Christmas cookies

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Christmas cookie recipes from various countries

Creator ★ Letta
16 December 2016, 17:22

The holidays are just around the corner, and cookies can be not only food for tea, but also a beautiful gift - you just need to find the perfect jar and ribbon. And some people decorate their Christmas trees with beautiful gingerbread cookies, which also looks very original. Butter cookies can be stored quietly for a couple of weeks, but fudge and gingerbread can absolutely sit in the cupboard or refrigerator forever. Unless, of course, someone eats them. And there is a completely tradition of baking cookies for Christmas in almost all countries, and I have selected several attractive recipes for you in case you need them)

Gingerbread cookies

Ingredients for 30 pieces
100 g butter or margarine, 100 g sugar, 0.5 cup molasses (molasses) or watery honey, 1 egg yolk, 2 cups sifted flour, 0.5 teaspoon salt, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1 teaspoon ginger, 0.5 teaspoon ground nutmeg.

Beat butter or margarine and sugar, softened to room temperature, for 5 minutes.
Add molasses (or honey) and yolk. Mix flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg in a separate bowl. Add to the dough and stir. You will get a dense and elastic dough. Wrap in cling film and refrigerate for at least an hour. Preheat the oven to 180 C. Roll out the dough into a layer 0.5 cm wide. Cut out shapes with molds and place on dry baking sheets (can be lined with parchment), at a distance of 4 cm from each other.
Bake in an oven preheated to 180 C for 8-10 minutes until the cookies become dense. Remove from the oven and place on a wire rack to cool completely. You can decorate only completely cooled cookies, otherwise the glaze will flow. Glaze recipe
1 cup sweet powder 2 tbsp. milk Stir everything to a homogeneous consistency, add food coloring if desired. Let the glaze harden. You can use melted chocolate for decoration; it’s great to do this with the kids.

Norwegian cookies Piparkok

This cardamom, cinnamon and ground black pepper cookie recipe is from the Norwegian Embassy. In Norwegian homes, at Christmas time they traditionally prepare at least 7 different types of cookies. There are no eggs in this recipe, but there is cream. It turns out similar to Snowball cookies.

Ingredients for approximately 60 cookies
: 250 g butter, 200 g sugar (1 cup), 50 ml heavy cream (4 tbsp), 1 tsp. soda, 400 g flour (3 cups), 1 tsp. ground cinnamon, 1 tsp. ground dark pepper, 1.5 tsp. ground cardamom, 1 tsp. baking powder

Beat the butter and sugar together until fluffy (with a mixer or fork).
Add cream. Then add soda and a little water (no more than 2 tablespoons). Stir. Sift flour, spices, baking powder into the dough.
Beat until you get a smooth dough. Form the dough into sausages 7-8 cm in diameter, wrap tightly in cling film and put in the refrigerator until completely cool. Preheat the oven to 190 C. Remove the dough from the refrigerator and cut into thin circles. Bake on lightly greased baking sheets for 6-8 minutes. Let the liver cool slightly on the baking sheet. Then remove and cool on a wire rack.

Danish Christmas cookies

Small Danish shortbread cookies flavored with cinnamon and cardamom. In Denmark they are usually baked for Christmas and are called Pebber Nodder. The recipe for this cookie has been known since medieval times. Spices were then worth their weight in gold and therefore were saved for the most important holidays.

Ingredients for 100 pieces
200 g butter, softened, 1 cup sugar, 2 eggs, 2 1/2 cups flour, 1 tsp. ground cardamom, 1 tsp. ground cinnamon, or to taste

Preheat oven to 180 C.
In a large bowl, beat soft butter with sugar using a mixer until light and homogeneous.
Beat in the eggs one at a time. Mix flour with cinnamon and cardamom; add to butter mixture, stir. Divide the dough into 6 balls and roll out any ball into a rope the width of your finger on a lightly floured surface.
Cut into 1.5 cm pieces and place the cookies on a dry baking sheet. Bake for 10 minutes in a previously preheated oven (180 C), or until the cookies are browned. Cool on the baking sheets for a couple of minutes, then remove from the baking sheets and transfer to a small wire rack until they cool completely so that the bottom of the cookies also dry out (optional).

