Honey gingerbread dough and honey gingerbread recipes. Ancient gingerbread cookies made with honey Modern gingerbread dough is prepared only with honey

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Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Gingerbread owes its name to the spices that must be in this delicacy. In addition to them, the composition initially also included molasses with honey, but today sugar is more often used to add sweetness. What is the most delicious and simple gingerbread recipe? You can choose any one you like from the options below.

How to make gingerbread dough

In general, there are three types of gingerbread dough: sugar-honey, honey and sugar. The latter is made on the basis of burnt oil, i.e. burnt sugar. When honey is added it resembles caramel. Whey is also often used. In general, preparing gingerbread dough at home has two main options:

The base turns out to be hard, which is convenient for baking various gingerbread houses, snowflakes or stars.
A soft base that is mixed according to the recipe without adding eggs. Only white flour, honey, spices and sugar are used.

Gingerbread dough recipe

As for specific ways to prepare gingerbread dough, there are also two of them. These are raw and custard methods. For the latter, the flour is pre-brewed. The starch in its composition is partially gelatinized, as a result of which the gingerbread does not go stale for a long time. According to the raw method, the delicacies are loose in consistency, but viscous. You can choose a specific recipe for gingerbread dough from the ranking of the most popular ones.

Goat dough

Cooking time: 1 hour 35 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 359 kcal.
Purpose: for a festive table / for tea.
Cuisine: Russian.

Roes are those classic northern Christmas cookies. They are also prepared on the basis of gingerbread dough. The goat cookies themselves are often made in the shape of animals. They are believed to protect the house from evil spirits. Goat gingerbread dough is based on sugar and honey. As a composition for dry perfumes, i.e. flavoring additives, take a mixture of nutmeg with cinnamon and cloves.

Ingredients:

water – 2 tbsp.;
sugar – 2 tbsp;
butter – 100 g;
coarse rye or wheat flour – 1 kg;
honey - 1 tbsp.;
mixture of nutmeg, cinnamon and cloves - 1 teaspoon.

Cooking method:

Mix honey, water and sugar in a saucepan and bring to a boil.
Then, stirring occasionally, cook over medium heat until the mixture turns brown.
When the mass has cooled to a warm state, add softened butter with spices and stir.
Add flour next. Stir again and let cool completely. It is better to leave for an hour in a cool place.
The base should become elastic and soft, then it can be rolled out and cut out into shapes.
Bake the goat dough for 10 minutes at 210 degrees. Decorate with a glaze of egg whites whipped with sugar.

Gingerbread dough

Cooking time: 1 hour.
Number of servings: 20 persons.
Calorie content of the dish: 353 kcal.
Cuisine: European.
Difficulty of preparation: medium.

The recipe for honey and gingerbread is also a holiday recipe. In Western countries, such a delicacy is already considered a sweet symbol of Christmas. But you don’t have to wait for this bright holiday if you suddenly want delicious gingerbread. Find out how to prepare this delicacy. There is one win-win recipe where honey and ginger are mandatory.

Ingredients:

egg yolk – 0.5 pcs.;
salt – 0.25 tsp;
flour – 175 g;
butter – 65 g;
powdered sugar - 75 g for glaze and 100 g for dough;
ground ginger – 1 tsp;
ground cinnamon – 1 tsp;
maple syrup – 2 tbsp;
soda – 0.25 tsp;
egg white – 0.5 pcs.

Cooking method:

Sift flour with baking soda, ginger, salt and cinnamon into a bowl.
Add softened butter, powdered sugar and maple syrup to the resulting mixture.
Lightly beat the yolk and also add to the flour mixture, knead into a thick dough, and leave it in the refrigerator for half an hour.
Next, roll out the gingerbread base on baking paper in a layer about 5 mm thick.
Cut out shapes into shapes and place them on a baking sheet.
Bake gingerbread cookies at 180 degrees. This will take about 10-12 minutes.
Beat the egg whites until stiff, gradually adding powdered sugar.
Decorate the finished delicacy with protein glaze.

Gingerbread dough for a house

Preparation time: 2 days 9 hours.
Number of servings: 6 persons.
Calorie content of the dish: 353 kcal.
Purpose: for a festive table / for tea / for children / for the New Year.
Cuisine: European.
Difficulty of preparation: medium.

