Gingerbread dough recipe without honey. Vintage gingerbread with honey

The tradition of using honey for baking bread and flat cakes has been around for a long time. The ancient Egyptians smeared unleavened cakes with honey, and the famous gingerbread cookies cannot do without it. In Russian gingerbread, honey is contained in the dough in large quantities, and you will not find such a variety of baked products as in Russia anywhere else.

The first gingerbread cookies baked in Russia back in the 9th century were quite simple in their recipe and were made from a mixture of berry juice, rye flour and honey. The composition of the modern gingerbread has become more complex and rich. It is based on a mixture of honey and rye flour, yolks, butter and milk (in certain types of gingerbread). As flavoring and aromatic additives are:

• Decoctions of mint and oregano;
• Nutmeg;
• Cinnamon;
• Cardamom;
• Ginger;
• Allspice;
• Carnation;
• Vanilla;
• Badian.

The obligatory components of the delicacy are white and black confectionery molasses, burnt sugar. Gingerbread cookies may contain berry filling, nuts, raisins, and other dried fruits.

The main part of Russian gingerbread recipes involves lean delicacies (no milk and eggs). Honey, sugar or molasses acts as a binder for the dough. All ingredients are mixed, and the dough is kneaded until a homogeneous plastic mass is obtained. The gingerbread cookies are baked after the dough has rested for 15 minutes after mixing.

Due to the high content of honey, the gingerbread of those times turned out to be soft, friable, fragrant. Products kept their freshness for a long time and did not get stale.

Honey dough for gingerbread is prepared using the custard and raw method:

• For raw honey dough, mix honey with softened butter, add eggs and spices. The mass is whipped until smooth, after which baking powder and flour are added to it. The finished dough turns out to be quite steep.
• Choux honey dough involves heating honey, sugar and water to 75 C. Part of the sifted flour is added to the resulting composition, along with spices. When the dough has cooled, add eggs, the remaining flour and baking powder. The kneaded dough turns out to be soft, as soon as it is ready, they immediately start baking gingerbread.

Honey dough recipe

• Eggs - 2 pcs.;
• Soda - 0.5 tsp;
• Spices - 0.25 tsp;
• Flour - 3 cups;
• Honey - 1 glass;
• Oil - 50 g.

Mix oil, spices and eggs in a separate bowl, add honey. Stir or beat the mixture well. Add flour combined with baking soda, knead the dough. It is necessary to knead the dough manually, the longer the kneading process lasts, the more magnificent and softer the finished gingerbread will be.

Russian honey dough recipe

• Egg - 3 pcs.;
• Ghee - 4 tbsp spoons;
• Dry black currant - 6 tbsp. spoons;
• Soda - 0.25 tsp;
• Glaze sugar;
• Natural honey - 0.75 cups;
• Nutmeg (ground) - 0.25 tsp;
• Flour - 2 cups;
• Ground ginger - 2 tsp;
• Ground walnuts - 0.5 cups;
• Ground cloves - 0.25 tsp;
• Brown sugar (optional) - 0.5 cups;
• Ground cinnamon - 0.5 tsp;
• Raisins - 10 tbsp spoons.

Dilute honey in a water bath until liquid using a heavy-walled saucepan. Add oil, baking soda and spices.

Pour flour on the table in a slide, make a depression by driving in 3 egg yolks and adding the honey mixture. Gently mix everything with your hands, knead the dough. Knead the dough thoroughly until smooth. Add nuts, berries, raisins, knead the dough again and leave in the refrigerator for 2 hours, wrapped in plastic wrap.

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For all fans of healthy eating, I collect old recipes for Russian gingerbread, which are prepared with honey. This is a delicacy can be stored for years, but the preparation is quite simple.

Personal note - if you want to try REAL gingerbread, do not use store-bought flour: take wheat, grind it in a food processor or coffee grinder, and knead the dough on it. Wheat makes the dough dark - almost like black bread. But if there is no possibility, and store-bought flour, of course, will do. Homemade gingerbread is delicious anyway.

