Gingerbread cookies with burnt sugar

Is it possible to melt sugar in a micron?
All cookware is non-stick! Damn, where did I end up ?!

Try it and write to us

Is it possible to melt sugar in a micron?

George, I doubt it. Although I love microwave ovens, I would not dare to melt sugar in it. Microwave requires liquid in the product. Microwaves heat up the water molecules. And the sugar of this water contains only moisture to a minimum.
In those cases when I do not have something, I turn to the neighbors. The village is small - 13 houses, but I always find what I need. So maybe you will try to go to yours too? Then treat them to gingerbread for renting a saucepan.

I have already tried it, nothing happens.
But it won't work with neighbors, it is not accepted here, I am in another country now.

And what happens if you melt in a teflon saucepan? Will it go bad?
The owners here told me that I can safely do it in Teflon.
If you spoil it, buy a new one, kind people told me.

George, then the gingerbread will turn out not with burnt sugar, but with Teflon.
I wouldn't risk it.

And what happens if you melt in a teflon saucepan? Will it go bad?

George, I have a small teflon scoop. I make icing with water in it. So, even in this case, after the first experience of making the glaze, it deteriorated. so that just from the burning of sugar, Teflon will definitely peel off.

[PapAnin]

PapAnin, it is easier to buy a luminous cooking pot.

[PapAnin]

I somehow cooked condensed milk in a micron and everything was waiting for brown color, and when it turned out to be the brownest in places, I decided to just mix everything, but taking out the bowl I realized that there was just foam on top, and at the bottom it was not like boiled condensed milk. pure caramel "break your teeth"; we then soaked it with boiling water. PapAninAnd there are no metal trays? I'm even curious ...

Yes, you have to go to the store for a saucepan.
There are baking trays, one, found, metal.
Understood the train of thought, but I think it will be uncomfortable.

Yes, you have to go to the store for a saucepan.

George, yes, I think this is the best option. In any case, the saucepan will not be superfluous.

Lyudochka, cut a big gingerbread, it turned out more interesting than cookies. Next time I'll make the cookies thicker or put the fillings in them so that they are softer, they are crispy, especially those that are burnt
And the big-super Gingerbread, looks like a Mosaic cake (in terms of the structure of the dough, and this is my M's favorite cake).

[Loksa]

Loksa, Oksanochka, what a gorgeous gingerbread! If the sugar hadn't run out, I would have gone to the kitchen, but I definitely won't go to the store, it's already late, it's dark. So my sides were lucky, they won’t add centimeters. And as for the crispy cookies, I already wrote earlier that I glued them together with jam in 2 pieces and put them in a bag, they also became soft the next morning.

cut a big gingerbread, it turned out more interesting than cookies.

Oksana, well, beauty, no words! And who would doubt that such a gingerbread would be tastier than small cookies, and even without jam ... Listen, well, you have a gingerbread - just like a gift from a store like "Tulsky" or "Vyazemsky". And even better. So you can easily pack it in a box and give it to people for Christmas.
by the way, and if you bake large cakes and soak them with sour cream, you can't tell them apart from a honey cake. So you can make such a cake for your husband.

[Anna]

So my sides are lucky, they won't get more centimeters

Anna, yes, a dilemma ... And I want gingerbread, and we are afraid of extra centimeters. And with the New Year, this dilemma has become much more acute.I have 4 yolks on the whites after the cake. So, like it or not, you have to bake gingerbread ...

[Ivanovna5]

Thank you girls! Ivanovna5, but I don't eat much gingerbread - I bake them and feed them to my relatives! Good Me, yes?
Ludmila, so I tried not to worry girls, the gingerbread is gone. Waiting for him so much, but he once and-no! On the other hand, there are no kg, but maybe you need to sew your mouth up.

and I don't eat much gingerbread - I bake them and feed them to my relatives!

Insidious! Well, then bake again, while the New Year holidays. As the time comes to go to work, the carrot will be infused.

