Christmas gingerbread

[Additionally:]

Christmas gingerbread

Category: Bakery products

Ingredients
Rye flour (wheat can be used) *	1 kg
Honey	500 g
Crystalline sugar	350 g
Butter (lard)	250 g
Chicken eggs	3 pcs
Soda	3 tsp
Ground spices	2 tsp
Nuts	1 stkn
Candied orange	6 tbsp. l.
Salt	1/2 tsp
Milk	1/3 stkn
Additionally:
Jam / jam thick plum or apple
Sugar fondant

Cooking method

• Spices: cinnamon + cloves + ginger + cardamom
• Chop candied fruits and nuts.
• We dilute soda in cold milk
• Heat honey, sugar and butter until sugar dissolves - as indicated in the basic recipe. I don’t heat honey at all and add it to the dough last, but I know for sure if honey doesn’t heat the gingerbreads tastier (based on personal experience, we have been baking such gingerbreads for 10 years for Christmas)
• Remove from heat, cool to a warm state (when the hand suffers) and add eggs, soda with milk, salt, spices, candied fruit and flour to the warm mass with continuous stirring.
• We knead thoroughly, the dough turns out to be dense and slightly sticky, it is better if it is soft, it is not necessary to do too steep.
• 
• We roll it into a ball, put it in an enamel bowl or clay pot, cover with foil, put it in a cold place for 3-4 weeks to ripen the dough. I keep the dough in a 3-liter saucepan, after kneading it 2/3 of the volume, after ripening, almost the entire volume of the pan is occupied.
• 
• In the photo above, the dough on the balcony after a week of ripening (the balcony is glazed and the temperature there is about + 3-5), note the dough rises, ripening processes are underway.
• A week before the holiday, divide the dough into 2-3 parts. Below is a photo of the aged test
• 
• Roll out and bake on a greased baking sheet at 180-210^aboutFrom to readiness. The exact baking time depends on your oven. The degree of readiness is very visible, the color changes noticeably and the surface becomes so "springy". (at least in gingerbread made from rye flour). In the original recipe, the dough is baked in layers, but I never baked it with a sheet, I cut the figures with molds, it keeps its shape well, I bake it on parchment. I also bake in small square Teflon (about 7x7cm) tins, about 1-1.5 cm thick. Since the tins are small square with sides, I do not roll the dough, but flatten it with my hand in shape, you can grease your hands with oil or just moisten with water.
• 
• It is quite easy to roll out, I wrapped a wooden rolling pin with foil before, now I use a silicone one. When we cut out the dough with molds, there are scraps left, I reuse them. The taste does not suffer at all, but I do not use flour when rolling, I have a silicone mat. By the way, I don't knead the dough after aging, I just pinch off (cut with a knife - how it works) pieces of dough and roll out to the desired thickness ... As for the scraps, I froze them once and then grated them under a curd cake, baked in a multicooker it turned out gorgeous.
• These are baked blanks
• 
• Spread the cooled cakes thickly with thick plum or apple jam, put on top of each other, cover with paper on top and press down with the load more tightly. The oppression is rather symbolic, I have it a large heavy cutting board, I weighed it on purpose, the weight is 1.5 kg ... there are a lot of gingerbread (when you bake and decorate one by one, but every year they are asked for more and they fly away for gifts at the moment .. . is almost missing)
• The next day, glaze the cakes with sugar fondant (I do it like for cake).
• Store wrapped in thick paper. They can lie for a long time, but we never have
• You can do without jam and even without glaze, store in a simple plastic bag - I accidentally discovered this ...At Christmas, I put off the trimmings in a bag and found them only on the May holidays. Here ... This did not affect the taste, color and softness of the gingerbread .... the family was very happy. BUT! With a layer and glaze, they are simply magical.
• 

Note

* My mother and I make only rye flour, the whole trick is that when the dough is aged for 3 weeks at a temperature of about +4, the fermentation process takes place in it (rye flour is fermented more actively), but in general, wheat flour and a mixture of wheat and rye are suitable in any proportion.

In the basic recipe, there are 2 times less nuts and candied fruits. But I like it more.

Thank you very much, I will try your recipe, I wonder what can be made from rye flour, though I have not decided yet, can I try it from different "torments"?