The high content of honey makes the finished gingerbread loose, soft, fragrant and does not stale for a long time. Honey acted as a natural baking powder, sometimes a little sour cream (100-200 g per 1 kg of flour) was added, which in combination with honey gives a light fermentation, loosening the dough. The effect of weak loosening is very important, because if you overdo it, then the characteristic gingerbread density will turn into biscuit softness.

According to the method of making gingerbread dough are divided into raw, made from dough kneaded in cold sugar syrup, and custard - in hot sugar syrup.

Bake gingerbread at 200-250 ° immediately after cutting and before crusting. During baking, the gingerbread cookies acquire a spongy structure. With a small amount of baking powder or an incorrect technological process, the products turn out to be dense, damp-baked.

Small and thin gingerbread cookies are baked at a temperature of 220-240 ° C for only 5-15 minutes, and large products and gingerbread - at a temperature of 180-220 ° C. Immediately after baking, wipe the surface of the gingerbread with a soft napkin. This increases the shine of the items.

We do not grease the baking trays, they must be cold. We sculpt the gingerbreads themselves on flour and put them on a baking sheet, they are slightly in flour from below. The technology can also be like this: at the very beginning, the average baking temperature, then the oven is heated to the maximum, bake for 7-10 minutes at the maximum temperature and then we reduce the heat and bake until tender. The gingerbreads do not change color much, they just become a little darker, on average they are baked for 30 - 35 minutes. Readiness is determined as follows: if the thinnest part of the figure has become solid, you can turn off the oven and pull it out. The thickest part may still be soft, it will then harden.

The main gingerbread dough has three varieties: honey, sugar (without honey) and honey-sugar.

"Eternal" gingerbread

To make gingerbread, you need: 1200 g of honey, 2 kg of wheat flour, 5 eggs, 2 teaspoons of soda and a little any spice powder.

The honey is heated to the temperature of fresh milk and poured into a bowl with flour. Eggs are broken there, soda quenched in warm water is poured and spices are added. The dough is thoroughly kneaded, wrapped in a napkin and placed in a warm place for 0.5 hour. When it rises, knead it, divide it into pieces and roll it into circles about 20 cm in diameter, put it on an iron sheet, oiled and sprinkled with flour, and let it rise again. They put it in the oven. To prevent the dough from swelling, you need to prick it with a fork. When the gingerbread is browned, they take it out, cover with a towel until it cools. The gingerbread can last for years.

Honey gingerbread "Princess Olga"

To bake this gingerbread, prepare 200 g of honey, 100 g of granulated sugar, 200 g of wheat and rye flour, 100 g of butter, 3 egg yolks, 1/2 teaspoon of a mixture of ground cloves and cinnamon, 1 packet of vanilla sugar, 1 teaspoon of baking soda ... Bring the honey to a boil over the fire, add spices to it, cool to room temperature. Mix rye, wheat flour and soda. Beat yolks with sugar and butter, add chilled honey, flour and knead the dough well. Place on a greased baking sheet and bake at medium temperature.

Gingerbread

Here are the ingredients:

• 700 g flour
  2 teaspoons of baking soda
  4 tablespoons ground ginger
  2 tablespoons ground cinnamon
  1 teaspoon clove, ground
  300 g butter, cut into pieces
  350 g granulated sugar
  4 tablespoons light syrup
  2 eggs

Collection of texts about gingerbread

The composition of the gingerbread is pretty simple. It is based on a mixture of rye flour (or wheat) and honey (in the old recipes the ratio was equal, but then honey was added, less), yolks and milk (in some types of gingerbread).

Over time, many types of gingerbread appeared in Russia, which conditionally can be classified by production technology (raw, broken, custard); in appearance (handwritten, curly, printed, tarts); in composition and filling (mint, honey, almond, raspberry, treacle). Most often, gingerbread was distinguished by place of origin: Tula, Moscow, Vyazemsk, Rzhev, Gorodets.

Spices in gingerbread. Raw and custard gingerbread

As flavoring and aromatic additives, we used aromatic crushed spices rich in essential oils: cinnamon, cloves, star anise, cardamom, allspice, nutmeg, ginger, anise, lemon, vanilla or decoctions of aromatic herbs (oregano, mint).

A noticeable spice content is a distinctive feature of the gingerbread dough.

