Chocolate gingerbread according to GOST

1. Chop the chocolate into pieces and place in a saucepan. Add coarsely chopped butter there.
2. We put it on a leisurely fire.
3. Melt the chocolate and butter, stirring constantly.
4. Stir the chocolate mixture well and leave to cool.
5. Drop the eggs into a deep bowl and add sugar.
6. Beat with a mixer or whisk until the mixture becomes light.
7. Place all the dry ingredients in another container - flour, cocoa powder, a pinch of salt and baking powder.
8. Mix.
9. Pour the cooled chocolate into the egg mixture.
10. Beat at medium mixer speed.
11. Add a mixture of dry ingredients.
12. Knead with a silicone spatula.
13. The result is a fairly thick chocolate dough.
14. Cover the bowl with cling film and put it in the refrigerator for a couple of hours.
15. Take the perfectly cooled dough out of the refrigerator and remove the film. Use a spoon to scoop up the dough (it has become very thick and dense), form balls about 2.5-3 cm in diameter.
16. Roll future gingerbread cookies in sweet powder.
17. Lightly shake off excess powder.
18. Place on a baking sheet lined with parchment. We leave enough space between the blanks - they will rise and blur.
19. We press the balls with the bottom of the glass so that they get a familiar shape.
20. Place in the oven, preheated to 170 degrees, for 15-20 minutes. Take out the finished gingerbreads and cool.

Remove the baked goods from the baking sheet and serve.

Chocolate gingerbread cookies with glaze

• flour - 470-500 g;
• milk - 240 ml;
• testicles - 1 pc.;
• sugar - 200 g;
• vegetable oil - 40 ml;
• cocoa - 35 g;
• baking powder - 7 g.
• cardamom - a pinch (optional);
• sweet powder - 100 g;
• egg white from 1 egg;
• water - 2 tsp.

Quantity: 25-30 pcs.

Preparation time: 15 min.

Production time: 40 min.

How to make chocolate gingerbread cookies

1. Pour warm milk, vegetable oil into a bowl, break an egg and add sugar.
2. Mix with a whisk. No need to beat.
3. In a separate bowl, sift the flour together with cocoa, cardamom and baking powder.
4. Pour dry ingredients into wet ingredients.
5. Mix the chocolate dough. Based on its thickness, we determine whether it is necessary to add flour. The dough should be soft, but not very sticky.
6. Cut off a piece of it and roll it out into a thick layer on a surface dusted with flour. The thickness must be at least 1.5-2 cm, otherwise you will end up with cookies rather than gingerbread.
7. Cut out circles 4-5 cm in diameter.
8. Bake on a baking sheet lined with parchment or silicone in an oven preheated to 180 degrees. Baking time - 15-17 minutes. (may vary for different ovens).
9. While the gingerbread is preparing, let's create the icing. In a bowl, beat the sweet powder, egg white and water with a mixer.
10. Remove the finished baked goods from the oven, cool slightly and cover with glaze. She also needs to let it harden and only later serve the baked goods to the table.

Creator: Victoria S.

Chocolate gingerbreads with kefir

• flour – 3-3.5 tbsp;
• cocoa powder – 2 tbsp;
• eggs – 2 pcs + 1 yolk;
• drink – 1 tbsp. (200 ml.);
• vegetable oil – 50 ml;
• sugar – 0.5 tbsp;
• soda – 1 tsp;
• vinegar – 1 tsp;
• salt - a pinch;
• cinnamon - a pinch.

• egg white from 1 egg;
• sweet powder – 3 tbsp.

Quantity: 35-40 pcs.

Preparation time: 30-40 min.

Production time: 20-25 min.

How to bake chocolate gingerbreads with kefir

1. Mix all ingredients for the dough into a single mass. There is no need to add excess flour: it is enough that the mass no longer flows, but gathers in a heap. Place the dough in the refrigerator for 10-20 minutes.
2. After cooling, we make the blanks. Scoop out the dough with a teaspoon, roll the chocolate ball in flour, forming a bun, and place it on a baking sheet. Beforehand, line a baking sheet with parchment and grease with vegetable fat.
3. Bake for 20-25 minutes in the oven at 200 degrees. We check the readiness with a torch.
4. While the gingerbread cookies are cooling, prepare the white glaze. Add sweet powder to the remaining egg white.
5. Beat until fluffy - about 5 minutes. When using a spoon, a light outline should remain on the white mass.
6. Gingerbread cookies can either be completely dipped into the mixture, or just the surface can be brushed with a silicone brush - whichever is more convenient for you. Place on a silicone mat or mesh and place in the oven. Dry the coating on the gingerbread at a temperature of 50-100 degrees for about 20 minutes. It is better not to close the oven door.

Creator: Ilya Vladimirov

In the meantime, put the kettle on. Therefore, gingerbread, as the ancient song convinces, “is an authoritative treat for fragrant tea.” Have a pleasant and spicy tea party!

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Recipe for soft chocolate gingerbread cookies at home

Gingerbread products from the store often turn out to be hardened, but at home you can make chocolate gingerbread cookies that will remain soft for a long time.

• Into the dough:
• Fine wheat flour 800 g.
• Cocoa 4 tbsp. l.
• Baking soda 1 tsp.
• Baking powder 15 g.
• Sugar 400 g.
• Milk (fat content not less than 2.5%) 500 g.
• Salt 1 pinch.
• Egg yolk 2 pcs.
• Vegetable oil 75 g.
• For the glaze:
• Egg white 2 pcs.
• Sweet powder 190 g.
• lemon juice (can be replaced with citric acid on the tip of a knife) 1 tsp.

The quantity of goods indicated in the recipe should yield 2 kg of soft chocolate gingerbread cookies (approximate value).

The gingerbreads are so delicious: strong on the outside and soft on the inside. Thanks to the custard manufacturing method, they do not go stale for a long time.

Adviсe

If you find the recipe contains a lot of sugar, you can reduce the amount of this ingredient. But according to the proposed recipe, the resulting sweet chocolate gingerbreads are exactly as they should be.

Do not bother coating chocolate gingerbread cookies with glaze. This coating not only adds extra sweetness to the products, but also helps to maintain softness in the middle longer.

If you don't want to eat raw egg whites, make a gingerbread frosting using sugar and water. To do this, heat 200 g of sugar and 100 ml of water in a fireproof bowl with a thick bottom (stirring constantly). The fudge will be ready when all the sugar has dissolved and the mixture has thickened (it will be “stringy” to the spoon).

When kneading the dough, it is important to guess the amount of flour. If there is a lot of it, the chocolate gingerbread cookies will be hard and dry, cracking right in the oven; if there is not enough, the products will melt in the oven when heated and become amorphous.

Gingerbread is so named because they began to be created with a huge amount of spices. If you wish, you can add 1-2 teaspoons of cinnamon to the dough, which mixes well with cocoa. Some recipes contain orange zest. You can try other spices too.

Chocolate gingerbread according to GOST

DESCRIPTION

The recipe uses caramel (light) molasses, but if you don’t have it, you can cook invert syrup.

But I simplified the glaze and used protein, the original was a “circulation” - an opaque and crispy glaze that needs to sit for 7 - 9 hours.

The yield of gingerbread cookies is approximately 850 g or 15-17 pieces, depending on their size.

Nutritional value per serving

Wheat flour has been used for millennia to produce bread and other baked goods. And nowadays in stores you can find different types of flour, and not only wheat, but 1st grade flour is more popular.