Lenten gingerbread with female sugar. Gingerbread recipes for the perfect gingerbread with a light frosting. Delicious old-fashioned gingerbread

Surely everyone remembers the gingerbread, which could be bought in stores back in the days of the Soviet Union. Having tried such a gingerbread, you will not immediately understand what is the secret of its dark color. Many thought that cocoa or dark chocolate was added to the dough, but everything is much simpler, the dough for them is made on the basis of burnt sugar, which can be found under the name "zhzhenka". To do this, granulated sugar is melted in a saucepan until black, and then boiling water is added. The result is a dark, opaque liquid, which is added to the gingerbread dough. Such products have a dark shade and caramel taste, which cannot be achieved with cocoa or chocolate. You can also make Christmas gingerbread houses or New Year's cookies in the form of and from this dough.

Ingredients:

• sugar - 245 grams;
• egg - 1 piece;
• flour - 470 grams;
• boiling water - 125 grams;
• butter or margarine - 60 grams;
• a pinch of salt;
• soda - 0.5 tsp.

How to cook gingerbread with burnt sugar:

1. In a suitable dish (stewpan, cauldron or deep frying pan), put 50 grams of sugar, turn on medium heat and wait for the sugar to turn black. For burning it is best to take some old container. Now pour half a glass of boiling water and stir everything with a spoon, a black liquid is formed.

2. Now add a glass of sugar to it, turn on the medium heat and heat the mass until the crystals are completely dissolved, turn off the fire.

3. Pour flour in the amount of one and a half glasses, mix the mass thoroughly.

4. Cool the mixture until warm so that the egg does not curdle, then add the butter (or margarine) and the egg.

5. Now add flour, sifting it along with soda. The dough is quite dense, but it is easy to form in your hands.

6. Roll the dough into balls weighing 40-50 grams each. This is necessary so that each product is baked equally. To do this, it is convenient to use a kitchen scale. If desired, you can roll out the dough and cut out circles or other figures from it using a recess or a glass.

7. Gingerbread cookies must be baked in an oven preheated to 200 C for 10 minutes. Observe this time strictly, otherwise the dough will dry out and it turns out not gingerbread, but crackers. While the cakes are cooling, you need to prepare the glaze.

8. To do this, beat the egg white with a whisk, add 45 grams of sugar and 30 ml of boiling water.

9. Using a pastry brush, cover the gingerbread with glaze.

Gingerbread on burnt sugar can be stored for quite a long time, but only in a closed plastic bag.

Bon Appetit!!!

Sincerely, Maria Alexandrovna.

Lean honey gingerbread is a wonderful pastry that can be served with milk, a cup of tea or coffee. During Lent, these gingerbreads will diversify your home menu. Cooking gingerbread is not difficult at all and even a novice hostess can do it. Instead of orange, you can use lemon zest or not add at all. From spices, you can also take one thing: either cinnamon or ginger.

To prepare lean gingerbread with honey and spices, prepare the necessary products from the list.

Bring water to a boil, remove from heat and add sugar, stir well. Add honey when the water cools down a bit. Also add refined oil and a pinch of salt.

Prepare a container in which we will knead the dough for gingerbread. Pour the liquid mixture into it and sift half the flour with the baking powder.

Mix the dough, add orange zest, vanilla sugar, cinnamon and ginger.

Start adding the rest of the flour.

We will get a soft, slightly sticky dough.

From the dough, form 15 identical balls for future gingerbread. Lay parchment paper on a baking sheet and spread the gingerbread blanks on it. Lightly press the gingerbread on top with the palm of your hand. Preheat the oven to 180 degrees and bake lean honey gingerbread for 20-25 minutes.

For syrup, combine water and sugar in a saucepan, put on fire and let the sugar dissolve.

Remove the finished gingerbread from the oven, dip in hot syrup and put on a plate.

Wait until the syrup dries, and you can serve honey gingerbread to the table. They are delicious when served with milk.

Bon Appetit!