The dough can be prepared in two ways: raw (simplified) and custard. Raw dough gingerbread dries quickly and becomes hard, choux pastry gingerbread remains fresh and aromatic for a long time.

When preparing the dough using the raw method. Put honey in a bowl or saucepan, add pre-mashed butter, eggs, spices and mix everything for 1-2 minutes, then add sifted flour mixed with soda and knead not very tough dough. If the honey is candied, it is heated until the crystals dissolve, but they do not boil in any way, since the honey then loses its aroma.

In the manufacture of sugar gingerbread, sugar and water are brought to a boil, remove the foam, put butter in the syrup, stir, cooling the syrup to room temperature. In the cold syrup, stirring, add spices, eggs, and then flour mixed with soda.

Cooking gingerbread dough using the choux method. Put honey, sugar in a saucepan, pour water and heat to 70-75 ° С, add half sifted flour and finely grated spices and mix quickly with a wooden spatula. Cool the kneaded dough to room temperature, add eggs, baking powder, remaining flour and knead until a soft dough is obtained. The dough must be cut immediately, otherwise the product will be of poor quality.

Mandatory components in gingerbread are black and white confectionery molasses and burnt sugar (but you can do without them). Gingerbread was often prepared with a filling of berries (jam, marmalade), sometimes nuts, candied fruits, raisins and other dried fruits were added.

Most of the Russian gingerbread was made lean (without eggs and milk). The main binding component of the gingerbread dough was honey, molasses or sugar. If milk and eggs were added, then very little (1 glass of milk and 1-2 yolks per kilogram of flour). The components were mixed until homogeneous, after which the dough had to be kneaded with a homogeneous plastic mass. After punching or, as they said, "beating" the dough should be allowed to rest for about 15 minutes, and then bake the gingerbread.

You can use the composition of the spices suggested below or come up with your own - the main thing so that in the finished and mixed form the prepared spices are pleasant to you.

• 35% coriander,
  30% cinnamon
  10% cardamom
  10% nutmeg
  5% cloves
  5% star anise,
  5% allspice.

All components must be thoroughly ground into dust and kneaded into the dough when it is still quite liquid.

Tula gingerbread

There were several recipes for Tula gingerbread, but one has survived to this day, and even then not much was known about the recipe honey, flour and molasses.

Tula gingerbread recipe

Sugar - 1 glass
Egg - 2 pieces
Soft margarine (butter) - 125 g
Honey - 3 tbsp. l.
Ground cinnamon - 1 tbsp. l.
Soda (do not extinguish!) - 1 tsp.
Sugar (for glaze) - 4 tbsp. l.
Milk (for glaze) - 2 tbsp. l.
Wheat flour - 2.5 cups (about that)
Jam (any thick) - 1 glass.

Mix sugar, eggs, baking soda, cinnamon and honey. Add margarine. I prefer butter. Stir well and place in a boiling water bath for 10-15 minutes. Stir occasionally. You will have a homogeneous air mass.

Add one glass of sifted flour to this mass. Stir and cool. In the cooled, warm dough, gradually add the remaining sifted flour, stirring well with a fork, at the end of the batch - with your hands. The amount of flour is approximate, you may need a little more. If you pour flour into a hot dough (without having cooled it beforehand), then much more flour will go away, and the dough will turn out to be very tight, but we need soft and elastic.

Roll out the dough into a 0.5 cm thick layer and cut into squares. Dust the table well with flour, otherwise the dough may stick. Place jam on one half of the square, cover with the other half and press well on the sides with your fingers. The dough forms very well and sticks together, the filling will not run out.

Place on a greased sheet of parchment and bake in a hot oven at 180 degrees 10-15 minutes, no more! Tula gingerbread cookies are baked quickly - they will rise well and brown. While baking, prepare the icing: mix sugar and milk, put on fire and stir until sugar dissolves, bring to a boil and boil for 3-4 minutes. As soon as the gingerbread cookies are baked, immediately grease with hot icing and let cool.

Do not reduce the amount of cinnamon - the taste will not be the same! You can add nutmeg and ginger to cinnamon - 1/2 tbsp. l. cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger.

Store the gingerbread cookies in a plastic bag - they stay soft and fragrant for a long time.

