Modern gingerbread dough is prepared only with honey. Gingerbread dough: recipe

Gingerbread is a traditional dessert of Russian cuisine loved by many, which combines the sweetness of cakes and the fullness 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 cannot cook a real gingerbread without honey.

The main products used to make gingerbread were honey and rye flour. The content of honey in this mixture reached half. Yes, and honey gingerbread was called in those days in a different way - honey bread. Much later, already in the 12th century, they began to be called “honey gingerbread”, because various spices were added to them, which made their taste change.

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

Consider several recipes for making delicious and fragrant honey gingerbread.

To prepare homemade honey gingerbread according to the classic recipe, you will need:

Honey of any kind - 250 g
Flour - 450 g
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.

On a small fire, heat honey, butter, sugar, spices, stirring constantly. Set aside, let cool. In a cup with flour and baking powder, add the egg and warm honey mass. We mix everything well, put it in the cold for two hours (if you are in a hurry, you can do it for one hour).

Then we roll out the dough with 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 can be decorated with any icing.

Read also: Recipes for delicious honey gingerbread with jam

Honey gingerbread on kefir

Delicate honey gingerbread according to this simple recipe can be prepared even by a novice cook.

Main Ingredients:

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

First of all, you need to separate the yolk from the protein (we need the protein for fudge), the remaining yolk and another egg beat with sugar. Pour all the kefir into this mixture, add honey, melted margarine, soda quenched in vinegar (1 tsp) and salt. Add the 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.

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

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

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

Custard honey gingerbread

Thanks to this cooking method, custard honey gingerbreads are soft and remain tender and tasty for a long time, so you can cook them for future use for several days.

To prepare 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 seasonings - cinnamon (you can add nutmeg, cardamom, cloves)

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

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

Read also: Recipes for classic fragrant honey gingerbread

Steamed honey gingerbread with walnuts

The peculiarity of steaming honey gingerbread is that they are not baked. They are cooked in a double boiler or in a slow cooker. And, nevertheless, they turn out 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

Cooking:

We prepare nuts by grinding them in a blender or with a knife.
Knead the dough: in a separate bowl, dissolve the egg, honey, butter and sugar in a water bath until smooth. Add baking soda to it and stir until thickened.
Then remove the pan from the water bath and add the flour. We mix everything well. At the end of kneading, add nuts to the dough.
We form balls from the dough with hands moistened in water and put them in a double boiler or slow cooker.
Cooking 40 minutes.

New Year's honey gingerbread recipe

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

But, since foreign 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 gingerbread on New Year's days.

And if you show your imagination and please your loved ones with original pastries in the form of honey gingerbread in the form of a “gingerbread man”, this will certainly become a crown dessert on the New Year's table.

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

Flour - 5-6 cups
Strong coffee (brewed) - 5 tbsp. l.
Soda quenched (or baking powder) - 1.5 tsp.
Ginger (freshly grated or dried) - 2 tsp
Chopped cloves - 0.5 tsp
Sugar - 1 cup
Honey - 1 cup
Butter (margarine) - 200 g
Egg - 2 pcs.
some salt

Cooking process:

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

Gingerbread cookies were prepared for all holidays and made in different shapes and sizes. They owe their name to the spices that have been part of the recipe since ancient times. Gingerbread, which originally included honey and molasses, has undergone some changes today. The fact is that sugar became much more accessible than honey, and products began to be made using it. Below we will consider 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 as early as the 10th century. When modern housewives prepare gingerbread dough, the recipe, of course, differs from that of old Russian sweets. However, 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 become stale faster. The second option requires 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 delight your family with delicious gingerbread in the future.

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. Subject to all proportions, 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 for the product 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 resulting mass to room temperature, and then add the rest of the flour, eggs and baking powder. The finished dough should be soft. To make a delicious dish, you must immediately start cutting the dough, otherwise the finished gingerbread cookies will be of poor quality. This recipe for gingerbread dough is closest to the original old version.

