Homemade honey gingerbread recipe

Honey gingerbread is a favorite dessert for almost everyone since youth; the recipe at home allows you to prepare the sweet without preservatives, food coloring and artificial sweeteners. The delicacy goes perfectly with tea and coffee and can be consumed as a quick snack. You can prepare a confectionery product in different ways. There are custard, gingerbread, and steamed options.

Traditional products are prepared using rye flour. That is why the delicacy has the appropriate brown color. Flavoring additives in the form of spices will make the taste more unusual. If you want to create the most unusual dessert, you can add jam, jam, and marmalade filling. Housewives often add candied fruits, dried fruits and nuts to the dough. This makes it possible to vary the taste of the product and increase nutritional value.

Delicious homemade honey gingerbreads: recipes with photos

The honey treat will provide health benefits if consumed in moderation. Sweets help increase the release of endorphins into the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) , which increase mood. Honey, which is part of gingerbread, has a rich composition. It slows down the aging process, improves metabolism, and suppresses the development of microbes.

The classic recipe uses rye flour, which helps cleanse the intestinal tract and restores the condition of the digestive tract. Homemade delicacy has the highest calorie content. It contains easily digestible carbohydrates, which are rapidly absorbed into the blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) and are deposited in the form of excess fat deposits. Therefore, you should eat no more than 1-2 gingerbreads a day, so as not to harm your figure.

Delicious homemade honey gingerbreads: recipes with photos

Traditional honey gingerbread recipe

The usual sweet recipe involves the use of a minimum of components. A good addition to the dessert would be sweet glaze, which you can prepare without the help of others. In the traditional recipe, you can use butter or margarine. But you need to make a choice in favor of oil. In this case, the gingerbread cookies will turn out to be the most fragrant and healthy. After all, the composition of modern margarines cannot be called correct.

Ingredients:

· Any kind of honey – 1 glass;
· Rye flour – 2 cups;
· Sweet sand – 2 heaped tablespoons;
· Butter – 1 tablespoon;
· Baking soda – ½ teaspoon;
· Chicken egg – 1 piece;
· Spices (ginger, cinnamon, cloves, vanilla) to taste.

Manufacturing method:

Place honey in a thick-bottomed saucepan and heat it over low heat;
Add spices, butter and sugar to the honey, stir constantly so that the mixture does not burn;
Sift the flour into a bowl, add the egg and soda, carefully add the warm honey mass;
Knead the thick dough and leave it to rest in the cold for 2-3 hours;
Roll out the base to a width of 0.5 cm, cut out gingerbread cookies of a suitable shape;
Place the blanks on a baking sheet lined with parchment paper, greased with oil and lightly sprinkled with flour;
Bake the products for 8-10 minutes. Depending on the oven, the temperature can be set at 180-200 degrees.

If you want the gingerbread cookies to look more solemn, then you can decorate them with icing. To make it you need to take half a glass of sugar, 1/3 glass of water and chicken protein. First you need to prepare the sweet syrup. To do this, heat the water and sugar in a saucepan for about 10 minutes at a low boil. Then beat the egg whites to sharp peaks and add syrup to it. Whisk the mixture constantly as you add the syrup.

Soft custard gingerbreads

The custard delicacy features a tender, soft mixture. It keeps well for several days. Therefore, you can prepare custard gingerbreads in advance. The dough is slightly more difficult to knead than in the previous recipe. But it takes a little effort and the result will definitely amuse you.

Ingredients:

· Rye flour – 1.5 cups;
· Natural honey – ½ cup;
· Butter – 1 pack;
· Chicken egg – 1 piece;
· Rum – 1 tablespoon;
· Sour cream – 1.5 tablespoons;
· Any spices to taste.