As additional elements in the gingerbread dough, you can add: lemon zest, chopped roasted nuts (for example, walnuts), a little vanilla. If it was not possible to find rye flour, then you can tint the wheat flour dough with burnt sugar. However, as I wrote above, if you made the flour yourself from wheat, it will be very dark and without coloring. Burnt sugar is added along with spices to the still batter.

Gingerbread mistakes and their fix

Gingerbread cookies were prepared for all holidays and were made in different shapes and sizes. They owe their name to the spices that have been included in the recipe for a long time. The gingerbread which originally included honey and molasses, today has undergone some changes. The fact is that sugar has become much more affordable than honey, and they began to make products on it. Below we will look at different test options.

Gingerbread dough: a recipe from time immemorial

As mentioned above, gingerbread is one of the most ancient sweets in Russia. According to some reports, they were baked in the 10th century. When modern housewives prepare gingerbread dough, the recipe, of course, differs from that of old Russian sweets. Nevertheless, three can be distinguished - honey, sugar and sugar-honey. It contains both sugar and honey. There are two different ways to prepare the dough. With a simplified version, the products stale faster. The second option takes more time, but the gingerbread cookies stay fresh and soft longer. Below we will look at both methods.

Choux pastry

This is the most difficult option that a hostess who decides to make gingerbread dough can use. This recipe is easy to master and in the future to please the family with delicious gingerbread.

• So, you need to take 750 g of flour, 1 glass of sugar, 60 g of honey, 100 g of butter, 1 egg, 0.5 teaspoon of soda, 0.5 tsp. spices to taste, 60 ml of water. If all proportions are observed, approximately 1 kg of dough will be obtained.

As you can see, the recipe for gingerbread dough is not as complicated as it might seem at first glance. So, in order to make, put honey, sugar, water in a saucepan and heat without boiling. Then it is recommended to add half the flour and spices to the mixture. It is best to stir the workpiece with a wooden spatula. Moreover, if you leave the flour in the syrup without stirring for at least a couple of minutes, then lumps will appear in the dough, which will be difficult to get rid of. Cool the mixture to room temperature and then add the rest of the flour, eggs and baking powder. The finished dough should be soft. To make a tasty dish, the dough must be cut immediately, otherwise the finished gingerbread will be of poor quality. This recipe for gingerbread dough is closest to the original old version.

A simple version of the test

For housewives who do not want to spend a lot of time making dough, the following recipe is suitable. Put honey in a saucepan, add butter, mash with sugar, spices and knead all the ingredients for a couple of minutes. Then add flour (preferably sifted) and soda and knead the dough. If crystals have formed in the honey, then it must be heated, but in no case should it be brought to a boil. It will lose its aroma from this, which means that the product will not be so tasty. Honey for gingerbread should be at room temperature. What consistency the gingerbread dough should be - the recipe with the photo will only show approximately. You need to be able to determine it by touch.

Making a Christmas treat

The recipe for the dough for the gingerbread house differs from the usual one in that here it should be more fragrant and festive. There are many options, and each hostess can choose exactly the one that she likes. For example, a wonderful gingerbread dough (recipe from Gerda) is obtained if all proportions are strictly observed.

• So, we need: 0.5 kg of honey, 0.3 kg of butter and 0.3 kg of cane sugar, 50-100 g of cocoa (depending on whether you want to make the house chocolate or not). You will also need 3 tablespoons of rum, a little baking powder, a pinch or two of cinnamon, a pinch of ground cardamom, a little ground cloves, a pinch and a little fresh root grated on a fine grater. From spices, it is also recommended to add a pinch of ground anise seeds, a little star anise (ground), ground nutmeg, vanilla, zest of one orange and lemon. This proportion will require a little more than 1 kg of flour.

Of course, each housewife has a unique gingerbread dough. Skripkin's recipe, for example, can be slightly modernized by removing such a large amount of spices. The recipe for the dough with changes is given below.

• We need: 500 grams of honey, 300 grams of sugar, 300 grams of butter, 50 grams of cocoa, zest of one lemon, orange zest, vanilla to taste.

