Soft gingerbread for painting

Lena, I'm confused. The recipe is written in my notebook and it is signed that it is yours. But the composition is different there? Have you exhibited any other recipe? Or I got something wrong with the nickname and the name. Yes, yours! Only I increased the rate. Found it already!
Honey 330g, sugar 200g, eggs 6 pcs, rye flour and so on ... which recipe is better for the house?

what is the best recipe for the house?

for houses it is better not to use soft gingerbread cookies so that they do not break, except for the option when you are going to make a tiny house. And if big, then from Gerda.

[Husky]

Husky, Lyudochka, what a fine fellow you are! I completely abandoned my Temka, and here such news happens! I am so pleased that you took this test so seriously. I myself do not know all its possibilities. I have not tried to bake it from the inside of the hemispheres, only from the outside. And then I didn’t succeed. And everything is great with you. I use Arkhangelsk goat dough for bulky eggs. Although I get it every other time, it's not bad for eggs. So I'll gather my strength and try to make Christmas balls for the New Year holidays. Then I will report back. I liked all your work. Have you poured or dipped icing? How did you select the consistency? I didn't have the patience for this process. And so I want to do something like ...

[Marinusik]

Marinusik, Marina, I am very pleased that I liked the dough. It does not drop out of me. The son refuses to eat porridge without a carrot in the morning. And he goes to the garden only with gingerbread. So I knead the dough a couple of times a week. I tried to increase the volume, but for some reason did not like it. So I do it for a small amount. Each time I swear to myself that today I will do it according to a different recipe, and when it comes to things, I quickly kneaded it from memory. Here it is, the power of habit I hope, and for you it will become one of your favorites

[elena88]

elena88, tell me, is it possible to replace powdered sugar with sugar in this recipe.

Lena, and I thank you for such a simple, quick and tasty recipe! already done 4 times!
the last time just a double portion of kneading
though I added more flour, somewhere for half a glass, and even when rolling it, I sprinkled it with flour very generously, otherwise it turned out to be a very soft dough

[SorEka]

SorEka, Catherine, I have not tried to change the powder for sugar. I always have powder at hand. I'm afraid the sugar might not dissolve. In the same place, there is only one egg. Well, try stirring the sugar with the egg, and then the rest of the kneading process. See what happens and share in the topic. Maybe someone also has a point-blank question. Good luck!

[DaNiSa]

DaNiSa, Alyonahow nice it is to read such reviews and see such results! I'm already making this dough with my eyes closed. The batch takes five minutes. And the result is excellent. You know, Alenka, I also always take flour in different ways. Honey from one can, eggs from one tray, flour from one bag. Today you knead and the flour remains, and tomorrow you have to add it. Riddle. I do not like to knead in large volumes. I think a small portion works better. I'd better mix it twice. Such are my cockroaches. I really liked your polar bears. Reminiscent of a cartoon about Umka.

Lena, thank you very much for the wonderful gingerbread recipe. To say that they are great is nothing to say! The gingerbread cookies turned out to be really soft, tasty, fragrant. And most importantly, they do not bubble. And that was a problem for me. I did everything I did, I changed the silicone mats, baked them on paper, and tried to prick. And now I am also the owner of this miracle of gingerbread.
By the way, I've already tried it with sugar and powder. It seemed to me that with the powder, the texture is more uniform.And with sugar, as if a little spongy or something. Well, in general, small holes appear in the gingerbread. Although I would not say that it affects the taste, or even more so on the beauty. Cover with glaze anyway.
Photo cannot be inserted

[SorEka]

SorEka, Katya, how glad I am that I liked the recipe !!! It is always nice when like-minded people appear. now we will know that sugar, at worst, can be used. For me, this recipe has become a gift of fate precisely because it does not bubble. Especially after my torment with the dough "Arkhangelsk goats" I have constant trouble with it. To make the wrong side perfectly even, try baking on a non-stick cloth. I recently discovered it for myself. This is a weight! Gingerbread from the inside out just for the exhibition. It is a pity, of course, that the pictures could not be inserted, I would like to see the fruits of your labors. Well, thanks for experimenting with sugar.

