Mint gingerbread (lean)

[elena777]

Mint gingerbread (lean)

Category: Bakery products

Ingredients
Sugar	250 g
Water	100 g
Vegetable oil (odorless)	4 tbsp. l
Peppermint tincture	1 tsp
Flour (I have a / c)	350 g - 400 g
Baking powder	2 tsp
Salt (optional)	pinch
Vanillin (optional)	taste

Cooking method

• My favorite gingerbread cookies, those from childhood ... I have been looking for a similar taste for a long time and unsuccessfully ... in another fit of nostalgia I caught the eye of this recipe, tried it ... and stopped at it. The products are the most common, the cooking method is simple, baked very quickly. And the taste is really similar to "those", mint and aromatic!
• Especially for these gingerbreads, I now buy peppermint tincture at the pharmacy!
  I never thought before that you can replace the mint essence with the usual mint tincture from the pharmacy!

• So...
• We measure sugar and water in a ladle, bring to a boil. Keep on a low heat for no more than one minute, remove from heat, add vegetable oil and cool slightly.
• 
• Let's prepare the flour: you can just mix it with baking powder, you can sift it as you like, add a pinch of salt and vanillin to taste.
• Add the mint tincture to the slightly cooled syrup, mix and pour into the prepared flour.
  I do not wait for the syrup to cool down to a cold state; when it has cooled down, it thickens and interferes more heavily with the flour. I did not measure the exact temperature, I think 70-80 degrees. It turns out not quite raw and not quite custard way of making gingerbread dough, but I like the end result of this method more!

• 
• We knead the dough, you can just use a spoon. You do not need to knead for a long time and do not hammer with flour. A sufficient amount of flour can be determined that it is already possible to mold a dough bun, but it remains soft and sticky.
• 
• Using butter hands, we collect the dough into a bun, transfer it to a polyethylene bag and send it to the refrigerator for 30 minutes.
• After laying in the refrigerator, our dough will become much more convenient for molding, denser and less sticky.
• You can shape it in different ways:
• 1. Put balls slightly larger than a walnut and spread on a baking sheet at a distance from each other. Press down the laid-out balls slightly.
• 
• 2. Roll a "sausage" out of the dough with a diameter of 4-5 cm and cut into round slices.
• 
• 3. Roll out into a layer at least 1 cm thick and cut out the circles.
• I mold directly on a teflon mat on a baking sheet. It's more convenient for me to roll with balls. A portion of the dough is enough for 20 balls, just one sheet.
• We bake in an oven preheated to 180 degrees for 10-12 minutes. The baking time will of course depend on the thickness of the rolling and the nature of your oven, but even in the most extreme case it may take another 2 minutes, no more !!!
• 
• In no case should you overexpose them, otherwise the gingerbread will be very hard after cooling! And don't expect a golden blush - they should remain light, almost white, as befits mint gingerbread cookies. The bottom should be pinkish beige.
• 
• They are baked very quickly, so don't be far from the oven!
• Ready-made gingerbread cookies can be greased with sugar icing, any to your taste. I like them just like that. They are sweet and tasty on their own, without any glaze. After cooling, store the gingerbread cookies in an airtight container to keep them soft for longer.

The dish is designed for

20 pcs

Time for preparing:

dough - 10 min + 30 min, baking 10-12 min

Cooking program:

oven

Note

I saw the recipe on the Povarenok website. ru, y elena777, for which many thanks to her! I made very small changes, and in the original from the author soda (1 teaspoon) - I like it better with baking powder ... And there was no sugar glaze on those that I remember ...
I hope that the recipe will please the same mint gingerbread lovers like me! The glaze can be chosen according to your taste if desired.
Well, if you are not a mint lover, then you may well exclude the mint tincture and add any other or any spices to your taste, replace some of the flour with cocoa - the recipe is basic and, if you wish, the taste of your gingerbread can always be different!

***
A little about the features of the gingerbread dough ...
To save you from an unsuccessful result (which, in principle, should not happen if you follow the recipe), I will draw your attention to some basic points:
Reduce amount of sugar not necessary in the recipe, otherwise the products will look more like cookies, not gingerbread.
Gingerbread dough itself requires a large amount of sugar in its composition - it is thanks to it that the gingerbread dough structure is achieved. And for such a gingerbread dough, without the addition of honey, the necessary sugar-water balance must be maintained for making the syrup.