Thus, it can be seen that the gingerbread dough (recipe) and products from it do not require high cooking skills and even a novice housewife can afford it.

Making gingerbread dough: recipe for cookies

Many people know gingerbread men only as characters from the cartoon "Shrek". Meanwhile, these are traditional cookies for Catholic Christmas, which can please children on any other day.

So how do you make this gingerbread dough? See the recipe below.

We need:

• 3 eggs.
• 1.5 cups of molasses.
• 6 cups sifted flour.
• Approximately 300 g margarine.
• 250 g of sugar.
• 2 tablespoons of cocoa or instant coffee.
• 4 tablespoons of baking soda, quenched in vinegar.
• A little ground ginger.
• A pinch of ground cinnamon.
• A pinch of powdered cloves.

How to make the cookie itself?

For cookies, we first need a template and, of course, a gingerbread dough. The recipe was given above, but we will duplicate it again. Thanks to the template, the people will turn out to be the same and beautiful. Gingerbread dough and products made from it are distinguished by the fact that they perfectly keep their shape, and any figures can be made from them. The process of making the dough itself is simple. It is necessary to mix oil, spices, soda and salt in a saucepan, and then add sugar and honey.

You can knead everything with a spoon, or you can beat it with a mixer. Dissolve cocoa in a couple of spoons of boiling water, let it cool to room temperature and add it to the dough together with the eggs. After that, add 3.5 cups of flour, continuing to beat the mass with a mixer. Add the remaining flour and knead the dough with your hands. It should not be too tight to roll out easily. Put the finished product in the refrigerator for at least 5-6 hours, after wrapping it in cling film. After that, take out the dough and put it on the board, rolling it into a thin layer. To prevent it from sticking, sprinkle the rolling pin with flour. However, the flour must be handled more carefully so as not to spoil the taste of the cookies. Cut out little men from the rolled dough with a mold and bake until tender. After that, you can separately make the icing and decorate the already finished cookies.

Variations in the recipe

Some components can be replaced. For example, take vegetable oil instead of butter, and add baking powder instead of baking soda. But ginger must be present anyway. It is he who gives the liver a unique taste that is loved by both adults and children all over the world. If you do not have molds, you can make a template yourself from thick paper or cardboard.

Not every housewife can find it in the kitchen.But don't get upset, since it can be replaced with a so-called pastry bag. To do this, a corner of the plastic bag is simply cut off, and the glaze is already squeezed out of it.

Colored glaze is obtained by adding food coloring to it. If the cookies are large, then multi-colored buttons can be laid out from sweets.

Gingerbread house # 2: ideas for inspiration

Gingerbread dough and products made from it are an excellent gift option for family and friends for any occasion. Below we will consider the technology for making a gingerbread house. The recipe for the gingerbread house dough is not that different from the simple gingerbread recipe.

Heat honey, margarine and sugar. Beat with a whisk, adding cocoa until all the lumps are gone. The mass should be homogeneous and should not boil.

Mix the flour, spices and baking powder. If desired, you can add orange zest.

Introduce eggs and rum or cognac into the honey warmed mass in two doses.

Stir in flour and spices into the honey mixture and knead the dough thoroughly. It shouldn't leak. On average, kneading takes 15-20 minutes. At the same time, do not try to stir in all the flour at once. The dough will gradually cool down. It must be put in the refrigerator, previously wrapped in cling film. Allow the dough to rest for at least 5 hours.

"Construction" of a sweet house

Make a template for the parts of the house - walls, roof, and other shapes as you see fit. Roll out the dough and cut out the details of the house. Bake for 20-25 minutes until tender.

The foundation of the future house should be gingerbread. It is to it that the walls are attached.

Windows are made from marmalade or caramel. True, in high humidity conditions it will most likely melt. Therefore, it is best to take sweets without filling or marmalade wedges.

You should not take transparent caramel. It does not melt well, and if it does melt, it still flows out of the "windows" of the house, spoiling the entire product. If there is high humidity in the house, it is not recommended to cook the caramel yourself - it will still melt and flow out. This means that the work will go down the drain. But in any case, the most important thing is a well-cooked gingerbread dough. The recipe (Pokhlebkin suggests slightly different proportions) assumes the dough is dense and non-sticky. This must be constantly remembered.