A simple test

For housewives who do not want to spend a lot of time preparing the dough, the following recipe is suitable. Put honey in a saucepan, add butter, crushed 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 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 should be the gingerbread dough - the recipe with the photo will demonstrate only approximately. You have to be able to feel it.

Making a Christmas treat

The dough recipe for a 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 exactly 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. Of the 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. For this proportion, you will need a little more than 1 kg of flour.

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

We will 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 is clear that gingerbread dough (recipe) and products from it do not require high culinary skills and even a novice hostess can do it.

Making Gingerbread Dough: Cookie Recipe

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 prepare this gingerbread dough? See the recipe below.

We will need:

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

How to make your own cookies?

For cookies, we first need a template and, of course, gingerbread dough. The recipe was given above, but we will duplicate it again. Thanks to the template, the little men will turn out to be the same and beautiful. Gingerbread dough and products made from it are distinguished by the fact that they keep their shape perfectly, and any figures can be made from them. The process of preparing 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 with a mixer. Dissolve cocoa in a couple of tablespoons of boiling water, let cool to room temperature and add to the dough at the same time as 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 dense so that it rolls easily. Remove the finished product in the refrigerator for at least 5-6 hours, previously wrapped in cling film. After that, take out the dough and put it on the board, rolling it into a thin layer. So that it does not stick, sprinkle the rolling pin with flour. However, flour must be handled with care so as not to spoil the taste of cookies. From the rolled out dough, cut out little men with a mold and bake until cooked. After you can separately make the icing and decorate the finished cookies.

Recipe Variations

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

Not every housewife has it in the kitchen. But you should not be upset, as it can be replaced with the so-called pastry bag. To do this, simply cut off the corner of the plastic bag, and the icing 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.

House of gingerbread dough No. 2: ideas for inspiration

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

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

Mix flour with spices and baking powder. You can add orange zest if you like.

In the honey heated mass, add eggs and rum or cognac in two doses.

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

"Construction" of a sweet house

Make a template of the parts of the house - walls, roof and other figures that you see fit. The dough must be rolled out and cut out the details of the house. Bake for 20-25 minutes until done.

The foundation of the future house should be gingerbread. That's what the walls are attached to.

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

Transparent caramel is not worth taking. It does not melt well, and if it melts, it still flows out of the "windows" of the house, spoiling the entire product. If the humidity in the house is high, it is not recommended to cook caramel yourself - it will still melt and flow out. And 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 offers slightly different proportions) suggests a dense and non-sticky dough. This must be constantly remembered.

For the house, you need to make icing, 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.

Sugar gingerbread

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

300 g of sifted flour (in principle, more may 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 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 stale.

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

Bake for 15-20 minutes. However, if you are making balls, they should be left in the oven a little longer to be fully baked.

If you like, cover the finished products with icing, sugar pearls and chocolate. If you strictly follow the recipe, they will turn out almost savory. Therefore, chocolate and icing are simply necessary. You can change the amount of sugar, proportionally increasing the amount of other components.

The tradition of using honey for baking bread and cakes has been around for a long time. The ancient Egyptians smeared unleavened cakes with honey, and the famous gingerbread 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 goods anywhere as in Russia.

The first gingerbread baked in Russia back in the 9th century was quite simple in recipe and made from a mixture of berry juice, rye flour and honey. The composition of 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;
Star anise.

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

The main part of Russian gingerbread recipes involves lean delicacies (without milk and eggs). The binding component of the dough is honey, sugar or molasses. All ingredients are mixed, and the dough is kneaded until a homogeneous plastic mass is obtained. Gingerbread cookies are baked after the dough "rests" for 15 minutes after kneading.

