Gingerbread with burnt sugar

I don’t know anything about the filling in Vyazemsky gingerbread, but our girls make a layer of otpad in the cakes of prunes + walnuts + chocolate.

[Nelya]

Nelya, and where should I go for this filling? That would not invent something myself.
P.S. Nelya, thanks, found it herself. Everything is simple there. I will definitely try to do it.

[HERE]

I met several times on the forum, but only HERE found.

[fomca]

Thank you, Nelya! And I myself have a recipe for the layer from fomca found HERE In general, you must try to make and compare with apple. I really liked this filling in the gingerbread store. My own, I think, will be better.

I want to try to make with prunes + walnuts.

It should turn out great. I made their plums with jam (homemade), added a slight sourness, not sugary sweet, otherwise my apple jam was very sweet, so I made it with plum, it turned out sooo tasty. I must also try with plum in chocolate.

[natushka]

natushka, thanks for sharing your experience. I also think it should be delicious.

Girls, I took the purchased German stuffing))) I just didn't have anything else at hand Next time I'll try Fomka's layer with prunes and homemade Nutella
Pretzel called - these gingerbread cookies will now be registered with us

[Ludmila]

Ludmila, I'm again with a report. This time the dough turned out to be so obedient (y) Well, as soon as I didn’t get over it. I cut it out with both cookie cutters and a jar. But most of all I liked the cut by Teskom's thing. I will cut out one circle, jam on it, then a second circle on top of the box. And then on top of these two circles I press the Tescom cutter. There was a feeling that the edges were not tightly sealed. I was afraid that the jam would leak out. But everything went well. The diameter of the finished gingerbread is 8cm. True, the "helpers" applied the glaze, so it looks not very good. But it didn't affect the taste (y) Thanks again for the recipe

[Zhenya]

Pretzel called - these gingerbread cookies will now be registered with us

Zhenya, I am glad that I liked the gingerbread. Pekies for health!

[Natasha]

I again with the report. This time the dough turned out to be so obedient. Well, as soon as I didn’t get over it.

Natasha, wonderful gingerbread! Thank you very much for the photo and report! And the fact that the dough turned out to be obedient means that I did everything right! And the most important thing is that the assistants found a job. It's great when kids help mom. Glad for your whole family! Bake gingerbread for your health!

[Ludmila]

Ludmila, thanks: rose: And how glad I am

[Natalia]

Natalia,

Lyudochka catch my thanks and report. I cooked on Sunday. I will describe all the states of the soul. When I was cooking burnt, I periodically fell into panic, comrade despair. But the burn turned out great. Just after the boiling water poured, it stuck to death to the pan. (What's wrong?) But then gradually I dissolved it over low heat and slow stirring. The dough required about a glass of flour. And, more !!! How many recipes I post and then read the comments, I always laugh! Well, that's how our man is peculiar! Never read a recipe carefully to the end! And then the same questions! What did I do? I didn't read carefully to the end. Therefore, I did very little with the filling, only when I read it. And she rolled out the dough a bit thin. As a result, the gingerbread cookies are overcooked and dryish. In short, crumbly shortbread dough. But they adore this too! Who doesn't love a crunchy sweet treat anyway? I covered it with glaze from the heart !!! I made a notch with molds (something survived, but something not). I cooked the glaze twice and added cocoa to the second batch! It turned out great! But that later.And first I dried them and folded them in small batches (2-3) in bags and put them in the bread bin. The next morning with coffee I was stunned - they became softer! And today (the third day) are generally awesome! And those with filling are generally a fairy tale! THANK YOU VERY MUCH!!!! I WILL PREPARE for sure! Now I know how. I will definitely add spices: cardamom, cloves, cinnamon, nutmeg and ginger. But I will reduce the sugar in the dough - the recipe will not suffer? And yet, they turned out to be light from the usual ones (despite the fact that they were a little dry). This is normal? In the photo, glaze with cocoa.

[Irochka]

Irochkawhat a thorough report! This is the approach! Nice to read! I am glad that you liked the gingerbread! And the fact that the first time there were some discrepancies, it's okay. Next time everything will turn out right.
I will answer in order.

Just after pouring boiling water, she stuck to death in the pan. (What's wrong?)

It's like that! Lumps will turn out or everything will stick to the bottom. So it always happens with me. Then you just need to stir over very low heat and everything will dissolve. And you did everything right.

And she rolled out the dough a bit thin. As a result, the gingerbread cookies are overcooked and dryish.

The next morning with coffee I was stunned - they became softer!