For the house you need to make glaze, or icing. To do this, powdered sugar with proteins, lemon juice and starch is ground so that there are no bubbles. The finished mass is laid out in or in a milk bag with a cut off corner. You can also use a regular paper file, it is quite dense, and it is convenient to work with it.

Gingerbread cookies

We looked at several ways how you can make gingerbread dough. The recipe without honey is very popular nowadays, since honey is a rather expensive product. Below we will consider an old recipe for gingerbread without honey. They turn out to be somewhat unusual, but also very tasty. So, for the test we need:

• 300 g of sifted flour (in principle, more can be indicated in the recipe, but then the dough will turn out to be very steep).
• 40 g butter.
• 50 g sugar.
• Cinnamon and cardamom to taste.
• 50 g raisins.
• 1 egg.

Mix sugar, cinnamon and cardamom.

Then we mix sugar with spices, flour and egg with butter. The dough should be quite dense, but not steep, otherwise the product will be harsh and quickly become stale.

Place small balls of dough on a greased baking sheet. Alternatively, you can roll out the dough into small cakes and make curly edges for them.

Bake for 15-20 minutes. However, if you are making balls, they will need to sit in the oven for a little longer to fully bake.

If you prefer, coat the finished pieces with icing, sugar pearls, and chocolate. If you follow the recipe strictly, they will turn out to be almost savory. Therefore, chocolate and icing are essential. You can change the amount of sugar, proportionally increasing the amount of other components.

Gingerbread is a favorite traditional dessert of Russian cuisine, which combines the sweetness of pastries and the satiety of bread. According to some sources, they appeared in Russia as early as the 9th century. And what recipes have not been invented during this time. But, as you know, you can't cook a real gingerbread without honey.

The main products used to make gingerbread were honey and rye flour. The honey content in this mixture reached half. And honey cakes were called in those days in a different way - honey bread. Much later, already in the XII century, they began to be called "honey gingerbread", because they began to add different spices, which changed their taste.

Honey cakes, fragrant, printed, soft, custard, steamed, on kefir, airy, with and without glaze, with spices and additives, have become the main decoration in home tea drinking and on the festive table. You can quickly and easily prepare such delicious pastries from affordable and inexpensive products that you can always find in the refrigerator. And even the most inexperienced cook can do this at home.

Let's consider several recipes for making delicious and aromatic honey cakes.

To make homemade honey cakes according to the classic recipe, you will need:

• Any kind of honey - 250 g
• Flour - 450 g
• Granulated sugar - 75 g
• Butter (or margarine) - 1 tablespoon
• Baking soda - ½ teaspoon (or baking powder - 2 teaspoons)
• Spices (vanillin, cinnamon, cloves) - add to taste of your choice
• Egg - 1 pc.

Heat honey, butter, sugar, spices over low heat, stirring constantly. Set aside, let cool. Add an egg and warm honey mass to a bowl of flour and baking powder. We mix everything well, put it in the cold for two hours (if you are in a hurry, you can even for one hour).

Then we roll out the dough to a thickness of about a finger and cut out the gingerbread cookies of the desired shape. Bake for 8-10 minutes over medium heat on a greased and lightly floured baking sheet. Ready-made gingerbread cookies can be decorated with any icing.

Read also: Recipes for delicious honey gingerbread with jam

Honey gingerbread on kefir

Even a novice cook can make delicate honey cakes according to this simple recipe.

Main Ingredients:

• Kefir (curdled milk) - 300 ml
• Eggs - 2 pcs. (1 white and 2 egg yolks for dough and 1 protein for fondant)
• Margarine (or butter) - 100 g
• Granulated sugar - 1 cup for dough and 2/3 cup for fondant
• Honey - 1 tbsp. l.
• Flour - 2.5 cups

The first step is to separate the yolk from the protein (we need the protein for the fondant), the remaining yolk and beat another egg with sugar. Pour all the kefir into this mixture, add honey, melted margarine, soda quenched in vinegar (1 tsp) and salt. Add sifted flour there and mix everything.

The main thing here is not to overdo it with flour. So that the gingerbread cookies do not turn out to be heavy and tight, the dough should not be very steep.