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

Honey dough for gingerbread is prepared in a custard and raw way:

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

honey dough recipe

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

Mix oil, spices and eggs in a separate bowl, add honey. Mix well or beat well. Add flour combined with 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.;
Melted butter - 4 tbsp. spoons;
Dry blackcurrant - 6 tbsp. spoons;
Soda - 0.25 tsp;
Sugar for glaze;
Natural honey - 0.75 cups;
Nutmeg (ground) - 0.25 tsp;
Flour - 2 cups;
Ground ginger - 2 teaspoons;
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 to a liquid state, using a pan with thick walls. Add oil, soda and spices.

Pour the flour on the table in a slide, make a depression by driving in 3 egg yolks and adding the honey mixture. Mix everything gently with your hands, knead the dough. Knead the dough thoroughly until a homogeneous soft mass is obtained. Add nuts, berries, raisins, knead the dough again and leave in the refrigerator for 2 hours, wrapped in cling film.

If you want to please your loved ones with delicious gingerbread with natural filling, or surprise your business partners by presenting a fragrant treat as a gift, the Bogorodsky Pryanik company offers a wide range of gingerbread products for every taste. . We work with wholesale and retail buyers, and also invite dealers to cooperate.

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 becomes hard.

2. Real gingerbread is prepared without chemical leavening agents (without additives of soda, ammonium carbonate, etc.).

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

3. Gingerbread, as a rule, is made from wheat flour of the first grade, but you can also use flour of the second grade, the gingerbread will be a little darker.

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

5. Finely ground dry spices are added as aromatic substances. For a mixture of spices, take 35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg and 5% each of cloves, 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 vanilla sugar.

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

Cooking method:

Put honey in a bowl or saucepan, add pre-crushed butter, an 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, curdled milk, fermented baked milk) - 0.25 cups (when adding vodka, cognac or rum, the amount of water decreases accordingly)

The yield of baked goods is 850 g.

Need to know in advance:

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

2. Real honey gingerbread is prepared without chemical baking powder (without adding soda, ammonium carbonate, etc.).

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

For additional loosening, it is always useful to add 4 tbsp per 1 kg of flour. spoons of vodka, rum or cognac.
The addition of soda to such a dough will prevent “gingerbread” sour cream and honey fermentation.

3. Any gingerbread dough must be well washed until the products are evenly distributed in it, i.e. until complete homogeneity is achieved. Active kneading the dough with your hands can take from 10-20 to 40 minutes.

The better the dough is washed, the softer and more magnificent the gingerbread will be.

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

5. Gingerbread, as a rule, is made from wheat flour of the first grade, but you can also use flour of the second grade, the gingerbread will be a little darker.

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

7. Finely ground dry spices are added as aromatic substances. For a mixture of spices, take 35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg and 5% each of cloves, 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 of the sifted flour and finely ground spices and quickly mix with a wooden spatula or a strong spoon.

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

The kneaded dough must be thoroughly cooled to room temperature ( so that it does not feel any warmth- this is important), only then add an egg, fat sour cream (from 100 to 300 g per 1 kg of flour - according to the consistency of the dough) or baking powder, flour residues and knead until a soft dough is obtained (depending on the amount dough, knead vigorously for 10-20-40 minutes).

You can not knead a very steep dough, as it will not rise well and the finished products will turn out to be unsatisfactory in appearance, and hard in taste. Very soft dough is difficult to shape; when baking, it spreads, and the gingerbread is shapeless and without a pattern.

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

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.

Irina Kamshilina

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

Gingerbreads owe their name to the spices that must be in this delicacy. In addition to them, initially molasses with honey was also included in the composition, but today sugar is more often used to add sweetness. What is the most delicious and simple gingerbread recipe? You can choose whichever 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 zhzhenka, i.e. burnt sugar. When honey is added, it resembles caramel. Often used and whey. In general, making gingerbread dough at home has two main options:

The base is hard, which is convenient for baking various gingerbread houses, snowflakes or stars.
A soft base that is kneaded according to the recipe without the addition of eggs. Only white flour, honey, spices and sugar are used.