My most favorite holiday! Since childhood, I have been waiting for him more than a birthday. I love decorating the house with lights, putting up the Christmas tree before everyone else and cleaning it up after everyone else! I love tangerines so much that I'm allergic to them! I so love the comfort in the house during this period of time, I love to wrap gifts and generally love to give them! So .. why am I? I decided to write a recipe for sooo delicious Christmas gingerbread, which is perfect as a Christmas tree decoration, as a gift to your beloved friends and in general for the Christmas table! They have such a pleasant aroma, it smells like Christmas and a holiday! Would you like to have the same festive mood? Here is a recipe for such a mood!

I always cook the dough in large quantities so that at any convenient opportunity to get it out of the freezer and voila, here's a gingerbread for you! This dough can be stored up to 1 month in the refrigerator or up to 4 months in the freezer.

And so, for 1.5 kg of dough we need:

500g granulated sugar

200ml boiling water

200g butter

850-900g wheat flour

1 tsp soda

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

2 tsp honey

White or colored glaze:

200-220g fine powdered sugar

1/2 tsp cornstarch

1/2 tsp lemon juice

Food colorings

Turn on "Jingle Bells" and let's go!

We take a saucepan or a deep frying pan with a thick bottom and pour all the sugar into it. We put it on medium fire. We wait until the lower layer of sugar dissolves and begin to "help" the sugar melt, We begin to stir it from the edges to the middle. At this stage, you need to make sure that the sugar does not burn, otherwise the gingerbread cookies will be bitter. To do this, stir it constantly and do not increase the fire. It takes patience. The sugar should dissolve completely and the mass should become amber in color without a single lump. I tried to show in the photo the different stages of "dissolving" the sugar in the pan.
That's when the mass has become homogeneous, dark amber and without a single lump, remove the pan from the heat and begin to add boiling water in a thin stream! READ HERE CAREFULLY!!!

Caramel is VERY high temperature, so in no case (!!!) do not use cold water. When you start adding boiling water, the mass will begin to boil very strongly and bubble - this is normal. Be very careful not to burn yourself! There will literally be steam coming out of the pot, so DO NOT LOOK INTO THE POT! The main thing here is to add boiling water in a very thin stream and stir the caramel intensively. If anyone can help, great! Unfortunately, I could not pour boiling water and take pictures at the same time, so I tried to describe the process in as much detail as possible. This is how it all looks. Stir caramel until smooth. Now return the pot to the fire. Add butter and melt it into caramel. When the butter is completely melted, add spices, salt, soda and honey. It's a matter of taste, you can add spices that you like the most! I add cinnamon, ginger and nutmeg. You can add spices such as cardamom, anise, cloves and allspice. And then the holiday begins! The whole house will smell like Christmas, try not to start eating the dough raw!
When you add all the spices and soda, the soda will begin to act and the mass will rise with a hat. Here you need to quickly and quickly mix our dough with a whisk or spatula and remove from heat after a minute. Stir intensively and continuously until the "cap" subsides. Now our mass needs to be cooled, for this, constantly stir the dough. It should become uniform, dark and slightly viscous. Only when you are convinced that the mass is slightly warm, you can introduce the egg. Mix the egg with a whisk. Do not add the egg to the hot mixture, it will simply boil there, and it will be very difficult to strain such a dough. Now add the sifted flour in batches. You may need less or more flour, depending on the quality of the flour and the products you are using. This is an important point, because if you add too much of it, the gingerbread will go into bubbles and crumble, if not enough, they will not keep their shape. When we realized that it is already difficult to mix the mass with a whisk, we allocate a workplace for ourselves and we will knead the dough with our hands in the remaining flour. Pour the flour onto the surface and spread the dough.

Here's what it looks like in reality. But it's worth it!
Knead the dough and do not add more flour than is in the recipe. Add it only if all the flour is already in the dough, and it remains very sticky.

The color of the finished dough resembles boiled condensed milk.

And according to the consistency, it should be soft, slightly sticky and leave "dents" on itself.

We wrap our dough in a bag or cling film and send it to the refrigerator for at least a night.
The dough lay overnight in the refrigerator and became very dense and glossy. How does it smell, guys! And this is what the dough looks like.
I roll out the dough immediately on a Teflon mat, I think this is the most convenient way, since the finished figures will not need to be transferred anywhere and they will remain even. You can also bake gingerbread cookies on baking paper. I use these cookie cutters. I think they can be found in most stores in the baking section, and especially before the holidays. I have both plastic and metal, both options are comfortable and suit me perfectly.


