Gingerbread with burnt sugar

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Gingerbread with burnt sugar

Category: Bakery products

Ingredients
For the test
Yolks	2 pcs
Margarine	150 g
Granulated sugar (1 tbsp for caramel + 1 tbsp for margarine)	2 st
Boiling water	1 st
Baking soda	1 tsp
Flour (how much dough will take)	1 kg (approx)
For glaze
Granulated sugar	1 st
Water	1/3 st
Dia stuffing
Thick jam (I have apple)	300 g
# Glass - 250 ml

Cooking method

• These gingerbread cookies are our family's favorites. And everyone who has tried them likes them very much. Moreover, if you do not warn me that I baked them myself, they think that these are store-bought gingerbread.
• The recipe is very simple, the ingredients are available. Despite the fact that there is no honey in the composition of gingerbread, they are very similar to honey. I don't add spices and herbs to the dough. The gingerbread cookies are already very fragrant.
• Although the recipe contains a lot of sugar, the gingerbread cookies are not sugary at all. Apparently a burnt* it does not give sweetness, but a special honey-caramel aroma.
• In the original recipe, the gingerbread cookies are baked without filling. Very good! But I add jam. We like it even more!
• So:
• Grind 2 yolks with 1 cup sugar and softened margarine**
• 
• Pour 1 glass of boiling water into a mug and cover with a lid so that it does not cool down. We put it next to the stove on which we will make burnt sugar.
• 
• Otherwise, if you then distract yourself by pouring boiling water from the kettle, the sugar may burn out. This is how my sugar once burned***while I was pouring boiling water into a glass (I specially photographed this marriage):
• 
• We burn 1 cup of sugar in a dry frying pan (not Teflon). I do this in a stainless steel pot. The photo shows how the sugar gradually melts.
• 
• As soon as the sugar has melted, pour boiling water (1 glass) into it in a thin stream and stir until the lumps dissolve. Caution, steam can burn! Do not bend over the pot / pan at this point.
• It turns out like this syrup
• 
• Syrup immediately, hot, pour into margarine with yolks and sugar
• 
• Stir it well
• 
• Then add a little flour, pour soda on top
• 
• Stir and add flour until soft elastic dough. The amount of flour in the recipe is conditional (it can be less or more). It depends on the size of the eggs and the density of the margarine used. Add flour gradually and do not fill the dough with flour, otherwise the gingerbread will not be fluffy and tender.
• 
• The finished dough looks like this
• 
• If we decide to cook gingerbread without filling, then roll out the dough 1 cm thick, if with filling, then 0.5 cm. If the dough sticks to the table and rolling pin, then it can be slightly dusty with flour. Cut the rolled dough into circles, squares or rectangles
• 
• Smear the jam over the surface, not reaching the edges of about 0.5 cm. The thicker the jam, the tastier the gingerbread will be. If the jam is not very thick, then you need to put it a little. I cook jam for this recipe in the microwave.
• 
• Cover with the second rectangle on top
• 
• Press one layer to another with your finger
• 
• We form the edge of the gingerbread, like on dumplings, with a "pigtail". This is so that the thinner edge of the gingerbread does not bake earlier and dry out. And the gingerbreads look prettier this way.
• 
• If we make round gingerbread cookies with filling, then we connect the upper and lower layers by scrolling over them with a jar (not a thin glass!) And with a screw jar, and not a simple crimp. I don’t know why, but it’s just such a jar that allows the layers to bond tightly.
• 
• We spread the gingerbread cookies on a baking sheet at a short distance from each other
• 
• Bake until slightly golden brown at 180 - 200 degrees. Gingerbread is baked quickly, 15 - 20 minutes (depending on the characteristics of the oven and the size of the gingerbread). The gingerbread cookies are then ready when they rise and easily fall behind the baking sheet.If the gingerbread is not baked, then they will be viscous and light.
• 
• While the gingerbread cookies are baking, prepare the icing. To do this, boil water, gradually add sugar to it, dissolve it completely
• 
• Put the hot gingerbread on sheets of paper and immediately cover with hot glaze. We cover with glaze several times (it dries up - we smear it again). You can do this directly on the baking sheet, but it's easier on paper - you don't need to wash the baking sheet later. The frosting turns into a crust like store-bought gingerbread, which prevents it from drying out.
• 
• When the gingerbread cookies are cool and the glaze is completely dry, put them in a plastic bag or container. If the gingerbread is large, then each can be wrapped in plastic wrap. The longer the gingerbread cookies are stored, the better they become. And after a month they remain tasty and soft.
• 
• 
• Have a nice, tasty and joyful tea party!
• P.S. I always make a lot of gingerbread (2 - 3 servings). First, they can be stored for a very long time. Secondly, most of it goes to gifts in the form of a gift set of homemade fermented tea (recipes here here and here) and gingerbread, packed in boxes of our own production. Such gifts for New Years, Christmas and other holidays are very well received. After all, these gifts are made with your own hands and with love.
• You can bake larger gingerbread cookies - 20 - 25 cm (round, square), with embossing and decoration. Such gifts look no worse than the famous Tula and Vyazma gingerbread.
• Last time I baked 7.5 kg of gingerbread in 2 runs. I passed them on to my friends and family. Mom, accustomed to the present from Vyazma in the form of the famous Vyazma gingerbread, said that mine are much tastier. I agree with my mom ...