[Loksa]

Loksa, Oksana, did you bake such a gingerbread in a Nordic form-sheet?

[panarino]

panarino, yes in nordic, only the relief is not very visible, I didn’t skate.

[Loksa]

yes in nordic

LoksaDid you sprinkle it with flour? Ksyusha, forgive me for torturing. Gonna fight these gingerbreads in the same shape now

[Loksa]

LoksaAnd another question in pursuit, if I'm going to bake gingerbread in this form 2-3 times in a row, do I have to wash the mold every time and coat it again and sprinkle it with flour?

I didn't sprinkle it with flour, I smeared it with butter and that's it. If you throw in the dough several times in a row, the form needs to be slightly cooled, but this is my opinion, if you don’t do this, write later. Everything jumps out with a bang - the test is good, fat, it does not fit me.
Sorry, I haven't seen the question before.

[lappl1]

lappl1, Luda, Happy New Year! I wish you health, happiness and all the best!
I read this topic all the time and I keep thinking what happened to me then that the biscuits turned out. And I had big doubts on one account, about my blooming
in general, most likely I put a double rate of butter, because initially I planned to immediately knead a double rate, and then after reading the reviews, I realized that there are so many gingerbread cookies, I halved everything, and most likely I put everything that I had put off initially. Well, I did them very late at night, I was tired by that time.
My biscuits still turned out delicious in the end, especially over time, at first they were really tough, then after a couple of weeks they became more crumbly, but not soft. I mean that I didn't get gingerbread, but my daughter's classmate (grade 1) ate them and is now ready to marry my daughter)))
but I still report

[lappl1]

so, I am reporting. The dough was enough for 2 gingerbread. I didn't sprinkle it with flour, just lightly greased it with margarine. And before the second gingerbread, I added a little margarine. They jumped out in a moment. They were baked with me for the first 25 minutes, the second for 29 minutes at 200 gr. The second turned out to be prettier (girls, I'm sorry, I can't insert a photo). Recipe mistress lappl1, Lyudmila is still a preliminary merci, after the 7th we will try and be sure to unsubscribe. I'm a little afraid of the taste of soda, when I shook it out of the mold, the smell was strongly felt. What about the remaining fudge? If I decide to bake a second batch tomorrow, can I use it? You need to warm it up, right?

[Oksana]

Oksana, congratulations on the first gingerbread. Hope the taste suits them. Have a nice Christmas tea and more.
Don't worry about the glaze. it can be warmed up and used further. You may need to add a teaspoon of water, as the glaze thickens when heated and then cooled. I have a special saucepan for the icing. I practically don't wash it - I wrap it in a bag and so it is stored with me until the next baking of gingerbread.
I don't think you need to worry about soda either. The smell should go away. When we pour flour and soda into the hot mixture, it is extinguished.
Good luck with your baking tomorrow!

I read this topic all the time and I keep thinking what happened to me then that the biscuits turned out.

Liza, thank you for finally deciding to share your thoughts on the gingerbread. The story about my daughter's classmate amused me. it means that the gingerbread was a success.
As for the butter, I myself am in shock - I can't even imagine what kind of dough it will turn out .. But this happens to everyone. So I think we should try to bake again, but taking into account past experience and my observations.Looking at the photo, we can conclude that the gingerbread cookies were baked as they should. I don't see a milky color. But it seems to me that they are too small. I wrote in the recipe that it is advisable not to grind them. The larger the size of the gingerbread, the softer they are. And yet, it seems to me that there is no filling in this batch of gingerbread. And they are without glaze. So? If this is the case and gingerbread cookies of small size and without glaze, then they are unlikely to become soft during further storage. So, it makes sense to repeat the gingerbread feat, especially since the future son-in-law needs to be further fed.
Liza, if you bake again, then try to pour no more than 800 gr. flour per serving. Something seems to me that in the first batch the dough was clogged with flour.

