Gingerbread

Gingerbread. Recipe. Design ideas. Adviсe

Hi all ! At the moment there is a lot of work and not much free time at all, so I appear here intermittently. But, my conscience did not allow me to leave you without a recipe for New Year's gingerbread cookies))) So take it)) I think I wrote everything down in detail, but if you have any questions, don’t hesitate to ask))

For gingerbread you will need:

First you need to heat the honey with sugar and spices. The taste of gingerbread will depend on the type of honey. I like the most gentle taste, so I use ordinary flower honey. If you want a rich taste, use buckwheat honey. The same goes for spices. You can optionally add cardomom, citrus zest, ground cloves, etc. It's a matter of taste here. Place honey, sugar, spices, vanilla sugar, baking powder and cocoa powder in a small saucepan. And put it on the stove to warm up, stirring constantly.

After a couple of minutes, the mass will lighten and begin to foam. When the contents of the saucepan are a creamy mass, remove from heat. In this photo I showed how the finished mass should look.

Pour the hot mixture into a bowl and add softened butter. Mix well. Then beat in the egg and mix again. It is not necessary to use a mixer or whisk. It’s quite easy to stir well with a spatula or spoon. Add flour evenly and knead the dough. You may need a little more flour than indicated in the recipe. It all depends on the flour itself. The dough should not be very elastic and should not stick to your hands.

Wrap the finished gingerbread dough in cling film and put it in the refrigerator to “ripen” for 1.5 – 2 hours.

Prepare cookie cutters and disposable piping bags.

After the dough has “ripened”, take it out of the refrigerator and roll it into a layer about 4 - 5 mm wide. If you roll out the dough very thin, the gingerbread cookies will not be soft. Gingerbread is baked at 180 degrees for approximately 7 - 12 minutes. If the gingerbreads have lightened and the edges have browned a little, then the gingerbread is ready. It may still be very affectionate and soft, so you need to remove the gingerbread cookies from the baking sheet carefully and preferably with a flat, wide spatula. It’s better to cool on a wire rack or on parchment paper so that the gingerbreads don’t get soggy from the steam.

While the gingerbread cookies are cooling, let's create the glaze. To make the white glaze, use only the freshest, well-washed chicken eggs. Lightly beat the egg whites with a whisk. You don’t need to beat for a long time, it’s quite easy for bubbles to appear. If the protein is too much, the glaze will turn out to be very fragile and will crumble and crumble as it dries on the product. Add sweet powder evenly, which is best sifted through a fine sieve. About 250 grams of powder will be useful. The glaze does not have to be watery, and not very thick. The photo below shows the correct mixture.

We divide the glaze into parts equal to the number of colors suitable for us + one part for the outline. Add a few drops of lemon juice or concentrate to each. Add dye. The amount of dye depends on what color saturation you need. I use gel dyes. And to the part of the glaze that we left for the contour, add a little more sweet powder so that the glaze becomes a little thicker.

Transfer the icing into piping bags. To do this, put the bag on a long glass and unscrew the edges, as shown in the photo. Pour the icing into the bag and tie it shut. It is necessary to tie it so that when drawing the glaze does not leak out to the reverse side. We cut off the excess part of the bag so that it does not interfere with us. If you don’t have pastry bags, use paper files or thick plastic bags (those designed for freezing and long-term storage of goods).

In order to draw comfortably with icing, you need to hold the bag correctly. Place it in your palm, gripping the base with your huge finger. Grasp the bag with all 4 fingers; in the future you will work specifically with these fingers, squeezing out the icing.

We cut off the edge of the bag and draw the outlines of the future design on the cooled gingerbread cookies. Let the contour dry for half an hour.

Well, now we paint the gingerbread cookies with colored icing, filling it with the space outlined by the outline. Use a toothpick to push the frosting into inaccessible places (corners, for example)

To ensure that the glaze is evenly distributed over the surface of the product, lightly shake the gingerbread from side to side.

If you want to create a fill of several colors, then this must be done before the first color dries. So don't get distracted and act quickly)))

After the gingerbread cookies are filled with glaze, we leave them to dry for 2 - 3 hours.

After the main fill has dried, you can finish painting the small details of the gingerbread.

And the final step is day drying. Let the gingerbreads dry for a day. During this period of time, the glaze will dry perfectly and the gingerbread cookies can be packaged. Gingerbread can be stored for up to 90 days, because honey, which is part of the dough, is a good natural preservative. To prevent gingerbreads from going stale, it is better to store them in a steel jar or in a tight Ziploc bag. To prevent the glaze from fading, it is better for the gingerbread cookies to be stored in a dark place where there is no direct sunlight.

If you create holes in the gingerbread cookies before baking using a cocktail straw, you can use the gingerbread cookies as decorations for the Christmas tree or construct an entire gingerbread garland.

You can also create these funny melted snowmen using additional marshmallows and melted chocolate.

Bake! Create! Make your loved ones happy! With coming ! ))

Gingerbread recipe for children's master classes

A master class on painting gingerbread cookies is a universally suitable program element for various events. Children and adults get down to business with similar enthusiasm; it’s all very beautiful and fragrant, and the result is a desire to amuse relatives and friends.

