Delicate cookies (gingerbread) on the Christmas tree

Category: Bakery products
Delicate cookies (gingerbread) on the Christmas tree

Ingredients

- wheat flour 450-475 gr
- honey (half can be replaced with molasses) 160 g
- butter 125 g
- egg 1 PC
- yolk 1 PC
- alcohol or vodka 1 tbsp. l
- soda 1.5 tsp
- sugar 100 g
Spice:
- fresh ginger (2-3 cm in diameter) 4 cm
- ground cinnamon 1 tsp
- allspice 1 tsp

Cooking method

  • The gingerbread cookies from this dough are airy and crispy, but not crumbly, and when they lie glazed in a jar for a couple of days, they become very soft and tender.
  • 1. Melt molasses (or honey) and sugar in a water bath or in a milk cooker (heat no higher than 60-70 ° C)
  • After dissolving, remove from the bath.
  • 2. Add in turn - oil with spices - stir, then vodka and soda.
  • 3. Pour into a bucket of HP, add flour, then eggs and mix for 15 minutes.
  • I give flour roughly - look at your flour - I had a cool flour and it took less, it got to the point that it simply did not fit into the dough.
  • 4. Roll out preferably 3-4 mm thick, no longer worth it, as the biscuits will rise well.
  • 5. Bake - 1 baking sheet - 10 minutes at 160 ° C, do not darken too much.
  • I tried to keep it for 12 minutes - until the moment when the dough only started to darken a little - I didn't like the taste, maybe someone will like it.

Note

Delicate cookies (gingerbread) on the Christmas tree

Delicate cookies (gingerbread) on the Christmas tree
Gingerbread frosting:

- 1 protein
- 1 teaspoon of cornstarch
- 1 coffee spoon of lemon juice
- 180-200 grams of powdered sugar - sift twice through a fine sieve

You can mix well just with a spoon, you can use a mixer with spiral attachments for dough.
Lemon juice is added at the very end.

According to the thickness of the glaze, we make 2 types:
1 - for edging and painting you need thick option - add powdered sugar until the trail drawn with a spoon over the glaze closes in 10 seconds. If the glaze surface is leveled earlier, then it is still liquid and you need to add more powder.
2 - more than liquid glaze - that is, put some of the thick glaze into another dish and add a little warm water, half a coffee spoon, until the trail closes in 5 seconds.

kotyuchok
Julia, what a beauty, took it to your bookmarks, collecting a collection of gingerbread, thank you
Elena Tim
Yulchik, well, you are a straight artist-entertainer! It turned out so beautifully! The people will just wipe themselves off near such decorations, only the chomping will be heard from under the tree!
AlenaT
Julia, what a beauty!)))
And the dough does not need to be aged, it is also convenient and fast ...
And the type-setting Christmas tree is such a beauty!
I liked it very much!
The photo is so delicious!)))
Natali06
Mother is dear! : swoon: What a beauty! And why did you hide such a talent! Craftswoman !!!! I'll put it in your bookmarks, maybe something will wake up for me, although I doubt it
julifera
Thank you girls, they embarrassed me, because this was my first experience of coloring cookies with icing
The dough really showed itself well without additional aging.
kuzea
It is impossible to pass by such a masterpiece! It's just a New Year's miracle! What a craftswoman! I will definitely bookmark it, I will have to try these wonderful gingerbread soon!
notglass
Wonderful gingerbread! I took it to the bookmarks. I will definitely bake. We love gingerbread very much.
Shahzoda
and toys for the Christmas tree do not need to be bought)))
julifera
Quote: Shahzoda
and toys for the Christmas tree do not need to be bought)))

FACT
This year we haven't bought a single one!
kotyuchok
Julia, I have a couple of questions: 1. oil, soda and spices need to be added to honey when it is still heated in a water bath and they need to be warmed up together for a while or honey is removed from the fire beforehand; 2.and when the HP has kneaded, you can immediately roll it out or let it rest
MariS
What beautiful gingerbread Julia! Today she showed this beauty to her household and solemnly promised to learn and by the next new year to make the same!
Now I think: "Have I got excited about promises?"
julifera
Quote: kotyuchok

Julia, I have a couple of questions: 1. oil, soda and spices need to be added to honey when it is still heated in a water bath and they need to be warmed up together for a while or honey is removed from the fire beforehand; 2.and when the HP has mixed, you can immediately roll it out or let it rest

I wanted to write this moment in the recipe, but it seemed that it was already clear, I’ll add it chichas - honey, as it dissolves with sugar - take it off right away.
In general, it is better to raise as soon as there are hints of bubbles in a circle and stir without heating, I do this in a milk cooker on an induction cooker - there all this happens instantly - just have time to follow.

