

For figured gingerbread, roll out the dough 3-5 mm thick and squeeze out the figures (if there are no special molds, use a glass).

Bake on a baking sheet sprinkled with flour for 10-15 minutes at a temperature of 160 degrees.

If you want to make standard gingerbread, spread the dough on a baking sheet with a spoon.

For the glaze, beat the protein with sugar for 10-15 minutes. Then soak the gingerbread cookies and leave to dry for several hours.

To make the icing smoother and more uniform, use powdered sugar at the rate of 200-250 grams per protein.

Recipe 7: how to quickly cook kefir gingerbread

Preparing a dessert is not at all difficult, the gingerbreads are lush and airy, the main thing is not to forget to add soda slaked with vinegar - it can easily be replaced with baking powder, since kefir already contains acid, due to which the baking powder is activated. 1 chicken egg and 1 yolk are added to the dough, and the remaining protein is beaten with powdered sugar, creating a glaze. You can mix flavors and colors by adding ground cinnamon, vanilla essence, various dyes to the glaze. Gingerbread dough turns out to be slightly dense, but not heavy - there is no need to fill it with excess flour. As soon as you feel that it does not stick to your hands, cover it with a film and give it “time to rest”. Kefir can be used to create a dough of any fat content.

• Chicken egg 2 pcs
• Fatty kefir 1 cup
• Wheat flour of the highest grade 2.5 cups
• Vegetable oil 2 tbsp.
• Soda 0.5 tsp
• Vinegar 0.5 tsp
• Sugar 100 g
• Salt 2 pinches
• Powdered sugar 3 tbsp

Prepare the necessary ingredients. Rinse chicken eggs in water with a sponge.

Drive 1 chicken egg and 1 yolk into a deep salad bowl, beat with a whisk or fork. Place the remaining protein in the refrigerator. Pour kefir into a salad bowl.

Extinguish baking soda with vinegar in a container and add granulated sugar, salt.

Pour in vegetable oil and stir everything thoroughly so that all the spices are dissolved.

Pour the sifted wheat flour and knead the plastic dough. Cover it with cling film and let it rest for 15-20 minutes.

Then dip your palms in flour, pinch off small pieces from the dough and roll them into balls, laying them on parchment paper, which was previously covered with a baking sheet. Place the baking sheet in the oven, preheated to 200C and bake the gingerbread cookies for about 20-25 minutes, making sure that they do not burn.

Let the hot gingerbread cookies cool, and at this time beat the chilled protein with powdered sugar with a mixer or in the bowl of a food processor.

Pour the cooled gingerbread into a deep bowl, put the icing in the same place and mix everything gently so that each gingerbread is wrapped in it.

Put the blanks on the wire rack and place in the oven at 60C to dry. Dry, slightly opening the door of the appliance for about 30-40 minutes.

Serve gingerbread to the table with milk, cocoa, tea, coffee, etc.

Recipe 8: honey gingerbread on kefir with fudge

• 350 ml of kefir (or curdled milk)
• 1 cup of sugar
• 2 yolks and 1 protein
• 1 st. l. honey
• 3 art. l. vegetable oil
• 1 tsp soda (incomplete)
• Approximately 4 cups flour

For fondant:

• 1 protein
• 3 art. l. Sahara

Yolks with one protein (and separate the second protein for fudge) and honey beat with sugar, pour this mixture into kefir and vegetable oil. Whisk lightly again.

Pour gradually the sifted flour with soda (vinegar is not needed, the soda will extinguish the kefir) and knead the dough that is not tough.

Roll out the dough into a layer 1 cm thick, squeeze out circles with a mold or a 100-gram cup, put them on parchment on a baking sheet at a short distance from each other and bake for 25 minutes at a temperature of 180 -190 degrees.

While the gingerbread cookies are baking, prepare a fudge for them: beat one protein with 3 tablespoons of sugar with a whisk until the sugar is completely dissolved. You do not need to beat to steep persistent peaks, but only until the whites turn white and the sugar dissolves.

After 20 - 25 minutes, remove the gingerbread cookies from the oven, quickly spread them with whipped protein (it is very convenient to use a silicone brush for this purpose), you can use two layers, like mine, and back into the oven for another 10 minutes.

Then remove the gingerbread cookies on kefir from the oven and transfer to a dish.

Homemade gingerbread cookies on kefir with honey are ready and ready to eat.

Bon appetit!

Recipe 9: delicious kefir gingerbread in protein glaze

Homemade kefir gingerbread cookies are made from the simplest ingredients that any housewife can find in the kitchen. Although they do not differ in any special, original taste, they still turn out to be tender, fragrant and tasty.

Such gingerbread can be served for tea not only in the family circle, but also offered to guests. Protein icing, which decorates the gingerbread, gives them just the same festive, appetizing look.