Gingerbread dough recipe

As for specific methods of how to cook 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 partially gelatinizes, as a result of which the gingerbread cookies do not stale for a long time. According to the raw method, treats are loose in texture, but viscous. You can choose a specific recipe for gingerbread dough from the rating of the most popular.

Goat dough

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

Roe deer are those classic northern Christmas cookies. They are also prepared on the basis of gingerbread dough. Goat biscuits themselves are often made in the form of animals. It is believed that they protect the house from evil spirits. Goat dough for gingerbread 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;
flour, rye or wheat coarse grinding - 1 kg;
honey - 1 tbsp.;
a mixture of nutmeg, cinnamon and cloves - 1 teaspoon.

Cooking method:

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

Dough for gingerbread

Cooking time: 1 hour.
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 it is not necessary to wait for this bright holiday if you suddenly want delicious gingerbread cookies. Learn how to make this delicacy. There is one win-win recipe where honey and ginger are a must.

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 tablespoons;
soda - 0.25 tsp;
egg white - 0.5 pcs.

Cooking method:

In a bowl, sift flour with soda, ginger, salt and cinnamon.
Add softened butter, icing sugar and maple syrup to the mixture.
Beat the yolk lightly and also add to the flour mass, knead a thick dough, keep it in the refrigerator for half an hour.
Next, roll out the gingerbread base on baking paper with a layer about 5 mm thick.
Cut out figures with shapes, place them on a baking sheet.
Bake gingerbread cookies at 180 degrees. This will take about 10-12 minutes.
Whisk the egg white until stiff, gradually adding the powdered sugar.
Decorate the finished delicacy with protein glaze.

Gingerbread house dough

Cooking time: 2 days 9 hours.
Number of servings: 6 persons.
Calorie content of the dish: 353 kcal.
Purpose: for the 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. A special place on it is occupied by a gingerbread house. This is a stunningly beautiful Christmas dessert. The dough for the gingerbread house is the main thing, because thanks to it the design of the dessert will not fall apart. The process itself and the technology of how to prepare the base, you will find in the recipe with a photo.

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;
allspice ground pepper - 0.25 tsp;
lemon juice - 1 tsp

Cooking method:

In a small bowl, combine all the spices and grind them well.
Sift flour into another bowl, add soda to it.
Pour sugar into spices, pour in honey and vodka. Add melted butter with eggs to this, beat everything with a fork until smooth.
Next, introduce flour, knead the mass for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Food wrap will work too.
For now, take care of the details of the gingerbread house - draw them on cardboard, cut them out.
In the morning, the base can be taken out of the refrigerator, let it warm up at room temperature.
Next, roll out a layer 0.5 cm thick, lay cardboard parts on it.
With a sharp knife, cut out the elements of the gingerbread house along the contour.
Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them for a day under a towel.
Make a glaze - add lemon juice to the proteins, beat them gradually, pouring powdered sugar, let stand for 1 hour to thicken.
The edges of the parts are slightly “sawed off” with a grater for better fastening, coat these places with glaze. She decorates everything as she sees fit.
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.
Servings: 10 persons.
Calorie content of the dish: 336 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

No less fragrant are honey gingerbread. They also fit perfectly into the holiday menu. But besides the table, they can decorate a Christmas tree or give it to friends. The basis for gingerbread decorations is prepared in advance. It should lie down for about a day in order to be completely saturated with spices. So the taste of the finished delicacy will be more saturated, not to mention the aroma. The recipe for honey gingerbread dough will help you in cooking.

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 tablespoons;
granulated sugar - 1 tbsp.;
powdered sugar - 1.5 tbsp;
ground ginger - 0.5 tsp;
cloves - 0.5 tsp;
lemon juice - 1 tbsp.