In production for the preparation of a semi-finished syrup, 35-40 liters of water are used per 100 kg of sugar - so the proportion in the recipe corresponds exactly to the required ratio (250g x 0.4 = 100g).
* By the way, the same proportions "sugar-water-butter-flour", as in this recipe, are recommended by R.P. Kengis in the gingerbread dough recipe adapted for home cooking: 1/2 cup of sugar goes glasses of water, 50 g butter and 3 glasses of flour. *

Another main condition for successful gingerbread, which I already mentioned in the recipe, is quick baking! Gingerbread dough bakes very quickly, and also due to its high sugar content. To create a gingerbread texture, 8-10-12 minutes of baking is enough for the dough, depending on the molding. Therefore, you do not need to wait for the sugar in the dough to caramelize and impart fragility and hardness to the finished product.
Baking powder quantity also should not be reduced, rather, on the contrary, it can be increased (or replaced with a mixture of soda and ammonium). If you take less baking powder, then the gingerbread cookies can turn out sugary sweet, less fluffy and stale much faster.
Let me remind you once again that cooled gingerbread is best stored in a tightly closed plastic container.
I eat these gingerbread cookies in 2-3 days and just don't have time to get stale!

Gingerbread cookies, yes mint, I'll take it, thanks!

[Yuliya K]

Yuliya K, Yulia, well, you stunned me: and here I somehow racked my head on the topic of mint flavoring. I didn't break it))) I also love Voronezh gingerbread since childhood! I take it to bookmarks, thanks

[Ksyusha]

Ksyusha, thanks for your attention to the recipe!



Innusya, you would know how at one time I was looking for all sorts of mint essences and so on, until I came across this recipe! I somehow bought mint oil for these purposes in the pharmacy - it didn't really impress me, but this tincture turned out to be so concentrated and mint !!!

Listen, so you can cook some more mint syrup with her, I guess? For culinary purposes, I didn’t go to the pharmacy :-) Sea buckthorn oil immediately came to my mind, it paints properly. An alternative to turmeric, and a different shade. Now I looked: for sure, you can add to the dough. In the cream, I guess. If there is no allergy, of course.

[Yuliya K]

Yuliya K, Yulia, what kind of mint gingerbread, bookmarks, I will definitely do .. thanks for the beauty ..,

Thank you. Tomorrow I'll bake me just the mint extract

[Inna]

so with her mint syrup can be cooked more, probably?

Inna, yes of course you can add it wherever you want, the composition is very good, the price is so absolutely wonderful - no more than 20 rubles!
But keep in mind - she is very menthol! But I didn't even think about sea buckthorn for culinary purposes!

[Julia]

But keep in mind - she is very menthol!

Julia, so this is just what you need!

[kristina1]

kristina1, Thank you! Hope you like the gingerbread !!
Ella, I'm glad that the recipe is interesting! Once you have the extract, you have to bake it!

[Yuliya K, Julia]

Yuliya K, Julia, thanks for the recipe!
I love mint gingerbread.As the house settles down, I will bake it! Only I like to pour mint with icing.
Thanks for the tincture idea!

[Anastasia]

Anastasia, thanks for your attention to the recipe! Whoa! - also with mint glaze ?! It will certainly be sooo refreshingly summer! It's a pity, the weather doesn't look like summer weather yet ...

[Yulia]

Yulia, I will try first with my own tincture - in advance I insisted on different mint on vodka. But the tincture is greenish-brownish ... the color, probably, will be darker for the gingerbread ...
I love mint candies and mint filling in candies, mint marshmallows and mint gingerbread

[Anastasia]

But the tincture is greenish-brownish ... the color, probably, will be darker for the gingerbread ...

Anastasia, the pharmacy also has a greenish-brown color, maybe of course homemade tincture and a darker one - I don't know, but I think everything will be fine, there is a teaspoon of everything!

[Yulia]

Yulia, immediately the taste of childhood hit So far, bookmark, and you need to buy mint.

[Albina]

Albina, I'm glad that the recipe is interesting! Yes, sometimes you really want to feel the taste familiar from childhood!

[Yuliya K]

Yuliya K, yes, yes, and interested me. I will definitely bake. What beautiful gingerbreads you have! Mint tincture from the pharmacy - just know-how! Thank you so much!

[Fantik]

Fantik, thanks for your attention to the recipe! Of course, you need to bake - they are made very simply and quickly! The main thing is not to overexpose in the oven!

[Yuliya K]

Yuliya K, Julia! Soon the pharmacy workers will grab their heads! And they will say: "First, the drunks drank all the hawthorn tincture, now someone has already taken up the mint!"
We urgently need to buy more before they are added to the list of deficits.

[Elena]

Elena, well, we will certainly not be attributed to alcohol lovers - peppermint, it is of the opposite action, unlike hawthorn tincture - has a powerful sobering effect !!!

