Lean Christmas gingerbread with a long standing time

Lean Christmas gingerbread with a long standing time

Category: Bakery products

Ingredients
sugar (I have cane)	0.5 tbsp.
honey	150 g
vegetable oil (I have olive oil)	30 g
water	50 g
soda	0.5 tsp
wheat flour 1 grade	1 tbsp.
Rye flour	1.5 tbsp.
Spice	1.5-2 tsp

Cooking method

The recipe is prefabricated, made up of several options. I have been baking such gingerbread for several years. Everyone is happy with the result, they get delicious fragrant gingerbread cookies that can be eaten by those who are fasting.
From the presented amount of ingredients, a little dough is obtained, somewhere for one and a half baking sheets of gingerbread. I am increasing the quantity 2-3 times. But for a sample, you can make one test rate.

Put honey and sugar in a small saucepan. I took several types of honey.

Put on low heat, stir and bring until sugar is completely dissolved. Try not to bring to a boil.
Add spices to the hot mixture. I read that the gingerbread will be more fragrant, so I'm doing this.

Stir, pour in oil, stir vigorously until the mixture becomes homogeneous. Then add water and mix everything thoroughly again.

Remove from stove and pour into a convenient container. Sift some of the flour, add soda.

First, I stir with a whisk, then I add flour and begin to stir it in with a spatula.

I read advice that the gingerbread dough should not be hammered with flour or made very thick, so the amount of flour in the recipe is approximate. It left me, as in the recipe, it may be different for you, so you need to focus more on the appearance of the dough. It comes out not quite thick.
I got it like this

Lubricate the container with oil and spread the dough. I take a plastic container with a lid. The dough turned out to be sticky (I think the presence of rye flour affects)

Close the container and refrigerate from several days to several weeks. During this time, the dough matures, becomes plastic and easy to use.
After three days of standing, I took out a part of the dough and baked experimental gingerbread.
The dough has slightly increased in volume, thickened, but still remains a little sticky. I had to sprinkle it lightly with flour.
I bake at 180 ° C-190 ° C small gingerbread cookies for 10 minutes, those that are larger for 15 minutes. You can't bake the gingerbread, otherwise your teeth can be broken later. A rough guideline is the light golden color of the top (when pressed with a finger, the fovea disappears quickly enough) and the slightly brown color of the underside.
In the oven, the gingerbread has rounded

When ready, take out the gingerbread cookies, put them on a flat surface and leave to cool completely

Here's a little decorated. I used meringue on chickpea broth according to this recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=437553.0.
I painted it pink with frozen honeysuckle juice, and yellow with turmeric. Over time, the colored meringue exfoliated when I lay in the cornet for some time. It turns out that you need to decorate as soon as you add the dye and mix well.

Time for preparing:

Dough 40 min

Note

I grind the spices on a coffee grinder and take the following (in pieces or teaspoons):
cinnamon - 4
ginger - 3
cardamom - 2
cloves - 1.5
nutmeg - 1.5
coriander - 1
anise - 1
star anise - 0.5
black pepper - 0.5-0.3
I mix everything and store it in a closed jar. If necessary, add 1-2 tsp to the dough for one rate. I like fragrant gingerbread.

I'll try to decorate today

Wow! So cute, and in festive clothes they will be just like toys! I can imagine what a luxurious aroma with such a set of spices. A real feast of taste!
Lenochka, Thank you for sharing such a wonderful, time-tested recipe!
and for an excellent description of the step-by-step cooking process!
While waiting for a photo shoot of gingerbreads "in full dress" (although they already look great, appetizing and naturally tasty), I take them to bookmarks (alas, I will not have time to bake them this year).

[Bona fide]

So cute

Bona fideThank you very much, Lenochka!

I definitely won't have time to bake them this year

If you want gingerbread, then nothing is impossible!
I baked these gingerbread cookies after three days of infusing the dough. Yesterday I specially fed my husband with them, said - it is very tasty. Besides, when they mature after baking, they only gain aroma.
And if you want an aged dough, then it's time to knead and bake right after the New Year!
So, the main thing is inspiration!

the main thing is inspiration!