My mother and I make only rye flour, the whole trick is that when the dough is aged for 3 weeks at a temp. about +4 in it there is a fermentation process (rye flour is fermented more actively), but in general, wheat flour and a mixture of wheat and rye in any proportions are suitable. I don’t heat honey at all and add it to the dough last, although the basic recipe says it differently, but I know for sure if the honey is not heated more deliciously (based on personal experience, we have been baking such gingerbread for 10 years for Christmas) by the way I also put candied fruits and nuts a little more ... about twice as much

[kleskox35:]

kleskox35:
OH! I seem to have done everything wrong !!!!
I took the recipe from rye flour and for some reason kneaded 50/50 wheat / rye flour !!!
But it turned out delicious. If possible, 2 questions:
1. What consistency should the dough be?
2. How thin should it be rolled?

Michelle, everything is fine, for gingerbread rye with wheat can be mixed in any proportions, the dough is dense and slightly sticky, I bake it in Teflon square tins, about 1-1.5 cm thick. Since the tins are not large, square, with sides, I I don't roll it, but flatten it with my hand in shape, you can grease your hands with oil or just moisten it with water.

[kleskox35]

kleskox35
Well .... I shifted the flour, my dough turned out to be denser - like shortbread and not sticky. I rolled it out about 1 cm ..... so, probably at the exit, the gingerbread turned out to be a little harsh. Next time I will.
Thank you!

Perhaps the matter is in wheat flour, I did not bake with it, only from rye. Do not despair, gingerbread should be glazed! coat them with any thick jam, you can glue them in pairs, then a thicker layer of jam on the gluing, put them in the cold, the next day, glaze over with any fondant or icing sugar of your choice, you can sprinkle condit. sprinkling. Try it by Christmas, they will be soft! They can lie like this for a very long time, they do not lose their taste, my mother somehow kept it right up to Easter. I really don't run out

[kleskox35:]

kleskox35:
yes, I glued it together with jam at 2. True, there is no time to decorate yet. I'm planning tomorrow. They have been lying under pressure for 3 days in paper. True, not in the cold ...
I hope they will not deteriorate !!!!!!

There is a question. As I understand it, quite large cakes are obtained, glued in half. Then you need to cut them? If so, at what point, after shaping, after glazing, before eating? Or how?

N @ t @ li, I bake this gingerbread in small square (about 7x7cm) tins, glue the blanks in pairs with jam (a decent layer of jam), then glaze. If you bake in large layers, cut them right after baking and then whatever you want. They can also be cut out with curly grooves and baked on parchment, the dough keeps its shape well, but then under the glaze, I would still smear them with jam.

This year I will try to photograph all stages of the process for clarity.

Gingerbreads are either cut out of the dough with curly cuttings or the dough is cut in the form of rhombuses, squares of triangles. If you roll out the dough thinly, then glue it with jam, jam and then decorate with glaze.

Thank you!

Here are the promised photos of the gingerbread dough, the flour is completely rye.

the consistency of the dough is something like this:

and this dough is on the balcony after a week of ripening (the balcony is glazed and the temperature there is about + 3-5), note the dough rises, ripening processes are underway.

Here's a candlestick - I made a gingerbread yesterday.
The idea is completely licked from the site of the cook.



And here is such a tree made of gingerbread and gingerbread. There are not many of them yet !! But everything is ahead !!

Get crazy! This is a painting! So thin and delicate !!!
And when you have time for everything!

Oh, my dear mom - on weekends I make candlesticks and a Christmas tree and a gingerbread house and ... a pill for me from greed, but MORE
Lyudochka you are SUPER MASTER!

[Husky]

Husky, well, how beautiful it is !!!!! This painting is delicate !!!!!!!!!!!!!!!!!!!!!!!!!! : wow: Are these gingerbread cookies tasty?

Alesja79, these are delicious gingerbread cookies. Even my omnivorous husband recently asked - will these New Year's sweets be? It turned out he was about gingerbread! I bake them strictly once a year and he expects them

Well here's the end of the photo shoot
it's aged dough

rolling out quite easily, I wrap the rolling pin with foil

these are baked pieces


well, the actual result

[kleskox35]

kleskox35 , thanks for the recipe. My husband checked it out. True, I put the dough a little late, so I kept it for only 2 weeks. I didn’t risk it completely on rye flour (and there wasn’t that much), I did it 50:50. Yesterday I glazed the gingerbread, the gingerbread cookies still have a week to mature, but the trimmings are almost all destroyed.

