Gingerbread cookies: a recipe with a photo

Without this dessert, none of thewinter New Year holidays. This dish will be an ornament of your festive table. The dessert is original, colorful and unforgettable. On the options for gingerbread recipes with a photo read further in the article.

Traditional way of cooking

The classic version of dessertprovides for the presence of honey and spices. The process of preparation and photos of gingerbread are presented in this article. To diversify the dish, use as a seasoning, not only ground ginger, but also cloves, cardamom, anise.

For a classic recipe, you will need the following products:

• egg;
• a packet of vanilla sugar;
• 200 g of liquid honey;
• 0.6 tsp loose cinnamon;
• one small spoonful of grated ginger;
• 100 g of sugar;
• 10 g of a disintegrant;
• 130 g of butter;
• half a small spoonful of nutmeg;
• 500 grams of wheat flour;
• a large spoonful of cocoa.

Cooking process:

1. In a small bowl, heat honey, sugar, seasonings, vanillin, baking powder and cocoa.
2. When the honey mass will find a light tint and become creamy, you need to remove the dishes from the fire.
3. Place the resulting mass in another container, add a soft oil. Mix.
4. Beat the egg. Stir and pour in the flour.
5. Form a ball of dough, wrap it in polyethylene and place in the refrigerator for a couple of hours.
6. Roll the ball to a thickness of 4-6 mm. Use molds.
7. Bake a dessert in the oven while heating 170 degrees 7-11 minutes.

After complete cooling of the product, apply a gingerbread glaze.

Glaze for gingerbreads

Glaze for home gingerbread can bedifferent color. To do this, during cooking, you need to add food colorings. You can decorate dessert not only with glaze, but also with powdered sugar or confectionery powder.

To prepare a classic glaze you will need:

• 230-260 g of powdered sugar;
• food coloring;
• a small spoonful of lemon juice;
• protein from the egg.

Recipe:

1. Gently whisk the protein until fluffy bubbles form. It is not recommended to whip the whites long, as the glaze can get too fragile and loose.
2. Sift through a sieve powder and put it in a dish with a protein.
3. Glaze should be a dense consistency, but not too thick.
4. Divide the resulting mixture into small equal parts, in each of which add a drop of lemon and dye.
5. The part in which you did not begin to add color, sprinkle a little powder to give the mass density.
6. Transfer the mass to the confectionery bags.

Drawing depends on your imagination, do not be afraid to experiment.

Drawing glaze

To make it convenient for you to use a confectionery bag, it should be properly kept. To do this, place the bag in the hand, hold it with the thumb. Keep the bag with the rest of your fingers.

At the beginning of the work, apply the contours of the desired pattern to the gingerbread. The glaze should dry for 33 minutes.

After that you can continue decorating the dessert. If you use several colors, the glaze must dry before each new application.

When you complete all the cakes, leave them for three hours.

After three hours, draw small fragments, for this the usual toothpick is perfect.

The full hardening of the glaze occurs per day. Gingerbread is recommended to be stored in an iron container or a tight bag.

Gingerbread with sour cream

In this version of the preparation there are no eggs, so it is suitable for vegetarians or people who are allergic. You can substitute sour cream for fermented baked milk.

Components for cooking gingerbread at home:

• ginger;
• half the packaging of butter;
• cinnamon;
• 500 grams of sifted wheat flour;
• cloves;
• 3/4 cup sour cream of high fat content;
• honey;
• soda;
• salt.

Stages of cooking:

1. Heat honey and seasonings in a small bowl. After the formation of foam remove the container from the plate.
2. In another vessel, combine sugar, sour cream, soft butter and cooled honey mass. Pour in soda, salt, flour.
3. Form a thick dough, place it in the refrigerator for 11-12 hours.
4. Roll out the dough, cut it with the help of shapes.
5. Bake the biscuits in the oven for 11-14 minutes.

Dessert served cold.

The recipe for a recipe

The recipe for gingerbread without using eggs and dairy products is suitable for people who keep fasting. Gingerbread is not less delicious than in the classic version of dessert.

Products:

• half a glass of sugar;
• soda;
• half a glass of honey;
• ginger;
• a spoonful of oil;
• three glasses of flour.

