Gingerbread cookies with burnt sugar

[Olga,]

The glaze is the same as yours, only I tinted the water beforehand, - I brewed hibiscus in it. This gave color and a slight sourness.

Oh, how interesting!
Olga, thanks for this idea! Especially interesting about Easter cakes. Need to try!

Because I got biscuits with a very, very creamy buttery taste and smell.

Lizonka, I have made these gingerbread cookies more than once, but I did it on margarine. And although I don't particularly like using margarine, I decided not to change the author's recipe. I will not say that the taste of real, store-bought gingerbread turns out (although store-bought gingerbreads taste different). But we are not trying to achieve the same taste. But what is certain ... is that I did not notice the creamy-buttery taste.
The taste is closer to gingerbread, and yes ... on the second day they change their taste, and on the third even more ...
It’s very interesting what you’ll write for today's taste, already after bedding.

Yes, I read that someone added honey to this recipe, so I also added it. Honestly, there is an insignificant amount of it, as well as spices with zest. On the contrary, I don't feel them at all. But here's another moment in that I still tried them hot, yes at 5 am)))
but while they are not at all soft, immediately from the oven they were soft, but as soon as they cooled down they became crispy like cookies. Now they are in the bag, but they are not softening yet.
I added butter, because I was ordered to have gingerbread cookies without decorations for tea, and the main requirement was that everything should be natural and without margarine.
My gingerbread recipe needs a lot of honey, which I ran out of. And here honey was not needed and it seemed like you could bake right away, so I decided to do that. I think that the customer will like the taste of these biscuits anyway))
In general, we still have to try to make it with the filling, maybe everything will play differently too.

Lizonka, if you try bush again, then take away the honey, instead of margarine (if it is absolutely impossible) you can take a good spread or make it on a mixture of butter and vegetable (corn or raff. Sunflower), just adjust other liquids.
I would add spices as usual.
I wouldn’t hold the burnt down a little so that it just started to foam.
I will probably also try this recipe again, but I will definitely put half the sugar in the dough.

but nothing foamed for me, it just melted sugar for a very long time and became korchin caramel, as at the Shtebovsky MK ... and when I added water, it darkened sharply, but it did not smell like burnt. And the color of the test is also not dark turned out in the end.
Gee, I have some kind of miracles))))

just melted sugar for a very long time and became korchiny caramel

and cho did not melt?

and cho did not melt?

well, how did it not melt? of course it melted, since it became brown caramel))) it was just that nothing hissed and the grains of sugar melted for a very long time, there were grains of sugar in the caramel for a long time, I was worried that the sugar would be burnt, but no, nothing was burned, in the end everything melted that's all.

and they did not seem too sweet to me, I would not reduce sugar in the future.

Oh, when I baked for the first time, I shouted into the phone to Anya - Annushka 27 that my expensive teeth would not cope with such biscuits
And she made her Pretzel for the watch, he promised to gnaw))) I put it in a bag, put a few things in a box for myself. Thanks to Anya, she calmed me down.The next day my boxed gingerbread cookies turned out to be so soft And my uncle called that his gingerbread cookies from the bag were softened, they are driving teas with the men there)))
Yesterday I was making dough again, flour was spent 750g

In general, we must also try to make it with the filling, maybe everything will play differently too.

Lizonka, try it with the filling! You will see that it is quite another matter! I baked 2 batches of gingerbread last week. I put very little jam in one - so, smeared it a little over the surface. The gingerbreads, as they cooled down, were rather dry. the next day became soft. But my husband protested. Where, he says, has the business gone? Baked again. I put the jam heartily, but first boiled it in the microwave until thick, since it was liquid. The husband said: "Now it's different." But I liked both games. just in the first jam it was not felt at all. But both games on the second day were very soft. so this is not a recipe for immediate consumption. The gingerbreads need to be allowed to rest. but the gingerbread cookies are stored for a very long time. These 2 parties will be enough for me for at least a month. And I don’t worry that they will deteriorate. on the contrary, they will only get better. Therefore, I always bake a lot - at least 2 servings per batch.

but I didn’t foam, it just melted sugar for a very long time and became korchin caramel,

Yes, sugar does not melt quickly. I, too, while melting, does not foam. And then, when I add water, it immediately foams and hisses. Therefore, at this point, I remove the pan with the burnt on the table. And I constantly interfere so as not to run away ... And it also becomes very dark after this procedure. so, Lisa, everything is working out right.

and they did not seem too sweet to me, I would not reduce sugar in the future.