Indeed, you do not need to grind with gingerbread and roll the dough too thin. What are good about these gingerbread cookies is that after aging they become softer. Especially those made with filling and covered with glaze. And, of course, if they are in a bag or cling film. Therefore, I make a lot of gingerbread and am not afraid that something will happen to them. They will only become tastier and softer.

And yet, they turned out to be light from the usual ones (despite the fact that they were a little dry). This is normal?

The color of the gingerbread does not even depend on how much time they spent in the oven, but on how the gingerbread is made. If you make the gingerbread darker, then the gingerbread will become darker and taste more honey-caramel. And if you do not keep the burnt on the fire, then the gingerbread will turn out to be light and taste more viscous and milky. So I always overexpose the gingerbread, because we like darker gingerbread.

I will definitely add spices: cardamom, cloves, cinnamon, nutmeg and ginger.

Ira, of course, you can add spices to the dough. I am cool about spices. And I really love that caramel flavor and taste. But for those who like spicy dough, you can put your favorite spices and herbs. So, feel free to add what you love.

But I will reduce the sugar in the dough - the recipe will not suffer?

Ira, I will not say about sugar, she did not reduce it, because we have a sweet tooth. I think that it is possible, but then for sure the burnt woman needs to be made not light, but darker. But do not burn, otherwise they will be bitter.
Irochka, I am glad that the gingerbread has interested you. Now, before New Year and Christmas, you can bake them in advance. And if you decorate it somehow, then it is quite suitable for gifts. Bake gingerbread cookies for health! Please your loved ones with them!

[Ludmila]

Ludmila, and how much dough can be stored in refrigerators? can you freeze it? And then I do not have time to finish everything.

[Elena]

Elena, it was this dough that I did not store at all, I baked it right away. She kept another gingerbread dough for honey gingerbread for three weeks. Just before baking it needs to be warmed to room temperature, otherwise it will be difficult to roll it out. I think that this dough can also be stored on a burnt, since it is, in fact, custard.

[Ludmila]

Ludmila, thank you, I, in principle, do not chronicle it for a long time, until tomorrow. I think nothing will be in the fridges with him.
Yes, I thought that I would have time to finish everything, but with my assistants it did not work out.

[Elena]

Elena, until tomorrow nothing will happen to him for sure. Just take it out of the refrigerator in advance so that it warms up and rolls out easier.

Here, yesterday I baked gingerbread. In the photo, part of the gingerbread cookies with not yet frozen glaze:

[Ludmila]

Ludmila, thank you so much for the recipe! Has already baked three times.They are eaten almost instantly, lasts for a maximum of 2-3 days. Sooo delicious! I cut out a jar with a screw cap, the edges were fastened together remarkably. Made with homemade prune jam. When I baked for the first time, I slightly overexposed in the oven. It turned out a little harsh, but the next day they became soft Here is a small photo report:

[Svetlana]

Svetlana, to your health! I am very glad that your family liked the gingerbread cookies. Your gingerbreads look great - the color and shape are cool!
Bake more, please your loved ones with delicious gingerbread.
Thank you very much for your report and photos!

[Ludmila]

Ludmila, I kneaded this dough. it turned out quite dark, I was even afraid that it would taste bitter.
For a normal consistency, 900 g of flour was enough for me.
Now I'm thinking how long to hold it in the refrigerator before baking?

[Olga]

Olga, why keep in the refrigerator? Better to bake right away. These were the girls who asked how much dough can be stored if there is no time to bake right away, so we talked about the refrigerator. And you can keep it as long as you like. The dough keeps well.
And the fact that the dough is dark is not scary. The gingerbread will not taste bitter.

For a normal consistency, 900 g of flour was enough for me.

Yes, Olya, 900 gr. may be. Last time it took me 800 grams, because the eggs were small.

why keep in the refrigerator? Better to bake right away.

Yes?
and I wh-t thought that any gingerbread dough should ripen longer
Okay, then let him rest until tomorrow, and tomorrow in the stove.
So I'm thinking whether to entrust them to princeness or not to make them - to bake in the oven ...
The oven needs to be preheated, right?

[honey dough]

and I just thought that any gingerbread dough should ripen longer

Olya, this is about honey dough, and here is sugar, and if there is not a single gram of honey, then there is no honey fermentation - why should the dough be kept? On the contrary, the faster the oven, the better.