Any hostess can cook such gingerbread on kefir at home, as a rule, they always turn out. They are easy to prepare, especially when there is a step-by-step instruction for making kefir gingerbread and high-quality photographs of each stage. So, check if you have all the necessary ingredients and prepare delicious kefir gingerbread with protein glaze for tea.

• Kefir 0.5 l
• Sugar 200 g
• Eggs 2 pcs
• Soda 1 tsp
• Vegetable oil 2-3 tbsp. l.
• Flour 350-450 g
• Salt pinch
• For glaze
• Eggs (squirrels) 2 pcs
• Sugar 200 g

Pour the kefir into a deep bowl. Kefir can be of any fat content, but high is better.

Add to kefir 200 gr. sugar, or less if you don't want them to be too sweet.

Stir the sugar well until it dissolves.

In a separate bowl, beat the eggs with a mixer or whisk.

Combine eggs with kefir and mix.

Add odorless vegetable oil to liquid ingredients.

Sift the flour and add a teaspoon of baking soda to it. Gradually add flour to kefir and mix.

Continue adding flour and kneading the dough.

The dough should not be dense, but at the same time it should hold its shape, as shown in the picture.

Sprinkle a work surface with flour, cut off a piece of dough and roll out a 1 cm thick layer.

You can squeeze out gingerbread cookies with special molds.

Or use an ordinary glass, or you can just cut diamonds with a knife.

Preheat oven to 180 degrees. Line a baking sheet with parchment paper and bake for about 30 minutes.

To prepare the glaze, carefully separate the whites from the yolks and combine the whites and sugar.

Beat them with a mixer until a thick, viscous foam is formed.

Take the cookies out of the oven 10 minutes before the end of baking.

Quickly pour the icing over the hot gingerbread cookies and send them back to the oven for 10 minutes.

As soon as the glaze hardens, the gingerbread cookies can be served with tea.

Recipe 10: homemade kefir or sour milk gingerbread

Since ancient times, the gingerbread was considered a symbol of the holiday, since its ingredients were not cheap, but in our time, the preparation of delicious gingerbread is easily accessible to any housewife. Surely there is old kefir or sour milk in your refrigerator, take it and start cooking homemade kefir gingerbread, eating which will bring a lot of positive emotions to your family.

• 1 glass of kefir or sour milk;
• 1 cup of sugar;
• 3 and a half cups of flour;
• 2 tablespoons of vegetable oil;
• 1/2 teaspoon of soda;
• 1/2 teaspoon cinnamon.
• 1/2 cup sugar;
• 90 ml. milk.

Mix all ingredients and make dough.

Roll out into a layer 1 cm thick and cut out the gingerbread, you can use a glass.

Cut out gingerbread, lay on a sheet greased with vegetable oil and put in a preheated to 180 gr. oven, bake for 15 minutes. We put the baked gingerbread in a prepared container.

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Despite the huge selection of pastries, cookies and cakes in stores, homemade cakes are still popular. Honey gingerbread is loved in different parts of the world, but in general, this is a national Russian delicacy. Many chefs change the recipe by adding fillings, spices to the dough, making unusual decorations and giving original shapes.

Recipe for honey gingerbread on kefir

Baking on kefir is very popular, because it turns out tender and soft. Preparing everything is extremely simple, the main thing is to follow the recipe.

For this baking, you should prepare such a list of products: 300 ml of kefir, 90 g of butter, 1 cup of sugar, egg and yolk, 1.5 tbsp. spoons of honey and 1 teaspoon of slaked soda and 2.5 tbsp. rye flour. For decoration, we will prepare fudge, for which you need to take: protein and 2/3 tbsp. Sahara.

Step-by-step instruction:

1. Beat the egg, yolk and sugar using a mixer until the latter is completely dissolved. Pour in
   a mixture of kefir, liquid honey and whisk again. After that, add pre-softened butter and soda. Adding flour in portions, knead the uncooked dough;
2. Put it on the table, and roll out the layer, the thickness of which should not be more than 1 cm. Using a small glass or different forms, squeeze out the gingerbread blanks. Place them on a baking sheet lined with parchment paper, spaced apart. You need to cook within 20 minutes. at 190 degrees;
3. We turn to fudge, in order to grease the gingerbread on top. Combine the protein with granulated sugar and beat until the latter is completely dissolved. It is not necessary to whip into too thick foam;
4. Remove the finished gingerbread cookies from the oven immediately and brush them with a protein mass using a silicone brush. Set still for 10 minutes, but lower the temperature to 170 degrees. Cool and serve.

Recipe for honey gingerbread with milk

Gingerbread cookies are not only a great addition to home tea drinking, they can also be taken with you to work and given to children at school. Milk cakes are very tender and tasty. Ingredients are for about 8 people.