I will probably also try this recipe again, but I will definitely put half the sugar in the dough.

They don't seem too sweet to me either. But we have a sweet tooth, maybe that's why the taste suits us?
Olya and those girls who don't really like sweets probably need to put less sugar. But I don't know how this will affect the test.

I'm not a sweet tooth, and they didn't seem too sweet to me. Baked without filling, as the customer did not want to have a filling. Moreover, her crunchiness will not embarrass, she also wanted cookies.

Lizonka, well, since the taste did not suit the sweet tooth, then everything is in order. I would very much like to know the opinion of the customer, if possible.

[lappl1]

lappl1, thank you very much for such a wonderful recipe!
It's delicious and not difficult at all.
Only one big minus ... everything that I tried to throw off for the holidays grew in just a couple of days again ... I chew the gingerbread without stopping. I can't stop in any way! Although it has long been indifferent to sweets.
Thanks again!

[Natalia]

Natalia, I am so glad that you got the gingerbread cookies and that you liked them! Yes, and about this big minus, you are right - it is not possible to stop - the gingerbread cookies disappear one by one. There is one way to deal with this - to treat girlfriends-friends gingerbread. I do this a lot.

[lappl1]

lappl1, my son helped the eldest))) just came. I tried it. Took all that was left with him. I left an order for a new batch))

[lappl1]

lappl1, Lyudmila, and I've already baked your gingerbread four times, how delicious they are!
And very soft, and immediately after baking, and on the following days do not lose their softness at all. And even gingerbread without filling are tender, they just melt!
I don't put any spices in them, they are so self-sufficient that for my taste they can only be spoiled with additives. I always bake strictly according to the recipe, I try not to overheat the sugar, I don't like burnt caramel, for me it's better not to over-!
Flour 700-750, no more. The first time I did it, the dough was hot (and also sticky), I decided to cool it in the refrigerator to room temperature before cutting. And when it cooled down (about 30-40 minutes later), it turned out that it rolls out very well, so I use a drop of flour for dusting.
All the next preparations, I have purposefully sent the dough to the refrigerator for cooling.
I bake exactly 15 minutes each batch, no more. I cook in President butter, gingerbread has a great pleasant taste.
I myself really like gingerbread, but I could not find a recipe to like everything in it.I tried a lot of things, everything was by. Products translated - do not count. And I am very pleased with your recipe, somehow we "coincided" with it. Thanks again!
My precious stocks:

[Anise]

Anise, Anechka, how nice it is to read your review! Especially the part of it where you write about the fact that "coincided" with the recipe! So I also baked all sorts of gingerbread before this recipe. But after I came across this recipe, I don't go back to the old ones. And they wrote everything right about the spices - it seems to me that they will be superfluous here.
Anya, thank you for such a detailed report with nuances. I think that your experience in butter baking will be useful to those girls who do not accept margarine in baking. and thank you very much for the photo! The gingerbread cookies are incomparable! You can't tell from the store. On the contrary, yours is much better.
Thank you, Anya! You have pleased me! Bake gingerbread for health and delight yourself and your loved ones with delicious pastries!

my son helped the eldest))) just came. I tried it. Took all that was left with him. I left an order for a new batch))

Natasha, well, thank God! So, you don't have to worry about the figure! And my sons do not have gingerbread on the waist - checked! I am glad that your son appreciated your work.

Girls, I just baked a test batch under the grill lid. The taste is very pleasant, but I'm not a special lover of gingerbread, it seems to me like a biscuit. Baked for painting. Hot were pretty mchgkie, but right now, very hard steel. How will the painting dry in the package, will it soften?
I would like to note that this taste makes it possible to combine the dough with something else, filling, coating. Not so intrusive, light, I would say.

[Barbara]

How will the painting dry in the package, will it soften?

Barbarashould become softer in the package. And the fact that they turned out like biscuits, then, most likely, they did not contain sugar or a lot of flour.

I would like to note that this taste makes it possible to combine the dough with something else, filling, coating.

Of course. Indeed, in the recipe itself, I have gingerbread cookies both with filling and coated with sugar glaze. the filling, in addition to the taste, makes it possible to become much softer gingerbread the next day and beyond.

I'll try to bake it with filling right now, thanks.