Christmas Crescent Cookies

These nut cookies look very elegant. In Austria it is called Vanille Kipferl. The finished crescents are rolled in sweet vanilla-scented powder. If you can't find a real vanilla pod, add vanilla sugar to the powder. Cookies can be dipped in melted chocolate if desired. And it cooks in just 30 minutes.

Ingredients for 48 pieces:
250 g flour (2 cups), 200 g butter, 1 cup ground hazelnuts (hazelnuts), 75 g sifted sweet powder (1/2 cup), 1/8 tsp. salt, 1 tsp. vanilla extract or vanilla sugar, 250 g sifted sweet powder (2 cups), 1 vanilla pod

Preheat the oven to 190 C.
In a large bowl, mix flour, butter, nuts, 75 g of sweet powder, salt and vanilla.
Mix thoroughly with your hands. Form the dough into a ball. Cover and refrigerate for 1 hour. Vanilla Sweet Powder: Place 2 cups of vanilla powder in a bowl or small container.
Using a sharp knife, cut the vanilla pod lengthwise. Scrape out the seeds, cut the pod into 5 cm pieces. Add all this to the powder and stir. Remove the dough from the refrigerator and form balls 1 inch (2.5 cm) across.
Form any ball into a small sausage 7 cm long and place on a dry baking sheet at a distance of 5 cm from each other. Curve each sausage into a crescent shape. Bake for 10 to 12 minutes in the preheated oven, or until the cookies are firm but not yet darkened.
Let sit for 1 minute and then remove from pans. Place the hot cookies on a large sheet of duralumin foil. Sprinkle with prepared vanilla sweet powder. Carefully turn over to coat the cookies on both sides. Let cool completely and store in an airtight container at room temperature. Immediately before serving, roll in sugar and vanilla again.

Chocolate cupcake (Berlin bread)

This ordinary cake is baked for the holidays in Germany, it is quite rich, and becomes much better if it sits for a few days.

Ingredients for 30 servings.
100 g butter, 2 eggs, 170 g coffee sugar, 75 g chocolate, 200 g flour, 1 tsp. baking powder, 1 1/2 tsp. cinnamon, 1 tbsp. rum, 1/2 tsp. ground cloves, 100 g ground almonds, 1 egg white, 100 g sweet powder, 3 tbsp. water

Preheat the oven to 180 C degrees.
Beat butter at room temperature with sugar until fluffy, add egg.
Grate the chocolate very finely and add to the butter. Add flour, baking powder, cinnamon, cloves and rum. Add almonds. The dough comes out very dense. Transfer the dough into the pan and level it with a spoon - you can add a few tablespoons of water on top to make it easier to level.
Beat the egg white and brush the top of the dough.
Bake for about 40 minutes, until when piercing the cake, a match comes out clean.
Remove from oven and cool. Mix 3 tbsp. water with sweet powder. Mix well until smooth. Grease the top of the pie. Store in a tightly closed container.

Christmas cookies: the most ordinary recipes 2020-2021

The tradition of baking Christmas cookies came to us from the West. It is there that for Christmas and the New Year they bake fragrant cookies in the form of different figures filled with icing and drawings from the same applied to the baked goods. Multi-colored, colorful cookies will be a beautiful gift for your loved ones.

A Simple and Successful Christmas Cookie Recipe
How to Make Savory Christmas Cookies for Christmas
Christmas cookies with M&M's and chocolate chips
Almond “windows” with jam for Christmas
Gingerbread cookies for Christmas 2020-2021
Gingerbread cookie recipe from IKEA
Christmas cookies with honey
Perfect Christmas Cookie Recipe

A Simple and Successful Christmas Cookie Recipe

100 g sugar;
150 g butter;
150 g honey;
1 testicle;
1-2 tsp. baking powder;
Flour about 600 g;
Spices to taste.