Honey gingerbread: step-by-step recipe with photos

Manufacturing method:

Melt butter and honey in a thick-bottomed bowl;
Sift ½ cup of flour into the mixture, add spices and knead gently;
Cool the mixture to room temperature, add the remaining ingredients and stir until smooth;
Roll out the dough 1 cm wide, cut out gingerbread cookies with cutters;
Bake the delicacy at 200 degrees for about 10-15 minutes. Baking time depends on the oven.

You can decorate gingerbread cookies with ready-made glaze, which is sold in any hypermarket. You can buy the glaze dry or ready-made. If you want to amaze your guests, then the glaze can be applied in the form of ornaments.

Savory gingerbread recipe for beginner confectioners

Almost everyone is afraid to make gingerbread because they are sure that they will not be successful. But these confectionery products are easy to make. The dough is kneaded using kefir. Therefore, there is no need to add soda or baking powder to it. The drink will trigger the appropriate reaction, and the dough will become more loose.

Ingredients:

· Drink – 300 ml;
· Chicken egg – 2 pieces;
· Butter – ½ pack;
· Sweet sand – 1 glass;
· Honey – 1 tablespoon;
· Flour – 2.5 cups.

Manufacturing method:

One testicle is divided into white and yolk. Beat the yolk with the second egg, add sugar evenly. The whites can be tossed in to make a glaze;
Add the drink, honey and melted butter to the beaten eggs;
Sift the flour into the mixture and knead the dough;
Add flour evenly, focusing on the plasticity of the dough, which does not have to be very stiff;
Roll out the dough into a layer, cut out the pieces using culinary molds and send them to bake for 20-25 minutes at 180 degrees;
If desired, decorate the pieces with fondant and bake for about 5-7 minutes.

Steamed honey gingerbreads

You can prepare a delicacy not only in the oven. Confectionery products in a double boiler or multicooker turn out to be very tasty. Despite the fact that the sweetness is not baked, it still comes out rosy and appetizing. It should also be noted that with gentle temperature treatment, the greatest amount of nutrients is retained in the dessert.

Ingredients:

· Sugar – ½ cup;
· Rye flour – 1.5 cups;
· Butter – 2 tablespoons;
· Honey – 1.5 tablespoons;
· Chicken egg – 1 piece;
· Baking soda – ½ teaspoon.

Steamed honey gingerbreads

Manufacturing method:

Melt butter, honey and sugar in a water bath;
While the mixture has not yet warmed up, add the egg and baking soda;
Knead the dough until smooth;
Remove the dishes from the water bath and sift the flour into the slightly cooled mixture, knead the dough;
We form round gingerbread cookies with wet hands, place them in a double boiler or multicooker;
Steam the dessert for about 40 minutes.

Very popular gingerbread cookies. They are prepared with the addition of 2 teaspoons of dry ginger. Ginger-honey gingerbread is considered a European delicacy. They are perfect for the festive New Year's table, as a dessert for tea or coffee. Ginger delicacy is loved not only by children, but also by adults.

Which of the proposed recipes to prepare honey gingerbread is up to you. But it’s better to try several options and choose what you like specifically for you.

Honey cookies, Gingerbread

Recipes for dough products → Gingerbread

Sweets recipes → Cookies → Honey cookies

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Those who have at least once baked homemade gingerbread according to this recipe usually never buy store-bought ones again. Tula gingerbread is fragrant, soft inside, with a slight sourness thanks to the apricot insides, one of the most successful recipes for similar baked goods.

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Honey gingerbread

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Honey gingerbread is a fragrant and spicy pastry that fits perfectly into a festive menu. You can decorate a Christmas tree with them, give them to friends, chew them with tea and paint them with colored glaze.