Stages of preparation:

1. In the dishes, heat sugar until black. Remove to the side for a few minutes.
2. Add half the glass of boiled water to the sugar. Stir the mass in a circular motion.
3. Add the ginger. Blend the mixture without stopping stirring.
4. Pour honey and vegetable oil, pour in soda. Remove the dishes from the fire.
5. Gently pour the sifted flour and knead the dough. Cut out the desired form of carrot from the dough.
6. Put the pastry on the baking tray.
7. The oven at 170 degrees is 6-8 minutes. If you cook gingerbread more than 8 minutes, then they will be stale and dry.
8. To prepare the glaze, you need to combine water, sugar, lemon juice. The resulting mixture is heated on a small fire until a syrupy consistency.
9. Cool the baked pastry with glaze.

The dessert is ready. Instead of glaze use powdered sugar or leave gingerbread in the original form.

Recipe using rice flour

Rice flour has a rich vitamin composition, baking with its use turns crispy and airy. It does not contain gluten and is suitable for people who follow a gluten-free diet.

Necessary components:

• rice flour;
• 1/4 cup of powdered sugar;
• half a small spoonful of baking powder;
• two small spoons of ginger;
• egg;
• a handful of hazelnuts.

Gingerbread recipe at home:

1. Nuts to clean and grind.
2. In a bowl, beat the egg with powder. Place grated ginger, nuts, powder and flour. Thoroughly prevent the resulting mass.
3. Knead the dough.
4. Sprinkle the kitchen board with powder. Place the dough on it.
5. You can form circles, or you can use special molds.
6. Preheat the oven to 170 degrees.
7. Place dessert there, bake for 9-10 minutes.

Cooled pastries can be decorated with glaze orserve in its original form. Also, instead of hazelnuts, you can use almonds, cashews or walnuts. Perfectly complement the dessert prunes, dried apricots or candied fruit.

Gingerbread with lemon

In this recipe, you can use not only lemon zest, but also zest of other citrus fruits. With this combination, the dessert will acquire a fresh, tropical and unusual taste.

Components:

• 100 g of sifted flour;
• two boiled yolks;
• 33 grams of powdered sugar;
• a small spoonful of lemon peel;
• 40 g of butter;
• a small spoonful of grated ginger.

The recipe for gingerbread cookies with lemon:

1. Grate the citrus peel.
2. Boil the eggs, after cooling them, get the yolk and connect it with the sugar powder.
3. Place butter, flour, ginger and zest. Make a large dense bowl of dough. Place the dough in the refrigerator for 30 minutes.
4. Dough roll out, give the desired shape of the liver and put on a baking sheet, laid with parchment paper.
5. Dessert bake at 170 degrees for 11 minutes.

The cookie is ready.

Recipe with Prunes

In this version of the dish, prunes and turmeric are used as ingredients. Baking with these ingredients resembles oriental sweets, which have a bright and original taste.

Required products:

• an egg of category C0;
• half a small spoonful of turmeric;
• half a cup prunes;
• 150 g of butter;
• 200 grams of brown sugar;
• some vanillin;
• 300 g of sifted wheat flour.

The recipe for gingerbread with prunes:

1. Mix the soft butter with the egg, add sugar, ground ginger and turmeric. Stir the mixture well.
2. Dry the fruit and cut it into small pieces. Place in the egg mass. Stir.
3. Pour the sifted flour.
4. Knead the elastic dough, wrap it in polyethylene and put it in the refrigerator for 35 minutes.
5. The mass is divided into eight parts, each of which is rolled into a thin circle.
6. Bake in the oven for 12-18 minutes while heating 170 degrees.

Sprinkle cookies with powdered sugar.

Cooking tips

Instead of ground ginger (to give the dessert a more saturated and tart taste) add ginger pieces in sugar.

To determine the readiness of gingerbread, pay attention to the edges of the baking, they must be crispy and spicy.

Instead of a baking powder, you can use 3-4 small spoons of rum, liqueur, cognac or other strong alcohol.

A classic glaze recipe can be replaced with a recipe using honey, cranberries, cranberries, currants and lemon.

The traditional version of the gingerbread test does not provide for the presence of sugar, baking powder and molasses. As the main components for the test, honey and sour cream are used.