I didn’t let the dough lie down, I don’t even know how it would behave after soaking.
kotyuchok
Thank you, of course, there are just recipes in which soda is extinguished in honey exactly on heating, I went to knead
julifera
It will go out and in just warm honey
julifera
Quote: MariS
What beautiful gingerbread cookies, Julia! Today she showed this beauty to her household and solemnly promised to learn and by the next new year to make the same!
Now I think: "Have I got excited about promises?"
Marinochka, to be honest - I was afraid to paint them until victory - it was scary, I could not start in any way, delayed until the night, I was afraid that I would make some wrong icing, and it would all fall off or blur crookedly, but everything turned out fine - I sat until morning with such interest and pleasure!
And so that the glaze does not fall off - add 1 coffee spoon of starch - it keeps dead!
LightTatiana
Julia, what a beauty! I will definitely try to cook! Thanks for the recipe!
MariS
Quote: julifera
to be honest - I was afraid to paint them until victory - it was scary, I could not start, I pulled

So it is always so - the eyes are afraid, but the hands are doing!
And how exciting it is, I know ... That's why I promised my people such beauty for the next New Year's holiday!
kotyuchok
Yulia, I'm sorry, but it must be dense, that is, a classic bun, otherwise it gets smeared with me
julifera
Yes, plump, classic bun, add flour.
julifera
Olesya, you will write later how much flour it took, otherwise I’m already wondering, my flour was quite "strong"
cracker_
Nice how it happened. And I wonder if with handles without a bread machine, then knead the dough how - quickly or does it not tighten?
julifera
What do you mean does not drag on?
It is hard to knead such a classic tight bun with your hands, you can risk making a less tight bun.
cracker_
I see, then this recipe is not for me
julifera
The cookies will turn out delicious in any case, I just don't know how fragile they will be.
I recently made gingerbread cookies on rye dough and kneaded by hand, because there was a very large volume, and I was tired and did not mix a decent amount of flour.
Gingerbread came out to taste - the coolest !!!!!!
cracker_
Thanks for the details :)
kotyuchok
cracker_, do not be upset, if you wish, everything will work out, I have made gingerbread cookies with my hands more than once before, everything worked out, so go for it, otherwise you are not right for me and into the bushes

Julia, I report my gingerbread cookies are ready, in my opinion these are the simplest gingerbread cookies that I have made and this fact does not at all reduce their deliciousness. I didn't add flour until I came to my computer, asked, thought about what to do, returned to the kitchen, my smudge was going into a comma and the kneading time was already running out, I thought that this was honey and HP kneads with heating, I will take it out, it will cool down, if that I will sprinkle more flour on the rolling, so that my dough was just soft, but it was not sticky, I rolled it out on a film, sprinkled it with flour just a little.

To my taste, I will say this, an excellent base for gingerbread, soft, moderately sweet, not cloying, I think the icing goes very well for them, I will not decorate anymore, I just will not have time to stopch in its original form.

Thank you for the wonderful recipe, today is Old New Year and I congratulate all those present on the holiday, I wish you warmth, comfort and peace to your families. Thank you for giving a piece of yourself, your experience and emotions, thanks to which our forum is very warm and joyful
Julia, a special thank you to you today we have a tree and a star, you will see in the photo (and the real tree has already been removed)
Delicate cookies (gingerbread) on the Christmas tree Delicate cookies (gingerbread) on the Christmas tree
Vei
Julia, very beautiful gingerbread, only the photo is so small! Give me more pictures !!!
And do your gingerbread cookies only soften in a bag or air from time to time too? I just baked according to a recipe, where they become soft over time without a bag, it's also very tasty. But how dreary is it to knead all this gingerbread dough, and then roll out and mold
Great respect to you for your beauty and determination !!!
julifera
Olesya, and I already with a fright increased the upper limit of flour in the recipe to 500
Bravo for the speed of execution, cool gingerbread came out !!!

Quote: Vei
And do your gingerbread cookies only soften in a bag or air from time to time too?

I couldn't try them after the Christmas tree - all the gingerbread toys were presented to my parents, and then dad tried
We ate our batch from cans. But it seemed to me that they pull moisture well from everywhere, even from the air.

I'm a big dislike to knead with my hands, so I throw everything into HP. And to mix the workpiece in a milk cooker is ugh business, because thanks to brewing they turn out to be so hygroscopic and do not stale for a long time!