[lappl1]

lappl1Oh no, there was clearly not enough flour there, I could hardly roll it out, it was so thin and soft, only thanks to the already considerable experience in rolling, I was able to roll it into a layer without stirring flour. She baked snowflakes about 8 cm in diameter, without filling, since the customer did not want the filling, and there was no strength left for the icing, she baked at 5 am. In general, I counted on dry gingerbread cookies, but the result was cookies-biscuits with a very pronounced creamy taste, as I now understand that with butter I did not miss so little))))) I understand that everyone succeeds, but I there a completely different product came out, and it's not about flour
It will be necessary to try half a portion again in a normal state, otherwise I have been thinking badly from overtime lately)))

Liza, well, that means it’s as if the oil mistake happened. It happens ... Well, I want to have a good rest and bake the gingerbread cookies again in a calm atmosphere. I'm sure everything will be all right now.
Good luck, Lizonka!

I made gingerbread, already a mustache. They ate it. The result is lush, soft. Miracle - gingerbread!
Lyudochka, thanks!
I went to put it still. Double serving.
Try black currant jam?

[Irochka]

Irochka, to your health! I am very, very glad that I liked the gingerbread. Wow, a double portion! And rightly so - why waste time on trifles ... Moreover, gingerbread is quickly eaten! And with black currant, it should also be delicious. Only I would thicken it a little - either in the microwave, or with starch, so that it does not flow out of the gingerbread.
Well, good luck, Irochka! And with gingerbread, and in life! Thanks for the report! Merry Christmas !

Yes, I also thought about starch. How much to put it?

And the previous ones I made with apple jam. The usual kind of jam, liquid, I put it on a sieve. It is good glass and there is no jam.

[lappl1]

lappl1, Lyudochka, thank you very much for the recipe. Everyone liked leaf gingerbread. Convenient, fast and tasty. And as a sooooo big lover of soda in baking, I declare to all hesitant: "SODA DOES NOT FEEL!"

[Oksanochka]

Oksanochka, thanks for such a positive review about gingerbread! I am very pleased that your loved ones appreciated the gingerbread cookies. We were especially pleased that you don't feel soda. And, however, this is not the case when soda is shown. Apparently, due to the fact that it is extinguished in a hot gingerbread mixture. Bake gingerbread cookies for health!

[Pity]

I also thought about starch. How much to put it?

Pity, Irinalook Secret stuffing with starch from svetta for pies. I think that it is also suitable for currants.

Will do!
The current will have to reduce sugar by eye
Thank you, Luda!

Lyudochka, I made them! (Less than a year has passed!) I made gingerbread for the first time in general, but everything worked out on the fly, without any problems. The gingerbreads are amazing, my husband ate straight lukewarm (and he is a gingerbread lover). And I made the glaze on the tea leaves, the color and smell in general! The filling is pureed strawberries, which grow in the ravines, and they have a filling!
Thanks for the recipe, no THANKS!
(I just called my son from work, conveyed thanks from everyone for the gingerbread, laughs, put it a little, did not eat enough)

Thanks for the recipe, no THANKS!

Helen, to your health! How glad I am that you finally baked them! I knew that your family would love gingerbread! And I knew that your son would appreciate it.Because my child also loves them terribly. I even send them to him in Alma-Ata. How happy he is then!

I called my son now from work, conveyed thanks from everyone for the gingerbread, laughs, put it in a little, did not eat

Len, do not offend the child! Peks more!