[lappl1]

lappl1, Lyudmila, and I baked these gingerbread cookies with filling and thin, like cookies, round and flat, and then glued 2 together with apple jam, like cakes and put them in a container. It baked late in the evening, it was immediately dry and strong, but in the morning it was sweet, soft, not cloying, tasty! The process of making gingerbread cookies with a filling before baking seemed to me more lengthy, and over time, it is somehow stressful for me now. Thank you again for the recipe!

[lappl1]

lappl1, Ludmila, and I want to say "thank you" for the gingerbread cookies, though I can't really taste them. I bake it for the third time, usually in the evening, put it in a container, and in the morning the table is empty. All my works go to work with my husband, and in the evening the question is: "No more? Very tasty, but not enough."

[Anna]

Thank you again for the recipe!

Lyudmila, and I want to say "thank you" for the gingerbread cookies, though I can't really taste them.

Anna , Volume , thanks, girls, for the reports. I am so glad that you got the gingerbread and came to court!
Anna, great you came up with. I agree that gingerbread without filling is baked very quickly. I have to try that too. Let's finish the last batch. Thank you for the idea!
Volume, yes, a problem! I can suggest stashing at least a couple of gingerbread cookies for myself, my beloved. I am very glad that gingerbread cookies warm my soul at work for my husband and his colleagues. Let them eat for health!

[Barbara]

I'll try to bake with the filling right now,

Barbara, good luck!

It didn't work out with the filling, the people came running.
I just managed to decorate without filling.

I put it in a container with an apple, softened it. Delicious.

[Varenka]

Varenka, to die - not to get up, what a beauty! Awesome gingerbread! They ask right for the tree! New Year's mood with such beauty is guaranteed. I am very glad that the gingerbread cookies have become softer. Thank you very much for the great photo!
Varya, I understand that there is chocolate icing here. Are blue and green food coloring?

No, you don't have to die. these are only trial, after a year's stagnation.
Brown chocolates, yeah, and the rest are ready-made glaze, Murican.

Okay, Varenka, I won't! I will try to repeat it. True, without Murikan glaze. And with chocolate.
If, after a year's stagnation, such beauty turned out, I can imagine what will happen after training for a couple of three games! Masterpiece!

[lappl1]

lappl1, Lyudochka! I will come to you with another thank you!
I bring you a photo of a draft of a gift for the teachers and my daughter's nanny in the garden. In the morning I'll take out the apples, put in gift cards and tie some more bows ...
I don't want to give candy, coffee and champagne (((
the rest was taken by my son according to the already developing tradition
2 weeks the guy waited until I bake gingerbread)))
he is an infrequent guest, but he flew in to the smell of gingerbread
Thank you again!

[Natalia]

Natalia, wonderful gifts

[Zhanik]

Zhanik, Natasha, how cool you came up with! The gingerbread cookies are very beautiful! And what you need gifts! I am sure that they are the most correct, because they are made with our own hands and from the heart. The teachers and the nanny will definitely remember them. I'm very happy for them. And for you, of course, that such beauty has turned out!

Lyudochka, I stamped gingerbread from this dough. They turned out to be sympathetic. And one big stuffed one. The big one was supposed to work out with a drawing, but the drawing did not come out, and I liked the gingerbread cookies. I plan to hang them on the tree

Oksana, well done! Great idea to hang gingerbread cookies on a Christmas tree! So you will soon have it without "toys". Well, that's what they baked for. And the big gingerbread is wonderful! Well done ! Tasty New Year to you and all of you!

We always decorate the Christmas tree with sweets and nuts in foil, and this year there will be more cookies! While these decorations are hanging on the tree, it is of interest not only to animals, but also to people. And by the time of cleaning, only toys remain
I didn't even succeed with the icing: the cookies did not shine, did they turn white, or maybe a thin layer? Or it should be interfered more thoroughly. I really liked the dough itself, the color pleasant to work with is beautiful and it smells delicious. And at the expense of Christmas tree decorations, I'm not worried, I'm more interested in how many cookies will live to see the tree. PATAMUSHA everyone needs to look into their mouths: what are they chewing, or soon the cat will show its mouth to hide, there is no rest for me - only who is in the kitchen, I follow ...
I replaced the soda with a baking powder so that it did not swell too much, I wanted to preserve the drawing as much as possible - it turned out well. And I don’t know how much it took me, but I know for sure we need less. I'll try to knead another half of the portion.