I do not roll out the dough very thinly, 3-5 mm, do not forget that you need to try to roll it out of the same thickness so that the gingerbread cookies do not turn out different. We remove the excess dough. It is desirable that there is a small distance between the gingerbread cookies, as they will rise and increase slightly in size.
If you want to make gingerbread toys for the Christmas tree, you can make a hole for verkvochki, I use a wide straw for a cocktail.
I send the gingerbread cookies to the oven, preheated to 180 degrees for 6-7 minutes. Try not to overcook the gingerbread cookies so that they do not become stale. The finished gingerbread will rise and remain slightly soft, and when cooled, they will be soft.

Our beauties are so even! Smells amazing and even color!
This is how the reverse side of the gingerbread looks like, if baked on a Teflon mat, a very flat surface, in my opinion, this is exactly how it should be.
You can leave them as they are or paint them with frosting. Everything here is optional! This is a great time to spend with the kids! Call the whole family and start painting gingerbread as you like! My shorty is still quite small, my husband is at work, so only I had fun! So, I will share with you the recipe for icing for gingerbread. If you want, you can leave it white or color it with food coloring!
Pour the protein into the dishes and add MANDATORY sifted powdered sugar. The finer your powder, the more uniform your glaze will turn out. Add half a teaspoon of starch to the same mixture. Protein, powder and starch are first mixed with a whisk until the whole mass is formed into a lump.

Now we will use the mixer at low speed. Beat our mass for 2-3 minutes. It should turn white and slightly increase in size.
After 3 minutes, add lemon juice and beat for another 3-4 minutes. In total, beat the icing for 5-7 minutes until it becomes white and dense. Next is a moment. Depending on what you want to draw on your gingerbread, the consistency of the glaze you need will depend on it. For the contour of gingerbread, a denser mass is needed, to fill the pattern it is not liquid, but not as thick as for the contour. I suggest dividing the glaze into 2 parts - for the outline and for the filling. To make the icing more liquid, add half a teaspoon of water to it and mix until you achieve the consistency you want.

If you want to make colored frosting, break it up and add food coloring.

You can also use different powder or colored sugar.
For drawings, I use pastry bags, just cut off a very tiny piece from the tip so that the icing does not pour out in a wide ribbon. Now only your imagination! To paint the gingerbread evenly, without smudges and beautifully, practice is definitely needed! I don't have it because I've never painted on gingerbread! This is also my first experience, so please understand and forgive! I am sure that if you do this a couple of times, on the third your gingerbread cookies will be perfect! I first drew the outline, and then filled the gingerbread cookies with colored glaze. I left some of the gingerbread cookies with white icing.
At the end of the recipe, I can say that for me this is the perfect recipe for gingerbread dough! They are insanely delicious and fragrant! If you like ginger, add more ginger, if you like pepper cookies, add allspice! They will give you a festive mood, I promise you!

Today I have for you an unusual recipe for gingerbread for painting, but its unusualness lies in the method of preparation. This recipe for gingerbread dough is not the easiest, so I definitely do not recommend it to beginners. You will have to tinker with the dough here, but I liked the taste of them even more than honey ones. If you love baking and are not afraid of complex recipes, then I recommend trying it.

According to this recipe, you will get really correct gingerbread cookies at home, the surface of which will be perfectly flat. And this means that the drawing will fall on them just perfectly.

I made them for the birthday of a child, so I needed beautiful gingerbread cookies on a stick that I could stick in a birthday cake. We decided in advance that we needed Minions gingerbread, but in addition I made two more Peppa Pig. How to paint them, without special stencils, I will also show you soon, but not today. You can make small cookies from the rest of the dough, believe me, it will turn out very tasty.

You can read this homemade gingerbread recipe below, and thanks to step-by-step photos, you can also see everything clearly. As for me, this is very convenient, especially when the recipe is not easy.

And knowing how to cook gingerbread, they can easily be made for someone as a gift. I also like that after painting they turn out to be very elegant and unusual, and hardly anyone can refuse such an original treat. Recently, they began to give them for the holidays, in my opinion, such edible "postcards" are much better than ordinary ones.

I also suggest looking, which is also suitable for glaze painting. And it's much easier to prepare. So the choice is yours.

