Gingerbread cookies

Category: Bakery products
Gingerbread cookies

Ingredients

Sifted flour 260 g
Sugar 120 g
Softened butter 100 g
Egg 1 PC.
Baking powder 1 tsp
half of the bag
Ginger root
(here who likes it, I love it more)
Ground cinnamon 1 tsp
Carnation 5-6 stars.

Cooking method

  • Beat butter, sugar and egg with a blender, chop ginger and cloves. Mix all the remaining ingredients, roll out the dough as thin as possible (3-5 mm), cut out cookies in any shape you like and bake at 180 *
  • PS: Instead of cloves and ginger, you can put chopped almonds.

Note

I want to share a recipe for delicious gingerbread cookie... It seems that there is no such thing, I at least did not find it.

Bon Appetit

Anis Photos

londar

ginger root (here whoever likes it, I like it more)
1 teaspoon ground cinnamon
5-6 carnation stars

Tell me, is the ginger root whole? Or is dry ginger okay ??
Lakshmi
Ginger is highly desirable fresh. I take a spine of 2-3 centimeters, depending on the diameter of the spine itself.
I tried to somehow replace it with dry ginger - I didn't like it - I practically don't feel the spicy taste, it turns out the usual shortbread cookies
Lika
Lakshmi, what do we do with cloves? In a mortar three or just ground on the tip of a knife?
If it's not difficult, add in the first post how much ground ginger to put, well, you can't buy live ginger everywhere. The ground taste of the live will not replace, but it will give aroma. Soon NG and gingerbread on the tree + tangerines = great mood.
Lakshmi
Lika, I finely chop a clove with a knife on a board. If there is ground, then you can take it, just not "on the tip", but so that it is equivalent to 5-6 whole nails.

As for dry ginger, I can't tell you the exact amount. I take fresh. as already mentioned, once tried to put dry - about 1 tsp. - almost no taste was felt, the aroma was. I personally do not like it ...
Lika
I already navayal and after all they ate everything literally at once
Photo report attached
Gingerbread cookies

Ginger - 2 tsp with a slide
Ground cloves - 0.5 tsp (I was not very fresh, I was a little exhausted)
Anise crushed -1 tsp in a mortar.

It is done very quickly, but for me there is a lot of sugar, but just right for children.

Lakshmi, Thank you!!!Gingerbread cookies
londar
Quote: Lakshmi

Ginger is highly desirable fresh. I take a root of 2-3 centimeters, depending on the diameter of the root itself.

I saw fresh ginger, but there are such monsters almost as big as a fist ..... Maybe at least approximately (well, let's say if you compare it with our fingers), explain how much to drink it, ginger of this)
kleskox35
Well, if on fingers about the size of the thumb of an average adult's hand, take a fresh one, do not be afraid, it lies perfectly in a bag, in the refrigerator, up to several months, so it will last more than once, and you can use it not only in cookies. ..
Michelle
Lakshmi:
Thanks a lot for the recipe for the ginger fans !!!
Yesterday I baked it, but 1 little problem arose: your recipe says that the dough should be rolled out as thin as possible. And with so much flour, my dough turns out to be too soft and sticky - it is impossible to roll it out. Tell me, what consistency should the dough be? Maybe my flour is VERY wet? Because in the dough that I got, rolling "did not smell".
Celestine
Quote: Michelle

Lakshmi:
Thanks a lot for the recipe for the ginger fans !!!
Yesterday I baked it, but 1 little problem arose: your recipe says that the dough should be rolled out as thin as possible.And with so much flour, my dough turns out to be too soft and sticky - it is impossible to roll it out. Tell me, what consistency should the dough be? Maybe my flour is VERY wet? Because in the dough that I got, rolling "did not smell".

You need to add flour so that there is an elastic bun, suitable for rolling
Michelle
Celestine:
Thank you so much! I can't understand what I get with flour, that I need to put it 1.5 times more than it says in the recipe ...
Celestine
This happens, and it is still possible that the butter has been strongly melted and it, being liquid, requires more flour. I bring butter to just a soft state.
Michelle
Celestine:
no, the oil was soft (not liquid). Maybe the quality of the oil?
I still sin for torment
Rina
a lot depends on flour. The first time I did it with a premium (not the best manufacturer) - more flour was required. Today I do it with 1 from a very good producer - I needed flour exactly according to the recipe.
Lika
I am reporting. My cookies, baked a month ago, have lain all this time in a tin can and are perfectly preserved. Absolutely nothing has changed. The family did not differ in appearance and taste from freshly baked

Now I will sculpt a gingerbread house from this dough. I have already made cookies for the tree.

Quote: Lakshmi

Lika,
gingerbread house sounds sooo tempting !!!
be sure to tell us how you do it. and a photo in the studio
In the subject Gingerbread house you can see different options for assembly and decoration.
Anise
Lakshmi, nice cookie turned out!
We love ginger and everything that goes with it. I baked only without cloves.
Thank you for the recipe!
Gingerbread cookies
Black_cat
Bake. Delicious. I will not show the photo - cookies: wow: ate hot
Thanks to the author for the recipe.

A lot depends on the oil now, because there is no normal oil .. well, the flour itself is also different.

I had to knead in a glass of flour, but I know these tricks with Novomoskovsk flour - a lot of gluten, little liquid. For pies - the best flour, but not cookies and bread
missnatali
Delicious cookies. The whole family was happy. I made a double portion of dough right away: it was enough for a gingerbread house and ate plenty of cookies. Thank you very much for the delicious and simple recipe.
Gingerbread cookies
Especially for my daughter, I made a lot of cookies in the form of animals.
vesennyaya
Very tasty cookies, baked several times. Thank you!

Gingerbread cookiesGingerbread cookies
Lakshmi
vesennyaya, what a beauty you've got !!! glad you liked the recipe

vesennyaya
Thank you))
mme_it
Lakshmi, thanks for sharing your recipe. I just baked cookies according to your recipe. I didn't put in the ginger (there is nowhere to buy at 3 am). The result is a cookie with a very interesting taste, moderately soft and crunchy. Perfect for "decorating" with icing or glaze. Right now, I'll just go to do this and organize a photo report later)
The weight of the biscuits for 1 portion of dough is 500 grams.
Daryushka
And I added honey, well, very tasty: oops: oh
leeka
Thank you delicious! Here are my
Gingerbread cookies
Olga1984
Tell me, how long should I bake? I set the top and bottom heating to 180 degrees. 15 minutes have already passed and the cookies are not ready yet
MouseYulka
Very much, of course, depends on the oven. I reduced it to 150 minutes after 7, and still got it earlier. They baked for 12 minutes. They then harden a little. Rather, you need to navigate by color

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