Soft gingerbread for painting

Soft gingerbread for painting

Category: Confectionery

Ingredients
Honey	100g
Powdered sugar	100g
Egg	1 PC
Refined vegetable oil	50g
Soda	0.5 coffee spoon
Flour	250g
Spices: cinnamon, ginger, cloves, cardamom, nutmeg, coriander, anise, star anise, black pepper	0.5 tablespoon

Cooking method

• Mix honey, icing sugar, egg, butter.
  Add baking soda, spices and flour.
  Knead the dough.
  Leave in the refrigerator for a day.
  Roll out the layer 4-5 mm.
  Put on a baking sheet, on baking paper.
  Bake at 190-200 degrees until golden brown.
  Grease hot gingerbread cookies with yolk, diluted in half with water. Ready gingerbread should lie down for a day before you paint them.

Note

Soft gingerbread is not my idea. Under this name, I found this recipe somewhere on the Internet. He won me over with his simplicity and reliability. Only this recipe does not bubble up, does not blur and does not shrink. As for the softness, the gingerbread is softer than the Arkhangelsk goats. This recipe is not suitable for 3D gingerbread.
About spices: everyone chooses which spice you like best. In the proportion that you like. Composing dry gingerbread perfume is a very exciting experience. You can generally limit yourself to three basic ones: cinnamon, cloves, ginger. If interested, I will write the proportion of my composition.
About honey: I prefer candied honey. I think it works better in this recipe.
About flour: I have recently added rye flour. Of the total 250g - 200g of wheat flour and 50g of rye. Empirically, I determined that with this composition of flour, a little more is needed. But it is better to stir it before baking, so as not to overdo it. I don't know what rye flour gives, but I like it. I advise you to bake completely with wheat flour for the first time, and then experiment.
The source does not say, but I almost bake the gingerbread, grease it with yolk, and then bring it to the desired color for another minute or two. This makes the gingerbread more shiny.
You can view my MK for making bulk gingerbread eggs here
🔗

Similar recipes

Mezeshkalach - Hungarian honey gingerbread (Vei)

Gingerbread with cocoa for painting (elena88)

Soft gingerbread for painting (elena88)

Just wonderful! I am also "sick" with gingerbread. But I have no talent for painting. And yours is fabulous!

Cheat, how beautiful
I went to the link looked eggs, very cool !!!

[Nana]

Nana, Leka_s, thanks, girls, for the kind words.But I will lay out unpainted gingerbread cookies so that the texture can be seen:
🔗

[elena88]

elena88, very nice

[elena88]

elena88, Lenok! Eight is a miracle how good!
I know that your computer is screwed up, and all the archives are locked, so I'll post what I have preserved.
Girls, sorry for the quality of the image, I cut out from the photo, which captured the moment of giving this gingerbread to my husband.
So elena88's job

Found one more
work elena88

[marshmallow]

marshmallow, Lenusya, a big human merci! I don't have these pictures. Crying and crying

And I still have
work elena88
there is

And so
work elena88

Len, won't the moderators drive us out of here for this gallery? There seems to be only a discussion of the recipe ...

the author's work will not be driven away, it's always great!

[DaNiSa]

DaNiSa, Alena, thank you !!!

beautiful gingerbread!
and now according to the recipe - we don't heat honey, right? That is, the whole batch is cold? in this case, all the same, the dough should be kept for another day in the cold, right?
How thick is the dough to roll? how much does it rise? Does the gingerbread smell of vegetable oil?
how many gingerbreads, for example, 10x10 cm, comes out of one dough norm?