That's for sure! The first ingredient in the Recipe. Well, let's look for the second (Time).
Painfully fragrant gingerbread

we will look for the second (Time)

Yes, this is very stressful at this time.
But why is this dough convenient: I spent half an hour, kneaded and put it in the refrigerator. And as there is more time, then you can bake The main thing, the dough is ready!

Probably, this is very convenient, I just did not try the dough for future use / in advance. Well, I can forget about him completely. It's more convenient for me to concentrate and cook right away, without being distracted. I drew attention to the "long standing" in the title, that's why I thought ... no matter how forget skip something in the pre-holiday time trouble, so that the gingerbread cookies turn out to be correct (set the timer). Thanks for the advice! (why not experiment).

I just didn't try the dough for future use / make in advance

So it's time to experiment!
After standing, the dough improves and becomes more fragrant. You can put a reminder in your phone, notify you on the right day!

[Elena]

Elena, thanks for the gingerbread recipe! Bookmark it, wait for inspiration! I'm a little lazy.

[Loksa]

Loksa, Oksana, I'm glad I dropped by!
As already mentioned, you can knead the dough without inspiration and throw it into the refrigerator. And then, as it arrives ... and turn around!

So it's time to experiment!

But it’s true!

Perhaps today I will do the batch. Lenochka, thanks.

[ang-kay]

ang-kay, Angela, I will be glad if the recipe comes in handy

thanks for the recipe. take note.

[Elena_Kamch]

Elena_Kamch, Elena, thanks for the recipe!
While reading, I even felt the aroma of gingerbread! I will definitely try.

[Ljna]

Ljna, EvgeniyaI hope it will not be stale!

[kuznez84]

kuznez84, Natasha, thanks for stopping by!
The gingerbread cookies are, indeed, fragrant. And it is convenient that the process can be divided into several stages, and not set aside a lot of time at once. And then decorate the ready-made gingerbread in a calm atmosphere with the kids

Thank you for posting this wonderful recipe after all!
I will definitely make gingerbread on it!

Elena, how long do they stay soft after baking? My mother is fasting, but she is old, she needs soft ones.

[NatalyMur]

I will definitely make gingerbread on it!

NatalyMur, Natalia, I will be glad if you like the gingerbread
Everyone who was not treated was satisfied.

How long do they stay soft after baking?

Anna1957, Anna, on the contrary, they become softer over time. Immediately after baking, they are quite tough, but the next day they become softer and the longer they lie, the more aromatic. There is another way to make them soft: put a piece of apple in a container or bag in which the gingerbread cookies are stored, but so that it does not come into contact with the gingerbread cookies. The night will lie down like this and the gingerbread becomes much softer. Checked!

I'll have to try

The main thing is not to bake them. Slightly gilded and taken out. Small oven not longer than 10 minutes.
And then I somehow overdid it, then they could not bite.And I didn't know the method with an apple yet ...

[Elena_Kamch]

Gorgeous gingerbread! I took it to the bookmarks.
Elena_Kamch, I’m thinking, can you make gingerbread only on honey, without sugar?
I once made pure rye with pure honey, also with a long standing. So I forgot about the dough, I found it half a year later, when I was dismantling the refrigerator - but nevertheless, excellent gingerbread cookies turned out. After that I lost the recipe - the old laptop broke down, unfortunately the recipes could not be restored.
Here I will try your recipe, the main thing is not to forget it in the refrigerator again.

Elena, hurray! I waited for the recipe, I'll try to put the dough today. Thank you, we are relevant.

Already decorated. Beautifuleeee!

It turned out great! How did the meringue dry? In the oven or just on the table?

[Elena_Kamch]

Elena_Kamch, Elena!
Took note ... we love gingerbread!
Will I have time to bake these for NG? ... and I'll go check the spices, or maybe tomorrow I will need to bribe something ...

also interesting about meringues ... does it freeze well? Doesn't stick?

[Elena_Kamch]

Elena_Kamch, Helen, what interesting gingerbread! Painted!

[Elena]

Elena, thank you. it turned out very nicely. Maybe I will.)

[Mandraik Ludmila]

Mandraik Ludmila, LudaI think you can make dough without sugar. Less sweet. The amount of honey can be increased, if you do not mind it.
If you try, write how it came out. Then we will remove the sugar and bake even healthier gingerbread.