Mix sugar, honey and spices and dissolve over low heat. Don't boil!
Remove from heat, cool slightly. Add baking powder, egg, butter and flour. Add flour evenly. The dough shouldn’t stick to your hands, and you shouldn’t make it very tough either.
You can cool the dough slightly before cutting out the shapes, but this is not necessary.
Bake on parchment paper for approximately 15 minutes at 180 degrees)

How to Make Savory Christmas Cookies for Christmas

Cookie products:

Flour - 200 g
Yolk - 1 pc.
Butter - 100 g
Honey - 2 tbsp. l.
Sugar - 2 tbsp. l.
Ground ginger - 1 tsp.
Ground cinnamon - 1 tsp.
Ground cloves - 1 tsp.
Ground nutmeg - 0.5 tsp.
Salt - 1 pinch
Baking powder - 1 tsp.

Egg white - 1 pc.
Sweet powder - 100 g

How to make Christmas cookies with frosting:
Cream butter, honey, sugar and yolk.
Mix flour, baking powder, salt and spices.
Combine the butter mixture with the flour mixture and knead the dough. Place in the refrigerator for 1 hour.
Beat the egg whites with sweet powder until stiff peaks form and place in the refrigerator.
Roll out the dough, cut out cookies with cookie cutters, and place on parchment paper.
Bake honey cookies in the oven at 180 degrees for 10-15 minutes.
Cool the finished cookies. Decorate the Christmas cookies with the prepared egg white icing from a piping bag and let it harden.

Christmas cookies with frosting are ready. Bon appetit!

Christmas cookies with M&M's and chocolate chips

Flour - 250 g
Butter - 200 g
Egg - 1 pc.
Yolk - 1 pc.
Sugar - 100 g
Soda - ½ tsp.
Cinnamon - 1 tsp.
Chocolate – ½ bar
M&M's - 1 pack

Combine flour, baking soda and cinnamon in a bowl.
In a separate container, mix butter, sugar, egg and yolk. Beat until smooth.
Add flour mixture to butter mixture. Add chopped chocolate.
Knead the dough and put it in the refrigerator for 30 minutes.
Roll the cool dough into balls and place them on a baking sheet lined with parchment.
Place pieces of chocolate and M&M's in any ball.
Bake in an oven preheated to 170 ºC for 10–15 minutes.
Only the base of the cookies will brown. Bon appetit!

Almond “windows” with jam for Christmas

Ingredients:
For 35 pcs:

300 gr. flour;
100 gr. crushed almonds;
80 gr. sweet powder;
1 testicle;
170 gr. soft butter;
1 packet of vanilla sugar;
a few drops of almond essence;
1 pinch of salt;
Berry jam for the inside.

Mix flour with sweet powder, vanilla sugar, salt and almonds.
Cut the butter into small cubes, add to the flour mixture and grind into crumbs.
Add the egg and knead the dough. Wrap it in cling film and put it in the refrigerator for 20 minutes.
Roll out the dough on a surface dusted with flour into a layer 2-3 mm wide and cut out blanks using molds: half solid, half with a window inside.
Place the cookies on baking paper and bake for 10 minutes at 180C.
Cool the finished cookies and coat
the solid halves with jam (I used strawberry jam), covering them with the halves with a hole.
If desired, you can sprinkle with sweet powder.

Gingerbread cookies for Christmas 2020-2021

Flour - 200 gr
Yolk - 1 pc.
Butter - 70 g
Honey - 2/3 tbsp
Ground ginger - 1 tsp
Ground cinnamon - 1 tsp
Ground cloves - 1 tsp
Ground nutmeg - 0.5 tsp
A pinch of salt
Baking powder - 1 tsp

Egg white - 1 pc.
Sweet Powder – 100 gr

Beat butter, honey and yolk.
Mix flour, baking powder, salt and spices.
Combine the butter mixture with the flour mixture and knead the dough
Place in the refrigerator for 1 hour.
Beat the egg whites with sweet powder until stiff peaks form and place in the refrigerator.
Roll out the dough, cut out cookies with cookie cutters, and place on parchment paper.
Bake honey cookies in the oven at 180 degrees for 10-15 minutes.
Cool the finished cookies. Decorate the Christmas cookies with the prepared egg white icing from a piping bag and let it harden.

Christmas cookies with frosting are ready. Bon appetit!