[Vei]

Vei, Elizabeth, you're right - the batch is cold. And it lasts a day in the cold. Once I had it in the refrigerator for about two weeks. I baked it, did not notice any changes. There is no smell of vegetable oil, it is refined. Roll out 4-5mm. I wrote in the recipe. If the gingerbread is very small, I also roll thinner. They rise slightly. Now I tried it on - 8mm. By the number of gingerbread cookies, I’ll say for sure - I don’t know. I only bake for household needs. Therefore, there was no need to somehow keep score ... I divide all the recipes by three, because I simply have nowhere to put such an amount. Perhaps it was indicated in the source, but finding where I dug it from is not an easy task, I remember that the Czech recipe, in my opinion ...

[Lena]

Lena, thanks for answers. I realized that I know this recipe after you wrote that it is most likely Czech.
We already have it on the forum, only the proportions are indicated there 4 times more - for 1 kg of flour. We also discussed there how vegetable oil affects the result.
Only you have a gingerbread on the cover that is much more beautiful, no offense to Lyuba, 1955:

Christmas honey cakes (Lyuba 1955)

[Vei]

Vei, Elizabeth, there is no limit to perfection. I think that you can replace vegetable oil with butter, but there is no need: there are very decent recipes with butter. I believe that everyone finds their own recipe, which turns out flawlessly. I just can't come to an agreement with the Arkhangelsk goats. Through time it turns out. How I did not dance around them dances with tambourines, everything is not in hand

[Lena]

Lena, thanks for answers. I realized that I know this recipe after you wrote that it is most likely Czech.
We already have it on the forum, only the proportions there are indicated 4 times more - for 1 kg of flour. We also discussed there how vegetable oil affects the result.
Only you have a gingerbread on the cover that is much more beautiful, no offense to Lyuba, 1955:

Christmas honey cakes (Lyuba 1955)

Yes, the recipe is very similar, only Lyuba has cocoa there, but not here.
But there is rye flour here.
That is, it can be considered a different recipe.

elena88, what kind of glaze do you use? And what do you paint with?

[Olga VB]

Olga VB, Olga, thank you for your feedback. The most common glaze. Egg white, powdered sugar and a few drops of lemon juice. Add dye if necessary. I paint from a regular bag, I was advised on one of the forums to use a bag like those in which women's tights are packed. So I got used to it. I don’t use attachments - I don’t know how. But there is a dream to master. T. n. A guipure drawing is a brush shading. The brush should be periodically moistened with protein, then it is shaded easier and more accurately.

[Vei]

Vei, Elizabeth, there is no limit to perfection. I think that you can replace vegetable oil with butter, but there is no need: there are very decent recipes with butter. I believe that everyone finds their own recipe, which turns out flawlessly. I just can't come to an agreement with the Arkhangelsk goats. Through time it turns out. How I did not dance around them dances with tambourines, everything is not in hand

And I drew goats for this Christmas. I have already posted a photo.

[Nana]

Nana, Oksan, but my dough turns out to be darker ... Or does this photo distort?

[elena88]

elena88, I will definitely try your soft dough thanks!

Natasha, I'm waiting for your reviews and photos!

[elena88]

elena88, very beautiful gingerbread !!!!

If interested, I will write the proportion of my composition.

Very interesting!!!!

[Nana]

Nana, Oksan, but my dough turns out to be darker ... Or does this photo distort?

No, the dough is really very light. But in this photo I have "goats" also glazed with chocolate. Light ones are white and pink chocolate. I can write a recipe, but where I slammed it from - I don't remember at close range.

[Kokoschka]

Kokoschka, Lily, well, catch: everything is in teaspoons
Cinnamon - 5, ginger - 2, cloves - 1.5, cardamom - 1.5, nutmeg - 1, black pepper - 1, star anise - 0.5, coriander - 1, anise - 0.5.

[Nana]

Nana, Oksan, write a recipe, of course

[Nana]

Nana, Oksan, write a recipe, of course

I remembered! From the program "Time for dinner".
Sugar - 600 g
butter - 150 g,
eggs - 4 pcs.,
soda - 1 tsp.,
flour - 1 kg,
cloves, cinnamon - to taste,
icing sugar (for glaze) - 450-500 g,
cranberries - 250 g,
lingonberry - 250 g.
Recipe:

Pour 200 grams of sugar into a saucepan and heat, stirring occasionally, until dark brown.

