From time immemorial, the tradition of baking and giving elegant and tasty gingerbreads arose for Christmas and New Year. In Russia, they were baked from honey and rye flour in equal quantities. They could only be eaten with water. Gradually, under the influence of the West and the East, the dough recipe was enriched with oil, nuts, candied fruits, spices, dried fruits. And here is the gingerbread recipe, which was baked a hundred years ago in England, France and Germany. Such a gingerbread wrapped in foil and packed in a beautiful gift bag will be a wonderful and, most importantly, original gift to your relatives and friends.
Pick your recipe
You will need
- For gingerbread dough:
- - wheat flour 2 cups
- - eggs - 2 pcs.
- - sugar - 100 gr.
- - honey - 100 gr.
- - butter 50 gr.
- - cocoa - 2 tablespoons
- - clove powder - 0.5 tsp (for amateur)
- - cinnamon powder-1 tsp
- - ginger fresh ground ground or powder - 2 tsp
- - baking powder for dough (or soda, in extreme cases) 1 tsp
- For glaze:
- - egg - 2 pcs. (protein on icing, yolk - on the lubrication of gingerbread before baking);
- - icing sugar - 200 - 250 gr.
- - natural lemon juice - 2 tsp
Instruction manual
1
Pour the flour into a bowl and add baking powder, cocoa, spices (ginger, cinnamon, cloves) to it, mix.
Add finely chopped butter here. Using a fork, we turn the dough into a finely crumpled mixture.
2
Add eggs and sugar.
The dough is pretty cool. Wrap it in cling film and remove to cool for a couple of hours.
3
While the dough is in the refrigerator, we fantasize which figures we will bake.
We cut out stencils from paper: birds, animals, children, houses, Santa Claus, stars.
You can make fashionable original gingerbread cookies "on the mug" (see photo). Experiment with a paper mockup first!
4
Roll out the dough with a thickness of 0.7-1 cm, apply stencils and cut out.
Sprinkle the baking sheet with flour, grease the surface of the gingerbread with whipped yolk.
Oven in a preheated oven at 180-200 ° C for about 15 minutes.
5
Cooking fondant.
Using a mixer, beat the protein of the chilled eggs into a stable foam, gradually introduce the powdered sugar.
At the end, we introduce lemon juice dropwise while continuing to whisk.
The resulting fondant decorate chilled (important!) Gingerbread cookies.
note
Keep in mind that the figures on the stencils should not have thin details - horns, hair - they will break off during the formation or burn out in the oven.
Useful advice
Food colors can be added to fudge in addition to color or, which is more tasty, puree from sea buckthorn, strawberries, cherries, cranberries.
These gingerbread cookies become tastier over time. Cook them a week before the celebration and store in foil.