Gingerbread cookie recipe from IKEA

Wheat flour - 200 g
Chicken egg - 1 piece
Sugar - 1 glass
Baking powder - 1 teaspoon
Butter - 100 g
Grated ginger - 2.5 teaspoons
Ground cinnamon - 1 teaspoon
Cloves - 5 pieces
Honey - 3 teaspoons
Ground cardamom - 1 teaspoon

Prepare all the ingredients and grind all the spices into powder in a mortar.
Add ground ginger to the spices.
Add baking powder to the flour and add to the spices.
In a separate bowl, mix softened butter and sugar with a mixer.
Add eggs and heated honey to the butter and sugar.
Then pour the flour into the egg-butter mixture and mix well.
Knead the dough with your hands and put it in the refrigerator for 1.5–2 hours. At first the dough will be soft, but don’t worry, after refrigeration it will become suitable for plasticity)
Take the dough out of the refrigerator and roll it out thinly. Using molds or a knife, cut out shapes.
Place the cookies on a baking sheet greased with vegetable oil and place in an oven preheated to 180° for 5–7 minutes.
As soon as the tops of the cookies begin to brown, we take them out immediately, do not overcook them!
Ready! Decorate with homemade or store-bought icing and sprinkles. Enjoy with tea or milk!

Christmas cookies with honey

What we need for production:

200 ml honey;
200 g sugar;
200 g butter;
3 testicles;
700 g flour;
1 tsp soda;
salt;
spices: ginger, cinnamon, nutmeg, anise to taste.

Melt butter in a saucepan, add honey and spices. Add soda. Beat the eggs with sugar, pour into the honey mixture and mix.
Sift the flour and knead the dough. Refrigerate for 2 hours.
Bake gingerbread at 190°
Dough 1.5 kg. During the process of rolling out the dough and baking portions, it will begin to heat up. You can freeze the finished cuttings in the freezer on a board. This makes the cookies taste better.
Or just freeze half the dough and bake later.

Perfect Christmas Cookie Recipe

And I'm not exaggerating. They are truly flawless!

250 g honey;
500 g flour;
1 testicle;
130 g plums. oils;
100 g sugar;
1 tsp soda;
1 teaspoon each of ground cinnamon, ginger, nutmeg, cocoa (all optional, personally I only add cinnamon and ginger).

Combine butter, honey, sugar in a saucepan and stir constantly over low heat until dissolved. When the mixture becomes hot, but not yet boiling, add soda and stir. The mixture should turn white and its size will increase approximately 2 times.
Remove from heat and cool slightly. Then add the egg and mix.
Mix flour and spices separately with a whisk. Add the honey mixture to the flour and stir until smooth.
Roll into a ball and wrap it in film. Place in the refrigerator for 2-3 hours.
Take out the dough and let it rest for 15 minutes. Divide into 3-4 parts and, one by one, roll out to a width of approximately 0.5 cm (the thinner, the crispier the cookies will be) and cut out the cookies with cookie cutters.
Preheat the oven to 180 degrees, bake the gingerbreads for about 5-7 minutes.
Cool and store in an airtight container.
Bon appetit!

What kind of cookies are baked for Christmas in different countries?

Baking Christmas cookies on one of the December days is a surefire way to set the mood and instantly move from everyday life to the holidays. How to choose from a large number of recipes? You can start with the classics and take a short trip around Europe without leaving your home. Our creator and blogger Maria Kovaleva has collected for Life #Food the best European cookie recipes for the upcoming holidays.

Photo: © Maria Kovaleva

After all, as is clear, not only countries, but individual regions and even towns can boast of their specialties. Delicacies that cannot be found outside their borders. But - shhh - secretly, you can cook them in your own kitchen. And this is a good way to amuse your loved ones, get inspired and, perhaps, get ready to return to the homeland of those sweets.

Basel gingerbread Basler Lackerli (Switzerland)

Small rectangles in sweet glaze, wrapped in rustling paper. The first recipes began to appear in the 17th–18th centuries. The idea caught on, was loved and became the emblem of the Swiss town. I bet every traveler brings them from Basel, because they contain the true spirit of Christmas, with candied fruits and warm spices. Let's try to bake ourselves according to a recipe that will soon be 100 years old.