Do you want more pictures? I have "their bin"
Add something to the first message ...

Delicate cookies (gingerbread) on the Christmas tree
kotyuchok
Julia, nope, no need to change, I liked it so much, I think everyone will have different ways, this is flour played

of course add, you can just go in and admire the next NG, very beautiful
N @ T @
kotyuchok, your gingerbread experience is very interesting, just what topic to talk about? what recipes did you try, what and how did you like it?
kotyuchok
Nataliya, yes, he is not that a very rich person would not be enough for a dissertation, maybe here at Julia we will play the first gingerbreads, these are an analogue of ordinary gingerbread cookies with white glaze (those that are hemispheres in packs), they also like them, by the way, they are very similar in structure to Yulina, are "Viennese", but they were with cocoa, others were also baked for the Christmas tree, I don't remember spicy according to which recipe, I didn't want to repeat it before the era of the bread machine, this year Staropolsky was baking, there is a report in the corresponding topic.
By the way, today my husband hams a gingerbread on both cheeks and says that you’re a mother late with the gingerbread, I’m not as a reproach, but I remind you, do you remember this with jam ?, I remember saying that I fermented it for 2 months, danced with him, and the taste is the same as today's. These are the guys they are. Natasha, she herself is in search, but if I can help with something, write, maybe in a personal, so that the topic does not clog.

Yulichka, forgive me, I made a hooligan here, well, if it's no offense, wipe it
julifera
Quote: kotyuchok
I remember saying that I fermented it for 2 months, danced with it, and tasted the same as today's.
These are the guys they are.
Oh my God - well, just word for word - that's how it is
Now I'm like this - I bake a long-standing dough for myself in small porcelains in AF, and I quickly drive them into 4 baking sheets

Quote: kotyuchok
I made a fool here

Complete order, everything on the topic, you need to compare and share your findings
It helps a lot when choosing the right recipe!
nina1973
I have never baked gingerbread, but I saw your recipe and wanted to
thank you for such a beautiful and uncomplicated recipe, probably also delicious
Please tell me, a newbie in gingerbread, what kind of glaze you used and how you applied it, I really want this beauty
julifera
Quote: nina1973
what glaze did you use and how did you apply

The icing recipe I used added to the end of the first post of the current topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=351057.0

If you want to get colored, then add food coloring of different colors to small portions of the glaze.

Stages of coloring:
1 - apply all contours and borders with a thick glaze and let dry
2 - then fill all backgrounds with liquid glaze and let dry again
3 - application of drawings, patterns and other decorations with thick glaze

The glaze is poured into a small bag, the upper edge of which is wrapped and fixed, and one tip at the bottom is very neatly cut off - the size of the tip cut adjusts the thickness of the applied glaze lines.

I have outlined it briefly, but if something is not clear, then we have a theme for decoration - there you can read everything in more detail:
We decorate gingerbread cookies, cookies

N @ T @
kotyuchok, thanks for the answer!
Inusechka
Brought a huge gratitude for the recipe,: a-kiss: very tasty cookies and most comes out a lot from one batch

Delicate cookies (gingerbread) on the Christmas tree
the truth did not decorate, the child said and it was so tasty, with a friend for the evening the tray was almost sentenced to

I covered it with a small bag at night so that it would not dry out, it became so soft, fragrant
it's all from one batch

Delicate cookies (gingerbread) on the Christmas tree
julifera
Inusechka, yes, I do a lot too!
I'm glad the child liked it
Husky
Julia, so I tasted your cookies.
Very fast and excellent results. I'm not a man, so I won't compare these cookies and say the same old Polish. For me, these are completely different tastes and different dough.
But ... it doesn't even beg for the deliciousness of this recipe at all. He is undeniably good.
And so easy to prepare.
Loose to taste, not hard at all.
Let's see what happens tomorrow. I left some in the box, some outdoors.

I will share my observations.

Made for 1/2 portion.
Added alcohol.

When kneading, the dough is not steep. But during formation, it does not stick to hands, keeps its shape well. Don't try to add excess flour because the dough feels too soft.
I rolled it up in plastic and put it in the refrigerator. After a while (it took me 4 hours) after cooling, the dough acquires the desired consistency. It is easy to roll out and cut out figures using molds.
Rolled out 0.3 cm. During rolling, the substrate was not sprinkled with anything. the dough did not stick to the silicone mat.
Baked in an airfryer at 190 * 5-7 minutes.
After baking, place on a flat surface.
Allowed to cool
Decorated.
This time I tried the molds that Varya gave me - kolobashka
Made them double.
Glued with apricot jam. Sprinkled sugar on top. powder. A multi-colored gel was added to the middle.
The cookie is very easy to make. Tastes good. Loose.
Here are some photos of the cooking process.

