Traditionally, gingerbread with icing is served for the Christmas holidays. Making gingerbread is truly magical. But painting a confectionery product is no less exciting. We’ll talk about the nuances of preparing delicacies and glaze in this article.

Gingerbread recipe for painting

Gingerbread cookies are easy to make. Those with a sweet tooth will also enjoy this delicacy because the baked goods do not go stale for a long time. Is it worth mentioning the exquisite aroma of baking that fills the house even at the stage of preparing the confectionery product? To start cooking, you need to prepare fresh ingredients.

Ingredients

• a glass of honey (ideally, take honey that is not frozen, but has a rare consistency);
• packaging of butter with a fat content of at least 82%;
• 400 grams of sugar;
• 850 grams of flour;
• 4 eggs;
• a teaspoon of soda;
• a couple of tablespoons of cinnamon;
• a teaspoon of nutmeg.

By adding nutmeg, cinnamon and honey, you get a spicy baking aroma. Some confectioners add black pepper or ground cloves instead of nutmeg. The taste comes out somewhat spicy, but this does not make it any worse.

Step-by-step preparation of gingerbread cookies

1. Pour the required amount of honey into a saucepan. We heat, but do not boil the product. We also add cinnamon and nutmeg here. Remove the saucepan from the heat.
2. Place the softened butter in a saucepan with the honey. Mix the mixture intensively until it reaches a homogeneous consistency.
3. Beat the eggs into a dry bowl (mandatory), add sugar and begin beating the mixture until it increases several times. Add the egg mass to the honey, mix the mass intensively and leave it to “rest.”
4. Pass the required amount of soda and flour through a fine sieve. Add the dry ingredients into the egg-honey mixture. Knead the dough. Since the quality of flour varies, if you get a rare dough, you should increase the portion of wheat flour. Place the prepared dough in the refrigerator for at least 4 hours, after which you can start baking the delicacy.
5. Take the dough out of the refrigerator. Roll out the required amount of dough using a roller, take confectionery figures and cut out cookies.
6. Cover the pan with parchment paper and sprinkle with wheat flour. Place the dough figures on a baking sheet.
7. Place the cookies in the preheated oven. Bake the treat at 170 degrees Celsius for about 15 minutes.

At the stage of baking the confectionery product, it is important not to overcook the gingerbread in the oven. Otherwise, it will burn and become unsuitable for consumption. Remove the finished cookies from the oven and place in a dry plate.

Did you like the recipe?

YesNo

How to decorate and serve

Gingerbread with glaze is a worthy solution for the holiday table. The treat can be safely served not only for the New Year's table, but also for a birthday.

Confectioners distinguish several types of glaze: rare, thick and medium consistency. For gingerbread, it is more advisable to use a thick and medium-consistency basting, since working with the coating will be much easier.

We invite you to get acquainted with several options for preparing glaze for gingerbread.

• Protein glaze

To prepare, you will need: a glass of powdered sugar, egg white, a tablespoon of lemon juice. Beat the white into a dry bowl. Gradually add a glass of powdered sugar and a spoonful of lemon juice. Stir the liquid until a homogeneous consistency is formed. The coating is ready. By the way, by adding food coloring to the mixture, you will get colored icing for painting baked goods.

To prepare the coating, prepare the following ingredients: 25 grams of potato starch, 100 grams of powdered sugar, 3 tablespoons of cocoa, 3 tablespoons of ice drinking water. Pass the dry ingredients through a sieve. We begin to introduce ice-cold drinking water. Stir the mixture intensively until a homogeneous consistency is formed.

• Lemon glaze

To prepare, prepare the following ingredients: 2 tablespoons of lemon juice, a glass of powdered sugar, a couple of tablespoons of warm boiled water. Mix water and lemon juice in one bowl. Sift the powdered sugar through a sieve and begin to pour the liquid into the mixture. Knead the coating until the lumps are completely dissolved.

You can frost your gingerbread cookies with any of the following glaze options. You can also paint the surface of the treat. You can paint the gingerbread cookies as you wish. Colorful patterns, snowflakes, Christmas trees and funny faces look beautiful. It is better to serve the treat with warm tea or coffee. Bon appetit!

Real gingerbread is made with choux pastry. To avoid problems with baking, you should know about the general principles of preparing a confectionery product:

1. To obtain an elastic dough, it must be kneaded intensively with your hands. The dough kneading time should be at least 10 minutes.
2. Honey should not be brought to a boil.
3. If you cannot tolerate nutmeg or cinnamon, you can replace the seasonings with dry ginger.
4. It is very easy to determine whether the gingerbread cookies are baked. To do this, just examine the edges of the treat. If they have acquired a brown tint, the delicacy is ready to eat.
5. Apply the glaze to a well-cooled delicacy. Otherwise, the watering will not set.
6. In order for the coating to adhere well to the surface of the delicacy, the baked goods can be placed in the refrigerator for a couple of hours.

Gingerbread is the most New Year's pastry, which “speaks” of the approaching holiday, fun and good mood. Glazing baked goods is a fascinating activity that will take more than one hour of work, not only for children, but also for adults. Please your loved ones with a fragrant confectionery product, and gather them at the table to paint the deliciousness!

I would like to offer you an excellent recipe for gingerbread at home, which is ideal for painting with icing. They come out with a smooth surface, so they are pleasant to work with. The inside of such products remains soft and does not become stale for a long time, so they are perfect for those who make them to order. But keep in mind that if you make them very thin and small, like cookies, they will harden quickly.

I tried different options, in my opinion, this is the simplest recipe for honey gingerbread at home, which even a beginner can handle.

Soft honey gingerbread cookies are great for a children's party, because you can decorate a cake with them, and they are also often ordered to kindergartens for children when it is someone's birthday. They can also be given as a valentine, or instead of a postcard to teachers or mothers on March 8th. In my opinion, this turns out to be a rather original, beautiful and tasty card for any holiday.

Now let's talk about how to cook gingerbread at home. There are a lot of recipes for making such gingerbread cookies, some are very simple, and some are incredibly complex, but I want to show you an easy option.