The dish is designed for

Approx. 2 kg

Time for preparing:

1 hour

Note

* Burnt sugar (burnt) is essentially caramelized sugar that has been heated to a brown color. It is used to color creams, fondants, sauces, compotes and other drinks, as well as to flavor them.
In addition, burnt food often means a drink like punch, which is made from alcohol, some fruits, and also, in fact, burnt sugar, added to the main mixture by melting. Outwardly, it is a spectacular, but uncomplicated drink in the way of production, which was distinguished by an unjustified high cost and was widespread in Europe among students at the beginning of the 19th century.
Different types of burnt sugar, which differed in proportions and amounts of components, were known under different names, for example, caramboli, gaudeamus, golden fleece, damn drink, burshen-getrán and others.
The benefits of this product have been known to humans for a very long time, but regarding the harm of burnt sugar, we can say that the consequences of its use are similar to those of using white sugar in food. The most common thing that is known about its properties is that it helps with a cough or in the case when it just has a sore throat.
** I baked gingerbread cookies from different margarine. There is no difference in taste, but I noticed that from the "Hostess" there is a "pigtail" relief along the edge of the gingerbread, and from "Pyshka" it disappears. If you set yourself the goal of making drawings on the surface of the gingerbread using the embossing method, then it is better to use "Hostess".
*** Pots and pans after cooking the burnt sugar and glaze can be easily washed if you pour water into them for a couple of hours.

This dough can be used to bake cake layers. I sandwich the cakes with cream of thick sour cream and sugar. I add walnuts. It turns out a very tasty cake. Almost indistinguishable from a honey cake!

The recipe is taken here 🔗... Thanks to Zayukha - Olga, who posted this recipe.



Gingerbread - confectionery made from flour and honey (molasses, sugar). National delicacy of many European nations. A mixture of spices (black pepper, cardamom, cloves, cinnamon, etc.) is always included in the gingerbread, from which they got their name. The ratio of the components in them is different, which determines the specific national taste. For example, more cinnamon, ginger and star anise are put in Russian gingerbread.

oh what a wonderful recipe! I really looked for honey all the time, but the main thing here is that the gingerbread cookies are thick and soft. I immediately have questions:
1) how best to store them, whether you need to keep them in a film or enough in a tin box
2) how much the dough rises, I read in the note that it is better to use the "Hostess" margarine to preserve the relief, but will there be any relief from the printed board, for example, will it persist or blur?
3) can margarine be replaced with butter and then what will happen to the relief?

[Ludmila]

Ludmila, recipe miracle! I will definitely bake

[Vei]

Vei, thank you!
I baked honey cakes according to different recipes. Of course, they are delicious. But still, we like the gingerbread according to this recipe more.
I am answering the questions:
1. Can be stored in a film, and in a tin box, and just in a plastic bag.
2. The dough rises about 1.5 times. Since I do not have a printed board, I tried embossing using various embossed surfaces. On "Pyshka", "Creamy" margarines, the relief was blurred and not clear. But on "Hostess" I got a more embossed drawing.
3. Once I read somewhere that margarine should be put into gingerbread for the best result. Therefore, I never used butter.

[Natalishka]

recipe miracle! I will definitely bake

Natalishka, I will be very glad if you bake! Our seagull is just right! Thank you !

[Ludmila]

LudmilaThank you! you have such wonderful recipes. And it is so pleasant to communicate with you, as if you have known each other for a long time

[Natalishka]

Natalishka, it's true ! And I am very pleased that you are warm and comfortable in my themes! Come back often! Always glad to see you!

[Lyudmila!]

Lyudmila! Thank you very much for the excellent recipe!
I baked all kinds of gingerbread, but everything was not that ...
And yours is just getting to the point!
Many years ago I was treated to homemade gingerbread and they said that they were on a burnt. And the recipe was given. But, with numerous moves, the recipe was lost and forgotten.
And I look at you - and I can't believe my eyes for joy! Of course, not without differences, but the essence and the recipe are completely similar.
Thank you very much!
And the gingerbread in your photos are just wonderful! Yummy!
And a special thank you for the explanation of the recipe! Very valuable to me!

