lappl1
Yulia, Anna, girls, dear! How happy I am for you! I really wanted to share this recipe with everyone. And now it is so pleasant to read that this recipe pleases not only me. Thank you girls for the great feedback. I read them with pleasure.
Anya, special thanks to you for the wonderful photos and analysis of the process of cutting gingerbread. I walked for a long time to this jar. I didn’t just cut it out, even with a crystal vase. But the screw-up jar was the most successful. I was happy to share this "find" with everyone.
Girls, bake gingerbread cookies for health and with pleasure!
lappl1
Girls! Today, over a cup of tea, we talked with Anyuta73-Anya, including about these gingerbread. I shared this recipe with her earlier than with the Bread Maker. We raised the issue of why do some gingerbread cookies turn out light, as if milk... Anya told me: "You scared everyone so that they don't burn sugar, here some girls don't keep it on the stove, and it turns out not completely burnt." Anya also made light gingerbread cookies for the first time, like milk ones. Then the next time she did the burnt woman a little longer. Her gingerbread turned out to be darker and much tastier.
I thought about this. I have never made a gingerbread gingerbread in a frying pan (I have no suitable one). A stainless steel saucepan, even after being removed from the heat, keeps heat for some time, and the sugar boils, even if the pan is no longer on fire. Apparently, therefore, my gingerbread always turns out ruddy, dark. So, girls, do not be afraid for the girl. Even from the marriage that is in the photo in the recipe, I got delicious gingerbread
.
ychilka
Gingerbread with burnt sugar

Here is the report. THANK YOU VERY MUCH again!
lappl1
Yulia, I'm killed on the spot! The gingerbread cookies are very beautiful! The glaze is wonderful! And the design was very impressive! And this is such a tempting - about honey? ... But everyone will believe. Because the taste of gingerbread and honey is almost the same
Thank you, Yulenka! I'm glad you like the recipe!
ychilka
The enticement ... No, of course, it just tastes like honey. Well, a very good recipe.
lappl1
Yulia, indeed, there is no need to call for these gingerbread ... The smell and the look, they themselves beckon ...
Mariii
Ludmila, here are my gingerbread. Thanks for the recipe! Made with cranberry jam, apple jam and just like that.
Gingerbread with burnt sugarGingerbread with burnt sugar
It turned out very good, everyone liked it, and most importantly, baked it, put it in a bag and you know that in your bins you always have a delicious "stash"
lappl1
Marina, what delicious gingerbread you've got! And with cranberries, they are probably very good!
And, really, these gingerbread cookies from one portion are indecently many!
I'm glad, Marina, that you liked them! Peks for health!
annnushka27
What a recipe! As always, I was almost late! We urgently need to catch up with everyone!
lappl1
Anya, you're not late for anything ... Gingerbread cookies for our tea. You'll like it .
annnushka27
Phew, speckled! I'm tired! It's hard with assistants. So far, there is only one conclusion: the oven is needed when the children are not at home !!! Everything is hot, and they all help and help!
But seriously, then Ludmila, thank you very much!!! Delicious!
I made a few mistakes, but next time I'll take it into account, it will be easier. Photo in the process, I'll try to take another picture of the final result, what is left after the tasters)
Everything went to the kitchen to wash, it is ALL in the glaze. And then the children too. I'll show you the pictures later.
lappl1
Quote: annnushka27
Phew, speckled! I'm tired! It's hard with assistants.
Anechka, well, I'm glad that you managed, despite the help, to bake gingerbread. I hope the assistants are happy, well fed and cleaned ... Rest! Then post the pictures when you rest!
annnushka27
Thank you Lyudmila!
And if there is a lot of glaze left, then do not reanimate? I will bake again the other day.
lappl1
Anya, to your health! Thank you for trusting the recipe.
And everything will be fine with the glaze. If I have any, then I leave it right in that saucepan that is in the photo in the recipe. She dries up there. And then pour a couple of teaspoons of water and melt it over low heat. So leave it!
annnushka27
Ludmila, I have 2 questions. Can you make dough now, put it in the cold, and bake it in the evening? Have you tried putting the whole egg? I don't know where to put the squirrels, or rather, I know, there is no mixer.
lappl1
Anya, you can make the dough in advance. But if you are going to make gingerbread in the evening, then you don't have to put it in the cold, because then you need to let it warm up. If you do not warm it, it will be difficult to work with it - it is hard from frozen margarine. In general, gingerbread dough is kept in the cold for months and years. It only gets better from this. I could not stand the dough for months and years, but for three weeks it lay in the cold. True, not according to this recipe, but honey with spices. Very good gingerbread.
And you can lay eggs whole. Tula gingerbread cookies are baked not on yolks, but on eggs. In any case, I have such recipes. But they differ in taste. I like it more on yolks. So bake it as you like.
annnushka27
Ludmila, Thank you so much! All clear!
lappl1
Anya, to your health! Just put the dough in a bag so that it doesn't get windy.
Elya_lug
Luda, I also came with thanks for the gingerbread! Yesterday I did it, but I had to add spices, because my brother began to be indignant that there are no gingerbread without spices and personally ground me everything I needed a whole tablespoon. Store-bought thick apple jam. It turned out 15 huge gingerbread cookies (cut out with a glass), the rest are smaller without filling. The jar scrolling trick did not work, but I pinched it with my fingers, and then gently rolled it on the table and got smooth rounds. Delicious gingerbread, son, 6 years old, really liked it, we too. Plans to make with rye flour and in silicone molds (barney bears, chamomile)
lappl1
Elya, I am very glad that everything worked out and I liked the gingerbread! And what my son appreciated speaks volumes!
Of course, spices can be added to these gingerbread cookies, if the soul asks. It won't get any worse, and the gingerbread will get a new taste.
Quote: Elya_lug
The jar scrolling trick failed
Strange! But it's okay if you managed to pinch the edges.
Elya, thank you very much for the report! I am very pleased that I liked the recipe!
annnushka27
Elya, I, too, after the can of the gingerbread "opened their mouths", then also pinched them with my hands.
Natkamor
but my mold was good. but for some reason they turned out like hard cookies. maybe less flour was needed?
lappl1
Elya, Anya, I can assume that the layers did not hold together well due to the strong dusting of the dough with flour. I practically do not do this, if only a little before rolling.
lappl1
Quote: Natkamor
for some reason, they turned out like hard cookies. maybe less flour was needed?
Natkamor, the dough does not need to be hammered with flour. It should be very soft. And I always get soft gingerbread.
Try using less flour. And after cooling, gingerbread should be put in a bag. They should become softer.
Natkamor
did not tighten the dough. but she still did something wrong) by the way, from the lying one they turned out even more solid.
but no matter what, sooo tasty. thanks for the recipe
annnushka27
Natkamor, for the first time I made a tough dough, and today a double portion is softer. Today I also got one baking sheet of crackers, but there were stars, bears, hearts, small, like cookies, for small ones. But I turned on the fan in the oven, maybe because of this or overexposed. Put it in a bag, maybe they will become softer. In general, it is easier for me to mold, bake, and smear with big gingerbread. Here's from last time:
Gingerbread with burnt sugar Gingerbread with burnt sugar