As I said, this recipe for gingerbread dough is suitable for painting, so it is important to strictly observe all the proportions of the products during kneading. What you can change in it is just to add a couple more types of spices, to your taste, for me it’s cinnamon, ginger and nutmeg, but some also add black pepper, cloves, cardamom, coriander, anise and star anise. But I don’t like them in such quantities, so choose the ones you like from the spices and add them a pinch at a time.

Also look at which is the best way to paint them and how exactly to do it. The recipe for homemade honey gingerbread is successful and you definitely need to try it.

Ingredients:

• Honey – 100 g
• Powdered sugar – 100 g
• Chicken egg – 1 pc.
• Refined vegetable oil – 50 g
• Soda – 0.3 tsp
• Wheat flour – 250 g
• Cinnamon – 0.5 tsp
• Ginger – 0.5 tsp
• Nutmeg - a pinch

How to cook gingerbread

Now I’ll tell you the recipe for gingerbread at home. I beat one egg into a bowl for kneading dough, add powdered sugar, liquid honey and vegetable oil. I mix everything well with a whisk for literally 30 seconds; there is no need to beat them.

I add soda, cinnamon, ginger, nutmeg and flour to the resulting mass, but not all at once, but at first only 200 grams.

Then I begin to knead the dough, gradually adding the remaining flour. It is not necessary to add all of it at once, because its quantity depends on the variety, so sometimes 220 grams is enough, but for some, 250 is not enough.

The gingerbread dough should be soft, perhaps even a little sticky. It is important not to fill it with flour so that the gingerbread cookies remain really soft and do not become stale. And if you add very little of it, then they will not be so even, but may swell and lose shape, which is not what we want. Therefore, my advice to you is to use a scale in the kitchen so that everything is perfect. Next, I wrap the finished dough in cling film or a disposable bag and put it in the refrigerator. It should lie there for at least 12 hours. I always prepare it in advance and store it in the refrigerator. By the way, its shelf life in it reaches 1 month from the time of mixing, and if you put it in the freezer, you can store it for 3 months. True, I don’t leave it for that long, a maximum of 3 days, and then I bake something from it.

When enough time has passed, I put it on a silicone mat, sprinkled with a little flour, and cut off a small part from it, which I will work with at the moment, and put the rest back in the refrigerator. It may immediately seem that it has become very hard, but don’t worry, if you knead it a little with your hands, it will immediately become pliable.

Remember that it is better to roll out such dough immediately on parchment, so that later you do not need to transfer it, because the shape may be deformed when moving. Now you need to prepare the sides, thanks to which you can roll it out perfectly evenly on all sides. As such borders, I have two books with fairy tales, of the same thickness. I put them on both sides, and the dough in the center and start rolling out. It comes out smooth and the same thickness everywhere. Now I’m preparing the gingerbread molds; they can be plastic, which you can buy in different stores with liners, or you can use large cookie molds. I didn’t have the necessary mold, so I printed out the design I wanted to end up with on paper. Using a knife, I carefully cut out a rectangle from the dough, placing a leaf on the dough, sprinkled with a little flour, so that the paper does not stick. In the end, it turns out to be an even rectangle, just like I wanted. And you can print any shape, animal or cartoon character you want to make. With store-bought cuttings, of course, it’s easier and faster, but it’s impossible to buy all of them, because you never know who the child will order.

From scraps of dough, I form a ball, roll it out and squeeze out small cookies. You can use various other gingerbread cutters for this. But as I already wrote, the cookies will be crispy, because they are small in size.

I transfer all the preparations along with the parchment to a baking sheet and bake them in a preheated oven, at 190 degrees, until lightly golden. It takes me 7 minutes. Due to the fact that I rolled them out on a mat and transferred them to parchment, they turned out not very even on the sides, but this is not a problem, since when applying the design, all attention will be on the design. But don’t repeat my mistake, but do everything according to the rules.

When they are baked, I take them out of the oven and let them cool a little, after which I put them in a bag so that they do not harden. But don’t just put them on top of each other so as not to stick together; it’s better to put a piece of parchment between them that was left after baking. The blanks are ready, now you can start painting, but I’ll tell you about this next time. Here's an interesting recipe for gingerbread at home. I hope you liked it and will make them. Enjoy your tea!

These are some of the most delicious gingerbread cookies you can treat your loved ones with. It’s easy to prepare them yourself, masterfully make the shape and painting. This kind of work is akin to a work of art.

Let's try to figure out what is the use of them?

• Ginger, cinnamon and cloves contained in gingerbread have a beneficial effect on our body. Ginger contains a large amount of vitamins, minerals and amino acids. It is rich in potassium and has a positive effect on the immune system. Eugenol present in cinnamon has an inhibitory effect on bacteria. Cinnamon also helps normalize blood pressure, blood sugar levels and improves alertness. Cloves are a natural antiseptic and antispasmodic.

• Down with the bad mood! Please your household with some delicious food. Or just like that, for no reason, bake gingerbread cookies with painting. You can make them personalized, the kids will appreciate them!

• Gingerbread gift. What to give to those who have everything? Use your imagination and make, for example, a beautiful bouquet of gingerbread cookies. Children will be partial to sweet cartoon characters. Gingerbread cookies for March 8, baked by you, dear men, will be highly appreciated by your other halves. A fragrant gift for February 23rd will also come in handy.

• Let's develop creativity! Conduct a culinary master class with your children on the topic “How to make gingerbread with your own hands.” Try it in the form of a painted card or figurine.

• Family tradition. In Europe, gingerbread and cookies have been a symbol of Christmas for many centuries. You can make your own little tradition for the New Year or Birthday. Unites, pleases and inspires!

How to make gingerbread at home

• You need to prepare the spices.