The dough immediately after kneading. Still warm. In the middle is a ball of the same dough. I rolled it up with my hands and realized that it perfectly keeps its shape even without adding flour.

Delicate cookies (gingerbread) on the Christmas tree

After the refrigerator.

Delicate cookies (gingerbread) on the Christmas tree Delicate cookies (gingerbread) on the Christmas tree

Rolled out without adding flour.

Delicate cookies (gingerbread) on the Christmas tree

And the cookies themselves

Delicate cookies (gingerbread) on the Christmas tree Delicate cookies (gingerbread) on the Christmas tree

julifera
Quote: Husky
Julia, so I tried your cookies.
Very fast and excellent results.
Luda Huska - I am very glad that I liked the result and that it was pleasant to work with the test!
Of course, these are just cookies, which are called gingerbread only because they are spiced, and old Polish recipes from aged dough - yes - for me this is also a separate song!
Husky
Juliabut for glaze painting, it's a great material. The cookies are even, smooth. And it tastes great. Next year, I will make cookies from this dough under the icing.
Thank you very much!!
Altsena
It's a pleasure to work with this test! I was somehow not impressed by all the cookies, but my daughter stuck: I WANT. I bought her molds, kneaded the dough, and then she rolled it out, squeezed it out, blinded it from the remnants of a snowman ... played enough. The gingerbread cookies turned out to be beautiful and tasty. And how much pride my daughter has - that she practically did it herself! Carried to school to show off.
Delicate cookies (gingerbread) on the Christmas tree
kotyuchok
Altsena, smart daughter and mother, of course, are also handsome gingerbread, snowman otpad
julifera
Oh, I missed Altsena - wonderful cookies
kuzea
I also moved on to these cookies. I liked the wrong word! I did it with holes so that I could hang it right on the tree: ng5: Very obedient dough, baked quickly, it is very convenient to paint!
Delicate cookies (gingerbread) on the Christmas treeDelicate cookies (gingerbread) on the Christmas tree
The cookies are delicious, and over time they also became soft, so it turned out what you need! : feer: Thank you
Valyushechka_ya
Quote: Husky

Julia, so I tasted your cookies.
Very fast and excellent results. I'm not a man, so I won't compare these cookies and say the same old Polish.For me, these are completely different tastes and different dough.
But ... it doesn't even beg for the deliciousness of this recipe at all. He is undeniably good.
And so easy to prepare.
Loose to taste, not hard at all.
Let's see what happens tomorrow. I left some in the box, some outdoors.

I will share my observations.

Made for 1/2 portion.
Added alcohol.

When kneading, the dough is not steep. But during formation, it does not stick to hands, keeps its shape well. Don't try to add excess flour because the dough feels too soft.
I rolled it up in plastic and put it in the refrigerator. After a while (it took me 4 hours) after cooling, the dough acquires the desired consistency. It is easy to roll out and cut out figures using molds.
Rolled out 0.3 cm. During rolling, the substrate was not sprinkled with anything. the dough did not stick to the silicone mat.
Baked in an airfryer at 190 * 5-7 minutes.
After baking, place on a flat surface.
Allowed to cool
Decorated.
This time I tried the molds that Varya gave me - kolobashka
Made them double.
Glued with apricot jam. Sprinkled sugar on top. powder. A multi-colored gel was added to the middle.
The cookie is very easy to make. Tastes good. Loose.
Here are some photos of the cooking process.

The dough immediately after kneading. Still warm. In the middle is a ball of the same dough. I rolled it up with my hands and realized that it perfectly keeps its shape even without adding flour.

Delicate cookies (gingerbread) on the Christmas tree

After the refrigerator.

Delicate cookies (gingerbread) on the Christmas tree Delicate cookies (gingerbread) on the Christmas tree

Rolled out without adding flour.

Delicate cookies (gingerbread) on the Christmas tree

And the cookies themselves

Delicate cookies (gingerbread) on the Christmas tree Delicate cookies (gingerbread) on the Christmas tree
Thank you very much, Lyuda was looking for how to bake gingerbread in an air grill.
Julia, thank you very much for the detailed recipe, I'll try to bake it for the New Year.
Kokoschka
julifera, Julia is super and the idea is so good!

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