We urgently need to buy more

Probably, restrictions were imposed on it - since it contains alcohol, then no more than two bubbles in one hand !! But I now keep it in stock all the time - it has a long shelf life!

Very interesting! Definitely bookmarked. What kind of glaze? Who comes to mind? How about Easter cake? But it will crumble, and the chocolate is not right ...

[Mint glaze]

I found the recipes, but I didn’t make the girls myself, correct if something is wrong !!!
Mint glaze
Whisk 2 egg whites intensively, gradually 10 grams of powdered sugar each.
Add 200 grams of powdered sugar.
Then pour 40 grams of mint syrup or mint tincture 4-5 drops and beat everything again.

For mint glaze for gingerbread as in childhood (recipe according to GOST):
Powdered sugar - 1 tbsp.
Lemon juice - 1 tsp
Pure filtered water - 3-4 tbsp. l.
Peppermint extract - 1/2 tsp

Peppermint extract
Rinse and dry the fresh mint leaves gently. Chop the leaves into small pieces, about 1/4 cup. Put everything in a jar, add 100 g of vodka and 100 g of water. Shake the jar several times and leave for 3 weeks, shaking it again from time to time.

Peppermint oil
Peppermint oil can be bought at the pharmacy, then you will need 4-5 drops. Prepare yourself: take a twig and crush the mint in a mortar. Pour with refined vegetable oil about 3 tbsp. spoons and leave for 2 days. Try it, if the oil does not seem to you enough aromatic, then take more mint, crush it in a mortar and fill it with mint oil that has already been strained for the first time, strain and use in a day.

Mint and chocolate cream.
Cooking description:
In a large bowl, beat sour cream, 1 1/3 cups sugar, 1/2 cup butter or margarine, salt. Mix the extract, 2 tablespoons of milk, and the remaining sugar. Gradually add the remaining milk to the frosting until a spread is achieved.
Melt and stir the unsweetened chocolate and 2 tablespoons of butter or margarine in the microwave or double boiler. Double the amount of frosting if desired.
Cover the cake with icing. Create scallop icing bumpers around the top of the cake to keep the chocolate icing from dripping down the sides of the cake.Pour the chocolate icing over the top of the cake. Cool until the glaze hardens.

Ingredients:
icing sugar - 4 glasses
softened butter - 1/2 Cup
salt - 1/8 Teaspoon
mint extract - 1 teaspoon
milk - 4 Art. spoons
unsweetened chocolate bar - 2 Pieces
butter - 2 Tbsp. spoons

Ingredients for Mint Fudge Chill:
Sour cream (fatty, thick) - 4 tbsp. l.
Sugar - 7 tbsp. l.
Flavoring (mint tincture) - 1/2 tsp.

Chill Mint Fudge Recipe:
For fondant, it is better to take homemade thick sour cream.
in a small metal saucepan, melt the sour cream and sugar, bring to a boil over medium heat, stirring constantly.
Reduce heat and simmer for 5-6 minutes, stirring occasionally. At the end of cooking, pour in the mint tincture, stir and let it simmer for a few seconds.
Smear the baked goods with the finished fondant and let dry.

Gingerbread icing
Granulated sugar (glass)
Water (half glass)
Preparation:

Pour water into a saucepan, dissolve sugar in it, bring to a boil and boil, removing foam, until large transparent bubbles appear (they appear at a syrup temperature of about 110 degrees). Cool the glaze and add flavors (vanilla, almond, rum). We cool it until it is still quite hot: the finger suffers, but it is very hot. Let's start glazing. On large gingerbread cookies and gingerbreads, apply the glaze with a brush. We simply immerse the small gingerbread cookies in the syrup, mix and carefully remove with a slotted spoon. We spread the gingerbread cookies on the wire rack so that the excess syrup flows, and the remaining syrup freezes, turning into gingerbread icing.

In the original recipe, the gingerbread cookies were poured and dipped in sugar glaze. For the glaze, the syrup is cooked: "... pour a glass of sugar into a metal saucepan and pour 60 ml of hot water (do not stir), put on medium heat and bring to a boil, cook until slowly bubbles, so that the mass is slightly thick and slightly stringy, but do not bring to a golden color: if you overcook, then you will not be able to dip the gingerbread in it, the glaze will quickly caramelize !!! , bring to a boil and you can coat the gingerbread ... "(c)
True, you need to wait until the glaze dries and judging by the comments, many were too sweet! I liked them even without glaze! But in principle, you can make a quick-drying fondant frosting based on powdered sugar diluted with lemon (orange) juice, or milk, or water with mint drops. I make such icing on donuts and cookies, it dries quickly. The proportions are approximately the same as in this recipe:

For mint glaze for gingerbread as in childhood (recipe according to GOST):
Powdered sugar - 1 tbsp.
Lemon juice - 1 tsp
Pure filtered water - 3-4 tbsp. l.
Peppermint extract - 1/2 tsp

Thank you!!!