And this is today! We even managed to hide a little! Large ones are already packed in film.
Gingerbread with burnt sugar

Lyudochka, thank you again! My eldest son is allergic to honey, that's why I didn't bake it before, forever recipes are all with honey!
annnushka27
I didn't think of taking a picture in the rift with jam. I did it without jam, the younger eats only without jam and glaze. Without jam there is a photo in the rift. In general, I made so many pictures with gingerbread, about 20, the whole process is almost.
Yes, even if anyone is interested, I baked in parallel in the oven and in the Princess pizza maker.
lappl1
Anya, well, just a feast for the eyes, not gingerbread! And in the lower picture they are similar to mine - one to one! Indeed, big gingerbread is faster and easier to make. And for my taste they are better than small ones. Small gingerbread cookies dry quickly. True, if you make them with jam, then it gradually softens even the most dried gingerbread, provided that it is covered with glaze and stored packaged.
Anya, thank you for the report and the photo! I am glad that now it will be possible for your son to eat gingerbread.
lappl1
Quote: Natkamor
did not tighten the dough. but she still did something wrong) by the way, from the lying one they turned out even more solid. but no matter what, sooo tasty. thanks for the recipe
Natkamor, and you made gingerbread with or without jam? I will also assume that the gingerbread cookies can be hard due to the fact that they forgot to put the soda. Or very small. Or overexposed in the oven.
annnushka27
Quote: lappl1
Anya, well, just a feast for the eyes, not gingerbread!
Thank you! I just can't stop looking at it myself. I never cooked gingerbread.
lappl1
To your health, Anya! Now you have worked out the process. So, bake gingerbread for the joy of your loved ones.
annnushka27
Oh, I made so many mistakes the first time, it’s even funny to tell, today it’s better, and without helpers. You just need to "fill your hand", a lot of small nuances.
lappl1
The first time you do something with a new recipe, there may be punctures. And even if the assistants are eager to fight, then it is not surprising to overlook something somewhere.
Elya_lug
Luda, Anya, I basically stuck together from scrolling with a jar, but I cut out the circles with a glass, the diameter of the jar was the same, but after scrolling, I still had a slotted bottom rim and not everywhere pressed edges. And I decided that there would be more fiddling with re-pinching the edge and re-melting the remnants. By the way, today the gingerbread cookies have become different: the dough is a little denser, and the taste is not at all distinguishable from the store ones, and due to the spices I even imagined a mint flavor, although I did not add that.
I will definitely try to make it in tins with more liquid jam, for example, apricot jam. And with poppy filling it would not be bad, and lemon, we sell such, but in size as fingers, I wonder how to stuff such filling into such filling? Probably squeeze out of the bag and cover with a second sheet, like the ravioli are made.
lappl1
Elya, class! Well I wrote in the recipe that people who do not know will not distinguish gingerbread from store-bought (good) ones.
And with a glass I also did not connect well. Only with a screw jar. I studied the edge of the various jars and glasses intently. I almost didn't find any differences, but the screw jar glues everything together, unlike other dishes! Wonders! Not once in all the time when I bake gingerbread did the gingerbread cookies come loose from a screw can.
Elya, I like the idea with molds. But I’m unlikely to embody it, since there are no such shapes. But I will read with pleasure what you can do! Good luck!
Elya_lug
LudaWhen I return home (I have been living with my mother for the last months), I will bake, and I have a bunch of different silicone molds, I like to use them. If there is an opportunity (Internet, etc.), then I will definitely show you.
lappl1
Elya, I really hope that this return home will be soon! The main thing is that you have peace there! And the gingerbread will not go anywhere.
Elya_lug
Luda, I hope so too, thanks! One of these days the electricity should be connected. Peace, friendship, carrot!
lappl1
Elya,
Natkamor
Quote: lappl1
Did you make gingerbread with or without jam?
with and without jam. those without, I pulled out of the oven when the dough still seemed damp at the break / with the thought that the dough would come hot. and so it happened /.
nevertheless, I dwell on the thought that such torment.
lappl1
Natkamormaybe it's really the matter of flour? Because the gingerbread shouldn't look soggy from the oven. I hope that by replacing the flour everything will work out.
annnushka27
Here are some more pictures. Lyuda, I know that you have a slow internet right now, and the pictures eat up a lot, but I can't resist!
This is in Princesses:
Gingerbread with burnt sugar
This is a rift. Just one layer of glaze for the youngest son.
Gingerbread with burnt sugar