On New Year's holidays, the whole house is decorated with a variety of little things, including the festive table. The gingerbread house occupies a special place on it. This is a stunningly beautiful Christmas dessert. The dough for a gingerbread house is important, because thanks to it the structure of the dessert will not fall apart. You will find the process and technology of how to prepare the base in the recipe with photos.

Ingredients:

ground cloves – 0.25 tsp;
egg – 3 pcs.;
egg white – 1 pc.;
honey – 250 g;
soda – 0.5 tsp;
vodka – 50 ml;
flour – 1 tbsp.;
ground ginger – 0.25 tsp;
powdered sugar – 180 g;
cognac – 1 tsp;
cinnamon – 0.25 tsp;
butter – 200 g;
ground cardamom – 0.25 tsp;
sugar – 200 g;
ground allspice – 0.25 tsp;
lemon juice – 1 tsp.

Cooking method:

Combine all the spices in a small bowl and grind them well.
Sift the flour into another bowl, add soda to it.
Pour sugar into the spices, add honey and vodka. Add melted butter and eggs to this and beat everything with a fork until smooth.
Add the flour next, knead the mixture for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Cling film will also work.
For now, get busy with the details of the gingerbread house - draw them on cardboard and cut them out.
In the morning, you can take the base out of the refrigerator and let it warm up at room temperature.
Next, roll out the layer 0.5 cm thick and place cardboard parts on it.
Using a sharp knife, cut out the elements of the gingerbread house along the outline.
Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them for a day under a towel.
Make the glaze - add lemon juice to the whites, beat them gradually, adding powdered sugar, let stand for 1 hour to thicken.
Lightly “file down” the edges of the parts with a grater for better fastening, and coat these places with glaze. She can decorate everything at her own discretion.
After the decorative layer has dried, assemble the gingerbread house. Let the structure stand for 1 day.

Honey gingerbread dough

Preparation time: 1 day 3 hours.
Number of servings: 10 persons.
Calorie content of the dish: 336 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Honey gingerbreads are no less fragrant. They also fit perfectly into the holiday menu. But besides the table, you can decorate a Christmas tree with them or give them to friends. The base for gingerbread decorations is prepared in advance. It should sit for about a day to be completely saturated with spices. This way the taste of the finished delicacy will be more intense, not to mention the aroma. The recipe for honey gingerbread dough will help you prepare it.

Ingredients:

salt – 1 tsp;
cinnamon – 1.5 tsp;
lemon juice – 1 tbsp;
water – 0.5 tbsp.;
soda – 1 tsp;
flour – 4.5 tbsp;
baking powder – 1 tsp;
egg white – 1 pc.;
honey – 3.5 tbsp;
granulated sugar - 1 tbsp.;
powdered sugar – 1.5 tbsp;
ground ginger – 0.5 tsp;
cloves – 0.5 tsp;
lemon juice – 1 tbsp.

Cooking method:

Mix honey with water and granulated sugar, put in a saucepan on fire, cook until the latter dissolves.
Next, add all the spices, add butter and remove from heat when it melts.
Sift the flour into a separate bowl along with baking powder and soda, add to the honey-sugar mixture.
Knead the base, roll it into a ball and leave it in the refrigerator overnight.
In the morning, roll out a thin layer, cut out the gingerbread cookies and place them on a baking sheet with parchment.
Bake for 5-6 minutes at 200 degrees.
Decorate the finished treats with a mixture of whites whipped with lemon juice and powder.

Gingerbread dough using choux method

Number of servings: 5 persons.
Calorie content of the dish: 336 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Experienced chefs believe that real gingerbread is made only from choux pastry. Its preparation includes three main stages - brewing flour, cooling and direct kneading. For the first step, you need a saucepan without a lid. In it, molasses is heated with water and sugar, everything is mixed, then cooled to 70-75 degrees. The resulting syrup is used to brew the flour. It is important to mix it quickly so that the choux gingerbread dough does not turn out with lumps.

Ingredients:

soda – 0.5 tsp;
flour – 3 tbsp;
egg – 2 pcs.;
water – 0.5 tbsp.;
granulated sugar – 3/4 cup;
butter – 20 g;
honey – 0.5 tbsp.;
cardamom, cloves, dry mint, star anise, ginger powder - 0.5 tsp.