Oh, I don’t feel sorry for honey, since it’s his own, I’ll do it - I’ll report it, the main thing is not to forget it in the refrigerator

[Mandraik Ludmila]

Mandraik Ludmila, Lyudochka, then God himself ordered His honey - it's just a dream

I'll write about the glaze a little later ...

Helen, what a beauty! You're just an artist! How cute. I just don't know how. The handles are not sharpened. And your GOLD!

[marina-mm]

marina-mm, Marina, I really hope that the wait was not in vain and the gingerbread will be pleasant.
When you bake them, such a smell stands Immediately the New Year mood appears

How did the meringue dry?

Now about the meringue ...
I have beaten it three times already this way and that ... It doesn’t whip up to hard peaks ...
Only soft, the head is lowered, but you can decorate this way too.
About a week ago I did these, they dried up the next day just at room temperature. I didn't dry it on purpose. They have become as hard as icing.

Yesterday I tried to decorate with filling with different colors, in principle, I liked the result. Very good for home decoration

and again, no salmonella

Yesterday I was decorating at all in the evening. I touched the lines on the snowflakes this morning, solid!
And those gingerbread cookies that do not get dirty with filling (a fairly dense layer there), the top is dry, but the mass itself is a little soft. I will continue to observe them, I will write the result.
Here are the pink Christmas trees

And she was already quickly finishing it, it was a pity to leave the meringue.

Now about the meringue ...
I have beaten it three times already this way and that ... It doesn’t whip up to hard peaks ...
Only soft, the head is lowered, but you can decorate this way too.

I just can't understand why it doesn't whip. Here is no sugar at all, 3-day broth


And why do you draw so beautifully? What syringe?

[Anna1957]

Anna1957, Anna, yes I do not understand anything either! Yesterday the broth was fresh and very dense, almost jelly straight. I took a narrow bowl for beating and poured sugar decently ... In my opinion, only one thing remains - the mixer. It is an old Soviet one with three speeds.

A mixer is a real deal. Do you paint with what?

Just how to understand if the mixer is the problem or not ...
Decorated just from a one-time pastry bag. I made a small hole. I tried it with a nozzle that is, but it turned out to be a bit thick.

[Borisyonok]

Will I have time to bake these for NG?

Borisyonok, Lena, I think you can make it. I baked these test gingerbread cookies after three days in the refrigerator. Tasty
And if the dough is sticky, then you can add flour. Or initially take less rye in the composition.
Part of the dough can be left and baked during the holidays, the gingerbread will be even more fragrant

[Anatolyevna]

Anatolyevna, Antonina, thanks, I tried. True, the pens were shaking, of course ...

Omela, Thank you! I hope you like the gingerbread cookies, and you can add extra chickpea broth

Tumanchik, Irishechka, well, you just embarrassed me ... Compared to the girls-craftswomen in the theme of decorating gingerbread, I'm quite an amateur But I tried

And who would talk about pens! Not you! Such as yours, still look!

Helen, Gingerbread is just a lovely sight! So smart (I can imagine how difficult it is to decorate so skillfully.) I really like the photographs, everything is so charming and ... cozy, or something ...

there must be a fireplace somewhere nearby ... fire ... crackles to ...

It breathes like a holiday Thank you for such beautiful tender sincere aromatic and tasty gingerbread

[Bona fide]

Bona fide, Lenochka, thank you very much for such kind words!
Very nice! I am still trying to learn in decoration ... But I am very glad that these attempts are not in vain. Yesterday my husband drove away from the table, he said that she was too carried away

In fact, when baking, the aroma is fabulous and so New Year's
So knead the dough and join the gingerbread makers

knead the dough and join the gingerbread makers

Necessarily!

Great! Write if you like the result

Write if you like the result

I have no doubt that I will like it! With such and such a recipe! I'll go with a report

I'll go with a report

I will wait!

I report on the gingerbread cover
After a day and a half, the chickpea meringue on the gingerbread became hard. The thickest spots are still slightly soft.

After three days, the softness remained barely in the thickest places. Nothing sticks.