To get the full aroma, it is better to buy natural spices and then grind them in a coffee grinder. If this is not possible, take ready-made ones. The main spices are ginger and cinnamon, and include the rest in the recipe as desired. Very fragrant gingerbreads are obtained by adding cloves, cinnamon, fresh or powdered ginger, coriander, cardamom, anise, nutmeg and a small amount of pepper (red, black, allspice). These are dry spicy. Some people may not like, for example, nutmeg; you can remove or replace it.

Show your imagination! Mix the ingredients crushed to powder and pour into a container in the required proportions.

It is also useful to add almonds and lemon (orange) zest. The latter is easy to prepare yourself and will last a long time. Grate the orange, add sugar in a ratio of 1:2 and stir.

You can come up with options for aromatic compositions yourself. Usually the mixture is added at the rate of 10g per 1 kg of dough. If you are making the dough for the first time, add a little and taste it. In the future, be guided by experience.

• Making the gingerbread dough.

He needs to be given time to “get there”, so we prepare in advance. The prepared dough needs to stand in the refrigerator for 8-12 hours (shelf life is about 2 months).

Ingredients: 200-250 g honey + 250 g butter + 850 g flour + 350 g sugar + 5 g soda + 4 eggs and a composition of seasonings.

You will need a saucepan of at least 2 liters or a saucepan with a thick bottom. Mix honey with seasonings, bring it to a boil and cool.

Be responsible when choosing honey. Buckwheat will give you a rich taste, while floral will be more delicate. This unique aroma will turn your head!

Melt the butter and pour into the honey. Add soda. The mass should rise a little because quenching occurs. Let everything cool down.

Beat eggs and sugar. They should turn white and increase in volume. Sounds like a lot of sugar? Believe me, the gingerbread cookies will not be cloying. Add the egg mixture to the fluffy honey syrup and stir gently.

Sift the wheat flour. This is important, otherwise the baked goods will not be soft. Add to the cooled liquid portion and knead the dough with your hand or spatula until smooth.

The prepared dough should be runny. Don't worry about this (the main thing is not to add additional flour!). Wrap it in film and leave it to ripen in the refrigerator for 12 hours.

• Let's bake gingerbread!

Roll out the dough into a layer 5 mm thick. If the thickness is thinner, the gingerbread cookies will lose their softness. Preheat the oven in advance, top-bottom mode. Take cookie cutters and cut out shapes. You can find any figure you like on the Internet, print it and cut out the dough on it.

For baking, it is better to use a Teflon coating or special paper.

Cooking temperature 170º, time - 15 minutes (do not overcook, otherwise they will dry out). The edges have browned and the dough has lightened, which means it’s ready. You can put a wooden plank on top to level the surface.

Remove from the baking sheet carefully; the gingerbread may still be soft! Lay them out on a flat surface and let them dry. The shelf life of such gingerbread cookies is up to 3 months.

• Preparing the glaze

You need to mix 1 egg white with powdered sugar (250-300 g) and add lemon juice (5 ml). Add food coloring at your discretion.

Please note that the protein is used raw and therefore the quality of the eggs must be good. Otherwise, buy a ready-made albumen-based glaze.

Wash the eggs well and separate the whites from the yolks. Whisk them until bubbles appear. Do it without fanaticism and not for long, otherwise the glaze will be brittle. Add powdered sugar in portions, stirring gently. Divide the resulting mass into portions (depending on how many colors are chosen) and add a couple of drops of lemon juice and dye to each. She's ready! The more powdered sugar you add, the thicker the icing will be. Pack it into pastry bags (or other cooking utensils) and tie them.

Start coloring! If you are working with several colors, then apply the next one only when the previous one has dried. Leave the glazed gingerbread cookies in the refrigerator for a day.

Tip: you can design a gingerbread garland for the New Year! To do this, make a hole in the dough before baking (for example, in the handle of a snowman). Thread a decorative ribbon or serpentine through it and decorate the Christmas tree.

Holiday Ginger Treat Recipes

You will need: baking flour 600g + natural (82.5%) butter 80g + 3 chicken eggs + flower honey 80g + 200g powdered sugar + cocoa powder 15g + 1 tsp. soda To prepare the glaze you will need egg whites with powdered sugar (see below for the glaze recipe).

Heat the honey over medium heat, then the oil, mix and let cool. Beat the eggs and add them to the honey-butter mixture. Add cocoa, a little soda and spices. You should end up with a creme brulee colored mass with air bubbles. Sift the flour and mix with the liquid part. You will have to knead with your hands, otherwise there will be large bubbles.

Break the resulting dough into pieces, wrap in film and place in the freezer for half an hour. Then we roll out and form figures or simply make molded gingerbread cookies. Cook in the oven at 150º for 20 minutes.

• With nutmeg

• • • Wheat flour 450g
    • Sugar 125g
    • Butter 125g
    • Chicken egg 1 pc.
    • Honey (preferably buckwheat) 125g
    • Ginger with cinnamon 1 teaspoon
    • Salt (pinch)
    • Baking powder (sachet or 1.5 tsp)
    • Soda ½ tsp.
    • Nutmeg ½ tsp.
    • Cloves (a pinch, to taste)

Mix flour with sugar, spices, baking powder, soda and salt. There is no need to melt the butter; cut it into cubes and grind with the resulting dry mixture. Add a tablespoon of water, honey and egg. Knead the dough, roll it out and cut out the shapes. Cooking mode: at 170º for no more than 12 minutes.

As you can see, the dough does not require “ripening”; it can be prepared on the go. This is a traditional recipe for Christmas baking. White chocolate works great as a coating instead of frosting.

• Gingerbread Lebkuchen

This is a German pastry with a large range of spices in its composition. The aroma is simply incredible! In Germany, they are traditionally prepared for Christmas, served with mulled wine or hot chocolate.

Spice mixture (in teaspoons): lemon zest – 2, orange zest – 1, cinnamon – 8, coriander – 1, anise – 0.5, nutmeg – 0.5, allspice and ground black pepper 0.5 each, fennel and ginger 1 each.