Cooking method:

Place water with honey and sugar in a saucepan, stir and heat over low heat to 70-75 degrees.
Next, sift half the flour, add spices, and quickly stir with a wooden spoon.
Then cool to room temperature, add the remaining flour, softened butter and eggs. Stir for about half an hour until smooth.
Roll out, cut out gingerbread cookies and bake at 200 degrees. This will take 7-10 minutes.

Raw gingerbread dough

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 270 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

The raw method of preparing gingerbread dough differs from the custard dough in temperature. With the latter method, flour is poured into a hot syrup of sugar, honey and water. In the raw method, these ingredients are heated, but then allowed to cool. What is the basis then? Its consistency is loose and viscous at the same time. It is important to stir the mixture thoroughly so that all the sugar dissolves.

Ingredients:

vanillin – 1/4 tsp;
flour – 3 tbsp;
butter – 50 g;
soda – 0.5 tsp;
water – 0.5 tbsp.;
sugar – 1.25 tbsp.

Cooking method:

Mix sugar with vanilla, add water, put this mixture in the microwave for 7 minutes, then cool completely.
Next, add softened butter and mix.
Next add flour and soda, knead the base, then roll it out into a layer about 6 mm thick.
Using molds or a knife, cut out the products and place on a baking sheet.
Bake at 190-200 degrees. The optimal time is 12-14 minutes.

Gingerbread dough without honey - recipe

Cooking time: 2 hours.
Number of servings: 20 persons.
Calorie content of the dish: 298 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Gingerbread dough without honey is no less tasty and soft, and has a fragrant smell. It is made tender by kefir. It also contains soda, which is extinguished with vinegar. As a result, the base rises, and the gingerbread cookies themselves come out tall and fluffy. Cocoa powder gives the delicacy a light chocolate taste. Its proportions can be changed at your discretion.

Ingredients:

egg – 1 pc.;
flour – 6 tbsp;
kefir – 1 tbsp.;
cocoa powder – 1 tbsp;
soda – 1 tsp;
sugar – 1 tbsp. for the base, 0.5 tbsp. for glaze;
vegetable oil – 1 tbsp.

Cooking method:

Pour the kefir into a deep bowl, add sugar and butter, and mix.
Next, add cocoa powder, yolk and soda slaked with vinegar.
Mix until smooth, and then add flour and knead into an elastic mass.
Next, form small balls, place them on an oiled baking sheet, place in the oven for 35 minutes and bake at 200 degrees.
Meanwhile, make the glaze - beat the egg white until stiff, gradually adding a glass of sugar.
Place the gingerbread cookies in a saucepan and pour in the protein mixture.

Shortbread gingerbread dough

Cooking time: 1 hour.
Number of servings: 15 persons.
Calorie content of the dish: 245 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Shortbread gingerbread dough can be classified as a quick recipe. The finished base is infused for only half an hour, and only then it can be rolled out. The baked goods are soft, tender and crumbly. The store-bought one cannot be compared with it. The basis of the delicacy is baking, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the delicacy will have a slightly different taste.

Ingredients:

vanilla sugar – 10 g;
flour – 2 tbsp;
granulated sugar – 4 tbsp;
butter – 200 g;
egg yolk – 2 pcs.

Cooking method:

Divide the eggs into whites and yolks, grind the latter with sugar.
Next, add softened butter and vanilla sugar.
Gradually add flour and knead the base. When ready, roll into a ball, wrap in cling film and place on the refrigerator shelf for half an hour.
After the specified time, roll out the gingerbread cookies using molds, bake for 15 minutes at 200 degrees.

Gingerbread dough - a simple recipe

Number of servings: 12 persons.
Calorie content of the dish: 278 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Simple gingerbread dough is prepared without honey. Moreover, it is even suitable for creating structures in the form of houses or boxes. To do this, you just need to roll out a layer about 0.5 cm thick and cut out the necessary elements from it. Although just gingerbread cookies will also turn out very tasty. You can decorate them with the same protein glaze or make them with filling, for example, jam.