The most important thing to keep in mind is that gingerbread cookies take time to ripen. In other words, immediately after baking they are hard, but that’s how it should be. After lying down for 8-14 days, they will become soft again, you just need to wait.

210 g flour;
90 g honey;
50 g almonds;
160 g sugar;
80 g candied lemon and orange peels;
60 ml of Kirschwasser (or cherry tincture);
½ tbsp. l. cinnamon;
1 tsp. baking powder;
a pinch of ground cloves.

60 g sweet powder;
1 tbsp. l. lemon juice;
1 tbsp. l. water.

Finely chop the candied fruits and chop the almonds with a knife. Place honey in a ladle. Add sugar and spices there. Stirring, heat over low heat. Stir in candied fruits, almonds, flour, baking powder. Pour in Kirschwasser. Knead soft dough.

Roll out the dough on parchment into a layer about ¾ cm wide. Use a knife to create notches so that later it will be convenient to cut small rectangular gingerbread cookies. Bake at 180 degrees for about 20 minutes. Remove from the oven and cut immediately.

For the glaze, mix sweet powder with lemon juice and water. Brush the still hot gingerbreads with it. Allow to cool and store in a tin for 1-2 weeks.

Vanilla bagels Vanillekipferl (Germany)

Strictly speaking, Germany and Austria are fighting among themselves for this recipe. It depends on how you look and where you find the roots. Some talk about the invention of vanillin in the German town of Holzminden, which greatly expanded the abilities of bakers. After all, there was no longer any need to consume expensive vanilla pods; now the taste was available to everyone.

The rest are reminiscent of the siege of Vienna by the Turks and imply that the bagels are intended to recall the crescent on the enemy flag and the happy deliverance of the capital. Whatever it is, we’ll bake.

100 g flour;
80 g ground almonds or hazelnuts;
80 g butter;
3 tbsp. l sweet powder with vanilla + for sprinkling;
2 yolks;
2 tbsp. l. cognac;
a small pinch of salt.

In a blender, mix flour with nuts, sweet powder and salt. Add yolks, cognac and cool butter. Grind everything together. Gather the dough, wrap in film and refrigerate for about 1 hour. Then divide the dough into small pieces, roll into sausages and roll each into a crescent shape.

Bake at 160 degrees for 10–15 minutes. Sprinkle the still hot cookies with sweet powder. Then, when it cools down, sprinkle it again.

“Angel eyes”, or hussar cookies (Engelsaugen/Husarenkrapferl - Germany/Austria)

Again a recipe for two countries. Moreover, it has two different names, the frequency of consumption of which depends very much on whether you are in the north or in the south. Considering the inclusion of currant and other berry jam in the insides, the decision to call the cookies “Angel Eyes” seems somewhat unexpected. There are even jokes on this topic, where baking is called “eyes after a wild night.” The story about the hussar sounds much less intimidating, but the essence is the same: shortbread dough with jam in the middle.

280 g flour;
140 g butter;
1 egg (+ 1 more for brushing the dough);
80 g sugar (+ for sprinkling);
marmalade or jam for the inside.

Beat softened butter with eggs and sugar. Add flour, knead the dough. Wrap the dough in film and put it in the refrigerator for about 1 hour.

Then roll the dough into small balls. Flatten any ball with your palm, creating a depression in the center. Put a little jam in it. Brush the cookies with beaten egg and sprinkle with sugar. Bake at 180 degrees for about 25 minutes.

Tip: cookies taste better on the 2nd day and the following days.

Linz cookies Linzer Platzchen (Austria)

Not a shadow of hesitation, we are talking about the Austrian town of Linz. It all started with an ordinary pie, which has been baked in these places for several centuries.

The idea turned out to be so popular that later smaller analogues arose - the same cookies that are also called “Linz eyes”. Remember the story about angels? Here, too, the most popular inside will be currant jam.

270 g flour;
70 g almond flour (you can use hazelnuts);
110 g butter;
110 g sugar;
1 testicle;
1 tsp. baking powder;
2/3 tsp. cinnamon;
100–150 g berry jam;
vanilla extract;
a pinch of salt;
sweet powder for serving.