After attending an entertaining master class, almost all people develop a new hobby and begin baking and painting gingerbread cookies as a New Year, Christmas or Easter gift. And for Valentine's Day, ginger cookies are not a faceless Valentine, but a true declaration of love.

Another important plus is that gingerbread can be stored for a very long time without losing its taste.

Who is this master class for?

We collect tips and ideas for children's party organizers who are looking to expand their program portfolio. Painting gingerbread cookies is a very useful master class. It is often ordered for kindergartens, schools, children's clubs, play areas of shopping centers, or simply for a children's or home party.

Gingerbread cookies are sold ready-made. And the icing too. These tips are suitable for those who have a desire to create everything with their own hands. This is a simple recipe, a common painting technique, basic tips and advice.

The master class is conducted by Helga Masterovaya:

Let's start with the recipe for making gingerbread.

I selected one of the most common ones from a huge number of options. But with all this, the gingerbread cookies according to this recipe are soft and tasty, and during the manufacturing process they do not bubble or spread.

Required ingredients:

Note: the best dough will be obtained only from the best and new products without substituting ingredients.

Inventory:

- mixer or whisk;
- 2 bowls;
- rolling pin;
- baking tray;
- cookie cutters;

Also prepare baking paper and a plastic bag.

Make the dough and bake

If you don’t have suitable molds, you can always use an ordinary paper template and cut the dough along the contour with a knife.

If you are not going to paint the gingerbread cookies and want to get a shiny surface, then two minutes before they are ready, take them out, brush them with yolk diluted with water, and bake until browned.

For reference: from this amount of dough I got 5 gingerbread cookies with a diameter of 10 cm, 11 - 8 cm, 3 - 6 cm, 7 - 5 cm.

Note: the finished gingerbread cookies should rest for a day before you paint them. It is better to store gingerbread cookies in a tin or cardboard box, away from light.

And for clarity, I present to your attention this video, from which you will learn another recipe and some secrets for making gingerbread.

Gingerbread painting

But that is not all. Remember that the best taste of gingerbread comes only when combined with icing. The essence of fun master classes at holidays lies specifically in decorating ready-made figurines, therefore everything described above can be considered a preliminary step for the presenter.

To boost my creativity, I look at examples of ordinary painting on the Internet. For children's master classes, I selected ordinary, spectacular pictures.

What do you need

- glaze (you can see the recipe for making protein glaze in this article)
- food coloring (as needed)
- cornet Or you can use a plastic zip bag, or take a new file and cut off a very small corner. I had disposable pastry bags, so I used them. You can see how to create a cornet in this video. Everything is simple and accessible.

For painting we will need two types of glaze: contour and filling (see recipe for making glaze).

We start painting gingerbread with an outline. We try to draw the contour line without separation. If you can’t draw the outline in one line, then you can stop in the corners. Small flaws can be corrected with a toothpick. If something goes wrong, you can remove it completely.

So, the outline is drawn. Let it dry for 5-10 minutes.

If your sketch requires colored glaze, then it’s time to add dye to the glaze. Very carefully on the tip of the toothpick. Keep in mind that the color of the glaze will become brighter and more saturated as it dries.

Now let's do the filling. Apply filling glaze. Use a toothpick to spread it evenly over the surface of the gingerbread using radial movements. For the most even layer, you can shake the gingerbread from side to side, only very carefully.

You need to start with the most common techniques, because complex pictures are obtained only after long-term training.

We will draw using wet glaze. This means that after you have applied the filling glaze, you immediately begin to draw.

It will take 3 to 6 hours until the glaze on the gingerbread dries completely (it all depends on the thickness of the layer). At master classes, kids don’t wait for this moment and eat the gingerbread. If you are holding a class at a club or school with regular visitors, offer to pick up a sweet souvenir for the next day.

Thank you very much for the great ideas. I was looking for something for my daughter's birthday and found your website! He's just a treasure. I will definitely use your tips and recipes))

Thank you very much for the recipe!
Simple, easy, affordable and recklessly delicious! I made it without icing and everyone loved it. I have been looking for a particularly easy recipe for a long time and yours was perfect. Thank you! The dough stayed overnight in the refrigerator, everything came out)

Please tell me, why is it necessary to leave the dough in the refrigerator forever? For the whole day. If you leave it for 3 hours, nothing will happen?

They write that it is possible for 3 hours, but 12 hours is better. I've done it many times and always overnight)).

Good idea! And most importantly, everything is very accessible and understandable! Thank you very much!

I have long wanted to start conducting such master classes. I work as an animator in a restaurant on weekends, so from time to time they invite hosts from outside who charge substantial sums for the role of each child. There is nothing complicated, I can handle it completely!

Painted gingerbread recipe

Ingredients

Step-by-step recipe for making painted gingerbread with photos

This is how the delicacy is prepared:

Heat the butter in a water bath. Add honey and sugar here.

Grind cloves and coriander in a coffee grinder. Sift the mixture.

Grind the ginger root, mix with the dry mixture, and add a little cinnamon.

Add spices, cocoa, salt to the melted creamy mass, cool slightly, and then beat in an egg, add sifted flour, baking powder, knead the dough, set it aside for three hours, let it sit.

