Gingerbread cookies

Gingerbread cookies

Category: Confectionery

Ingredients
Corn syrup *	160 g
Sugar (brown is better)	420 g
Butter	250 g
Wheat flour	1300 ml (900g)
Eggs	3 pcs
Soda**	1 tsp
Cinnamon	2 tsp
Carnation	2 tsp
Ginger	2 tsp
Nutmeg	pinch
Cardamom	pinch

Cooking method

• * Corn syrup can be substituted with glucose syrup, invert syrup, or liquid honey
• ** You don't need to put baking soda for the gingerbread house in the dough.
• Heat the syrup with spices to a boil and add oil. The butter should melt completely. Cool down.
• Beat eggs with sugar and combine with cooled syrup. Add baking soda and gradually, sifting through a sieve, stir in flour.
• Wrap the dough in foil and let it rest in the refrigerator for 24 hours. Remove from the refrigerator 1-2 hours before rolling. If the dough after the refrigerator crumbles and rolls poorly, then you need to stir in a couple of tablespoons of water.
• Roll out the dough into a layer for cookies 2-3 mm thick, for a house 4-5 mm thick.
• Cut out cookies and house parts right away on that sheet of silicone parchment or on the rug you will be baking on. You cannot transfer the cut parts, they are deformed.
• Larisa Volnitskaya recommends placing the rolled dough in the freezer before cutting. I do not do this.
• Bake cookies at 190^aboutC for 7-9 minutes.
• Bake details for the house at a temperature of 175^aboutC for 10-12 minutes.
• Time is individual for different ovens, you need to adjust.
• The baked goods should look like in the photo, you do not need to dry more to a dark color.
• I modified the recipe by adding a few full tablespoons of cocoa (3-4, to taste) and removing the same amount of flour from the recipe.
• The result is a delicious ginger-chocolate dough.

The dish is designed for

Lot

Note

My observations and advice:

Syrup. I kneaded the dough with glucose syrup and liquid honey, both options are delicious, in the second option there is a very light honey tint.

Sugar. I tried white / brown 1: 1 sugar mixture and only white sugar. I didn't feel the difference in taste - the spices interrupt, probably. So you can safely bake with white sugar.

It is not necessary to extinguish soda beforehand; it is extinguished in the dough with syrup or honey.

Spices - do not reduce the amount. There are as many spices in the recipe as needed to make the cookies tasty, aromatic and fresh for several months. From the bouquet of spices that make up the dough, it is impossible to single out ginger. I feel more cinnamon in this bouquet (but I love her madly, maybe that's why I feel her presence perfectly). It turns out that the original Finnish gingerbread does not contain ginger. Larisa Volnitskaya added ginger to the recipe so that it lives up to its name - Gingerbread.

Dough - it is imperative to allow the dough to mature in the refrigerator for at least a day. I read on the Internet that some cooks keep gingerbread dough in the cold for up to a week or more.

Bon Appetit!
And thanks to Larisa Volnitskaya for another delicious recipe
🔗



BISCUITS - small pastries made from different types of dough. Among the variety of produced types, the most common are: biscuits, butter biscuits, crackers, biscuits.

Cookies are products of various shapes baked from wheat flour of the highest, 1st and 2nd grade with the addition of fat and sugar. Depending on the recipe and method of preparation, cookies are divided into sugar, baked from plastic, easily tearing dough and lingering, baked from elastic, resilient dough.Sugar varieties are characterized by a high sugar and fat content, a brittle crumbly texture, a darker color and the absence of punctures on the surface (Creamy, Vesna, Tea, Shakhmatnoe, Novost, etc.). Prolonged varieties contain less sugar (up to 20%) and fat (up to 8%), are more durable, layered structure, slow swelling, lighter color, have punctures on the surface ("Children's", "School", "Sport", " Croquet "," Ukrainian "," Mix No. 1 ", etc.).

Butter biscuits are distinguished by a high content of fat and sugar, eggs, nuts, flavors, and various forms. It can be filled, the surface is finished. Depending on the recipe and the method of preparation, butter biscuits are subdivided into shortbread cookies, which are formed by confectionery recesses ("Vanilla", "Golden Autumn", "With raisins", etc.) or by precipitation (for example, "Chamomile", "Rosette"); whipped biscuit ("Sugar", "Nut", etc.); almond-nut ("Almond", "Lakomka" and DR-); crackers ("Keksiki", "Kiev bread", etc.).
Crackers are made from premium and 1st grade flour without added sugar. They differ in a less dense and more porous structure, a bubbly surface, can be flavored (cumin, anise, onion, salt, etc.). Various types of produced crackers differ in recipe and preparation method ("Health", "Youth", "Table", "Amateur", "Custom", etc.).