[Olga]

Olga, this is for gingerbread with spices, the dough needs to mature. By the way, I was so hot. And I even had the dough for six months. Moreover, not in the refrigerator, but in the room on the closet - I forgot about it. I wanted to throw it away, but it is very fragrant! baked gingerbread cookies - they turned out wonderful.
And in this dough there are no spices or spices. And the gingerbread cookies still turn out to be very fragrant due to the burnt. You just need to let the dough warm up after the refrigerator, because the cold rolls out very hard.
I won't say about the Princess - I don't have it. but one of the girls baked, it turned out well. And if the oven is in the oven, then it is imperative to reheat - up to 180 - 200 * (depending on your oven). Since the dough is dark, you need to focus not even on the color of the gingerbread, but on their good rise and free lag from the baking sheet. Unbaked gingerbread is stuck, and baked - bounces well. And yet - unbaked gingerbread loses in taste - viscous. After baking and cooling, the gingerbread cookies must be put into a bag. Then the gingerbread will be very soft the next day.

[Irina]

Olya, this is about honey dough, and here is sugar

Irina, Thank you ! While I was typing the message, you have already answered. Exactly, and honey is the point!

Thank you girls!
But I added a little spice: cloves, nutmeg, ginger, a little cinnamon and vanilla, anise - all without fanaticism.
And how now, to withstand or not?
Perhaps I'll put it tomorrow.
I also think: I have a plum jam. Does it make sense to melt it with chocolate and add nuts or not to burn out?

[Olga VB]

Olga VB, Olga, and you try this and that, and then tell us)))

[Olga]

Olga, you can also bake with spices, if you like it. It's just that these gingerbread cookies are good without them. But since there is a desire, why not do it with spices. They will not spoil the gingerbread.
And I haven't made a plum with chocolate and nuts yet. It should be delicious. So, if there is time and desire, why not indulge?

And how now, to withstand or not?

Yes, it is not necessary to endure. Spices will be felt anyway.It's a little late in the oven, so you can put off baking until tomorrow.

Olga, and you try this and that, and then tell us)))

Exactly! But it will be delicious in both cases.

[Olga VB]

Olga VB, Olga, and you try this and that, and then tell us)))

A sensible offer!

Thanks for the delicious recipe. Mine really liked the gingerbread, my child already ate a whole lot of one. I did it without filling, and I didn't have enough ordinary flour, I had to add rye.

[Elena]

Elena, to your health! How glad I am that you like the recipe. It is especially pleasant that the child eats them with pleasure! It means that the gingerbreads were a success for you.
Thanks for the photo! You have got cool gingerbread cookies. Try to bake filled gingerbread next time. I am sure you will like it even more.

My report
It is difficult to work with a dough that has been in the refrigerator for 24 hours, even when it is completely warmed up. It became very dense, it was difficult to roll out.
The gingerbread in the oven rose very much, probably 4 times, but then settled down to a 2-fold rise.
The taste seems to be gingerbread, but I feel a burnt. Maybe it burned out, maybe that's how it should be, or maybe I just know that she is there.
There is no bitterness. The color is quite gingerbread. My husband liked it. It's too sweet for me.
The middle is soft, slightly crunches at the edges. Let's see what will happen tomorrow or the day after tomorrow.

I just kneaded. The dough is watery for me, but I decided not to rush with flour for now, I'd better mix it in later. If the strength remains, I will bake it today. While I urgently ordered from another test.

I spent 900g of flour on this recipe, but I think that 850g would be enough.
So, Liz, don't be in a hurry to add flour - it's better to have a table and a rolling pin covered with flour if necessary.

It is difficult to work with a dough that has been in the refrigerator for 24 hours, even when it is completely warmed up. It became very dense, it was difficult to roll out.

Yes, Olya, the way it is. You should work with this test right away.

The taste seems to be gingerbread, but I feel a burnt. Maybe it burned out, maybe that's how it should be, or maybe I just know that she is there.

Actually, I don't feel the taste of burnt, but just a caramel-honey aroma and taste. Or we have different perceptions. Or, indeed, the sugar was badly burnt. I was also surprised that the gingerbread cookies decreased in size after cooling. Maybe a little undercooked?
Olya, I think that tomorrow the gingerbread cookies will become softer (if they are in the bag).
And what kind of icing on the gingerbread? Like not sugar?
Olya, the gingerbread cookies look very pretty. Thank you very much for the report and photo. I'm glad that my husband appreciated the gingerbread!

[Elizabeth]

I just kneaded. The dough is watery for me, but I decided not to rush with flour for now, I'd better mix it in later. If I still have strength, I'll bake it today.

Elizabeth, I will wait for the result. Good luck!

[Ludmila]

Ludmila, I did not really understand? Did you have less flour in your recipe, not 1kg?

I was also surprised that the gingerbread cookies decreased in size after cooling.

They shrank in the oven. That is, at first they rose very strongly, and then dropped by half. After the oven was not lowered.

And what kind of icing on the gingerbread? Like not sugar?