Thank you! Baked, cool, but one has already eaten, delicious! Thank you!




Good people, who can, turn it over, please!

[Tatyana]

Tatyana, very cute gingerbread !!! Glad we liked the taste too !! Thanks for the photo report!

[Yuliya K]

Yuliya K, Yulia, baked mint gingerbread! Thanks for the recipe! I saw a recipe for mint gingerbread somewhere, even bought a tincture of mint, but it didn't go any further. Julia, I saw your recipe and an appetizing photo of gingerbread, I decided - I will do it at all costs. Very tasty gingerbread turned out! Covered with glaze.

[Helena]

Helenawhat cool gingerbread !! Beautiful !! And what glaze did you make - on syrup or on powdered sugar?

[Yulia]

Yulia, for the glaze I took 2 tbsp. tablespoons of sugar and 1 tbsp. a spoonful of water. The gingerbread cookies were smeared with hot syrup as soon as they were baked.

] Thanks for the gingerbread! I will master. I left the dough in the refrigerator for more than half an hour. For four hours. (I had to leave home). And here's the result. (I think it's because of the refrigerator). The dough was almost liquid, but it became very hard and crumbly ... It was almost impossible to roll the balls. But I really liked the taste!

[Fantik]

Fantik, Anastasia, I don't even know why the dough became very hard, of course I didn't keep the dough in the cold for a long time, but it used to be about an hour ...
But the main thing is that I liked the taste of the gingerbread! Thanks for the photo report! I hope that next time there will be no problems with the test !!

[Yuliya K]

Yuliya K, Julia, thank you. Now I put it on again. One big stuffed gingerbread. Since at the dacha the protvishok and the oven are small, you cannot bake in portions. We'll see. And the photo report above is so-so, the gingerbread is all in cracks :)) - there is nothing to thank, the topic was not decorated :))) But I promise to improve (with beautiful photos :))

[Anastasia]

Anastasia, a very interesting option - a big gingerbread and stuffed! We clench our fists and wait!

The cams didn't help. He's not baked. )) Now I'm putting it on for the third time. Big gingerbread, but no jam filling. Single layer.)

[Anastasia]

Anastasia, good luck! I look forward to the result of this experiment!

The girls need help. There is no baking powder, how much soda do you need and extinguish it or not?

[Olga]

Olga, I prefer baking powder, but in a note I mentioned that the original recipe contains 1 tsp of baking soda, and not slaked. But I read in the recipe reviews that many people felt the soda, so I would rather extinguish it.

[Yuliya K]

Yuliya K, Yulichka, thank you very much.

Made it all the same as separate gingerbread, and not in a layer.))

[Anastasia]

Anastasia, look great! It should taste great too, but how did you get it in terms of softness?

[Yulia]

Yulia, Thank you! In terms of softness and taste, everything is excellent!
The only thing I adjusted to my desktop electric oven - 20 minutes at 160 degrees. But I replace one third of the sugar with honey. Apparently, therefore, by 180 they begin to brown on the outside, brown, and raw inside. And with such a temperature and time, everything is fine.

[Anastasia]

Anastasia, I am glad that we managed to find a suitable baking mode!

Baked yesterday in the night)
We liked it very much. Mint, whoa! I used a flavoring agent Pudov. Next time I'll try the pharmacy tincture as natural)
Thanks a lot for the recipe!
The glaze is ready, I did not expect that it instantly freezes. I had to smear it with a wet spoon)

[Svetlana]

Svetlana, what a beauty!!! I'm glad I liked the gingerbread!

Next time I'll try the pharmacy tincture as natural)

Yeah, natural and very menthol!

Thanks for the recipe. The sugar syrup, you said boil for about one minute. You do not know what temperature the syrup should reach at the end, or what "sample" (such as thin thread, thick thread, etc.). Thank you!

[Konstantin]

what temperature the syrup should reach at the end, or what "sample"

Konstantin, thanks for your attention to the recipe! Alas, the temperature of the syrup was not measured, somehow it did not even occur to me .. here the syrup is not cooked until the sample, it is only necessary for the sugar to dissolve completely, usually 20-40 seconds after the start of boiling is enough for this.