Biscuits are baked from unleavened dough, they have a flat, rectangular, square or round shape, punctures on the surface and a layered structure. They are made without fat and sugar, with fat ("Arctic"), with a high content of sugar and fat ("Sports"), with a reduced content of fat and sugar ("Mode"), etc.

At home, you can make many types of cookies from a variety of doughs.

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According to this recipe, I did:

Cookies "Puppy happiness"



Cookies "French valentines"



Cookies "Love"



Gingerbread "Love is ..."

It was important for me to learn that the gingerbread dough must be aged for some time. Thank you very much for the recipe, its adaptation and your conclusions. Very useful information.

Thank you so much for the recipe - I made the dough (there really is a lot of it), put it in several bags, put it in the refrigerator and take it out if necessary. It took about 1 kg of flour. And then, then added water when rolling. I put fresh ginger, I really like its refreshing taste, it doesn't give it dry. I painted the cookies with icing and remained a few unadorned. I wanted to feed a child (3 years old), I really asked. But he said: Mom, paint first, stole the most beautiful cookie and ran away ... I had to paint

I want to ask - beat eggs with sugar for a long time - I felt grains of sugar - is this how it should be?

[lungwort]

lungwort

Always happy to share. I learned everything that I can, on the Internet, I have never attended any courses in my life. And I can do a lot. I will always be grateful to those who openly share their skills and secrets. And I myself will always try to share.

Wand

Thank you so much for the recipe - I made the dough (there really is a lot of it), put it in several bags, put it in the refrigerator and take it out if necessary. It took about 1 kg of flour. And then, then added water when rolling. I put fresh ginger, I really like its refreshing taste, it doesn't give it dry. I painted the cookies with icing and remained a few unadorned. I wanted to feed a child (3 years old), I really asked. But he said: Mom, paint first, stole the most beautiful cookie and ran away ... I had to paint

I want to ask - beat eggs with sugar for a long time - I felt grains of sugar - is this how it should be?

I do the same for the holidays. I'll make a few portions, wrap them well in foil - and in the refrigerator on the pastry shelf. Then I take it out as needed. On Valentine's Day, the last portion waited in line for 4 days - the most delicious cookies turned out.

About flour - the last time I spent Kulindorovskaya flour, too, 1 kg per serving.I already understood that the amount of flour depends on its moisture content.

Ginger I buy ground, and in packages. Once I tried to buy it by weight. The seller weighed all the spices with one measuring spoon. My cinnamon smelled like anything but cinnamon.
I must try fresh ginger. Are you rubbing it with a grater? And how much fresh do you put on a serving?

Eggs with sugar I whip it white. But grains of sugar are still felt in the dough, especially when I put brown sugar.

And your baby is correct. My husband (and he is 45!) Also refuses to eat unadorned cookies.

Rub a piece of ginger 3-4 centimeters. I like. I thought that the children would not eat this and made shortbread cookies with the same icing separately for the children, but first ate all the gingerbread. (Although there was no shortbread too.
When you fill it with sweet glaze, the taste becomes somehow balanced. For example, it seems to me that it is somehow sweet with shortbread cookies.
And me to "you".

Agreed.

I'll try it next time with fresh ginger, thanks.

By the way, when you decorate with mastic, too, the taste of ginger is not cloying. Only mastic I try to roll out thinner on cookies.

I share my experience.

A week ago we decided to finally destroy the New Year's gingerbread house. Mastic for these 3.5 months has become very hard, not for everybody. And the gingerbread dough amazed me with its deliciousness and texture. It has matured - it has become almost crumbly, more like a sandy one. The taste and aroma are simply impossible to convey. Now I know that cookies and gingerbread according to this recipe need to be baked in advance - the more it costs, the tastier it becomes.

I tried making cookies. Delicious and aromatic! And what should be the finished cookies - crispy and crumbly or soft? It turned out to be soft for me. She rolled thinly, as advised - 2-3 mm, ready-made biscuits - 5 mm. I tried to hold it a little more in the oven, it doesn't matter. It should be like this or am I doing something wrong?

Girls, tell me, please, for those who are in the tank, glucose syrup is what and where to buy this miracle? A regular glucose solution from a pharmacy will not work?