Beat softened butter with sugar, eggs and vanilla extract. Add both types of flour, baking powder, cinnamon and salt. Knead the dough, wrap it in film and put it in the refrigerator for about 1 hour.

On a floured surface, roll out the dough into a sheet. It should not be very thick, because the finished cookies will be twice as thick. Using cutters, cut out circles.

Preheat the oven to 190 degrees. Bake cookies for about 10 minutes. Transfer to a wire rack and let cool. Then spread a little cherry jam on one-half of the cookies. Sprinkle the other half with sweet powder. Connect the halves.

Tip: cookies taste better on the 2nd day and the following days.

Oatmeal raisin cookies (Our Motherland)

You can treat oatmeal differently, remembering porridge. The one that is terribly useful and terribly boring. But when it comes to cookies, how can you not be tempted? Here everything is different: a lot of raisins and a little cinnamon, a little vanilla. It already feels like Christmas! It wouldn’t be superfluous to say about gifts: bake a lot, put them in beautiful boxes or colorful bags - and you can give them.

100 g oatmeal;
50 g flour;
70 g butter;
70 g sugar;
1 testicle;
100 g raisins;
1 tsp. baking powder;
½ tsp. cinnamon;
vanilla extract;
a pinch of salt.

Soak the raisins in hot water for a short time. Let it sit, then drain the water. Beat the egg with sugar and softened butter. Add vanilla extract. Stir in flour, oatmeal, baking powder, cinnamon and salt. Add raisins, stir.

5 recipes for Christmas cookies and desserts Chef Victoria Boyarskaya tells The Village how to make Christmas desserts: cookies with orange jam, brownies with chili and cinnamon, gingerbread, fudge and coconut snowballs

When economic news and forecasts for the fall of the ruble make your hair stand up on New Year's Eve, the only thing left is to start making gifts with your own hands. And while knitting a sweater and felting felt beads still takes a lot of time, the celebratory cookies can be created entirely in one evening. Moreover, flour, butter and eggs are still on the shelves of hypermarkets.

Shelf life

All sweets from this material can be baked in advance. Brownies and coconut balls have the shortest shelf life - after a week they dry out and are no longer as good as they were immediately after baking. Butter cookies can be stored quietly for a couple of weeks, but fudge and gingerbread can absolutely sit in the cupboard or refrigerator forever. Unless, of course, someone eats them.

Inventory

If you decide to make a huge batch of cookies to present to all your friends, you can’t do without a stand mixer like Kitchen Aid: it significantly speeds up the work time, leaving both of your hands free while mixing the dough and whipping the icing. In general, even at home, using ordinary spoons, forks and a whisk, it is completely possible to make cookies. Stock up on the required amount of baking parchment, cling film and containers with lids (they are comfortable for storing finished cookies).

To decorate gingerbread cookies and other sweets, you will need a pastry bag. The easiest way to use is one-time use - they are sold in huge hypermarkets in packs of 10 pieces or more. For the most ordinary decoration, special tips are not necessary: the edge of the bag, about a mm wide, can simply be cut off. If you decide to get serious and add colored dyes to the glaze, and natural flavors like mint or lemon oil to the dough, then it is better to order these ingredients in advance on websites that sell confectionery equipment and ingredients. Delivery to Moscow will take 3-5 days.

Victoria Boyarskaya

Chef of the recipe development department
at the Delicatessen restaurant.

Journalist by training. She worked as a radio correspondent, news editor, and later, quite unexpectedly, she found herself the editor of the magazine “1st. 2nd. Third” and started writing about food. As an editor and food writer, she traveled a lot and learned to cook from chefs in various countries around the world.

Three years ago I decided to quit journalism and “eventually get into business.” As a result, she ended up being one of the first students of chef Ivan Shishkin and ended up in the Delicatessen kitchen. Participated in the launch and worked in the kitchen of the Gifts of Nature and Butterbro projects.

In 2014, together with Ivan Shishkin, she wrote the book “Edible Inedible. The Big Book of Giblets,” which was published by the Eksmo publishing house.

Butter cookies with orange jam

Manufacturing

Grind the butter with powder until white , add zest, egg and honey. You can add a couple of drops of citrus oil. Mix thoroughly with a spatula in a mixer or by hand with a fork.