Eh, envy everyone! : yahoo: I have such delicious gingerbread for dessert today !!!!
lappl1, Lyudochka, thank you very much for such a wonderful recipe! : a-kiss: Very fragrant and delicious gingerbread turned out. I ask the child: - Is it tastier than gingerbread in the store? He says it's even tastier than candy!
Here it is, true praise! True, I overexposed in the oven (I was afraid that they would not be raw) and it turned out a little dry, my mother wanted it softer, but this is fixable - next time I will bake 5 minutes less. And so the gingerbread rose very well and increased a lot.
How glad I am that I was miraculously brought here from the cakes! The recipe was not complicated and I quickly ran to bring it to life!
The only thing, I would like the glaze to be whiter, otherwise it seems to be a decent layer, and white only in places

[Kamelyushka]

Kamelyushka, oh, how nice it is to read your review: girl_love: at! And the words of the child warm the soul! This is the main criterion that everything worked out great for you!
You know, if you put the gingerbread cookies in a bag, they would soften in a couple of days. And to make the glaze whiter, you need to pour less water. And spread it on gingerbread several times - it dries up, spread again. And so 3 - 4 times from her and the gingerbread will become softer.
Kamelyushka, thank you for such a review! bake gingerbread cookies for the health of all your loved ones!

I have gingerbread cookies in my bag, everything is as it should be, and after a day the taste and aroma of even more saturation became. But in the glaze maybe too much water and tapped it, poured it into the eye, but I will correct myself. Thanks!

[Kamelyushka]

Kamelyushka, I am confident in you! Everything is cool with you! And it will be even better! Good luck to you !

I was tempted to bake gingerbread today
I don't know the taste yet, I really liked it!


I smeared it right on the baking sheet.

[Kokoschka]

Kokoschka, share nada-ah-ah! Now even one heart would brighten up my thoughts about diet!

[Mikhaska]

Mikhaska, how to build and what delicious food to eat!
The virtual heart is already flying to you, catch

[Kokoschka]

Kokoschka, Lilya, what wonderful gingerbread hearts! Super! I already wanted to bake them. I haven't baked for a long time. We must do it.
Thank you, Lilya, for the report and the photo. I really liked the gingerbread!

[Ludmila]

Ludmila, my husband just tried it, liked it very much, and when he took a bite like a child, he was surprised that they were stuffed and was very happy
So much turns out, this is only a third of the test, tomorrow I'll finish it!
Thanks for the recipe!

[Lily]

Lily, to your health! I'm glad my husband liked it! What else do we need? The main thing is that our household is happy. Bake gingerbread cookies for health!

Good day to all!
I tried to bake gingerbread today. Did everything according to the recipe. The caramel was the same color as the photo in the recipe. But the dough and gingerbread are light, without a hint of the smell of caramel ... With the smell and taste of shortbread dough ...
It is a pity that the exact amount of flour is unknown. It took me much less than a kilogram, but I think I shifted it anyway. The dough was strange when kneaded and not plastic when rolling. True, I don't know what the ideal gingerbread dough should be, because I didn't bake them. It was very tight.
True, they went up in the oven one and a half times, as the recipe says. But because of my gas - the bottom began to turn brown, and the top pale. She took it out so that they would not burn out.
I made three larger ones with filling, three Christmas trees - glued with plum jam, and the rest were just balls (which didn't want to roll into balls, the dough was very naughty, squeezed back).

The glaze also failed. I did not understand whether it is necessary to boil it ??? I took off as soon as it boiled. As a result, it does not freeze to the end, the gingerbread cookies are sticky ... And glossy, without white spots. Anyway, today is a bad day.

[Fantik]

Fantik, experience is still useful, do not be discouraged.It takes me 750-800 g of flour. If the dough was not plastic, then, probably, too much flour. In the oven, you can pour salt at the bottom or put a container of water so that it does not burn. I also bake in a gas oven, but I use a thermometer that always hangs on the grill inside. I don’t make glaze, I won’t tell you about it.

[Elya_lug]

Elya_lug, Thank you! I still haven’t bought a thermometer: ((I don’t come across at a reasonable price. I have a stone in the oven. The bread turns out fine. I struggled for a week, but I tamed the oven with a stone ... Pies too. Biscuits and cookies sometimes burn from the bottom, pale above ... (
Thanks for the flour guide. I will definitely try again. I've been dreaming of baking gingerbread for ten years.))))))))))))