Roll out the dough into a layer and cut out gingerbread cookies of different shapes. We bake on a greased baking sheet (or put the blanks on parchment) for 20-25 minutes (temperature, about 180 degrees).

While the gingerbreads are baking, prepare the fondant. To do this, beat the sugar with protein until a white mass is formed, which should not be thick so that it can easily lubricate the surface of our gingerbread cookies.

After 20 minutes, the gingerbread should be removed from the oven, greased with fondant and put in the oven for another 10 minutes, slightly lowering the temperature.

Custard honey gingerbread

Thanks to this method of preparation, custard honey gingerbreads are soft and remain tender and tasty for a long time, so they can be cooked for future use for several days.

To make custard honey gingerbread we need:

• Flour - 1.5 cups
• Natural honey - ½ cup
• Butter - 1 pack
• Egg - 1 pc.
• Rum - 1 tablespoon
• Sour cream - 30-40 g
• Spices and Condiments - Cinnamon (add nutmeg, cardamom, cloves)

We heat the butter and honey in a bowl to about 75 degrees, gradually add ½ the amount of flour, spices and quickly knead everything. The mass should turn out to be dense, and it needs to be cooled. Add the rest of the products to the cooled mass and mix well until a homogeneous plastic state.

Roll out the dough, cut out the gingerbread and bake for 10-15 minutes at a temperature of 200 degrees. If desired, gingerbread can be decorated with icing.

Read also: Classic fragrant honey gingerbread recipes

Steamed honey cakes with walnuts

The peculiarity of steaming honey cakes is that they are not baked. They are cooked in a double boiler or multicooker. And, nevertheless, they turn out to be soft and ruddy.

We will need:

• Flour - 1.5 cups
• Sugar - ½ cup
• Butter - 50 g
• Honey - 1 tbsp. l. with a slide
• Egg - 1 pc.
• Walnuts - ½ cup
• Soda - ½ tsp.

Preparation:

1. Cooking nuts by chopping them in a blender or with a knife.
2. Knead the dough: in a separate bowl, dissolve the egg, honey, butter and sugar in a water bath until smooth. Add soda there and stir until thickened.
3. Then remove the pot from the water bath and add the flour. Mix everything well. At the end of kneading, add the nuts to the dough.
4. We form balls from the dough with our hands soaked in water and put them in a double boiler or multicooker.
5. Cooking for 40 minutes.

Recipe for New Year's honey and gingerbread

Delicious honey and gingerbread with a special aroma cannot be attributed to traditional Russian pastries. Rather, on the contrary, this dessert was and remains a favorite delicacy of Europeans and the main attribute of the Christmas table.

But, since other people's traditions, whether we like it or not, are slowly migrating to us, it is possible, slightly violating the coniferous-tangerine aroma, to cook homemade gingerbread cookies with ginger on New Year's days.

And if you show your imagination and please your loved ones with original baked goods in the form of honey cakes in the shape of a "ginger man", this will certainly become a signature dessert on the New Year's table.

To prepare fragrant honey-gingerbread, we need the following ingredients:

• Flour - 5-6 cups
• Strong coffee (brewed) - 5 tbsp. l.
• Extinguished soda (or baking powder) - 1.5 tsp.
• Ginger (freshly grated or dried) - 2 tsp
• Chopped cloves - 0.5 tsp.
• Sugar - 1 glass
• Honey - 1 glass
• Butter (margarine) - 200 g
• Egg - 2 pcs.
• A little salt

Cooking process:

Mix together flour, spices, salt and baking powder. Beat the softened butter with sugar and honey separately and add coffee, eggs and some of the flour with spices. You need to mix everything with a mixer, as much as possible.

flour - 3 cups

butter (or margarine) - 100 g.

honey - 0.75 glass

egg - 1 pc

soda - 0.5 tsp

Need to know in advance:

1. The dough can be prepared in two ways: raw and custard.

Gingerbread made from raw dough dries quickly and hardens.

2. Real gingerbread cookies are prepared without chemical leavening agents (without the addition of soda, ammonium carbonate, etc.).

