Painted gingerbread - a festive miracle that you can cook yourself. In fact, everything is not as complicated as it seems at first glance. Gingerbread dough is not whimsical, while observing the proportions it always turns out, and painting the finished products is a real culinary work.
Gingerbread with icing - general principles of preparation
Ginger for dough can be used dry or fresh, sometimes two types are mixed. The dough for gingerbread most often mixes simple with baking powder, fats, dairy products. In the classic version, he needs to stand for a day in the refrigerator. Very often honey goes into it. It is needed not only for flavor. The product gives the gingerbread cookies a special structure, taste, the baking is soft, the shelf life is increased.
What spices are used for gingerbread:
• star anise;
• cinnamon;
• cloves;
• lemon peel, orange;
• white pepper;
• nutmeg;
• cardamom.
They can be mixed in equal amounts or the mixture can be collected at your discretion, but you do not need to save. Often recipes simply indicate spices or dry perfumes. It is advisable to grind all components before kneading the dough, then it will turn out to be very aromatic and fragrant.
Glaze makes ordinary gingerbread in a wonderful treat. With the help of decorations, you can give the baking spirit of Christmas, Easter or another holiday. Glaze for decoration can be prepared from protein, powdered sugar, chocolate. Below are all these recipes.
Simple gingerbread with glaze
The recipe is very fragrant, but easy to make gingerbread with protein glaze. Honey dough. You can put in it even the most stagnant candied honey, which can no longer be used for other purposes.
Ingredients
• 200 g of honey;
• 300 g of sugar;
• 750 g flour;
• 200 g of oil;
• 10 g of soda;
• three eggs;
• 1 tbsp. l spices (a mixture of cinnamon, cloves, star anise);
• 10 g of fresh ginger;
• 1 tsp zest of orange.
For glaze you need one protein, 5 ml of lemon juice and 180 g of powder, dyes as desired.
Cooking method
1. Put honey in a pan. It is important to take a large bowl of about two liters, since then there will be a reaction with soda, the mass will foam. Put on the stove, start melting over low heat.
2. Add all the spices to honey. Grind dry spices, grate fresh ginger. Warm with honey to enhance flavor.
3. Put the butter. Continue heating and dissolving the ingredients.
4. As soon as all the oil has dispersed, add soda, stir. Remove from heat, cool.
5. Beat eggs with sugar.
6. Once all the grains have dissolved, you can combine both masses.
7. Add flour, make a soft, sticky dough. All the flour will not go away, it will remain a little for dust.
8. Remove the dough for 20-30 minutes in the refrigerator or even in the freezer. It will become cooler, you can roll the ball. Now it can be put in a bag and left for 10 hours, kept in the refrigerator.
9. Sprinkle flour on the table, roll out the gingerbread dough. The thickness of the raw products is approximately 4-5 millimeters. Squeeze gingerbread cookies of any shape with special cuttings.
10. Put on a baking sheet and immediately into the oven. Bake at 190 degrees for 18-20 minutes.
11. While the gingerbread cookies were baked, you need to beat the squirrels into the foam, gradually adding the powder. The quantity is large, since a stable mass for the patterns is needed. If glaze was made for Easter cakes, then 130 grams would be enough. Add dye if desired, pour lemon juice at the end.
12. Put the icing in a bag, make a hole, paint the gingerbread cookies.
Gingerbread with icing (dough without honey)
A variant of gingerbread dough without honey. Glaze for decoration will be prepared on the basis of powdered sugar. The easiest option, for which you do not even need a mixer, but dyes do not interfere.
Ingredients
• half a kilo of flour;
• 100 g of oil;
• 125 g of water;
• 20 g of Christmas spices;
• 5 g of dry ginger;
• 2 yolks;
• one egg;
• 6 g of soda;
• 250 g of sugar.
Fine powder for glaze.
Cooking method
1. Pour sugar into a frying pan, put on a stove, pour in a spoonful of water. Melt, cook until caramel color, then gently pour the remaining water dropwise, it is important to use boiling water. Boil the mixture for a few seconds.
2. Add butter, put spices, stir and remove from heat.
3. Add 130 grams of flour to the caramel mass, stir quickly, let it cool slightly.
4. Beat the yolks and the egg with soda, add to the dough.
5. Pour in another 370 g of flour, knead soft dough. Put in the bag and in the refrigerator for a day.
6. After a day or at least 12 hours, roll out the dough, squeeze the gingerbread from it.
7. Transfer the figures to a baking sheet, bake at 180 degrees.
8. Pour powdered sugar into a bowl, add water dropwise, stirring thoroughly each time. If necessary, immediately drip the dye. Rub until mass becomes thick sour cream. Glaze is ready!
9. Put in a bag, paint or just cover the gingerbread cookies. Unlike protein glaze, sugar mass needs to be applied only to the cooled products.
Chocolate gingerbread with icing
The recipe for delicious gingerbread cookies, dough for them with cocoa, but with real white chocolate glaze. Very tasty and aromatic gingerbread treat.