Pour in a glass of hot water, add 400 grams of sugar and butter.

When sugar and butter are dissolved, remove from heat and cool to room temperature.

Add spices, baking soda, 1 egg and 2 yolks.

Knead the dough, gradually adding flour.

Roll out the finished dough 3-4 mm thick, use molds to cut out the figures, lay them on a baking sheet on a sheet of parchment.

Grease the figurines with an egg diluted with water and bake for 10 minutes in the oven at 190 degrees.

Make the icing using the icing sugar and two proteins.

Transfer it to a pastry bag and paint on the gingerbread.

[Nana]

Nana, Oksana, I have a very similar recipe. Only cranberries and lingonberries for what? Was this program with Natalia Rusak? Once I accidentally turned on the TV set. I look at the familiar gingerbread. Natasha's style cannot be confused with anyone else !! Well, let me watch. It is a pity that so few of her gingerbread were shown ahead of time. It's just that then this cook would have nothing to do there. I have been following Natasha's work for a long time. I try to imitate. Only it doesn’t work ... And with this dough I didn’t succeed in love ... Although it is very tasty and aromatic in baked goods, it bubbles up in my baked goods. I do not know why. And not always, but when he pleases. It's a mystery to me

[Linen]

Linen, and you try to knead it longer and sprinkle it with more flour while rolling and carrying it onto a baking sheet. In my opinion, this solves the problem of bubbles.

Oh, Lisa, I'll try sometime. Now I can't look at the gingerbread. I'm not a pro. Everything depends on chance and mood for me. Now I will exhale after the Eighth of March, I will build a cake for my husband in the DR. And then Easter. Nephews are waiting for gingerbread eggs. And I have no ideas about the design for bulky eggs By the way, I also bake them from goat dough. But it's such a test for me every time

[Nana]

Nana, Oksana, I have a very similar recipe. Only cranberries and lingonberries for what? Was this program with Natalya Rusak? Once I accidentally turned on the TV set. I look at the familiar gingerbread. Natasha's style cannot be confused with anyone else !! Well, let me watch. It is a pity that so few of her gingerbread were shown then ahead. It's just that then this cook would have nothing to do there. I have been following Natasha's work for a long time. I try to imitate. Only it doesn’t work ... And with this dough I didn’t succeed in love ... Although it is very tasty and aromatic in baked goods, it is bubbling with me. I do not know why. And not always, but when he pleases. It's a mystery to me

Lingonberries and cranberries for juice: add to the glaze. Helen, try not to bake this dough right away, put it in the refrigerator for at least a day.

[Nana]

Nana, Oksan, yes, I could stand it for a day, and for a week ... Such dances with tambourines, that mum do not cry! Sometimes it turns out perfect, and sometimes at least cry ... I don’t understand what is the matter? Probably the hands are not from there

Well, I have no ideas about the design for bulky eggs.

Finally, I got here to share my impressions of the gingerbread recipe! I have not tried gingerbread) Somehow it was not enough But everyone to whom I gave it away is absolutely delighted! I'm going to do more. Thank you very much, Lena, for the recipe !!! And for ideas!

How beautiful. I love gingerbread, I bake, but I don't know how to decorate so beautifully. At least I'll love it.
I stole the gingerbread recipe, thanks a lot.

Elena88, please tell me flour 250 g or ml?

I'm trying to cook. The spice smell is amazing! I really love gingerbread! And you have such beauty here! They inspired me too! Thanks for the recipe! now it's in my bookmarks!

[kostikovna88]

kostikovna88, Svetlana, flour 250 grams. I weigh everything on an electronic scale.

flour 250 grams. I weigh everything on an electronic scale

... Thank you, Elena! I also weigh on electronic scales. I just added flour to the dough until it became moderately elastic.It took me 190 g, so I put the rest aside until I got an answer)) now I can confidently add the remaining flour! Thanks again!