For the test:

• • • Wheat flour 0.5 kg
    • Natural butter 82.5% fat 80g
    • Granulated sugar 80g
    • Egg 1 pc.
    • Baking powder and soda 0.5 tsp each.
    • Honey 300g
    • Water 15-20 ml
    • Bouquet of spices 3 tablespoons

Heat honey with butter, add sugar. The latter should dissolve. Cool to normal temperature. Mix the egg and a bouquet of seasonings with the contents. Dissolve baking soda and baking powder in water, pour into remaining ingredients and stir. Add pre-sifted flour to the ingredients in parts and knead the dough until it is no longer sticky. It should stay in the refrigerator for 1.5-2 hours. Bake at 180º for 10 minutes. Enjoy the taste and aroma!

Ingredients: chocolate (bitter or any other 50g) + nuts (almonds with hazelnuts 90g each) + candied orange 100g + fresh ginger to taste + oatmeal (in the form of finely ground flakes up to 100g) + baking flour 200g + candied fruits (any up to 100g) + 2 chicken eggs + butter “Peasant” 82.5% 120g + cocoa powder (2-3 tablespoons) + powder or sugar 100-150g + packet of baking powder + seasonings to taste.

Chop the nuts into pieces. Grind the orange with candied fruits and ginger. In one container, prepare the following mass: grind the “Peasant Woman” with sugar and add eggs. Whisk and sprinkle with chocolate chips. In a second container, mix oatmeal, flour (don't forget to sift), cocoa, spicy seasonings, baking powder, candied nuts. Combine and stir the contents of the two containers. The dough is ready! According to German tradition, such gingerbread cookies are formed into flat cakes and baked for 10 minutes at 180º. Decorate them with melted chocolate and serve with tea!

How to beautifully paint a gingerbread with icing for a beginner

This is a fun activity for everyone and a great field for creativity! If you have perseverance, you can paint gingerbread cookies using complex techniques. There are many simple techniques for beginners.

Tools you will need:

• Pastry bag with tips
• Spatula
• Toothpick
• Small spoon

The gingerbread cookies should be cooled and flat, and the icing should be creamy thick. Make sure to cover the icing otherwise it will dry out quickly. It can only last 2 hours in the refrigerator under cling film. For convenience, make the images you like on paper and place them in front of you. So let's get started!

• Stage 1– edge design. Choose the smallest nozzle in diameter and frame the edge of the gingerbread with the chosen color. Dry in the oven for no more than 10 minutes.

• Stage 2– filling the center. Use a larger nozzle and spread the glaze over the entire surface. You can use a toothpick to smooth out the edges. Try making openwork painting (lace or mesh). Dry in the oven again.

The painted sweet figurine is called a “roe”. These are the traditional initial delicacies of Pomors. Now they are made in the Arkhangelsk, Murmansk regions and the Urals.

As you can see, you need to work quickly so that the glaze does not dry out. If it begins to dry out, dilute it with lemon juice (a few drops are enough).

FAQ

Why did the gingerbread cookies turn out hard? At first they were soft and fragrant, and after a couple of hours they hardened.

Answer: It's all about strict adherence to the recipe. Sometimes you can add a little less flour. Do not store prepared gingerbread cookies open; they will dry out quickly and look like cookies or crackers. Place them in a container and add a piece of apple or orange peel. Once saturated with moisture, the gingerbread cookies will become soft again.

Why did the glaze turn out porous? It dried out after coating and became porous. What's wrong?

Answer: Try not to beat the icing with the mixer at high speed. It is important to use very finely ground and sifted powder. It is advisable to do without water. Avoid excessive dryness! Dry air may cause the glaze to fall off.

How can you decorate gingerbread cookies without icing or make some simple decoration?

Answer: It's easy to do. A stencil of an inscription or drawing is required. Place it on the surface of the gingerbread and apply cocoa powder. You will receive a brown inscription. Or use an airbrush.

My child broke out after eating gingerbread. So are they harmful?

Answer: This is wrong. Even many healthy foods are allergens. There are a lot of them in gingerbread. Honey alone is worth something, and if it contains chocolate and nuts, then such a delicacy can be consumed no earlier than 3 years. Pay attention to the food coloring in the glaze. If your child suffers from allergies, then it is better to avoid them.

What is the best and most commonly used recipe?

Answer: The classic version of cooking with ginger and honey is most often used; it is the simplest. But desires and tastes are different. Try cooking at least 3 different recipes and then you will understand what will be best for you.

(0 votes, average: 0 out of 5)

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Gingerbread owes its name to the spices that must be in this delicacy. In addition to them, the composition initially also included molasses with honey, but today sugar is more often used to add sweetness. What is the most delicious and simple gingerbread recipe? You can choose any one you like from the options below.

How to make gingerbread dough

In general, there are three types of gingerbread dough: sugar-honey, honey and sugar. The latter is made on the basis of burnt oil, i.e. burnt sugar. When honey is added it resembles caramel. Whey is also often used. In general, preparing gingerbread dough at home has two main options:

1. The base turns out to be hard, which is convenient for baking various gingerbread houses, snowflakes or stars.
2. A soft base that is mixed according to the recipe without adding eggs. Only white flour, honey, spices and sugar are used.

Gingerbread dough recipe

As for specific ways to prepare gingerbread dough, there are also two of them. These are raw and custard methods. For the latter, the flour is pre-brewed. The starch in its composition is partially gelatinized, as a result of which the gingerbread does not go stale for a long time. According to the raw method, the delicacies are loose in consistency, but viscous. You can choose a specific recipe for gingerbread dough from the ranking of the most popular ones.

Goat dough

• Cooking time: 1 hour 35 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 359 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.

Roes are those classic northern Christmas cookies. They are also prepared on the basis of gingerbread dough. The goat cookies themselves are often made in the shape of animals. They are believed to protect the house from evil spirits. Goat gingerbread dough is based on sugar and honey. As a composition for dry perfumes, i.e. flavoring additives, take a mixture of nutmeg with cinnamon and cloves.