When the allotted time has expired, mold the dough into a ball, transfer it to parchment, roll it out into a flat layer, and later take pastry cutters and cut out the shapes. Remove excess dough.

Place the product in the oven at 200 degrees for 15 minutes.

Now let's prepare the glaze. Pour sweet powder into a bowl, pour in lemon juice, mix.

Video recipe: Painted gingerbread

Gingerbread New Year's gingerbread with glaze

And you can also pamper your household and guests with very tasty gingerbread New Year's gingerbread with icing!

So, in order to prepare sweets according to this recipe, you will need:

Ingredients:
For the dough:
flour-175 g;
sweet powder-75 g;
ground ginger - 1 teaspoon;
ground cinnamon - 1 teaspoon;
vanilla sugar-1 teaspoon;
a pinch of salt;
soda-1/4 teaspoon;
butter-80 g;
yolk - 1 pc.;
honey-2 tbsp.
lie For glaze:
protein-1/2;
sweet powder-110 g.

And the sweetness is prepared like this:

In a bowl, mix flour with sugar and spices. Add the butter cut into pieces, stir everything, you should get crumbs.

Add egg yolk and honey to the crumbs, knead the dough mixture, put it in the refrigerator for an hour.

When the allotted time has expired, roll out the dough, take a mold, cut out the shapes, and send them to bake in the oven at 180 degrees for 15 minutes.

Next, beat the egg whites until they form stiff peaks. Add some of the sweet powder and beat further. Later, add the remaining powder, stir, set aside, and let the mixture sit for 10 minutes.

Gingerbread dough recipe with photos step by step

Now I would like to offer you a recipe for gingerbread dough for painting. Gingerbread cookies made from it are fragrant, soft and do not go stale for a long time. In my opinion, this is the most successful and easiest gingerbread dough to make at home.

I especially recommend this recipe for painted gingerbread dough to those who are just starting the first steps in this exciting and creative process. This test is very easy to work with and the result is always predictable and very tasty.

What captivated me about this recipe was that you don’t need to brew anything, in other words, the dough is raw, there is no risk of overcooking or undercooking :). With all this, the end result is no worse than when using choux pastry. Having tried various options, I chose this particular method for myself. And now I bring to your attention the usual recipe for gingerbread dough.

Spices are added to the dough to taste. For children's gingerbread, the amount of spices can be reduced. It is not necessary to use the entire range of spices, the most important ones are ginger and cinnamon, and others - according to your desire and abilities. You can also omit cocoa from the dough. much semantic overload in the recipe; it is added to give the gingerbread the most saturated color.

Gingerbread dough recipe for painting

Take the butter and eggs out of the refrigerator in advance. The butter should soften. The egg should be at room temperature.

First mix the dry ingredients. Mix flour with soda, sift, add spices and cocoa. In addition to ginger, cinnamon and nutmeg, the composition of spices can include cardamom, ground cloves, and natural vanilla. They need to be added little by little, almost a pinch at a time.

Beat the sugar and butter on high speed mixer for about 3 minutes.

Add the egg and continue beating for another 3-4 minutes.

Add honey. If the honey has crystallized, melt it in hot water first. We do not heat it above 60 degrees so that the honey does not lose its own smell. I usually use light white acacia honey, it is less allergenic and does not take a long time to be candied.

Stir everything with a spoon.

Now add a mixture of flour with soda and spices. Stir first with a spoon, then with your hand.

We finish the dough on the table. The dough does not need to be kneaded vigorously so that the gingerbread cookies do not turn out hard. If the dough doesn't stick to your hands much, it's okay. Wrap the dough in cling film and put it in the refrigerator overnight (that is, in the dark) . During the day you can already work with it: roll out, cut out gingerbread cookies and bake them.

It is more convenient to roll out gingerbread dough evenly at home using guides, for example, two books of similar thickness (5 mm), which are best placed in a plastic bag, or, if you plan to do this often, by making two dies by gluing two or three wooden rulers to suitable thickness.

We cut out the shapes with special cookie cutters, or use templates made from cardboard. Remember that when baking, the cut out figures will increase in size by approximately a third, so we make the templates smaller than the preferred size of the finished figure, and when laying it out on a baking sheet, we will certainly leave quite a bit of free space between the figures.

We bake gingerbread cookies in the oven, covering a baking sheet with a Teflon or silicone mat, at a temperature of 180 degrees for no more than 5-6 minutes, so as not to dry them out. There is no need to brown the shapes on top. We take the gingerbreads out of the oven and, while still hot, lightly press them on top with a cutting board to level the surface. If necessary, insert wood splinters, for example, into the topper on the cake; we also do this while the gingerbread is hot and before smoothing the surface with the board.

Cooled gingerbread cookies are ready for painting. This time I painted gingerbread cookies for a theme-based “Robocar Poli” cake for my son’s birthday. I don’t do professional painting of gingerbread cookies, I do it only for the soul :), also for my family and friends. In fact, it’s not that difficult, and if you feel strong within yourself and have even the slightest drawing ability, you will succeed! I wish you creative success!