Ingredients:

sugar – 250 g;
salt – 1 pinch;
soda – 0.5 tsp;
water – 125 ml;
egg – 3 pcs.;
butter – 100 g;
spice mixture – 30 g;
flour – 500 g;
orange – 0.5 pcs.

Cooking method:

Melt half the sugar in a small saucepan. Then add boiling water and cook for a couple more seconds.
Add the remaining sugar and continue dissolving it.
Next, add oil, spices and orange zest.
Sift the flour along with soda and salt, add 1 whole egg and 2 yolks.
Leave the kneaded base in the refrigerator for a day.

Sugar-honey gingerbread dough

Preparation time: 1 day 1 hour.
Number of servings: 20 persons.
Calorie content of the dish: 345 kcal.
Purpose: for a holiday table / for tea / for children.
Cuisine: European.
Difficulty of preparation: medium.

Gingerbread dough with sugar and honey is valued for its thick consistency, bright taste and amazing aroma. Another advantage is that even without freezing it can be stored in the refrigerator for several months. This is very convenient, because you can knead more at once, so that you can treat yourself and your loved ones with a delicious treat at any time. And it’s also easy to make a gingerbread house from it.

Ingredients:

egg – 3 pcs.;
spices – 2 tsp;
honey – 450 g;
quicklime soda – 1 tsp;
cocoa – 30 g;
sugar – 450 g;
flour – 1.3 kg;
butter – 160 g.

Cooking method:

Fry a glass of sugar in a frying pan until dark brown.
Next, pour a glass of boiling water into it. Cook until the grains are completely dissolved.
Add remaining sugar. Stirring, cook until it dissolves.
Add honey and butter to the hot syrup, add spices and flour.
Next, beat in the eggs, salt and add cocoa and soda, mix until smooth.
Place the resulting mass on a surface sprinkled with flour and gradually knead into a thick, thick base.
Place in the refrigerator for a day.

Making gingerbread dough - the secrets of delicious baking

It is important not only to combine the products, but also to properly knead the gingerbread dough. If it is wet, the cut out figures will begin to spread during baking. A base that is too dry will simply crack in the oven. To avoid this, cook only with room temperature ingredients. You shouldn't beat the sugar and butter too much either. Baking will take 5-10 minutes, no more, otherwise the products will dry out.

Video: Dough for soft gingerbread

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The tradition of using honey to bake bread and flatbreads has been around for a long time. The ancient Egyptians smeared unleavened cakes with honey, and the famous gingerbread cookies cannot do without it. In Russian gingerbread, honey is contained in large quantities in the dough, and you will not find such a variety of baked goods as in Russia anywhere.

The first gingerbread baked in Rus' back in the 9th century had a fairly simple recipe and was made from a mixture of berry juice, rye flour and honey. The composition of modern gingerbread has become more complex and rich. Its basis is a mixture of honey and rye flour, yolks, butter and milk (in certain types of gingerbread). The following are flavoring and aromatic additives:

Decoctions of mint and oregano;
Nutmeg;
Cinnamon;
Cardamom;
Ginger;
Allspice;
Carnation;
Vanilla;
Star anise.

The required components of the delicacy are white and black confectionery molasses and burnt sugar. Gingerbread cookies may contain berry filling, nuts, raisins, and other dried fruits.

The bulk of Russian gingerbread recipes involve meatless delicacies (without milk or eggs). The binding component of the dough is honey, sugar or molasses. All ingredients are mixed and the dough is kneaded until a homogeneous plastic mass is obtained. Gingerbread cookies are baked after the dough has “rested” for 15 minutes after kneading.

Thanks to the high honey content, the gingerbread cookies of those times were soft, crumbly, and aromatic. The products retained their freshness for a long time and did not become stale.

Honey dough for gingerbread is prepared using the custard and raw methods:

For raw honey dough, mix honey with softened butter, add eggs and spices. The mass is whipped until smooth, after which baking powder and flour are added to it. The finished dough is quite stiff.
Chouxed honey dough involves heating honey, sugar and water to 75 C. Some of the sifted flour along with spices is added to the resulting composition. When the dough has cooled, add eggs, remaining flour and baking powder. The kneaded dough turns out soft, as soon as it is ready, immediately begin baking gingerbread cookies.