This is the dough, it is so-so. When he sits in the oven and has not yet completely baked, it springs like a living thing, to touch it is a pleasure, it takes pride in power. And the aroma.

I also have a question: do you really store the gingerbread cookies only wrapped in paper? In my experience, it is better to either store the gingerbread in a bag, or send it to soften it before using it overnight. Just while they lay under the oppression with jam, they dried up so well. I put the cuttings in a bag overnight, and voila in the morning.

shoko11, if you completely fill them with glaze, it is better in paper, and if they are not completely filled (only the top), then it is better under the film. Well, these are my preferences, and so everyone chooses to suit their tastes.
I am very glad that you liked it, I, too, every time this process brings great joy

[kleskox35]

So I made these wonderful gingerbread cookies. Kneaded the dough from rye flour. True, it's a bit late, so it only stood for a week. And I baked them on January 3, for Christmas.
The taste is wonderful, the aroma is festive.
It is a pleasure to work with this dough: very pleasant to the touch and malleable to form. Gingerbread was appreciated by everyone - both home and guests.
kleskox35, thank you so much for the recipe.
And here is a photo of what I got:

plushka, just super, especially a cool man
I hope the recipe will be included in the Christmas menu, at least I have it "registered" and every year I make it ...

[kleskox35]

kleskox35, I just glazed on top, so today I have already put it in a bag, with your blessing. Thanks for the advice.

plushka, you did it very nicely, sincere Christmas tree. And I baked on a baking sheet, then just cut it. But given the accuracy of my eye, the gingerbread cookies did not come out perfectly rectangular))). Even today I looked at suitable molds on the Amazon, but the price with delivery is not attractive (((.

[plushka]

plushka, you did it very nicely, sincere Christmas tree. And I baked on a baking sheet, then just cut it. But given the accuracy of my eye, the gingerbread cookies did not come out perfectly rectangular))). Even today I looked at suitable molds on the Amazon, but the price with delivery is not attractive (((.

And I also have no molds. I printed the stencils on cardboard. The dough was rolled out about 1 cm thick and cut out on stencils with a knife. A bit laborious, of course, but the result justified all the efforts.

[kleskox35]

A year ago I noticed this Temko. Then I only lamented that I noticed it late and that I would not have time for Christmas. And now I'm preparing in advance so as not to oversleep
kleskox35, will you share your intricacies - what kind of rye flour is better to take (well, there is peeled, seeded, or anyway?) and will artificial honey still go here (this is which the bees made from sugar, not their nectar)? natural, of course, better, but I think about cooking gingerbread on a grand scale and, frankly, a green amphibian is choking about so much natural honey

Ru welcome! I always take rye flour according to the principle "whatever it gets", there were no punctures. I honestly don’t know about honey. Me this amphibian 🔗 also periodically visits. But since I bake these gingerbread cookies once a year and strictly for a kilo of flour, I stock up on honey in advance at the fair. In general, I think an artificial one will go (but at least 250g of a good one, I personally would mix it there - for fermentation)

And if it's cold on the balcony? Can I wrap the dough in a saucepan in something? Or what else to do? Will not fit into the refrigerator.

[kleskox35,]

kleskox35, I was also very interested in this recipe. And there are also questions. After I smear the gingerbread cookies with jam and put them in pairs, put a cutting board on top and oppression. How heavy should it be so that the jam does not squeeze out on the sides? If it is a can of water, how many liters? And how many gingerbread will come out of this amount of dough (or what is the approximate size of the rolled dough)?

naidu, I put this dough on the balcony for ripening (the balcony is glazed and the temperature there is about + 3-5), IF YOU HAVE NOT LESS THAN 0 ON THE BALCONY, IT IS FULLY POSSIBLE TO PUT THERE!

izumka, oppression is rather symbolic, I have a large heavy cutting board, I weighed it specially, weight 1.5 kg ... there are a lot of gingerbread (when you bake and decorate one by one, but every year they are asked for more and more and they fly away for gifts at the moment ... already almost not enough), I never baked with a sheet, cut the figures with molds. I keep the dough in a 3-liter pan, after kneading it 2/3 of the volume, after ripening, almost the entire volume of the pan is occupied.

Good evening! Please tell me when you cut the dough with molds, because there are scraps, because they need to be mixed again and I would like to know the taste and quality of gingerbread from such a process does not change?

mamontenok, the taste does not suffer at all, but when rolling out I do not use flour, I have a silicone mat, and I wrap the rolling pin with cling film (I'm used to my wooden one, I can't dare to replace it with silicone). By the way, I froze the pruning once and then grated it under a curd cake, baked it in a cartoon, it turned out gorgeous.