Cooking method:

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

Gingerbread dough in a custard way

Servings: 5 persons.
Calorie content of the dish: 336 kcal.
Purpose: for a festive 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 with water and sugar is heated, everything is mixed, then cooled to 70-75 degrees. The resulting syrup and brew 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 st.;
butter - 20 g;
honey - 0.5 tbsp.;
cardamom, cloves, dry mint, star anise, powdered ginger - 0.5 tsp

Cooking method:

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

Raw gingerbread dough

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

The raw method of preparing gingerbread dough differs from custard dough in temperature. In the latter method, the 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 in this case? Its texture is loose and at the same time viscous. It is important to stir the mass 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:

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

Gingerbread dough without honey - recipe

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

Gingerbread dough without honey is no less tasty and soft, has a fragrant smell. Tender it is obtained due to kefir. It also contains soda, which is quenched with vinegar. As a result, the base rises, and the gingerbreads themselves come out tall and lush. Cocoa powder gives a light chocolate flavor to the delicacy. 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:

Pour kefir into a bowl deeper, add sugar and butter there, mix.
Next, add cocoa powder, yolk and soda slaked with vinegar.
Mix until smooth, and only then add flour and knead the elastic mass.
Next, form small balls, put them on an oiled baking sheet, put them in the oven for 35 minutes and bake at 200 degrees.
In the meantime, make the glaze - beat the egg white to a strong foam, gradually adding a glass of sugar.
Put the gingerbread in a saucepan, pour the protein mass.

Shortbread gingerbread dough

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

Shortbread gingerbread dough can be categorized as a quick recipe. The finished base is insisted for only half an hour, and only then it can be rolled out. Baking is soft, tender and crumbly. The store does not go with her in any comparison. 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 tablespoons;
butter - 200 g;
egg yolk - 2 pcs.

Cooking method:

Divide the eggs into whites with yolks, grind the latter with sugar.
Next, add softened butter, vanilla sugar.
Gradually adding flour, knead the base. Ready to roll into a ball, wrap with cling film and send for half an hour to the refrigerator shelf.
After the specified time, roll out the molds, cut the gingerbread cookies, bake for 15 minutes at 200 degrees.

Gingerbread dough - a simple recipe

Servings: 12 persons.
Calorie content of the dish: 278 kcal.
Purpose: for a festive table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

A simple gingerbread dough is prepared without honey. Moreover, it is suitable even for creating structures in the form of houses or caskets. 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 a filling, for example, from jam.

Ingredients:

sugar - 250 g;
salt - 1 pinch;
soda - 0.5 tsp;
water - 125 ml;
egg - 3 pcs.;
butter - 100 g;
a mixture of spices - 30 g;
flour - 500 g;
orange - 0.5 pcs.

Cooking method:

Melt half of the sugar in a small saucepan. Then pour boiling water, cook for a couple more seconds.
Pour in the rest of the sugar, continue to dissolve it.
Next, throw in the oil, spices and orange zest.
Sift flour together with soda and salt, add 1 whole egg and 2 yolks.
Leave the mixed base in the refrigerator for a day.

Sugar honey gingerbread dough

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

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

Ingredients:

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

Cooking method:

Fry a glass of sugar in a pan until dark brown.
Next, pour a glass of boiling water into it. Boil until the grains are completely dissolved.
Throw in the rest of the sugar. Stirring, cook until dissolved.
Add honey with butter to hot syrup, add spices, flour.
Next, beat in the eggs, salt and add cocoa and soda, mix until smooth.
Put the resulting mass on a surface sprinkled with flour, gradually knead the steep dense base.
Send to the refrigerator for a day.

Cooking gingerbread dough - the secrets of delicious pastries

It is important not only to combine the products, but also to properly knead the dough for gingerbread. If it is damp, then the cut out figures will begin to spread during baking. Too dry base in the oven will simply crack. To avoid this, cook only with ingredients at room temperature. Too much whipping sugar with butter is also not worth it. For baking, it will take 5-10 minutes, no more, otherwise the products will dry out.

Video: Dough for soft gingerbread

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