Mix flour with baking powder and salt , add evenly to the butter mixture. Knead the dough well using a spatula or fork, trying to touch it with your hands as little as possible.

Roll into a ball, wrap in film and place in the refrigerator for at least an hour.

Roll out the finished dough very thinly (three to four mm) on a table sprinkled with flour, and cut out circles with a glass. Cut a hole in half of the circles with a glass or cookie cutter.

Preheat oven to 160°C. Bake the cookies until they are golden brown (about 10 minutes). Remove from the oven and let cool completely.

Glue the full mugs to the slotted mugs using jam. Cookies can be decorated with melted snow-white chocolate or sweet glaze, like for gingerbread.

Ingredients for 35 pieces

Butter - 250 g

Sweet sand – 100 g

Zest of 1 orange

Watery honey - 1 tbsp. l.

Baking powder - 8 g

Orange or any other thick jam - 100–150 g

Optional : 2-3 drops of lemon
or orange oil to flavor the dough

Chocolate brownies with chili and cinnamon

Manufacturing

Cut the butter into cubes , break the chocolate into pieces and place together in a deep microwave-safe bowl. Melt chocolate with butter in defrost mode. It is important not to overheat the mixture so that the chocolate does not curdle. When the butter has completely melted, you can remove the bowl from the microwave and stir the contents.

Allow the chocolate-butter mixture to cool . Add eggs, vanilla extract and sugar. Mix thoroughly until completely homogeneous.

Separately mix flour with salt , baking powder, cinnamon and ground nuts. Add to the chocolate mixture and knead the dough with a spatula. Add chili sauce evenly, stirring thoroughly and tasting for spiciness. For an evenly tangy taste of the finished brownie, you need 10 spoons of traditional Sriracha.

Place the dough on a parchment-lined baking sheet and smooth it out with a spatula. Bake at 170°C for 20–25 minutes until the surface becomes matte. Remove from the oven and let cool completely. Do not touch the brownie until it has completely cooled, otherwise the surface will become covered with cracks.

Cut into squares. A high-quality brownie should be soft and chewy on the inside, but not spread and hold its shape. For decoration, you can cut out stencils from paper, place them on the cakes and sprinkle sweet powder on top.

Ingredients for 30 pieces

Butter - 375 g

Dark chocolate (70% cocoa) – 375 g

Vanilla extract - 1 tbsp. l.

Baking powder - 1 tsp.

Ground nuts (almonds, pistachios) - 150 g

Ground cinnamon - 1 tbsp. l.

"Sriracha" or other hot chili sauce - 810 tbsp. l.

Sweet powder
for decoration (50–100 g)

Gingerbread

Manufacturing

For the dough, combine flour, all spices and salt. Mix. Combine sugar, cream, honey and butter in a saucepan and melt over low heat. Let the syrup cool and mix it with the egg.

Pour the syrup into the dry mixture and knead the dough with your hands. Roll out on a table generously sprinkled with flour. The finished gingerbread cookies turn out hard and crispy, so it is better to roll out the dough very thinly, 23 mm. The finished cookies practically do not change in size after baking.

gingerbread cookies with cookie cutters

Bake in an oven preheated to 160°C for about 10 minutes and let cool completely before decorating. This way the gingerbread cookies will turn out to be the most crumbly. If you want to increase their strength, bake them a little longer - about 15 minutes.

For the glaze, beat the egg whites to stiff peaks , add the powder and mix with a fork or whisk. Dilute the crumbly crumbs with lemon juice until the mixture is slightly thicker than toothpaste. Transfer the finished glaze immediately into a pastry bag and store in the refrigerator. After decorating the gingerbread, the sweet glaze completely hardens in 23 minutes and it is virtually impossible to destroy it.

Ingredients for 30 pieces

For gingerbread:

Ground cinnamon - 2 tsp.

Ground cloves - 1/4 tsp.

Grated nutmeg - 1/4 tsp.

Ground ginger - 1 tsp.

Cream or milk - 10 g

Butter - 50 g

Egg - 1 pc., shake in a glass with a fork