Thanks for the answer! I will definitely try to cook

oh, how the recipe got in time !!! I adore rye gingerbread cookies with jam ... there is still time for the dough to ripen and bake by the new year so that they mature ...

kleskox35, I'm making dough, but it's not so steep to knead on the table. Or knead in a bowl?

The dough has cooled down and kneaded well

[simfira]

simfira, I'm glad that everything worked out, yesterday I could not help you, unfortunately, I was already packing my daughter ... well, I did it with her. This dough is better if it is soft, it is not necessary to do too steep. You are absolutely right, it cools down and grasps + rye flour gives more "toughness" than wheat flour.

All the same, I mixed flour on the table, now I regret that I did not wait, this flour may be unnecessary. I'm afraid it won't be too cool later

All the same, I mixed flour on the table, now I regret that I did not wait, this flour may be unnecessary. I'm afraid it won't be too cool later

Do not be afraid! Then just spread the gingerbread cookies with thicker jam and either glaze on top with icing, or cover with mastic ... and they will be soft

I scoured Yandex, as a result I came across your recipe, which I immediately fell in love with :) What a wonderful dough, fragrant, plastic .... just ah!

I have already baked some of the gingerbreads, send them to my friends in a parcel :) I can not help but boast of the result, the photo is a bit dark though, they are not burnt in life :) ...ikea molds

And I repent))) - in the morning after a sleepless night I read "Christmas booze"))))))))) - so intrigued, and the dough ... my dough is ripening, waiting

[barbara11]

barbara11, what a beauty ! It's a pity I don't have Ikea nearby ... Do not forget to pack them tightly in parchment!

vichka strawberry, I, too, is worth it for now, waiting for the "finest hour", there will be something to do with my daughter on New Year's holidays!

I made stencils for myself, maybe someone else will come in handy

and these are stars for the Christmas tree ...

I have been making gingerbread according to this recipe for the second year. Last year, it was somehow too lazy to mess around, baked everything in two layers, cut it into rectangles, decorated it and gave it away for gifts. Everyone really liked the gingerbread cookies, so I decided to repeat them this new year too, but already make them in tins, paint them. And in search of cookie cutters I came across a wonderful template
and here are some more separate compositions for each room:
well, and besides that, there is also a whole tray of gingerbreads in the form of bells, Christmas trees and animals. And what scent is in the house ... Thank you very much for the recipe

[Nataly_rz]

Nataly_rz, how lovely!

[here]

Well, I decided that I would give my family and friends for the next new year
And I have a whole year to learn how to decorate these gingerbread cookies like a Husky here

I found MK how to make them
🔗
Too little hands itch to try

Tell me how to decorate? icing will hold? and yet, I missed it, you can see that you need to put it in the bag, my gingerbreads are dry

[simfira]

simfira, icing holds up perfectly, do not despair, prime the gingerbread cookies with any thick jam, cover the top with icing (icing) and put it in a bag, the gingerbread cookies will soften!

I found MK how to make them
🔗
Too little hands itch to try

that's great! try and want and prick.

I'll tell you my story with gingerbread. And laughter and sin, chess word. I baked and bought logs especially for gingerbread. Painted until one in the morning before Christmas. Spread out on the table to dry. I counted exactly 50 pieces. With a sense of satisfaction, I retired to sleep and imagined how tomorrow with the children we would give them all away. The husband and eldest son remained in the kitchen. In the morning, the husband and children got up first. I go out to the kitchen - no gingerbread. I don’t ask anything, I think my husband removed it so that the children wouldn’t scatter it. We had breakfast. I ask, well, let's see the gingerbread. The husband goggles in surprise. Where am I for him? He told me - I don't know, they say it wasn't ... A dumb scene. I didn't take it to my son, and that's it. Then, when everyone finally woke up, the son said that he got up at night and saw a rat in the bathroom !!! (We live in a private house and only the water supply and heating have been changed, not everything has been repaired). We ran around the house in shock, looking for where she went. We found 4 gingerbread cookies in the corridor behind the closet.
Imagine the rats had a mouse Christmas like the Nutcracker. ... Such a Christmas adventure happened. And my friend brought gingerbread according to this recipe, simply divine. Let's wait for next Christmas