Ingredients:

• water – 2 tbsp.;
• sugar – 2 tbsp;
• butter – 100 g;
• coarse rye or wheat flour – 1 kg;
• honey - 1 tbsp.;
• mixture of nutmeg, cinnamon and cloves - 1 teaspoon.

Cooking method:

1. Mix honey, water and sugar in a saucepan and bring to a boil.
2. Then, stirring occasionally, cook over medium heat until the mixture turns brown.
3. When the mass has cooled to a warm state, add softened butter with spices and stir.
4. Add flour next. Stir again and let cool completely. It is better to leave for an hour in a cool place.
5. The base should become elastic and soft, then it can be rolled out and cut out into shapes.
6. Bake the goat dough for 10 minutes at 210 degrees. Decorate with a glaze of egg whites whipped with sugar.

Gingerbread dough

• Cooking time: 1 hour.
• Number of servings: 20 persons.
• Calorie content of the dish: 353 kcal.
• Cuisine: European.
• Difficulty of preparation: medium.

The recipe for honey and gingerbread is also a holiday recipe. In Western countries, such a delicacy is already considered a sweet symbol of Christmas. But you don’t have to wait for this bright holiday if you suddenly want delicious gingerbread. Find out how to prepare this delicacy. There is one win-win recipe where honey and ginger are mandatory.

Ingredients:

• egg yolk – 0.5 pcs.;
• salt – 0.25 tsp;
• flour – 175 g;
• butter – 65 g;
• powdered sugar - 75 g for glaze and 100 g for dough;
• ground ginger – 1 tsp;
• ground cinnamon – 1 tsp;
• maple syrup – 2 tbsp;
• soda – 0.25 tsp;
• egg white – 0.5 pcs.

Cooking method:

1. Sift flour with baking soda, ginger, salt and cinnamon into a bowl.
2. Add softened butter, powdered sugar and maple syrup to the resulting mixture.
3. Lightly beat the yolk and also add to the flour mixture, knead into a thick dough, and leave it in the refrigerator for half an hour.
4. Next, roll out the gingerbread base on baking paper in a layer about 5 mm thick.
5. Cut out shapes into shapes and place them on a baking sheet.
6. Bake gingerbread cookies at 180 degrees. This will take about 10-12 minutes.
7. Beat the egg whites until stiff, gradually adding powdered sugar.
8. Decorate the finished delicacy with protein glaze.

Gingerbread dough for a house

• Preparation time: 2 days 9 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 353 kcal.
• Purpose: for a festive table / for tea / for children / for the New Year.
• Cuisine: European.
• Difficulty of preparation: medium.

On New Year's holidays, the whole house is decorated with a variety of little things, including the festive table. The gingerbread house occupies a special place on it. This is a stunningly beautiful Christmas dessert. The dough for a gingerbread house is important, because thanks to it the structure of the dessert will not fall apart. You will find the process and technology of how to prepare the base in the recipe with photos.

Ingredients:

• ground cloves – 0.25 tsp;
• egg – 3 pcs.;
• egg white – 1 pc.;
• honey – 250 g;
• soda – 0.5 tsp;
• vodka – 50 ml;
• flour – 1 tbsp.;
• ground ginger – 0.25 tsp;
• powdered sugar – 180 g;
• cognac – 1 tsp;
• cinnamon – 0.25 tsp;
• butter – 200 g;
• ground cardamom – 0.25 tsp;
• sugar – 200 g;
• ground allspice – 0.25 tsp;
• lemon juice – 1 tsp.

Cooking method:

1. Combine all the spices in a small bowl and grind them well.
2. Sift the flour into another bowl, add soda to it.
3. Pour sugar into the spices, add honey and vodka. Add melted butter and eggs to this and beat everything with a fork until smooth.
4. Add the flour next, knead the mixture for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Cling film will also work.
5. For now, get busy with the details of the gingerbread house - draw them on cardboard and cut them out.
6. In the morning, you can take the base out of the refrigerator and let it warm up at room temperature.
7. Next, roll out the layer 0.5 cm thick and place cardboard parts on it.
8. Using a sharp knife, cut out the elements of the gingerbread house along the outline.
9. Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them for a day under a towel.
10. Make the glaze - add lemon juice to the whites, beat them gradually, adding powdered sugar, let stand for 1 hour to thicken.
11. Lightly “file down” the edges of the parts with a grater for better fastening, and coat these places with glaze. She can decorate everything at her own discretion.
12. After the decorative layer has dried, assemble the gingerbread house. Let the structure stand for 1 day.

Honey gingerbread dough

• Preparation time: 1 day 3 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 336 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Honey gingerbreads are no less fragrant. They also fit perfectly into the holiday menu. But besides the table, you can decorate a Christmas tree with them or give them to friends. The base for gingerbread decorations is prepared in advance. It should sit for about a day to be completely saturated with spices. This way the taste of the finished delicacy will be more intense, not to mention the aroma. The recipe for honey gingerbread dough will help you prepare it.

Ingredients:

• salt – 1 tsp;
• cinnamon – 1.5 tsp;
• lemon juice – 1 tbsp;
• water – 0.5 tbsp.;
• soda – 1 tsp;
• flour – 4.5 tbsp;
• baking powder – 1 tsp;
• egg white – 1 pc.;
• honey – 3.5 tbsp;
• granulated sugar - 1 tbsp.;
• powdered sugar – 1.5 tbsp;
• ground ginger – 0.5 tsp;
• cloves – 0.5 tsp;
• lemon juice – 1 tbsp.

Cooking method:

1. Mix honey with water and granulated sugar, put in a saucepan on fire, cook until the latter dissolves.
2. Next, add all the spices, add butter and remove from heat when it melts.
3. Sift the flour into a separate bowl along with baking powder and soda, add to the honey-sugar mixture.
4. Knead the base, roll it into a ball and leave it in the refrigerator overnight.
5. In the morning, roll out a thin layer, cut out the gingerbread cookies and place them on a baking sheet with parchment.
6. Bake for 5-6 minutes at 200 degrees.
7. Decorate the finished treats with a mixture of whites whipped with lemon juice and powder.