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.
Bedspreads in 2 passages. The glaze turned out to be of a beautiful red color and absolutely mirror-like, like polishing. True, it dries longer.
If the cake is covered with such icing, cake or muffins, then this is normal, but for gingerbread cookies it is not very convenient, since it dries for a long time (and the gingerbread together with it), therefore it is not recommended to fold them until the icing has dried.
Or in boxes in one layer.

Olya, the gingerbread cookies look very pretty. Thank you very much for the report and photo.

Lyudochka, thank you for the recipe and assessment of my work

[Natasha]

Natashawhat a good memory you have! I fixed it in a couple of days. It was less, but I, apparently, did not weigh correctly then. Because then, when weighing, I realized that it was leaving more. But each time is different. Depends on many conditions - the size of the eggs, the quality of the margarine, the moisture content of the flour and sugar. Therefore, in the recipe, I wrote that the amount of flour is conditional - you need to focus on soft dough. I bake myself every time and always wonder how the amount of flour changes. Therefore, now I do not weigh the flour at all, but I add enough flour to get the dough like in my photo.

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.

Olenka, wow, how great! Thank you for the idea - I will know what can I do with hibiscus glaze. And the sourness is very suitable here. I will definitely try next time.

[Ludmila]

Ludmila, so that's just the point, I seem to have written less on a piece of paper (I am lying on the bed, reluctant to get up) Like 750g. It was. I always make this recipe. The first time I was worn out with the dough, it is very sticky, just a mess. And then I found a way out - I began to put the dough in the refrigerator for 10-15 minutes before cutting. And that's it, the dough is now always wonderful and obedient.

Natasha, I must try to do that too. Otherwise, I don't want to hammer the dough with flour - when rolling, I always dust the table and dough with flour. Then it rolls out easily. Now I will try to do as you do. Thank you for the idea!

[Ludmila]

Ludmila, try it, I'm also interested. I just had the same products. It seems to me that the dough is thin and sticky because of the melted margarine. And after 10 minutes in the cold. it freezes a little. But more than 10-15 minutes. keep cold. not worth it, it will crumble.

I just baked one baking sheet without filling, I didn’t make the icing, because I had no more strength. I tried it while still hot, probably they will change in taste when they cool down, in any case, I hope so. Because I got biscuits with a very, very creamy buttery taste and smell.
Actually, I added very little spices, 2 tablespoons of honey and a little orange zest to the dough, as Olya wrote that she smelled like burnt, and instead of soda I put a packet of Etkerovsky loosening powder. But they went up quite a bit, not even twice, they just rounded out.
In general, everything would be fine if it were not for this strong butter-creamy smell and taste, I do not like that7 after all, for me there is probably a lot of fat here. Or maybe they will lie still and the taste will change, but I do not feel spices at all, as well as honey or burnt, even an orange is very slightly caught, but the smell of oil is haunting. the oil, by the way, is very good, real New Zealand Anchor, I have it right for the best creams.
In general, the actual gingerbreads have not yet worked out for me, but the biscuits are not bad)))
Tomorrow I'll sign off on what happened after sleeping in the package.

try it, I'm also interested.

Natasha, I will definitely try next time. Thank you for the idea!

Actually, I added very little spices to the dough, 2 tablespoons of honey and a little orange zest

Lisa, this is a completely different recipe.

but the smell of oil haunts. the oil, by the way, is very good, real New Zealand Anchor, I have it right for the best creams.

I already wrote in the comments at the beginning of the topic that I had read a long time ago that gingerbread cookies are not baked in butter, but only in margarine. Therefore, I never tried to bake in oil. This is probably why the smell of butter is strong in your gingerbread.
And when was the honey added? In a burnt or later? So, really, it's more likely that your biscuits came out. But not bad either. But I personally really like the taste of these gingerbread cookies, with burnt and no spices. I use spices and spices for other recipes. There are a lot of them. But I don't change this recipe - I bake it as I wrote it.
I hope that the taste of your gingerbread biscuits will improve after sleeping.

I tried it while still hot, probably they will change in taste when they cool down, in any case, I hope so. Because I got biscuits with a very, very creamy buttery taste and smell. Actually, I added very little spices, 2 tablespoons of honey and a little orange zest to the dough, as Olya wrote that she smelled like burnt, and instead of soda she put a packet of Etkerovsky loosening powder. But they went up quite a bit, not even twice, they just rounded out. In general, everything would be fine if it were not for this strong butter-creamy smell and taste, I don't like that

Wow, how interesting! Yes, you have completely different gingerbread cookies! Of course, taste and aroma are not predictable! The author of the recipe is not responsible for this. And from you we look forward to our recipe and master class in the "New" column. Do you promise?