[Ludmila]

Ludmila, wonderful gingerbread! And a very detailed, understandable description of their production! Thank you!

I didn't bake gingerbread, so I'm lucky! I'll start with a good recipe !!! :)

Oh, real gingerbread!

[Mikhaska]

Thank you very much for the excellent recipe! I baked all kinds of gingerbread, but everything was wrong ... And yours is just getting to the point! And the gingerbread in your photos are just wonderful! Yummy! And a special thank you for the explanation of the recipe! Very valuable to me!

Mikhaska, IrinaThank you for such a review and praise. I am very pleased ! And I am very glad that with the help of this recipe you may have found a loss. Try it, bake it. Maybe it won't be exactly those gingerbread. But these shouldn't disappoint you either.

[Svettika]

wonderful gingerbread! And a very detailed, understandable description of their production! Thank you!

Svettika, Thank you too ! I hope you bake them and enjoy them!

[Rada-dms]

I didn't bake gingerbread, so I'm lucky! I'll start with a good recipe !!! :)

Rada-dms, Thank you ! I hope you enjoy this gingerbread recipe. Bake to your health!

[celfh]

Oh, real gingerbread!

celfh, Tatyana ! They are the most! Real! Thank you !

[Lyudochka]

Lyudochka, you are as always on top. Wonderful MK, and extraordinary yummy.

[lappl1]

lappl1, Lyudochka, what a wonderful recipe! I will definitely try!

Well, that's snack addition to the already infused tea! Thank you very much! My husband has been asking for gingerbreads for a long time, but I still won't get myself together ... At the end of the week we will leave the dacha for Moscow, where I will melt fructose (some sugar is not available). I will definitely unsubscribe later.

ABOUT! Gingerbread! : I love this business! Bookmarked! Thanks for the recipe!

Well, Lyudochka, you give !!!

then I will try it in butter and report back.

Oh, Lyudochka, thanks for the recipe. Dad will leave on Saturday, I'll start pampering my son, dad can't, he gets fat quickly with us, but he can't refuse my cooking. And also (a little off topic) my son bought me today a wonderful transparent teapot (expensive !!), especially for my tea, he said "so that all your petal flowers could be seen", I previously brewed in a thermo mug, little by little, for myself beloved, but for three there was not enough in her, in the end, I was left without tea

[elena kadiewa]

elena kadiewa, congratulations on such a caring son!

the apple does not fall far from the apple tree, note:

in the end, I was left without tea

This is about the menu, yes Gal?

Before that, I brewed in a thermo mug, little by little, for my beloved, but for three there was not enough in it, in the end, I was left without tea

Lena, I mean that I myself am caring and my son is the same !!!!

[Anya]

Lyudochka, as always you are on top. Wonderful MK, and extraordinary yummy.

Anya, thank you dear ! You have already tasted my gingerbread and baked it yourself. I think your review will serve as a good recommendation for this recipe.

Lyudochka, what a wonderful recipe! I will definitely try!

Rusalca, Anya, thank you very much! Try it! I think you will like them.

ABOUT! Gingerbread! : I love this business! Bookmarked! Thanks for the recipe!

Fenya, Tatiana, to your health! Bake on occasion! I think you will like the gingerbread.

Well, Lyudochka, you give !!!

Checkmark, thanks! I would gladly treat you with gingerbread and give you with me. But you are far away . So bake it yourself, try it!

Well, that's snack addition to the already infused tea! Thank you very much! My husband has been asking for gingerbreads for a long time, but I still won't get myself together ... At the end of the week we will leave the dacha for Moscow, where I will melt fructose (some sugar is not available). I will definitely unsubscribe later.

Veronica, yeah, cool snack! I have no idea if fructose melts. So try it and tell us. I think your husband will be pleased. My men really love them. Thank you, Veronica, for your feedback!

I would gladly treat you with gingerbread and give you with me

Thank you, Lyudochka, it's so nice !!!

[Vei]

then I will try it in butter and report back.

Vei, try it! Me and, I think, other girls, the result will be very interesting. I am waiting for your gingerbread cookies in butter.

Thank you, Lyudochka, it's so nice !!!

So come! I will bake specially for you ...

Lyudochka, thanks for the recipe. Dad will leave on Saturday, I'll start pampering my son, dad can't, he gets fat quickly with us, but he can't refuse my cooking.