Gingerbread dough using choux method

• Number of servings: 5 persons.
• Calorie content of the dish: 336 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Experienced chefs believe that real gingerbread is made only from choux pastry. Its preparation includes three main stages - brewing flour, cooling and direct kneading. For the first step, you need a saucepan without a lid. In it, molasses is heated with water and sugar, everything is mixed, then cooled to 70-75 degrees. The resulting syrup is used to brew the flour. It is important to mix it quickly so that the choux gingerbread dough does not turn out with lumps.

Ingredients:

• soda – 0.5 tsp;
• flour – 3 tbsp;
• egg – 2 pcs.;
• water – 0.5 tbsp.;
• granulated sugar – 3/4 cup;
• butter – 20 g;
• honey – 0.5 tbsp.;
• cardamom, cloves, dry mint, star anise, ginger powder - 0.5 tsp.

Cooking method:

1. Place water with honey and sugar in a saucepan, stir and heat over low heat to 70-75 degrees.
2. Next, sift half the flour, add spices, and quickly stir with a wooden spoon.
3. Then cool to room temperature, add the remaining flour, softened butter and eggs. Stir for about half an hour until smooth.
4. Roll out, cut out gingerbread cookies and bake at 200 degrees. This will take 7-10 minutes.

Raw gingerbread dough

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

The raw method of preparing gingerbread dough differs from the custard dough in temperature. With the latter method, flour is poured into a hot syrup of sugar, honey and water. In the raw method, these ingredients are heated, but then allowed to cool. What is the basis then? Its consistency is loose and viscous at the same time. It is important to stir the mixture thoroughly so that all the sugar dissolves.

Ingredients:

• vanillin – 1/4 tsp;
• flour – 3 tbsp;
• butter – 50 g;
• soda – 0.5 tsp;
• water – 0.5 tbsp.;
• sugar – 1.25 tbsp.

Cooking method:

1. Mix sugar with vanilla, add water, put this mixture in the microwave for 7 minutes, then cool completely.
2. Next, add softened butter and mix.
3. Next add flour and soda, knead the base, then roll it out into a layer about 6 mm thick.
4. Using molds or a knife, cut out the products and place on a baking sheet.
5. Bake at 190-200 degrees. The optimal time is 12-14 minutes.

Gingerbread dough without honey - recipe

• Cooking time: 2 hours.
• Number of servings: 20 persons.
• Calorie content of the dish: 298 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Gingerbread dough without honey is no less tasty and soft, and has a fragrant smell. It is made tender by kefir. It also contains soda, which is extinguished with vinegar. As a result, the base rises, and the gingerbread cookies themselves come out tall and fluffy. Cocoa powder gives the delicacy a light chocolate taste. Its proportions can be changed at your discretion.

Ingredients:

• egg – 1 pc.;
• flour – 6 tbsp;
• kefir – 1 tbsp.;
• cocoa powder – 1 tbsp;
• soda – 1 tsp;
• sugar – 1 tbsp. for the base, 0.5 tbsp. for glaze;
• vegetable oil – 1 tbsp.

Cooking method:

1. Pour the kefir into a deep bowl, add sugar and butter, and mix.
2. Next, add cocoa powder, yolk and soda slaked with vinegar.
3. Mix until smooth, and then add flour and knead into an elastic mass.
4. Next, form small balls, place them on an oiled baking sheet, put them in the oven for 35 minutes and bake at 200 degrees.
5. Meanwhile, make the glaze - beat the egg white until stiff, gradually adding a glass of sugar.
6. Place the gingerbread cookies in a saucepan and pour in the protein mixture.

Shortbread gingerbread dough

• Cooking time: 1 hour.
• Number of servings: 15 persons.
• Calorie content of the dish: 245 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Shortbread gingerbread dough can be classified as a quick recipe. The finished base is infused for only half an hour, and only then it can be rolled out. The baked goods are soft, tender and crumbly. The store-bought one cannot be compared with it. The basis of the delicacy is baking, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the delicacy will have a slightly different taste.

Ingredients:

• vanilla sugar – 10 g;
• flour – 2 tbsp;
• granulated sugar – 4 tbsp;
• butter – 200 g;
• egg yolk – 2 pcs.

Cooking method:

1. Divide the eggs into whites and yolks, grind the latter with sugar.
2. Next, add softened butter and vanilla sugar.
3. Gradually add flour and knead the base. When ready, roll into a ball, wrap in cling film and place on the refrigerator shelf for half an hour.
4. After the specified time, roll out the gingerbread cookies using molds, bake for 15 minutes at 200 degrees.

Gingerbread dough - a simple recipe

• Number of servings: 12 persons.
• Calorie content of the dish: 278 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Simple gingerbread dough is prepared without honey. Moreover, it is even suitable for creating structures in the form of houses or boxes. To do this, you just need to roll out a layer about 0.5 cm thick and cut out the necessary elements from it. Although just gingerbread cookies will also turn out very tasty. You can decorate them with the same protein glaze or make them with filling, for example, jam.

Ingredients:

• sugar – 250 g;
• salt – 1 pinch;
• soda – 0.5 tsp;
• water – 125 ml;
• egg – 3 pcs.;
• butter – 100 g;
• spice mixture – 30 g;
• flour – 500 g;
• orange – 0.5 pcs.

Cooking method:

1. Melt half the sugar in a small saucepan. Then add boiling water and cook for a couple more seconds.
2. Add the remaining sugar and continue dissolving it.
3. Next, add oil, spices and orange zest.
4. Sift the flour along with soda and salt, add 1 whole egg and 2 yolks.
5. Leave the kneaded base in the refrigerator for a day.

Sugar-honey gingerbread dough

• Preparation time: 1 day 1 hour.
• Number of servings: 20 persons.
• Calorie content of the dish: 345 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Gingerbread dough with sugar and honey is valued for its thick consistency, bright taste and amazing aroma. Another advantage is that even without freezing it can be stored in the refrigerator for several months. This is very convenient, because you can knead more at once, so that you can treat yourself and your loved ones with a delicious treat at any time. And it’s also easy to make a gingerbread house from it.