For this baking option, you need to prepare such products: 2.5 st. low-fat milk, 3.5 tbsp. granulated sugar, 125 g butter, 1 teaspoon of baking soda and citric acid, 4 tbsp. flour and vanilla sweetener.

Step-by-step instruction:

1. 1.5 st. combine sugar with 2 tbsp. milk and melted butter. Mix everything well until a homogeneous consistency;
2. Separately, mix soda with citric acid and send everything to the prepared mass. Add flour in portions and knead the dough for about 5 minutes. It should be soft and elastic;
3. Roll out not a thin, but not a thick layer and cut out blanks for gingerbread using an ordinary glass, or any shapes you like. Lay them out on a parchment-lined baking sheet. Remember to keep some distance. Cook in the oven at 180 degrees for 25 minutes;
4. For glaze, mix sugar with remaining milk and vanilla sugar. Place on the stove and cook over low heat, stirring with a whisk to dissolve the sugar. Put the gingerbread cookies in a bowl, pour over their glaze and mix.

How to cook lean honey gingerbread?

During fasting, it is not necessary to deny yourself delicious pastries, because there are special recipes. In addition, lean gingerbread will appeal to people who limit themselves to sweets and stick to a diet.

For this recipe for lean honey gingerbread, you need to prepare such a list of products: 7 art. flour, 2 tbsp. honey, 1 tbsp. sugar, a pinch of soda and 3/4 tbsp. water.

Step-by-step instruction:

1. Combine honey, water and sugar in a saucepan. Put on the stove and boil. After that, cool and add flour in portions. Knead the dough and forget about it for half an hour;
2. Dilute the soda, send it to the dough and leave for 10 minutes. After the time has elapsed, roll out the layer and cut out the gingerbread. Put them on a baking sheet, which you need to sprinkle with flour in advance. Cook in the oven at 200 degrees for 20 minutes. Cool down and enjoy.

How to cook steamed honey gingerbread in a slow cooker?

It may come as a shock to many, but pastries can be steamed. It turns out quite lush, like donuts, and soft. This treat just melts in your mouth.

For this recipe for honey gingerbread at home, you should prepare such a list of products: 3 tbsp. spoons of oil, 2 tbsp. spoons of honey, 1 teaspoon of soda, 1 multi-glass of sugar, 2 eggs, 4 multi-glasses of flour and spices, for example, cloves or cinnamon.

Step-by-step instruction:

1. Melt the butter and honey in a steam bath. Add baking soda and stir until
   foam is formed;
2. Separately, using a mixer, beat the eggs with sugar until a fluffy white foam is formed;
3. Send the butter with honey to the beaten eggs and put the flour in portions so that it is convenient to knead a homogeneous dough. You can add any spices. Form small balls from the resulting mass and place them on a steaming container that needs to be greased with vegetable oil. Pour water into the multicooker bowl to the bottom mark;
4. Select Mode "Steam Cooking" and set the time to 35 minutes. After the beep, the baking is ready. It can be drizzled with melted chocolate.

How to cook honey custard gingerbread?

Thanks to this recipe, pastries are more airy and very tasty. Although the cooking process is more complicated, but believe me, the result is worth it.

For this recipe, you should take such products: 350 g of flour, 100 g of granulated sugar and honey, 25 g of butter, 2 eggs, an incomplete glass of water, 0.5 teaspoons of soda and spices. To make the glaze, take 1/3 tbsp. water, 100 g sugar and protein. It is important to note that in this recipe 1 cup = 230 ml.

Step-by-step instruction:

1. Take a saucepan and pour water into it, pour sugar and put honey. Put on the stove and heat up to 170 degrees. Remove the resulting foam and strain. Cool slightly, to about 80 degrees;
2. Add flour to the syrup and prepare the dough. Separately combine the eggs, softened butter, soda and spices. Put the resulting mass to other ingredients and, adding flour, knead the dough;
3. Sprinkle a little flour on the table, roll out the layer and cut out the blanks that need to be laid out on a baking sheet covered with parchment. Cook by placing in an oven preheated to 180 degrees for 17 minutes;
4. At this time, take care of the icing, for which combine water with sugar, boil and cook on a minimum heat for 10 minutes. Beat the protein separately until a dense foam forms and pour in the slightly cooled syrup in a thin stream. Use a brush to decorate pastries.

How to cook gingerbread stuffed at home?

If you think such pastries are dry, then you can cook it with a filling. To do this, you can use different types of cream, jam, jam, etc. Let's stop at the option with caramel.

For this recipe, prepare the following ingredients: 250 g butter, 2 eggs, 1 tbsp. brown sugar, 1/4 tbsp. honey, 2 teaspoons of vanilla extract and ground ginger, a pinch of salt, 1 teaspoon of cinnamon, nutmeg and ground cloves, and another 3.5 tbsp. flour, 1.5 teaspoons of soda, 2 tbsp. spoons of starch and 24 caramel sweets.