Manufacturing Description:

Ingredients:

Flour - 4 1/4 Cups
Sugar - 1 glass
Oil – 140 G
Honey - 3 1/2 tbsp. spoons
Water – 1/2 Cup
Soda - 1 teaspoon
Baking powder - 1 teaspoon
Salt - 1 teaspoon
Cinnamon – 1 1/2 teaspoons
Ground ginger - 1/2 teaspoon
Cloves - 1/2 teaspoon
Egg white – 1 piece
Sweet powder - 1 1/2 cups
Lemon juice - 1 tbsp. spoon

Number of servings: 10

How to cook “Honey gingerbread”

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I prepared everything literally according to the recipe, only I forgot to add salt. at night (that is, in the dark) . Everything turned out just great! Savory and tender! The dough rolls perfectly and the gingerbread cookies hold their shape perfectly. Thanks for such an excellent recipe.

It turned out delicious, but completely wrong. I did everything according to the recipe, but my gingerbread cookies rose a couple of times and lost their shape. The dough is delicious and spicy. You can bake shortcakes for the cake.

The gingerbread cookies are out! they do not decrease in size when baking, the dough does not need to be refrigerated, otherwise it will not roll out at all later; It’s great that at first I poured 250 grams of flour in a glass, and then outweighed the flour and made 200 grams (4 1/4). Next time I’ll make absolutely 3.5 cups. because the dough actually crumbled under the rolling pin and was difficult to roll out. I forgot to put salt in the spices, but I added a pinch of nutmeg myself. Honey came out 3.5 spoons with a large slide. Well, next time I’ll pour a little more water (otherwise I measured 100 grams on the scales); Probably 140 grams of butter for such a large dough is not enough. I'll also add more next time. I rolled it out both thin and thick (almost 0.8 cm) and it still baked perfectly and quickly. You just don't need to heat the oven very much. I set it to 180. the surface is slightly rough, but it’s all covered with glaze. Yes, and below in the comments they asked: should I lay eggs? I didn't lie down. and the egg described in the recipe (in the list of ingredients refers to the glaze recipe). I don’t understand how the creator of the comment for 03.15 turned out the dough to be runny. According to this recipe, the dough barely rolls out, I spent 2 hours on the table in a bag, and I could barely roll it out. so be careful with flour. good luck to everyone

nothing came of it.. 4 cups of flour is an awful lot.. it came out very thick.. after the cold the dough was completely strong.. it sat for half a day.. I threw it away. Adjust the flour in the recipe.

Why throw it away?)) I would cut it into layers, it’s easier for me to constantly roll it out)

Do not leave it in the refrigerator overnight (that is, in the dark) . Now I baked it for the second time and decided to put it in the refrigerator at night (that is, in the dark) (last time I kneaded and baked it), in the morning I took out the dough, which was very hard, it lay there for half a day but it never softened. I was exhausted and could barely unroll it. So bake without cooling. Have a nice one.

I made it yesterday, for St. Day. Valentina, everything according to the recipe _ well, cool gingerbread cookies. Everyone really liked it. and the dough does not miniaturize as written above, and without eggs it is good. And decorated with icing. I’ve added it to my recipe list and will make more. Thanks for the recipe. I advise everyone to try it. Bon appetit.

The dough is not bad in taste, but the gingerbread loses its shape. It shrinks and miniaturizes very much. What should I create?

But the ingredients contain salt, but it’s not in the recipe.

The recipe is not bad. But without eggs, the dough doesn’t stick. I recommend adding 4 more eggs to this recipe, as I did. Then everything just turns out great.)))

Are eggs not needed in the dough?

I make everything according to the recipe. I don't put eggs in the dough. It comes out slightly liquid-soft, but for this purpose the dough must be placed in the refrigerator overnight (that is, in the dark) . If there is no cling film, I use an ordinary T-shirt bag. The melted margarine hardens, the dough becomes hard, elastic and rolls perfectly, and when baking the gingerbreads are soft!