Elena your recipe is simply divine. And gingerbread houses and painted gingerbread turned out, although I am a beginner in this business.

[elena88]

elena88, good evening! Your recipe is wonderful and the gingerbread cookies are very beautiful. And right now I was upset, I made the dough according to your recipe, it turned out to be quite soft, I kept it in the refrigerator for two days, hoping everything would become harder. But when rolling out the dough, I still had to add flour. But the gingerbread turned out to be smooth, did not rise in waves, as it was with me before with other recipes. But! - they did not turn out to be as ruddy as yours, but very light. I kept it in the oven for more than 10 minutes, already the bottom began to burn, and the top did not turn red. I have a gas oven. Why are your gingerbread cookies so rosy?

already the bottom began to burn, and the top did not blush. I have a gas oven. Why are your gingerbread cookies so rosy?

I also have a gas oven and I had the same problem, this uneven heating affects, I did this - I reduced the temperature, put the baking sheet lower, and fitted fire-resistant bricks into the oven itself, now it's beautiful! everything is baked evenly

Thanks for the advice! I will definitely use it!

the only recipe by which I got gingerbread !!!
before, all were swollen, and these are even perfect ... but for me they are not very soft and crispy .. and some have a bottom that is not even but with dimples
I wanted to insert a photo but I don't know how ... asks for some link)

[AngelD]

AngelD, Tanya, to navigate the forum you need to read here,
but how to insert a photo is specifically written here here Good luck!

oo thanks .. I didn’t find it)))
behold

Girls I'm here recently on this may not write there, but tell me why my dyes migrate in icing? I use americolor, but for some reason everything is fine on some gingerbread, while on others the white color gets dirty

[Irina]

Irina, here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0 the girls talked about it
you need to look for the answer in these links
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0.
general questions are covered in another topic
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35010.0.
there you will get an answer faster. Welcome!

Girls, here I got to this recipe recommended to me by everyone! Girls, tell me, please, if, well, I can't stand to wait until the morning, so that a day has passed, can I sing the dough earlier? I kneaded at 9.30 am, now 13.5 hours have passed. Maybe you can?

Well, here I am with my gingerbread cookies :) Very tasty For me, however, they are not very soft, but it is still very different from those hard cookies that I used to bake and where I could leave all my teeth. "naked", because, firstly, I don’t know at all if it will be possible to show them to people after my decoration, and, secondly, it seems to me that the structure and all the flaws are better known Girls, tell me, please, I did it gingerbread as needed or not? What I see myself is that the dough had to be rolled thicker, it’s too thin for me, look

And this is so that the reverse side is visible

[Kinglet]

Kinglet, Vika, they will stand up and become softer. To keep the bottom even, I bake on a special non-stick cloth. A lot has been said about this in the gingerbread topic. You can look there.If a few minutes before the end of baking, the gingerbread cookies are pulled out and greased with food varnish (yolk and milk 1: 1), and then baked until tender, then they will be smoother and more shiny. In general, it is better to read all the information on gingerbread in the topic "Decorating gingerbread, cookies". I rarely come here now, but there is content on the first page, so the questions disappear by themselves. I have an electric oven, top-bottom mode, so the top turns out to be an even golden color. What to do with gas, I can not advise anything. I roll out the dough between 5mm stops. It turns out exactly. The husband made the restraints from ordinary plywood strips of the appropriate thickness. I hope I explained everything clearly. Good luck !!!

Vika, they will stand up and become softer.