I didn't even succeed with the icing: the cookies did not shine, did they turn white, or maybe a thin layer?

Oksana, as always, you know how to amuse your posts. I read and smiled. Thank you !
And the glaze does not turn white for two reasons:
1. Little smeared. I do it several times. It dries up, I cover it again.
2. Liquid. try adding sugar and dissolving it. Or pour less water.
Well, good and tasty new "toys" for you.

And do not offend the cat!

Lyudochka and all gingerbread lovers. I inform you about my research and discoveries in the production of this delicacy with the approval of my family poets and the permission of the hostess of the post. I baked this yummy with changes for myself and those who have too much sugar and not enough spices. So, since I made a double portion, when making the dough, I had to put 2 cups of sugar in margarine according to the recipe. I only put in 0.5 glasses for 2 servings. I also added spices to the burnt. I mixed them in advance: 1 part ground cinnamon, 3 parts mashed cardamom seeds, 1 mashed clove, 1 part ground nutmeg, 1 part ground ginger, 0.5 part allspice. I added spices at the stage when boiling water is already in sugar and the burntness dissolves.Then the spices have time to brew. It turned out sweetly, but in moderation. Well, and fragrant of course. Thanks a lot to the author! And all the pleasant gingerbread entertainment!

[Irochka]

Irochkahoney, thank you for sharing your experience. It will be very useful to us. Especially for those who do not like sweets very much or protect their figure. Wow, only 0.5 cups of sugar for 2 servings. And the experience with spices will certainly come in handy. Only I did not understand how much by weight or in spoons you put spices. The parts are not very clear.
Thank you, Irochka! I'm waiting for an answer about spices.

[Irochka]

Irochkahoney, thank you for sharing your experience. It will be very useful to us. Especially for those who do not like sweets very much or protect their figure. Wow, only 0.5 cups of sugar for 2 servings. And the experience with spices will certainly come in handy. Only I did not understand how much by weight or in spoons you put spices. The parts are not very clear.
Thank you, Irochka! I'm waiting for an answer about spices.

Lyudochka I write in parts, because everyone has their own taste - I love bright tastes, so I have tablespoons. And the parts, since each spice has its own taste, is too much and will dominate so that the rest of the spices fade away. Therefore, I try to observe this proportionality, and the quantity is a matter of taste.

Ira, everything is clear! Thanks again ! I copied your post to my computer so that it was always at hand. I will bake gingerbread - I will definitely try.

But what if only brown sugar is available?
Moreover, quite aromatic.
Will it work or not?
Who thinks what?

[PapAnin]

PapAnin, I did not melt brown sugar. You can try a small amount. Or wait for a response from those who know its properties.

so you can try, just what you need to get as a result?
I usually did not melt, there is nothing to compare with.

[PapAnin]

just what you need to get as a result?

PapAnin, here's a melted mixture that looks like melted honey. I don't know what it looks like when chilled, only hot.



I would love to try to do it to tell you, but I have a different situation in my house - there is no brown sugar. And there are no shops in the village to buy and try to make. And we will go to the city no earlier than January 6 - 7.

Lyudmila, thank you very much!
I'll try.

[PapAnin]

PapAnin, good luck! Happy New Year to you!
Lovers and lovers of gingerbread! Happy New Year ! I wish you all the best and brightest. And delicious pastries, of course!

only the tree-photo even turned over

only the tree-photo even turned over

Nothing! The main thing is that gingerbread toys are visible on them. And the tree is good - fluffy! Thank you, Oksanchik, for taking a picture. I really liked your tree.

I haven’t appeared here for a long time, but I bake gingerbreads regularly, before the New Year 4 portions of baked, 6 kg worked, everything was almost given away. Today we want to bake again, I just made some jam. I almost didn't take pictures, there are a couple, but so, working moments ... the children cut out the cookies, I went for gingerbread ...


Now I cut out the gingerbread with an ordinary wheel for chebureks, and small oval cups from HP or a multicooker, I don't remember already, tried it with a pasto bike, I also liked it, but the "cloves" are smaller. I put flour 750 grams.

Anya, thank you for the wonderful report and photo. How beautiful you have! Well done! I am very glad that the recipe stuck with you. Continue to delight your kids with delicious pastries! Happy New Year to you and your loved ones!