[gimal]

gimal, Anastasia, I am glad that my favorite dough has found another fan. And, of course, I would like to mark the "Eights."
Natalika, here the main thing is the first step. The road will be mastered by the walking one. Start and everything will work out.
kostikovna88, Svetlana, be sure to try! Compose your dry gingerbread perfume. Here you can fantasize. Use spices that are at hand or those that you like best. Or, on the contrary, add some exotic spice. And this will be your personal feature. I will now tell you a terrible secret. I don't like gingerbread. In general, I am calm about any dry baked goods. But I love the smell of my gingerbread. And nephews are generally ready to eat them in tons. Now I finished a batch of gingerbread eggs. And I looked here quite by accident. So I apologize for the rare visit to the topic.

[Lena]

Lena, I'm in a hurry with thanks. I've already used your gingerbread dough twice to decorate the cake. The dough is really soft. She baked a gingerbread wall a few days before assembling the cake. And while he was lying he became even softer. True, it is raining now and the houses are very humid. The customers were very satisfied and especially focused on the gingerbread wall. They called back on the same day, which is extremely rare. They said that everything was gone in years.





Thank you!!

[Husky]

Husky, Lyudmila, I am glad that you and your customers liked the dough! I also love it for its simplicity and reliability. Unlike other recipes, I always get it. : girl-yes: the cakes are so funny and the gingerbread on a stick in the theme turned out Wall blended in like a native. You are a fine fellow

[elena88]

elena88, Elena please tell me a proven recipe for glaze for coating and painting.

Lena, now I will note in your topic, because I use this recipe and am very happy with it. Gingerbread is very easy to prepare. The softness remains for months. I really keep them wrapped in plastic. The dough is baked even, smooth. The prepared dough was stored at first in the refrigerator for a long time, then I put the leftovers into the freezer, then thawed and everything was baked perfectly. Knead somewhere in the month of April and baked the last the other day. Some of the last gingerbread were baked from old dough, some from new, after a night of settling. There isn't much difference. Old dough is denser when rolled out and does not stick at all. You can work without flour. Freshly mixed (after a night of settling) sticks a little to your hands and needs to be rolled out with dusting.
I use this dough to bake all kinds of edible pieces in a cake. In the form of walls, covers, aircraft base, etc.
This is how I made the lid in the cake box. Gingerbread made from old dough.



Final result. She put the mastic on a gingerbread greased with jam. Holds up perfectly.



So I used a gingerbread (old dough) for the base of "Burana". The dough is so soft that it bends beautifully and could not even fix the shape of the raised nose of the ship. It seems to have dried up in this position, but over time he lowered his nose.



My boxes are partly baked from old dough, part from fresh.
I baked them on silicone semi-spheres.
I tried to bake inside and outside. From the outside, it is easier to shape them, they are larger in size and they look better when baked.



Well, the end result

[Luda]

Luda, class! and where did you buy these forms of hemispheres?

Luda, class!

Lisa, well, far from class. Especially the painting. I myself see and know.
And I bought the forms in a whisk. I took the largest sizes. Their diameter is 8 cm. But if you do it on the outside, you get a little more.

Luda, amazing! especially the lid of the box!

[elena88]

elena88And I have my thanks! the first time I made gingerbread cookies.I saw "soft" in the title and wanted to! I forgot to really grease with yolk, and it's okay, as it turned out) at first, when they cooled down, they were tough, and I was upset ... So, I think, where are they soft then ?! but after a day they became soft and delicious! Painted the truth on the day of baking, after a few. hours after baking, the hands were itching too much

Here are my first painted gingerbread from your dough!) Is a bit uneven though. I put them too close on the baking sheet, and they crawled and stuck together) cut them later) painted the most successful ones.


Thanks for the recipe!