Yeah, yeah, shchazzz, we didn't have time to stand ... And where can they stand? In my house, where cookies can be eaten for years, the enti gingerbreads ran out in two days So the next portion will wait for softening, if I manage to hide it well Thank you, Lenochka, for the advice, I'll take everything into account :)

[elena88]

elena88, Helen ... girls ... deputy I ate the dough according to the recipe. it turned out to be crumbly, like sand (((in whom you can blind, but it really won't roll out. what to do? the egg was too small, add one more ... advise ... off it's a pity to go ((

[Lena,]

Lena, I tried your gingerbread cookies, I really liked the result, delicious, even, song!

[Lena]

Lena, thank you so much for the recipe !!! I really liked the gingerbread cookies, it is a pleasure to work with the dough, it turned out to be even and beautiful))) it remains only to paint)))
I have a question, I baked for about 8-9 minutes until golden brown, but my gingerbread cookies did not turn out to be soft, they are very tasty and tender, BUT they have been gnawing like livers for two days. Tonight I'll paint (I'll post a photo later).

Today I baked gingerbread cookies very tasty turned out. Only I have a question why my dough was not torn as elastic as it should be or did something wrong? And when baking, it crawled a little.
The photo is ugly and they themselves were decorated for the first time by me, but I really liked it.

Today I baked gingerbread cookies very tasty turned out. Only I have a question why my dough was not torn as elastic as it should be or did something wrong? And when baking, it crawled a little.
The photo is ugly and they themselves were decorated for the first time by me, but I really liked it.

you need to breed icing thinner. it quickly freezes with you. and the surface is not smooth)

Lena, thank you so much for the recipe !!! I really liked the gingerbread cookies, it is a pleasure to work with the dough, it turned out to be even and beautiful))) it remains only to paint)))
I have a question, I baked for about 8-9 minutes until golden brown, but my gingerbread cookies did not turn out to be soft, they are very tasty and tender, BUT they have been gnawing like livers for two days. Tonight I'll paint (I'll post a photo later).

Here is a photo, as promised. I made gingerbread for my son in the kindergarten for the autumn holiday, baked for the first time and immediately 100 pieces)))

Well, next time I'll try the dough, after all. How long can ready-made gingerbread be kept?

[nadyusha25]

nadyusha25, gingerbread cookies can be stored for several months in a dry, dark place. For example, in a plastic container.

Added Sunday, Nov 06, 2016 02:16 AM

ElenaS, Lena, I would make another batch of dough, but with less flour than the recipe. And I mixed both portions. The dough can be stored in the refrigerator for a very long time. I somehow kept it for a month. The final result was practically not affected.

Added Sunday, Nov 06, 2016 02:21 AM

Today I baked gingerbread cookies very tasty turned out. Only I have a question why my dough was not torn as elastic as it should be or did something wrong? And when baking, it crawled a little.

Most likely because of the flour. For gingerbread, you do not need to take flour of the highest superfood grade. I am taking a general purpose."Makfa" fits well, "Belonezhnaya". But "S. Pudov" spread during baking.

Added Sunday, Nov 06, 2016 02:23 AM

Here is a photo, as promised. I made gingerbread for my son in the kindergarten for the autumn holiday, baked for the first time and immediately 100 pieces)))

Cool turned out

[elena88]

elena88, Lena, thank you so much for such an excellent recipe. This year I kneaded it, because I wanted the gingerbreads as soft as possible. I kneaded a double portion at once. During baking, n-th amount crumbled, so it was immediately decided to knead another double portion. The recipe is insanely simple, affordable, and the gingerbreads are incredibly tasty. The first batch was made only with cinnamon + nutmeg (just a drop. I do not like a lot of spices), and the second only with orange zest. In general, the gingerbreads are fading away. Even my husband, while drinking tea, asks for "that gingerbread" (although he doesn't like gingerbread). I was already tortured to look for blanks that "are clearly not suitable for painting."