For additional loosening, it is always useful to add 4 tablespoons of flour to 1 kg of flour. spoons of vodka, brandy or rum.

3. Gingerbread is usually made from first grade wheat flour, but you can also use second grade flour, the gingerbread will be slightly darker.

4. The amount of flour can vary depending on the density of honey, on the amount of fat and eggs.

5. Finely ground dry spices are added as aromatic substances. For the spice mixture, take 35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg and 5% each clove, star anise and allspice. You can change the ratio of spices to taste. In addition, for aroma and taste, you can add another ½ cup of shelled roasted chopped nuts, peanuts or almonds, candied fruit, lemon or orange zest and 5-10 g of vanilla sugar.

6. If the honey is candied, it is heated until the crystals dissolve. Honey should not be boiled, as this will cause it to lose its aroma. After heating, the honey is cooled to room temperature.

Cooking method:

Put honey in a bowl or saucepan, add pre-crushed butter, egg, spices and mix everything for 1-2 minutes, then add flour sifted and mixed with soda and knead not very tough dough.

For cooking you will need:

flour - 3 cups

honey - 0.75 glass

eggs - 1 pc

soda - 0.5 tsp (or sour cream - 50-150 g without adding soda)

vodka, cognac or rum - 2 tbsp. spoons (useful to add for loosening)

chopped spices - 0.25 tsp

water (or kefir, yogurt, fermented baked milk) - 0.25 cups (when adding vodka, brandy or rum, the amount of water decreases accordingly)

The output of baked products is 850 g.

Need to know in advance:

1. Gingerbread made from choux pastry is much tastier than gingerbread made from raw dough, they remain fresh and aromatic for a long time.

2. Real honey gingerbread cookies are prepared without chemical leavening agents (without adding soda, ammonium carbonate, etc.).

Cooking gingerbread dough only on honey (without sugar or molasses) with the addition of thick (fat content not less than 20%) sour cream makes the addition of a baking powder unnecessary. In combination with honey, sour cream gives a slight fermentation, accompanied by slight gas formation, moderately, almost imperceptibly, loosening the dough. It is this slight loosening that creates the special consistency of real gingerbread dough.

For additional loosening, it is always useful to add 4 tablespoons of flour to 1 kg of flour. spoons of vodka, rum or brandy.
The addition of soda to such a dough will not allow the "gingerbread" sour cream-honey fermentation to go.

3. Any gingerbread dough should be well rinsed until the products are evenly distributed in it, ie. until complete homogeneity is achieved. Kneading the dough actively with your hands can take from 10-20 to 40 minutes.

The better the dough is rinsed, the softer and more fluffy the gingerbread will be.

4. Eggs in the dough can be given twice as many or not at all, respectively, changing the dosage of water.

5. Gingerbread is usually made from first grade wheat flour, but you can also use second grade flour, and the gingerbread will be slightly darker.

6. The amount of flour may vary depending on the thickness of the syrup or honey, the amount of fat and eggs.

7. Finely ground dry spices are added as aromatic substances. For the spice mixture, take 35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg and 5% each clove, star anise and allspice. You can change the ratio of spices to taste.

Cooking method:

Put honey in a saucepan, pour water and heat to 70-75 ° C, add half sifted flour and finely ground spices and stir quickly with a wooden spatula or strong spoon.

If, after pouring flour into hot syrup, leave it unmixed for 1-2 minutes, then lumps will form, which will be difficult to stir.

Be sure to cool the kneaded dough well to room temperature ( so that there is no warmth in it- this is important), only then add the egg, fatty sour cream (from 100 to 300 g per 1 kg of flour - according to the consistency of the dough) or baking powder, the remaining flour and knead until a soft dough is obtained (depending on the amount dough, knead vigorously for 10-20-40 minutes).

You cannot knead a very steep dough, as it will not rise well and the finished products will turn out to be unsatisfactory in appearance, and to taste - tough. A very soft dough is difficult to shape, it spreads during baking, and the gingerbread turns out to be shapeless and without a pattern.

The finished dough should be plastic, not very sticky to the table, to your hands, and easy to form.

The washed dough should be immediately cut and baked, otherwise it will drag on and the products will turn out to be of poor quality.