Honey dough recipe

Eggs - 2 pcs.;
Soda - 0.5 tsp;
Spices - 0.25 tsp;
Flour - 3 cups;
Honey - 1 glass;
Oil - 50 g.

Mix oil, spices and eggs in a separate bowl, add honey. Mix or beat the mixture well. Add flour combined with soda, knead the dough. You need to knead the dough manually; the longer the kneading process lasts, the fluffier and softer the finished gingerbread cookies will be.

Russian honey dough recipe

Egg - 3 pcs.;
Ghee - 4 tbsp. spoons;
Dry black currant - 6 tbsp. spoon;
Soda - 0.25 teaspoon;
Sugar for glaze;
Natural honey - 0.75 cups;
Nutmeg (ground) - 0.25 teaspoon;
Flour - 2 cups;
Ground ginger - 2 teaspoons;
Ground walnuts - 0.5 cups;
Ground cloves - 0.25 teaspoon;
Brown sugar (optional) - 0.5 cups;
Ground cinnamon - 0.5 teaspoon;
Raisins - 10 tbsp. spoons

Dilute honey in a water bath until liquid, using a saucepan with thick walls. Add oil, soda and spices.

Pour the flour onto the table in a heap, make a depression by driving 3 egg yolks into it and adding the honey mixture. Mix everything carefully with your hands and knead the dough. Knead the dough thoroughly until a homogeneous soft mass is obtained. Add nuts, berries, raisins, knead the dough again and leave in the refrigerator for 2 hours, wrapped in cling film.

If you want to please your loved ones with delicious gingerbread cookies with natural filling, or surprise your business partners by presenting a fragrant delicacy as a gift, the Bogorodsky Gingerbread company offers a wide range of gingerbread products for every taste. . We work with wholesale and retail customers, and also invite dealers to cooperate.

flour - 3 cups

butter (or margarine) - 100 g.

honey - 0.75 cup

egg - 1 pc.

soda - 0.5 teaspoon

Need to know in advance:

1. The dough can be prepared in two ways: raw and choux.

Gingerbread products made from raw dough dry quickly and become hard.

2. Real gingerbread cookies are prepared without chemical leavening agents (without the addition of soda, ammonium carbonate, etc.).

For additional loosening, it is always useful to add 4 tbsp per 1 kg of flour. spoons of vodka, cognac or rum.

3. Gingerbread cookies, as a rule, are made from first-grade wheat flour, but you can also use second-grade flour, and the gingerbread cookies will be slightly darker.

4. The amount of flour may vary depending on the thickness of the honey, the amount of fat and eggs.

5. Finely ground dry spices are added as aromatic substances. For the spice mixture, take 35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg and 5% each of cloves, star anise and allspice. You can change the spice ratio to taste. In addition, for aroma and taste, you can add another ½ cup of peeled, roasted chopped nuts, peanuts or almonds, candied fruit, lemon or orange zest and 5-10 g of vanilla sugar.

6. If the honey is candied, it is heated until the crystals dissolve. Honey should not be boiled, as this will cause it to lose its flavor. After heating, the honey is cooled to room temperature.

Cooking method:

Place honey in a bowl or pan, add pre-mashed butter, egg, spices and mix everything for 1-2 minutes, then add sifted flour mixed with soda and knead a not very stiff dough.

To prepare you will need:

flour - 3 cups

honey - 0.75 cup

eggs - 1 piece

soda - 0.5 teaspoon (or sour cream - 50-150 g without adding soda)

vodka, cognac or rum - 2 tbsp. spoons (useful to add for loosening)

chopped spices - 0.25 teaspoons

water (or kefir, yogurt, fermented baked milk) - 0.25 cups (when adding vodka, cognac or rum, the amount of water decreases accordingly)

The yield of baked products is 850 g.

Need to know in advance:

1. Gingerbread cookies made from choux pastry are much tastier than gingerbread cookies made from raw dough; they remain fresh and aromatic for a long time.

2. Real honey gingerbreads are prepared without chemical leavening agents (without adding soda, ammonium carbonate, etc.).