The only thing (I don’t understand the reason), some of them turn out the same as in the photo on the left. On the right is a gingerbread dream. I can’t stop looking. They were simply baked on different baking sheets. The surface on the left is flat, despite the fact that it seems bumpy. It's just that these incomprehensible spots create such an impression. I suspect this is due to the temperature of the dough. The left gingerbread was baked almost immediately after the dough took out from the refrigerator. And the right one is the last one, that is, the dough has already been at room temperature for some time. Next time, I will try to take the dough out of the refrigerator some time before baking so that it warms up a little. I rolled especially thicker, I love plump gingerbread. In general, the recipe is a find. Thank you so much again!

[yalexandrina]

yalexandrina, it's nice to read such detailed reviews. Good luck in mastering the gingerbread. All comes with experience.

[elena88]

elena88Unfortunately, I bake gingerbread for the second time in my life. I bake them only on NG. For yourself. Since we live alone, without relatives and friends in a foreign country. So this is only for our consumption with my husband (my daughter does not eat this yet). I would very much like to learn the gingerbread business, but at such a pace you can hardly get a hand. More often I can't bake, because my husband does not share my hobby. So alas.

Elena, thank you so much for the recipe, this is the best recipe I've tried, the smell is awesome, I also added anise and allspice to the spices, I don't take all the spices ground. the very sense of the mortar from this seems to me the aroma is much better, painted gingerbread for the first time. so do not judge strictly ... Thanks for the recipe

[Tima]

Tima, wow, cool for the first time !!!

So thanks to the forum and to all of you. here and study .... we have nowhere to study now

[Tima]

Tima, thanks for the tip! I am glad that my favorite recipe is finding more and more admirers. The gingerbreads turned out to be very cheerful And then they will be even better. I'm sure. Anise is also present in my recipe. In general, each master selects spices for himself. This is what gingerbread is good for. Good luck!

[elena88]

elena88, I want to bake gingerbread and decorate.
I came with a question. If I want to decorate with just some kind of curls, I have to do icing from Eddie Spence or some other.? And if I want to completely fill in some other icing? I was confused by the number of options in specialized topics ...
I just don't know how and what ...

[Lily]

Lily, you can use any icing recipe for painting gingerbread and for filling. But since the Eddie Spence recipe appeared on the forum, most of them began to use it. And if you have your own proven recipe, then you can use it.

[Husky]

[Husky, Lyudochka thanks for the answer !!! : girl_love: I am preparing to bake everything with the spirit. What's a proven recipe, I'm a complete Loch in decoration ...

And one more pressing question.

Can I add dry paint that goes for painting eggs on Easter?

I am with a report, I really liked the gingerbread cookies, they are soft, tasty and fragrant.

[bukabuza]

bukabuzawhat lovely !!!
Did you do icing yourself?

Can I add dry paint that goes for painting eggs on Easter?

Lily, so I'm almost a sucker!
I have gel and I paint only with them. I can't say anything about the dry ones.

Did you do icing yourself?

Yes, myself, for one protein 300g. I put powdered sugar.

Oh girls, if nothing gets in the way. I will bake tomorrow.
I also want to knead Christmas gingerbread.

I will bake tomorrow.

So to bake them tomorrow - today you need to knead, have you already kneaded, Lily?

[Kinglet]

Kinglet, but I started doing it and read it carefully!
I kneaded, put it in the refrigerator, baked the custards in parallel and now I'm kneading Christmas.
We should also knead Starapolsky, but probably not today ...
In general, test day ..... 😁🍔

In general, test day ..... 😁

Bee, just a Fairy-Bee :) Good luck and delicious pastries

Bee, just a Fairy-Bee :) Good luck and delicious pastries

Custard, baked, kneaded soft gingerbread, Christmas after dinner. As always, I read the recipe diagonally and I just didn’t notice the nuts ...

I kneaded soft gingerbread cookies, I think that such a dough does not stick together ..... bah ....... She didn't lay down the egg.
And so such a light pleasant dough, I hope the pastries will be also pleasant ...
Here are the gingerbreads Helen take the job!

And I haven't decorated these yet, I want to decorate with icing.