Ingredients
• 0.2 kg drain. oils;
• 2 tsp ground ginger;
• 2 tbsp. l honey;
• 0.45 kg of flour;
• two eggs;
• four tablespoons of cocoa;
• 10 g of ripper;
• 0.2 kg of sugar.
Additionally, you need 250 g of quality chocolate without additives, as well as 70 g of butter from 65% fat.
Cooking method
1. Melt the honey with ground ginger. You can add chopped orange zest.
2. Put the chopped butter, warm it all together, throw a pinch of salt. Stir, remove from heat, let the mass cool slightly.
3. Mix 400 g of flour with cocoa powder, add baking powder.
4. Beat eggs until foam with sugar.
5. First, pour a little flour mixture into the honey mass, then pour the eggs, stir. Add the rest of the cocoa flour, knead the dough.
6. Cover the bowl, put in the refrigerator for a couple of hours.
7. Roll out the chocolate dough, squeeze the figures, the thickness is about half a centimeter. Put on a baking sheet.
8. Bake 15 minutes at 190 degrees.
9. Break the white chocolate, put in a bowl with butter, put on a saucepan with hot water, turn on the stove. Melt the icing.
10. Decorate the gingerbread cookies with a painting or simply cover with white chocolate on top.
Dark Glaze Gingerbread Cookies
The recipe for light gingerbread from a simple kefir dough. For melting, ordinary melted chocolate is used. Simple and quick recipe.
Ingredients
• 0.2 l of kefir;
• four glasses of flour;
• one egg;
• 0.12 kg of oil;
• 0.16 kg of sugar;
• 0.5 tsp soda;
• 1 tsp ginger
• a little zest;
• 0.13 kg of chocolate;
• 0.03 kg of oil (in glaze).
Cooking method
1. Combine kefir with soda, set aside.
2. Beat the egg with sugar, pour the melted, but already cooled butter, then put everything together to yogurt.
3. Pour flour with ginger and zest, knead the dough. Put in the freezer for fifteen minutes.
4. Roll, cut curly gingerbread, up to one centimeter thick, shift to a baking sheet.
5. Bake until cooked. Temperature 200, time 15-18 minutes. Then cool.
6. Melt chocolate with butter, put in a bag.
7. Paint the gingerbread cookies with thematic patterns.
Soft gingerbread with icing (sour cream dough)
Another option for soft and tender gingerbread, they are prepared from dough on sour cream. You can take sour cream in half with kefir, but then the flour will go a little more.
Ingredients
• 0.4 kg of sour cream;
• 10 g of ginger;
• two yolks;
• 0.16 kg of sugar;
• 0.5 tsp cinnamon
• protein;
• 1 tsp zest;
• 0.18 kg sugar. powder
• 0.39 kg of flour;
• 6 g of soda.
Cooking method
1. Mix sour cream with soda.
2. Yolks mixed with prescription sugar, send to sour cream. Introduce ground dry ginger, put cinnamon, zest, add a cultivator with flour. Knead the gingerbread dough.
3. Roll out the layer with a rolling pin, squeeze the figures. Bake at 190 degrees for 18-20 minutes.
4. Beat the protein, gradually pouring granulated sugar.
5. Put the icing in a bag, paint the gingerbread cookies. Or just cover them with mass on all sides.
Gingerbread with icing (dough without eggs)
The glaze for such gingerbread can be made sugar or protein at your discretion. The dough is kneading without eggs, has a pronounced aroma of cinnamon and ginger. Sugar for dough needs brown.
Ingredients
• 0.15 kg of any flower honey;
• 0.2 kg of sugar;
• 0.57 kg of flour;
• 0.07 l of water;
• 5 g of ripper;
• 5 g of cinnamon;
• 0.25 kg of oil;
• 8 g of ginger.
Cooking method
1. Combine brown sugar with water, stir a little, add honey. Send to the fire, pour cinnamon, ginger.
2. Once the mixture boils, remove from the stove. Add chopped butter, stir until completely dissolved.
3. Pour flour with cultivators. You can pour a little cocoa if you want to get dark gingerbread with a chocolate flavor.
4. Knead a soft, slightly sticky dough. Soak in the refrigerator for 5-6 hours.
5. Roll out. Cut the gingerbread with cuttings or glasses, the thickness is 5-7 millimeters.
6. Bake the figures for 15 minutes at 200 degrees, but watch out. The dough is sweet, cooks quickly, it can burn.
7. Paint with any protein or sugar glaze.
Glaze Gingerbread Cookies - Tips & Tricks
• Lemon and orange zest can be dried, it is perfectly stored. Another option is to fill with sugar at the rate of 2 parts of sand per 1 part of crushed citrus peels. Then put it all in a jar, put in the refrigerator. The aromatic mass for desserts will always be at hand.
• Chocolate glaze will harden quickly on chilled products. You can hold the gingerbread cookies in the refrigerator before decorating.
• Protein masses freeze well on warm pastries. In this case, the gingerbread cookies can be decorated immediately on a baking sheet until they have cooled.