Very tasty gingerbread cookies. Moderately sweet, not cloying and fragrant. I tried a lot, but was stuck on this particular recipe! And I recommend it to everyone! Firstly, it is very comfortable for mothers who have children and do not have enough time for baking. In the evening I kneaded it and put it in the refrigerator overnight (that is, in the dark) . In the afternoon I took the children to the garden, school and at home in 1-1.5 hours, baked and decorated gingerbread cookies and also managed to pick up the kids from school at 12.00. Very marketable for school fairs, especially with the colorful icing! If you don’t bake the soft ones too much, if you keep them longer in the oven, they turn out hard, like cookies, but at the same time they are great to use in a gingerbread house. I wanted to share a photo, but I don’t understand how to upload it. I hope that my comment will intrigue you to try the recipe)

I don’t quite understand the number of ingredients with fractions. When the flour is, for example, 4 1/4 cups. Is that 4 cups and 1/4? And the amount of powder for the glaze equals 1 egg white, 1.5 cups?

Custard honey gingerbread according to an old Russian recipe

To be honest, friends, I didn’t intend to bake gingerbread cookies. I was going to bake “larks” for the Magpie (or Larks) holiday, which is usually celebrated on March 22. Our family baked these birds constantly and used dough very close to raw gingerbread (so that the birds did not lose their shape when baking). But I’m an advanced “confectioner”, it’s not good for me to go by the beaten method! I decided to create a dough according to an old Russian recipe, not raw, but custard. I made it “in advance”, already two weeks before the holiday !

The dough is quite ordinary: 500g. sifted flour (200g - rye, 300g - wheat; in the standard, wheat flour needs 1 grade, but it is not available in stores, so I had to enjoy the highest grade), 50g cane sugar (I don’t like burnt sugar!), 200g honey, 50g ghee, sachet baking powder, a level tablespoon of spices (ginger, nutmeg, cinnamon, seeds of 1 vanilla pod) and 110 ml of cool boiled water.

Sugar, honey and water need to be heated in a water bath to 70-85 degrees, add oil,

pour flour mixed with baking powder and spices into the hot mixture and knead (right in the bowl) a dense, heavy and tight-to-the-touch dough.

At first, the dough will be very watery, but after almost 10-15 minutes the dough will turn into “granite”, so immediately, before it cools down, roll it into a ball, lightly sprinkle flour on top and leave it until it cools completely.

Place the cooled dough in a bag and put it in the refrigerator to mature. I thought that two weeks would be enough . But after two weeks and even a month (one and a half, two) it remained the same stone as on the first day. I didn’t dare throw it away, because the dough lay in the refrigerator for three months (which, of course, is normal - the ripening period for custard gingerbread dough reaches 6 months!), in other words, until I found it there now .

The dough turned out to be soft! I was just able to knead it, roll it out and cut it into circles (it was too late to deal with larks ).

You can bake gingerbread cookies!

I baked them at 160 degrees for 20 minutes. They acquired a truly honey color, and their surface became very smooth and shiny.

According to tradition, gingerbread cookies are glazed with sweet syrup (sugar and water in a ratio of 3:1 are boiled until the middle thread is tested). The syrup is cooled to 80 degrees and gingerbread is glazed with it. But I was too lazy to cook such syrup, no matter how annoying it may sound! That’s why I made the most “frisky” glaze from sweet powder (like for Easter cake http://www.livemaster.ru/topic/1783367-russkie-pashalnye-traditsii-kulich-domashnij?vr=1&inside=0 ) and glazed half of the gingerbread with it – for those with a special sweet tooth (which, of course, are only men). I didn’t glaze the second half - the gingerbreads are already very sweet. And very soft, even “shaggy”. And very fragrant. The wonderful smell of honey, spices and butter is quite delicious. And, of course, a completely unusual taste, because we have long forgotten the taste of real gingerbread. As, in general, and everything else.

I recommend preparing this ordinary old Russian delicacy for you. Making the dough will take no more than 20 minutes! All that remains is to forget about it until dawn. And autumn is tea time, and gingerbread is just right! There’s nothing to do, just quickly knead the finished dough, roll it out, cut it and bake it. And have tea with pleasure.