Helen, to your health! That's right, you have to pamper your sonul. He'll love it. Mine checked them out!

also (a little off topic) my son bought me today a wonderful transparent teapot (expensive !!), especially for my tea, he said "so that all your petal flowers can be seen" , and for three it was not enough, in the end, I was left without tea

In the subject, do not worry! You have a good boy! Our children think in the same direction. When I arrived, I also bought a transparent teapot. And he said the same so that all the beauty was visible. I am glad that now you will get not only taste and aroma pleasure from tea, but also aesthetic one!
Show us pictures of your beautiful tea in a beautiful teapot with a tea theme, please ...

I liked the recipe very much. Very homely, family. Thanks for the detailed master class. I know how difficult it is, so I always respect hardworking miners.

Luda, I have not yet tried to upload photos from the tablet, I somehow managed to do it from my computer, but as a tablet my men gave it, so everything is with him, but I don't know how, or rather I haven't tried it.Yegorushka will come and explain, it’s easier for me to ask him, he is 12 years old, and my children think that everything is simple, they explain it in their own way, for one or two, well, you don’t ask again, you feel so stupid. I'll sign up for a course for retired hackers in the winter, I'll show them! And also my husband persuades to the right to study, but I think it’s not a lordly business, I’ll say, they’ll bring it, they’ll take it away, but I don’t want to, it’s just not interesting, I’m generally afraid to go with women, if a daughter or sister is being driven, I’m silent, like a fish, although he is a very talkative and sociable person, well, you probably noticed it yourself.

[Irina]

I liked the recipe very much. Very homely, family. Thanks for the detailed master class. I know how difficult it is, so I always respect hardworking miners.

IrinaThank you for being so highly rated! I am very, very pleased! I would be glad if you use it ...

Luda, I have not yet tried to upload photos from the tablet, I somehow managed to do it from my computer, but as a tablet my men gave it, so everything is with him, but I don't know how, or rather I haven't tried it. Yegorushka will come and explain, it’s easier for me to ask him,

Okay, Lenochka, we'll wait for the younger generation to teach ... I don't have a tablet, but I would suggest it.

You have already tasted my gingerbread and baked it yourself.

That's for sure, that's why I say that the deliciousness is extraordinary. When I was baking, I managed to snatch only one gingerbread, the other children and my husband took away, then I had to bake these gingerbreads for three days in a row, in order to feed them and eat myself. As I bake this deliciousness, and even with our tea, I always remember you.

Wow ! three days in a row! You've outdone me. I baked for two days in a row. I disposed of the yolks from the "Rakhat" cake. By the way, this is a good thing! Previously, the yolks were almost always thrown away. And now everything is gingerbread!

did not try to upload photos from a tablet

Lenochka, everything is the same as with a computer, only you need to insert not the first two links, which are in large print, but the lowest, small ones. There is also an inscription: for a tablet. The first is a large picture, and the second is a small one with magnification. To select, you need to click on the link on the screen and hold your finger for a few seconds. Two cutters will appear, and at the top is a line with actions. Using the cutters (moving them), select the required amount of text and in the line with actions select: copy. Then, in the window where you write the message, hold your finger on an empty space for a few seconds and the line with actions will appear at the top again. Select: paste. That's all there is to it. I didn't figure it out right away either, I'm sitting from the tablet myself)))

[Lyudochka]

Lyudochka, I did the opposite. I first baked gingerbread cookies, and then made meringues.

Right! The main thing is that everything is in the matter - nothing is lost!

Wonderful master class! I'll take it to bookmarks As soon as I want gingerbread, I'll cook it right away

class! I'm dragging to bookmarks! and thank you!

[Albina]

Albina , Larissa thank you girls! I am very glad that you liked the recipe! Bake gingerbread to your health!

Lyuda gingerbread lovely sight, I'm delighted with them. Well done!!! I put in a queue, I have no peace of mind from rahat, I want to bake, and here are gingerbreads. I also have jam like marmalade from plums and apples. Thanks for sharing the recipe !!!!

[Olesya]

Olesya, Thank you ! I am very glad that you liked the recipe! And the plum and apple filling is great! Gingerbread cookies, you will not regret it!
And don't forget about "Rakhat". Bake it somehow. It's just such a cool cake that I am sorry that so few people know about it. And there are so many yolks left from him that there will be enough for many, many gingerbread.

Thanks for the kind words, I will definitely bake

I have no rest from rakhat

And don't forget about "Rakhat"

And the recipe ?!

You are welcome ...

[Inna]

Inna, we have this recipe on our website. I wanted to post this recipe, but it turned out that there is already one.The difference is that I bake 4 cakes on 2 proteins, and the author - 3 cakes on 2. the rest is the same. I even bragged about my cake in the comments and wrote about the origin of this cake. Follow this link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203499.0 ... If you have any questions, I will be happy to answer.

[Lyudochka]

Lyudochka, I appreciate it ...

Questions will surely be, how could it be without them ...

[Inna]

Inna, I was glad to help . A decent cake ...