Chocolate gingerbread

Category: Bakery products
Chocolate gingerbread

Ingredients

Dough
butter (margarine) 125 gram
peeled rye flour 100g
premium wheat flour 400-500 grams
honey 5 tbsp. spoons
sugar 200 grams
eggs 2 pcs.
cocoa 3 tbsp. spoons
soda (do not extinguish) 1 tsp
spice mixture for gingerbread 1 tsp
Glaze
powdered sugar 150 grams
protein 1

Cooking method

  • Dough.
  • Grind the butter with sugar, add eggs and honey. We put on a water bath. When everything goes well, add the spices. Add all the rye flour mixed with soda and cocoa to the hot mass. Stir well. Add a third of the wheat flour. Mix everything and let cool. When the dough has cooled, then gradually add the rest of the flour, but not all, but in portions. You need to knead a soft dough, so less flour can go. If you knead the dough steep, then the gingerbread will not be loose and soft. You can bake it right away, or you can put it in the refrigerator for several days. I had the dough for a week.
  • We take out the dough, roll it into a layer about a centimeter high. We cut out the gingerbread cookies with any mold you have. Bake in the oven at 170 degrees for about 15 minutes. Focus on your oven and a clean toothpick. You cannot overdry the gingerbread.
  • Glaze.
  • Sift the icing sugar and mix with the egg white.
  • Take out the gingerbread cookies, let them cool slightly. Transfer the glaze to a pastry bag. Cut off the corner and apply the pattern to the gingerbread. Let it freeze.
  • Chocolate gingerbread
  • Chocolate gingerbread
  • Have a nice tea!

The dish is designed for

26 pieces

Time for preparing:

2 hours

Cooking program:

stove, oven

Note

Place the gingerbread cookies in a container with a lid. I just put it in a plastic bag. On the first day, the gingerbread cookies looked like biscuits. I was disappointed. Although my husband said it was very tasty! But after lying down for a couple of days, the gingerbread became soft, aromatic and tasty.
I photographed them on the third day after baking, when I realized that they deserve it.
More about the glaze. For the first time I used it last year on Easter cakes. Excellent glaze. It does not crack, does not fall off, but simply hardens and that's it. This can be seen on gingerbread.

Tanyushechka
ang-kaywhat beautiful gingerbread
ang-kay
Tanyushechka, Thank you.
Sindi
Angela, wonderful gingerbread, just fabulous!
ang-kay
GulyaThank you very much.
Trendy
How I love chocolate gingerbread !!! And these are also homemade. Must be done! Angela, thanks for the recipe.
VELa
What delicious! My daughter just loves chocolate gingerbread, I will definitely try to cook it! Tell me how you can replace the spice mixture for gingerbread, what does it include? Can I just add ginger or cinnamon?
ang-kay
Julia, Vera, thanks for dropping into Temka.

.
Quote: VELa
Tell me how you can replace the spice mixture for gingerbread, what does it include? Can I just add ginger or cinnamon?
Here is the composition of the DIY mix. The girls somehow shared the topic.
Cinnamon - 1 tsp
Coriander - 1 tsp
Muscat - 1/4 tsp
Cardamom - 0.5 tsp
Allspice - 1/4 tsp.
Badian - 1/4 tsp.
Black pepper - 1/4 tsp.
Ginger - 1/4 tsp
You can do without cinnamon, cloves and ginger.
Tumanchik
Angela thanks - a great recipe. I also bookmarked a separate merci for the glaze! I'll know!
ang-kay
Irochka, Thanks for the kind words. And try to make the icing.
NataliARH
oh, how beautiful, smart as brides! thanks for the recipe!
ang-kay
NataliARH, I'll be glad if you need a recipe. Thank you for rating.
Cat
So beautiful. I think delicious. I already want to bake. Thank you.
ang-kay
Kate, I think they will. Thank you)
ang-kay
KateI don't see your photos. The link throws me out to mine. Go to your profile (house under the avatar) On the left above the avatar, find "my gallery", click on it. A window will open, select "download file", on the right "select file". You choose which photo to insert and download from your computer. You take the top or bottom code and paste it here or wherever you need it.

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