I bought the syrup from an online confectionery store. So I did not find it on sale either. True, I did not use it, and it stands in a jar. ... I decorate not with mastic, but with icing and I also put honey in the dough. I think, instead of syrup, you can safely use liquid honey - if it is sugar-coated, just heat it up to a fluid state, for example, in a micron.

Girls, can you freeze the dough?

I have never tried freezing, but it is very long and perfectly stored in the refrigerator.

Girls, I personally do not know about freezing, although I have been using this recipe for two years (I took it on another forum). So, according to my observations, the dough should lie in the cold for at least a week .. I brought it out experimentally - I planned to make gingerbread, kneaded the dough. and then the son fell ill and there was no time at all. and then orders for cakes more .. and so. I put the dough in the cold (on the loggia) and it lay like that for a week ... I'll tell you when I baked it. the difference was obvious .. The dough is more porous, airy, soft. The taste is intense ... Now that's the only way I'll do it ..

For the first time in my life))) I ask the faint of heart not to look ... But no matter how ineptly I did not design the cookies, it did not affect the taste. How delicious it is. The dough matured for a week.




rabbits turned out the most successful))

We hosted an annual meeting of dachshund lovers. The gingerbread cookies were delightful and even against the background of my war paint the taste did not fade. By the way, about the coloring. I liked the glaze very much. True, at first I used a Tapervar bag with a small nozzle, the glaze did not dry, but I stubbornly did not want to smoothly crawl out of the small hole, as a result, the bag broke up. I put it in a regular plastic bag and it went much faster and smoother. The glaze dried up very quickly and held very firmly, nothing crumbled.
I am most likely writing this post for myself, so as not to look for a recipe for frosting for such a wonderful cookie later.
And the recipe for this glaze lives on the link 🔗

Ooo I really liked the recipe, I'm not really honey baked, so this recipe will be my go-to

[lenkor]

lenkor, Lena, and why are you fixing mastic to the gingerbread? and what is the sequence: first the mastic on the wall, and then the assembly, or vice versa?

[lenkor]

lenkor, made gingerbread cookies (or rather blanks for a gingerbread house) according to this recipe. Tell me when the hard cookies have just cooled down, otherwise I did not cook in my oven and it seems they were baked (

Lenochka, Thank you VERY MUCH for this recipe - VERY VERY liked it !!!!!!!!!!!!!!!!!!!!!!
Here's what I did with it for my daughter's birthday.



In the photo it turned out somehow faded in life, it was much brighter and clearer !!!

[lenkor]

lenkor, Lena, your daughter and Larisa and your daughter made cookies with invert syrup - like a rehearsal for the holidays We liked it very much, especially to my husband - now he said only such delt (but on NG I will still make this recipe, and according to Gerdin - it is for me too like). The only thing, at the last moment it turned out that there was not enough butter, so I did it with vegetable oil - so, probably, no one has scoffed at the recipe yet, but nothing, everything turned out great, only the dough blurred, apparently, you still need to freeze it, or maybe I just Poured a lot of oil - about 200ml? And I also rolled them thicker, and the ones in the photo - I put them in the oven with balls.
Girls, gingerbread cookies for this recipe are immediately soft, right? I had soft ones, but now I'm going to knead to NG already for the drain. oil, nothing will change? I think I can put less soda, so that later the figures do not deform ...
Here are our cookies

[lenkor]

lenkorThank you very much for the recipe
She made gingerbread according to three recipes. Your gingerbread cookies, the very thing for decorating with icing. Do not swell! The bottom is also excellent.))) I hope that it will be well stored.

Girls, how to store these gingerbreads correctly?
Do I plan to put it in portioned packages, do it right after cooling down or let it "breathe" for a while?

[alenkasawa]

alenkasawa, if you plan to decorate, then let them dry for a day without a bag. Even when I don’t decorate them, I keep them for several days without a bag, it’s always quite humid at my house and they absorb moisture from the air and become not softer, but rather looser, in general, not hard at all. And then I put it in the bag

Girls, gingerbread cookies for this recipe are immediately soft, right? I had soft ones, but now I'm going to knead to NG already for the drain. oil, nothing will change? I think I can put less soda, so that later the figures do not deform ...

For me they are soft only while they are hot, then they become like shortbread cookies, not hard, but hard and a little crumbly. I always do it for the drain. oil, I put soda at the rate, I don't know how they will behave with less soda

[lenkor]

lenkor, thank you very much for the recipe! delicious cookies!
True, it took me only 700 grams of flour. And it seemed very sweet, next time I will reduce the amount of sugar a little.

This is what happened with my son. Let's go to wish our little friends a Happy New Year.