Ingredients:

• Sugar - 250 g
• Boiling water - 100 ml.
• Butter - 100 g
• Soda - 0.5 tsp
• Salt - ¼ tsp
• Ginger - 0.5 tsp
• Cinnamon - 1 tsp
• Nutmeg - ¼ tsp
• Egg yolk - 1 pc.
• Flour - 380 g

How to cook gingerbread at home

So, let's get started, first I'll show you how to make dough for gingerbread at home. To do this, I take a saucepan with a thick bottom, and pour all the sugar into it. Then I send it to medium heat to melt the sugar. At first, I do not mix it, but let the bottom part melt a little. After it has begun to melt, I begin to stir a little with a spatula, thereby helping it to melt more evenly. It is very important that this mass does not burn, otherwise the gingerbread cookies will have a bitter aftertaste.

Constantly stir and do not add fire. You don’t need to cook caramel for a long time, just enough to melt the sugar and remove the saucepan from the heat.

At this time, the water in the kettle should boil, because we need boiling water. Next, I introduce 100 ml into the caramel in a thin stream. boiling water. It is very important at this time to actively stir the mixture with a whisk or spatula, otherwise the water will harden the sugar and you will not get the desired consistency. When pouring boiling water, be careful, as caramel has a very high temperature, so when adding liquid, it will bubble and boil strongly, so do not burn yourself. It is advisable to use tacks in this process.

When I introduced all the boiling water, and the mixture turned out to be dark in color and completely homogeneous, I send the pan back to the fire and add butter to it. Next, I melt it. When the butter is melted, add soda, salt and spices.

In terms of spices, everything is individual here, I take cinnamon, ginger and nutmeg. Additionally, you can add anise, cardamom and allspice, but in very small quantities.

From heating, the soda begins to react, and the mass will rise with a hat of foam. Next, I leave the mass to cool, after which the cap of foam will settle.

After cooling, the color of the caramel became even darker. Then I add one egg yolk and mix again.

After that, I begin to add flour and knead the dough. Flour needs about 380 - 400 grams, since the exact amount depends on its variety.

I do not recommend hammering the dough with flour, it should remain soft and slightly sticky. Then I wrap it in a bag or cling film and put it in the refrigerator. It should ripen in the refrigerator for at least a day. By the way, you can store it in it for up to a month, and if you freeze it, the period will increase to three months.

I take it out of the refrigerator and spread it on a silicone mat sprinkled with flour, on which I will roll it out. If you don’t want to, then transfer the cut products onto parchment, then you can immediately roll it out on it. Now I will show you how to make gingerbread cookies with your own hands, without additional stencils and molds.

I also need two strips of the same thickness, but I use children's books, the thickness of which is absolutely the same and is 5 mm. I cut off a piece of dough, put books on the sides and roll it out with a rolling pin. Thanks to books, the thickness of the rolled dough will be the same on all sides, and this is important for such baking.

Now I look for any drawing on the Internet and print it in the right size, and then cut it out along the contour or leave a couple more millimeters. You can also use ready-made molds and stencils for gingerbread, but I didn’t have exactly the ones I planned to do, so I made the blanks myself. I sprinkle the rolled out layer with a little flour so that the paper does not stick. And after that, I lay out the prepared paper blanks and cut them out with a knife according to their shape.

Now I very carefully transfer them to a baking sheet so as not to deform. As I already wrote, if you don’t want to bother with this, then immediately roll it out on parchment. That's the whole recipe for delicious painted gingerbread, but now I heat the oven to 180 degrees and set the gingerbread to bake for 6 - 7 minutes. It is important not to overcook them in the oven, otherwise they will become hard.

As soon as I took them out of the oven, I take long wooden skewers and insert them into the gingerbread, because after cooling I can no longer do this. I do this in order to decorate the holiday cake with gingerbread after painting. If after baking they are deformed, then there is little flour in the dough, and if they bubble, then a lot. Now you know how to bake delicious homemade gingerbread for kids to enjoy.

This gingerbread recipe for painting is perfect. And I'll show you how to do it soon. I hope you decide and try these gingerbread cookies, because they are very tasty and even such a laborious cooking process is worth it. Good appetite!