Ingredients:

• egg – 3 pcs.;
• spices – 2 tsp;
• honey – 450 g;
• quicklime soda – 1 tsp;
• cocoa – 30 g;
• sugar – 450 g;
• flour – 1.3 kg;
• butter – 160 g.

Cooking method:

1. Fry a glass of sugar in a frying pan until dark brown.
2. Next, pour a glass of boiling water into it. Cook until the grains are completely dissolved.
3. Add remaining sugar. Stirring, cook until it dissolves.
4. Add honey and butter to the hot syrup, add spices and flour.
5. Next, beat in the eggs, salt and add cocoa and soda, mix until smooth.
6. Place the resulting mass on a surface sprinkled with flour and gradually knead into a thick, thick base.
7. Place in the refrigerator for a day.

Making gingerbread dough - the secrets of delicious baking

It is important not only to combine the products, but also to properly knead the gingerbread dough. If it is wet, the cut out figures will begin to spread during baking. A base that is too dry will simply crack in the oven. To avoid this, cook only with room temperature ingredients. You shouldn't beat the sugar and butter too much either. Baking will take 5-10 minutes, no more, otherwise the products will dry out.

Video: Dough for soft gingerbread

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!

Discuss

Gingerbread dough - recipe with photo. Technology for preparing dough for honey or gingerbread

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

The simplest classic gingerbread recipe can be prepared by anyone, even without any experience in baking.

List of components:

• 150 g cream oils;
• 60 grams of honey;
• 0.25 kg sugar;
• 2 eggs;
• 1 tsp each ground cinnamon, ginger root, soda;
• flour (the quantity is based on the condition of the dough).

Step by step steps:

1. To prepare, use an enamel saucepan. Mix butter, honey, sugar, eggs, spices in a container. Heat the contents over medium heat, stirring with a spatula. When the sugar dissolves, add soda. If the contents burn or stick, it is better to reduce the heat to minimum. Heat for a couple more minutes and set aside to cool. 15 minutes will be enough.
2. Add flour little by little to the liquid mixture, sifting through a sieve in small parts. Knead first with a spatula, and when the dough becomes thick enough, knead on a table or board. Add as much flour as needed to obtain an airy, manageable dough.
3. Cut off a little and roll out to 7 mm. Use cookie cutters to cut out gingerbread cookies. Repeat with all the dough.
4. Place the gingerbread pieces on a baking sheet. Keep a distance of 1 cm between the cookies - the gingerbread cookies may stick together when they go in the oven.
5. Bake at 180°C for 10-12 minutes. Leave to cool for 10 minutes and the dessert is ready to serve.

Kozuli - Arkhangelsk gingerbread

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

Grocery list:

• 850 g flour;
• 200 g cream oils;
• 2 cups sugar;
• 2 yolks;
• 1 protein;
• 3 tsp spices for sweet baking;
• 1 tsp soda;
• ¾ cup water;
• 200 grams of sweet powder;
• 2 grams of salt.

Step by step steps:

1. First of all, prepare the caramel: pour half the sugar into a dry container and cook until dark brown. At the same time, heat the kettle. When the caramel becomes dark, add boiling water and continue cooking. Be sure to stir so it doesn't burn. Wait until the caramel is completely dissolved, add the remaining sugar and cook until everything is dissolved. Afterwards you can remove it from the stove and add the oil and spices. Stir and leave to cool.
2. In a separate container, beat two yolks. When the caramel mixture becomes barely warm, pour in the yolks, add salt, add soda and stir thoroughly.
3. Gradually sift the flour, stirring, and when it thickens, do it by hand. Add the product until the mixture thickens.
4. Wrap the sausage dough in cling film and place in the refrigerator for 12 hours. The dough will become firm and easy to cut. Cut off a small piece, roll it out to 1 cm and squeeze out future gingerbread cookies with a glass or special shaped molds. You can also make stencil cutouts from cardboard and, applying the figure to the dough, trace it with a sharp knife.
5. Bake for 5-7 minutes at 200 degrees.
6. Mix 1 egg white with powder, pour into a cream envelope and decorate the gingerbread cookies.

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

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

Gingerbread with glaze: traditional recipe

Gingerbread requires the addition of many different spices. Only traditional choux pastry is used - otherwise it will be ordinary gingerbread:

• 2 tsp each of ground ginger root, cinnamon, lemon juice;
• 160 g sugar;
• 2 eggs;
• 3 tbsp honey;
• 5 cups flour;
• 1 teaspoon each of soda, cardamom, star anise;
• 5 egg whites;
• 1 package of colored glaze;
• 220 grams of powder;
• 200 grams of nutmeg.

Manufacturing:

1. The dough is steamed: first combine honey, butter and sugar in a bowl. Stirring with a spatula, bring the contents to a paste. Add salt and stir again.
2. Grind all the spices thoroughly. You can combine them together and pass them through a coffee grinder, and then sift through a sieve. Add to the mixture and mix well. After a few minutes, remove and leave covered for a quarter of an hour.
3. Sift ½ of the flour into the dough and pour in the eggs, mix well and gradually add the rest of the flour. Wrap the entire dough in cling film and chill in the refrigerator for 4 hours.
4. Roll out the dough to 1.5-2 cm and squeeze out the figures. Place on a baking sheet and bake for ten minutes.
5. Roll out the icing and cut out cookie shapes. Mix powder with 1 egg white.

Leave the gingerbreads to cool for a couple of hours, then cover them with glaze patterns. Gingerbread with glaze can be put into a holiday box and given to friends, and sweets painted with colored glaze will delight little sweet tooths.

Custard gingerbread recipe

A delicious and aromatic recipe for homemade custard gingerbreads based on Russian motifs, complemented with lemon glaze.