I am reporting.
I, of course, did not read all the comments: girl_red: So I put fresh grated ginger, but at the rate. Plus, I replaced some of the flour with cocoa (in the recommended proportion), and my cocoa is hearty. As a result, I received chocolate chip cookies with a weak ginger spirit. But all the same, they were very tasty and fragrant (my daughter rode up to the smell from the room, smelled it and waited for the oven to open). Didn't expect it, but the cookies went up.
On the whole, I am very pleased with the recipe - the cookies are tasty, fragrant, relaxed and very "wintery". In cold weather I will bake regularly.
Next time I want to make half of the dough chocolate, and leave half white and stick ginger "tuziks"

Cookies "Tuzik" (Natalishka)



P. S.
The dough was made on syrup left over from candied fruits. When rolling, no water was added. Everything rolled out superbly

Thanks for such a detailed recipe, everything worked out the first time!
I looked at the reviews and reduced sugar by 3%, instead of syrup - honey, fat - lard, all products and spices by weight as in the recipe.The dough lay for a day in the refrigerator, it was very obedient in work, did not crack or crumble.
I will definitely prepare for gifts and as a decoration for the Christmas tree.

Wow, how long they haven't written here ... I'll revive Temka a little) although everything has long been with gingerbread on "you", but I, among the few, are just trying to master them))) The ingredients have been purchased a long time ago, but get spirit to make them still does not work ... I have two whole questions .. so far ..)) 1) if you replace glucose (honey) with molasses, ordinary, not dark ??? and did not find cardamom anywhere, is it possible to do without it, there will be no special damage to the taste?)
I hope someone comes along to answer my questions and give me a kick ..

[Yasmina]

Yasmina, I did without cardamom all the times. Receives very aromatic. Fear not, the recipe is very simple. I will not tell you about molasses, I can ask you in an ambulance.

[Alyonka]

Alyonka, thank you very much, for a long time I was getting ready for the answer ...))) today I got together .. I did it with molasses - let's see what happens I added a little cocoa .. I took a little more than 900 grams of flour, but I have such flour, its always more than prescribed by the recipe goes away, apparently the gluten is like that .. I learned a dough weighing 2 kg and where am I toko all this? )))) As the girls advise, I put it in the hall for a week .. But I don’t know, it seems to me that it won’t stay for a week, maybe. I will need gingerbread cookies on July 5, and they still need to be decorated .. I probably have to take a portion (I divided the dough into three parts for convenience) pull out a little earlier for 1-2 days .. But I think this will not affect the taste too much) Dough I got a soft, elastic, but a little bit anyway "torn" when kneading .. I cannot judge the correctness of the test yet, in a week I will tell you about the result and maybe share my gingerbread) if I get them))

[Yasmina]

Yasmina, oh, I only remembered about you today ..)))
I also took more flour than in the recipe. And it happened that only 1 day was in the refrigerator. Honestly, I didn't notice the difference ..

[Lena]

Lena, thanks for the recipe. I always bake gingerbread in winter, but now I read a set of spices, salivating already))) I'll have to do

And it happened that only 1 day was in the refrigerator. Honestly, I didn't notice the difference ..

really?) Well now I definitely won't wait a week !!! I'm a hurry, I need to try everything as soon as possible, especially if it's something new, unknown to me so far))

Well, finally, I got to you with a report of my first gingerbread) they are the first and cooking and decorating for the first time !! so I couldn't wait to make them, TRY .. I didn't allow anyone to touch them, until I tried it myself))) I always try my brainchild first - if I approve of the taste, I allow others to eat)) Well, here, I just had to try it myself first, with with such a bouquet of spices))) the first impression is that it is easy to work with the dough, the cookies are even, beautiful. The taste - here I will say - is for an amateur, most likely) My relatives did not really "approve" the taste .., although I liked it, definitely, and my niece ate them one by one))) My son, when he was already grinding a clove , clasped his nose with his hands with the words "fuu, what is this?" I put everything according to the recipe exactly, the only thing, I ground the cloves myself in a coffee grinder, so maybe it turned out to be large, although I never met ground it - maybe it should be like this ... The taste is spicy, with "pungency", that's what I need liked! And what exactly gives this spiciness - ginger or cloves ??? well, admire my creation -

Made with Spudov's maltose syrup and regular sugar. I am very pleased with the result, but you really need to do it on fresh ginger.

Molds from Ikea :-) We lay there for a year, waited in the wings and finally waited!

I decided to repeat this recipe again, but there was no ginger at home during the kneading process. Can I add it to the finished dough? I plan to buy in a pack