Preparing gingerbread dough only with honey (without sugar or molasses) with the addition of thick (fat content not less than 20%) sour cream makes the addition of baking powder unnecessary. In combination with honey, sour cream produces a slight fermentation, accompanied by slight gas formation, which moderately, almost imperceptibly, loosens the dough. It is this slight loosening that creates the special consistency of real gingerbread dough.

For additional loosening, it is always useful to add 4 tbsp per 1 kg of flour. spoons of vodka, rum or cognac.
Adding soda to such a dough will prevent “gingerbread” sour cream and honey fermentation.

3. Any gingerbread dough must be kneaded well until the products are evenly distributed in it, i.e. until complete homogeneity is achieved. Actively kneading the dough with your hands can take from 10-20 to 40 minutes.

The better the dough is kneaded, the softer and fluffier the gingerbread cookies will be.

4. You can add twice as many eggs to the dough or not at all, changing the dosage of water accordingly.

5. Gingerbread cookies, as a rule, are made from first-grade wheat flour, but you can also use second-grade flour, and the gingerbread cookies will be slightly darker.

6. The amount of flour may vary depending on the thickness of the syrup or honey, the amount of fat and eggs.

7. Finely ground dry spices are added as aromatic substances. For the spice mixture, take 35% coriander, 30% cinnamon, 10% cardamom, 10% nutmeg and 5% each of cloves, star anise and allspice. You can change the spice ratio to taste.

Cooking method:

Put honey in a saucepan, pour water and heat to 70-75°C, add half the sifted flour and finely ground spices and stir quickly with a wooden spatula or a strong spoon.

If, after pouring flour into hot syrup, you leave it unstirred for 1-2 minutes, lumps will form that will be difficult to stir.

The kneaded dough should be cooled thoroughly to room temperature ( so that no warmth is felt in it- this is important), only then add an egg, fat sour cream (from 100 to 300 g per 1 kg of flour - according to the consistency of the dough) or baking powder, remaining flour and knead until the dough has a soft consistency (depending on the amount dough, knead vigorously for 10-20-40 minutes).

You cannot knead very stiff dough, as it will not rise well and the finished product will turn out unsatisfactory in appearance and hard in taste. Very soft dough is difficult to shape; when baking, it spreads, and the gingerbread turns out shapeless and without a pattern.

The finished dough should be plastic, not very sticky to the table or hands, and easy to mold.

The kneaded dough should be immediately cut up and started baking, otherwise it will take longer and the products will turn out to be of poor quality.

Honey gingerbread dough is very simple, convenient and versatile. Gingerbread cookies made from it are aromatic, tasty and soft, and do not even become stale over time (the shelf life of gingerbread cookies made from this dough is up to six months). The dough itself can be stored in the refrigerator for about a month and not lose its quality - products made from it will be just as fragrant and tasty after a few weeks.
Honey gingerbread dough makes excellent not only gingerbread cookies (although gingerbread cookies are especially good), but also cake layers for all kinds of honey cakes, if you roll out the dough thinner. Thanks to the remarkable property of gingerbread dough to actively absorb moisture, you can make the most tender and moist cakes from it, just by layering honey cakes with any cream of your choice - sour cream, custard or whipped cream. It is this property of the dough that prevents gingerbread from becoming stale - honey absorbs available moisture from the air. And if this is not enough, the gingerbread cookies are placed in a closed container with apple peel for a day, and they gain a second youth.
This dough is suitable for making painted gingerbread cookies. In general, in my opinion, of all types of dough for decorative gingerbread and cookies, this is the most delicious. The only drawback of honey gingerbread dough is its tenderness, due to which, when baking, the gingerbread cookies float a little and their shape is smoothed out. That is, we can get perfectly round gingerbread cookies, but not rectangular ones. Not to mention more complex carved contours. For these purposes, it is better to use shortbread or goat dough - such problems can be easily solved with them.
Well, a little about additives. The following spices are enough for me; the combination and proportions are exactly what I like. But everyone will be interested in experimenting and choosing their own flavor of gingerbread. In addition to these spices, you can add saffron, ground pepper, citrus zest, cognac, cocoa, etc. to the honey dough in search of a new, unique and inimitable gingerbread flavor...