Products:

• ½ citrus;
• 3 tbsp powdered sugar;
• 200 grams of wheat flour;
• 50 grams of rye flour;
• 250 grams of May honey;
• 1 egg yolk;
• 80 ml milk;
• 1.5 tbsp sugar;
• 4 pieces of cardamom;
• 6 dry cloves;
• 2 pieces of star anise;
• 1 tsp each of cinnamon and soda.

Step-by-step preparation:

1. Heat honey until bubbles appear.
2. Peel the cardamom, combine with the rest of the spices, grind everything in a convenient way - by hand or using kitchen utensils. Mix the spice mixture with rye flour and add to honey. Also add baking soda. Stir the contents constantly.
3. Add 100 grams of wheat flour to the mixture and mix again.
4. Separately, combine the yolk with sour cream, sugar and milk, beat with a mixer. Then add it to the honey preparation and stir thoroughly. Add the last of the flour and prepare the gingerbread dough. The consistency of the dough is slightly liquid.
5. Cover the baking dish with a thin layer of butter. Place the dough in a mold and bake in a preheated oven. Then cut out gingerbread cookies from the finished cake using molds. Dry the finished gingerbread cookies in the oven for another 5-7 minutes.
6. Mix a little juice with powdered sugar. For thickness, you can beat with a mixer for a few minutes. Use the resulting glaze to paint the cooled gingerbread cookies.

gingerbread house

An interesting gingerbread option for the winter holidays would be a gingerbread house. This dessert presentation will definitely not leave either children or adults indifferent.

For the test:

• 130 g cream oils;
• ½ cup sugar;
• 60 ml sweet syrup or molasses;
• 2 cups flour;
• 2 tbsp water;
• 1 teaspoon each of cinnamon, ginger root, cloves, soda.

For the glaze:

• 2 squirrels;
• 500 grams of powdered sugar;
• 1-1.5 tbsp freshly squeezed citrus juice;
• For decoration, take multi-colored sprinkles, sugar candies, marmalades, etc.

Sequencing:

1. First prepare the dough: mix butter, syrup and spices. You can use a mixer to quickly remove dense lumps. Add water and flour, knead the dough. Wrap in film and place in the refrigerator for an hour.
2. Roll out the dough to a thickness of 3-4 mm, sprinkling with flour to eliminate stickiness.
3. Cut out templates from cardboard - a roof, walls with cut out windows and a door. Place the templates on the dough and cut out the pieces. Transfer the dough pieces onto baking paper.
4. Crush sugar candies with a rolling pin and sprinkle on the areas where the windows will be. The remaining dough can be turned into gingerbread cookies.
5. Bake for 10 minutes at 180°C.
6. Prepare “cement” from powdered sugar, egg whites and a few drops of juice. The glaze can be beaten with a mixer until it becomes thick enough for further drawing of the ornament. Place the mixture in a pastry bag and glue the baked walls of the house. Use the remaining glaze to decorate cookies and houses. Before the glaze has time to harden, sprinkle the roof of the house with coconut shavings, colored sprinkles, and decorate with marmalade.

You can serve the gingerbread house with cocoa with milk or green tea.

On a note. You can decorate a house on the holiday table as follows: place a culinary work of art on a flat dish, arrange marshmallows, marmalade and sweet candies (for example, m&m`s) around it, and inside the house place a small candlestick with a lid on top so that the wax does not settle on the baked goods.

Recipe for cooking with honey

A simple recipe for quick honey gingerbread for tea. Delicious and fragrant gingerbread cookies can be prepared in just half an hour:

• honey - 1 tbsp;
• sour cream - 100 gr;
• creamy butter - 75 g;
• soda - ½ tsp;
• sugar - 100 g;
• flour - 250-300 gr.

Sequencing:

1. First you need to melt the butter. Can be done in the microwave at the lowest temperature or in a small saucepan on the stove.
2. Pour the melted butter into a separate container, add all the ingredients except flour. Stir until a homogeneous paste is obtained.
3. Add flour little by little to prepare the dough. The dough will be soft and pliable to the touch.
4. Roll into balls by hand and place on a parchment-lined baking sheet. Preheat the oven to 180°C and bake the gingerbread cookies for a quarter of an hour.

Honey gingerbread cookies have an appetizing golden hue and a crispy crust. Pairs perfectly with any hot drinks.

Glaze for gingerbread: preparation options

As a rule, gingerbread cookies are decorated with icing. With its help, baked goods are decorated with a variety of patterns, and if you add food coloring to them, the ornament will also be multi-colored. We suggest preparing royal icing for painting cookies and gingerbread.

Ingredients for glaze:

• 1 egg white;
• 200 grams of powdered sugar;
• 1 tsp corn starch;
• ½ tsp citric acid or 1.5 citrus juice.

Scheme for preparing royal icing:

1. Add finely ground powder to the protein and mix well with a silicone spoon or spatula.
2. Add starch, which gives the glaze plasticity. Then add juice, which speeds up the drying of the cream.
3. Beat the glaze with a mixer at the lowest speed until it becomes dense. Three minutes is enough. Thick glaze is convenient for drawing patterns. If you plan to fill the background, slightly dilute some of the glaze with water. The readiness of the fill is determined by its ability to smooth out - if the surface after mixing becomes smooth within 8-10 seconds, then the fill is ready.

If desired, add food coloring to the glaze. It is important to keep the product tightly closed at all times, otherwise it will start to dry out.

On a note. Food coloring should be added 1-2 drops at a time, stirring constantly to adjust the brightness of the shade. Coloring is done only for thick glazes.

Ideas for decorating the finished dish

Each housewife decorates the finished gingerbread cookies in her own way.

Popular simple design options:

• Using thick glaze, the outline of the gingerbread is outlined in a pastry bag, and then painted over with liquid filling. Moreover, the outline can be colored, and the fill can be snow-white;
• the decoration is repeated as in the previous version, but on the filled background it is decorated with a pattern of colored glaze;
• With icing in a pastry bag, various ornaments, stripes, circles and dots are drawn all over the gingerbread.
• The gingerbread is simply poured over the filling and sprinkled with colored sprinkles, chocolate chips and coconut flakes.