Lyudmila, I have some cracked on top, I think the temperature is high in the oven. Have you had that? I then masked with glaze.

By the way, I baked from 1-grade flour.
lappl1
Anya, cool ! Don't worry about my internet. Already 3 days are left until normal. Everything opens anyway, but slower. This is nothing compared to the fact that I was able to see such beauty. Thank you for the photo. I am pleased to see the results of your work.
Anya, of course, all baked goods made from 1st grade flour are healthier and more aromatic than from the premium grade. But I somehow did not have a relationship with the 1st grade. The bread is denser. Therefore, I do everything at the highest grade. My gingerbread never cracked, although my oven is very hot. The fact that your gingerbread cookies are cracked, I think, is okay. On the contrary. So they got up well. And it shouldn't affect the taste. Is it because of the Princesses? Are they cracked in the oven too? Or maybe from 1 grade. Or from a denser dough? Yes, God bless them, cracks. It's even nicer with them. Moreover, you can cover everything with glaze. it (glaze) can be made with less water, then it will be completely white and will mask the cracks if they strain you.
Thank you again for the photo and the detailed report. I think it will be useful to many.
Ivanovna5
I'll bake gingerbread cookies for Vanya's granddaughter ... to be continued ... after the fulfillment of the plan. Lyudochka, your gingerbreads are so handsome, I pick them up and bake them today, because tomorrow I will go to my grandson, a great lover of all kinds of pastries. I will try to post a photo report. Thanks for the interesting recipe!

Vladimirovna
lappl1, Lyudmila, thanks for the recipe! Nostalgia came right through. As a child, my mother also baked gingerbread and even poured mint glaze (she bought mint drops at the pharmacy). So we had a ritual: the gingerbread cookies were put in a bowl, dad shook them, and mom poured icing on top in a thin stream. And they were all drenched .... Oh, how long ago it was all. Thank you for the recipe, I will bake it by all means.
francevna
Ludmila, missed the gingerbread recipe and got into the topic following the link from annnushka27... Very beautiful gingerbread, I hope loved ones like it. Thanks for the recipe.
lappl1
Allochka, yes, it's a mess! An urgent need to fill the gap! I hope the gingerbread will be enjoyed. Thanks to Anya for sending me this recipe.
lappl1
Quote: Vladimirovna
Lyudmila, thanks for the recipe! Nostalgia came right through. As a child, my mother also baked gingerbread and even poured mint glaze (she bought mint drops at the pharmacy).
Vladimirovna, to your health! I am very glad that I liked the recipe! Hope you enjoy the gingerbread.
Indeed, nostalgia! I also remember this ritual. True, we did not make mint, but sugar. But they poured the gingerbread in a saucepan, and then, closing the lid, shook it. I'm not sure that mint glaze will go with this recipe, since the gingerbread cookies have an obvious honey-caramel flavor. But why not try it.
I will wait for the result! Good luck!
lappl1
Quote: Ivanovna5
I'll bake gingerbread cookies for Vanya's granddaughter
Anna, oh, for a granddaughter, gingerbread is a sacred thing! I am very happy for him. Vanya and her grandmother were very lucky!
Anya, bake gingerbread to your health! I hope that the process and the result will please. I will wait for impressions!
annnushka27
Quote: lappl1
Thanks to Anya for sending me this recipe.
You are welcome! This is me in the topic of the princess pizza maker bragged about.

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