To prepare honey gingerbread dough you will need the following ingredients:

2 yolks,
130 g sugar,
55 g honey,
100 g butter,
250-270 g flour,
0.5 tsp. soda,
1/3 tsp. salt,
1 tsp. ground cinnamon,
1 tsp. ground ginger,
1 tsp. ground coriander,
1/3 tsp. ground nutmeg,
a pinch of vanillin,
cardamom, cloves, star anise - optional.

How to make honey gingerbread dough:

So, let's move on to the process of preparing honey gingerbread dough.

Separate the egg yolks from the whites. We don't need egg whites for the gingerbread dough (they can be used for icing).

Combine the yolks with sugar, salt, softened butter and honey. Any honey is suitable - both liquid and candied.

At this stage, add spices - ground ginger, cinnamon, coriander and nutmeg. And a pinch of vanilla. This is my main set.

The rest of the spices are at your discretion, availability and mood. For example, cloves - they have a specific smell, which is also very strong. I use two or three buds for this amount of dough, no more. Or cardamom - it has a sharp aroma, I really like it. But, again, it is unusually bright - so I take only 4-5 grains (not pods!). But star anise (for some reason they also call it anise, but this is not entirely true) tastes somewhat like peppermint - it’s also cooling, although it really smells like anise. It is enough to separate one slice of a beautiful star anise, and both the grain and the woody part are used.

It is convenient to grind these spices in a mortar with a teaspoon of sugar.

Place all the spices in the container with the future dough. Those that were ground in a mortar are sifted through a sieve so that no solid pieces get into the dough.

Mix everything together with a mixer.

And add flour and soda.

Gingerbread is a traditional dessert of Russian cuisine beloved by many, which combines the sweetness of cakes and the richness of bread. According to some sources, they appeared in Rus' back in the 9th century. And what recipes have not been invented during this time. But, as you know, you can’t make real gingerbread without honey.

The main products used to make gingerbread were honey and rye flour. The honey content in this mixture reached half. And honey gingerbread was called differently in those days - honey bread. Much later, already in the 12th century, they began to be called “honey gingerbread” because they began to add different spices, which changed their taste.

Honey gingerbread, fragrant, printed, soft, brewed, steamed, with kefir, airy, with or without glaze, with spices and additives have become the main decoration in home tea parties and on the holiday table. You can easily and quickly prepare such delicious baked goods from affordable and inexpensive ingredients that you can always find in the refrigerator. And even the most inexperienced cook can do this at home.

Let's look at several recipes for making delicious and aromatic honey gingerbread.

To make homemade honey gingerbread according to the classic recipe you will need:

Honey of any kind – 250 g
Flour – 450 g
Granulated sugar – 75 g
Butter (or margarine) – 1 tablespoon
Baking soda - ½ teaspoon (or baking powder - 2 teaspoons)
Spices (vanillin, cinnamon, cloves) – add to taste according to your choice
Egg – 1 pc.

Heat honey, butter, sugar, spices over low heat, stirring constantly. Set aside and let cool. Add the egg and warm honey mixture to a cup with flour and baking powder. Mix everything well, set it in the cold for two hours (if you are in a hurry, you can do it for one hour).

Then roll out the dough to about the thickness of a finger and cut out the gingerbread cookies into the desired shape. Bake for 8-10 minutes over medium heat on a greased and lightly floured baking sheet. Ready-made gingerbread cookies can be decorated with any glaze.

Read also: Recipes for delicious honey gingerbread with jam

Honey gingerbreads with kefir

Even a novice cook can prepare delicate honey gingerbreads using this simple recipe.

Main ingredients:

Kefir (yogurt) – 300 ml
Eggs – 2 pcs. (1 white and 2 yolks for dough and 1 white for fudge)
Margarine (or butter) – 100 g
Granulated sugar - 1 cup for dough and 2/3 cup for fudge
Honey – 1 tbsp. l.
Flour – 2.5 cups

The first step is to separate the yolk from the white (we need the white for fudge), beat the remaining yolk and another egg with sugar. Pour all the kefir into this mixture, add honey, melted margarine, dissolved soda in vinegar (1 tsp) and salt. Add the sifted flour there and mix everything.

The main thing here is not to overdo it with flour. To prevent the gingerbreads from turning out heavy and tight, the dough should not be very steep.

Roll out the dough into a layer and cut out gingerbread cookies of different shapes. