Christmas honey cakes

Christmas honey cakes

Category: Confectionery

Ingredients
fine flour	1 kg
powdered sugar	400g
honey,	400g
eggs	4 things.
vegetable oil	200ml
soda	1.5 teaspoon
spice mixtures for gingerbread	2 table. spoons
cocoa	2 table. spoons

Cooking method

• Mix all bulk products well and sift through a sieve. Add eggs, honey, butter and knead well. The dough should be soft. Leave it wrapped in plastic for 24 hours. Then take a third of the dough and knead again. Roll out approximately 2-3mm. With a mold or otherwise, we cut out different figures. Lay out on a baking sheet at a distance of 1 cm. Bake in the oven at 180 for about 5-8 minutes. After baking, lay out on a flat surface. While still hot, grease with a beaten egg.
• Protein glaze: 1-2 proteins, sugar. powder about 300 gr, half a teaspoon (teaspoon) of lemon juice.
• This recipe is good for bulky gingerbread. The dough turns out to be airy and increases at least 2 times. It won't make a gingerbread house, but finely rolled products in the form of small gingerbread are good.

Note

Dear members of the forum! Happy New Year! : girl_hollyday: I wish everyone happiness and health!
I made these wonderful gingerbread cookies from half of the products, it still turns out a lot, they are very tasty, they are stored for a long time, everyone is delighted, my youngest granddaughter (4 years old) tried to hang it on the Christmas tree when asked to hang it on the Christmas tree, she says "no, grandma, we will eat like that" At Christmas again I will bake, the words of the author, and my photo, thank you very much for the recipe for Gede from the Cook, ru

Lyuba, that's gingerbread! It is better to bake them at the beginning of December and .... eat slowly until the New Year. Then it won't seem much!

Oh, Irisha, thank you very much! Last year I put it out in the heat of the moment, I liked them very much, and then I saw the gingerbread of the craftswomen, it became funny for my own. But for me they are really beautiful And tasty, really

Gingerbread cookies are never ugly! It seems to me that if the name had the word GREADNIKI, and not MEDOVNICHKI, then they would have been paid more attention to.

Thanks for the support!

It seems to me that if the name had the word GREADNIKI, and not MEDOVNICHKI, then they would have been paid more attention to.

Yes, not everyone knows that a honey cake is a Slovak gingerbread.
I am confused in this recipe only by vegetable oil. Has anyone tried it with vegetable oil?

I made another gingerbread recipe with vegetable oil, it was half and half with butter.
Eggs were beaten there. butter, it turned out something like mayonnaise.

[Vei]

Vei,
Lisa, in my gingerbread recipes (and I collected a lot of them, and from different countries, although I have not tried everything) - no no one with vegetable oil ...
BUT - mother also had a Soviet, budget option, such a daily one, not a festive one:in vegetable oil, without honey and on kefir; she only added spices from herself to this recipe. Otherwise, without honey and spices, it’s not gingerbread at all. This is a very common recipe in the Internet, it seems that we have it here too.

[Nagira]

Nagira, yes, Ira, I saw it, it should look more like gingerbread)))
It seems to me that lard would be more relevant here than vegetable oil. And then it is too much for a Slovak recipe.
After NG, I want to bake Pardubice gingerbread, I seem to have found the recipe most of all similar to an authentic one. In any case, all Czechs wrote in the comments that they remember exactly this taste from childhood.
My hands are itching, but there is no time yet ...

Girls, I gave a link to the cook, and it says "One of the Slovak craftswomen Pani Viera Bojnkova, who has been baking gingerbread for 25 years, shared her recipe with us" and I literally transferred it here. I think the recipe from such a craftsman should be correct. You can rest assured the gingerbread is really delicious, maybe I rolled them thinly, and I played around with them, but then they seemed so wonderful to me, I made gingerbread for the first time, now I see that they are clumsy Although, everyone chooses not the recipe that is in authority, but the one that they like ...

[Lyuba 1955]

Lyuba 1955, thanks for the recipe, we try all the recipes, then we choose))) I would have to read it in Slovak, what was written there in the original, or sometimes such free translations and ingredients are often replaced if we don't have them. I already understood this according to German recipes.
And in Slovakia, there are very skillful gingerbread cookies, I am subscribed to many, we communicate with some. They have such masterpieces there. In general, I'm sick of this gingerbread topic))))
PS and the title photo can be changed, if there are already others, you only need to contact the moderator. Although I like it too - it is so homely, sincere. It just seems to me that these gingerbread cookies, in theory, should turn out more magnificently, or is this a recipe for 3D gingerbread cookies (vases, etc.)?

That's right, they should be magnificent, here are the words from the description;
"This recipe is good for bulky gingerbread. The dough turns out to be airy and increases at least 2 times. It won't make a gingerbread house, but thin-rolled products in the form of small gingerbread are good."

Hurrah! : feer: Prepared meadies: lovely: tastier, and smelly ...

I baked so much that some of them were able to snatch away to find out the taste after a while ... It turned out: just a wonderful taste after some time, much smelly and softer! : feer: Conclusion: after all, honey gingerbreads also need to be baked a little earlier than the holidays, so that they have time to ripen to the desired condition! : ded_snegurochka: Thank you very much for the yummy! Now I will bake these gingerbread cookies!

[Tanechka-Tanyusha]

Tanechka-TanyushaHow you made me happy. Thank you very much for your feedback. I am pleased that you, like me, liked these honeycakes, however, they are wonderful, bake to your health.
I also decided to insert pictures, I did last year without cocoa and this year, all that remains

[Lyuba 1955]

Christmas honey cakes

Lyuba 1955, I understand that the dough does not need to stand for 1-2 months. can I work with him right away ??

[Irisik]

Irisik, Raisa! You don't need to stand the dough - just bake it: girl_dough: Ready-made products can be stored for a long time: over time, the softness and taste intensify: drinks_milk: Try it, you won't regret it! : friends: Happy New Year!

Thank you! I will try, otherwise I rushed late))) And recipes are everywhere with a dough that needs to be left to stand for several months

Thank you for the recipe! TAKE A NOTE!

To your health!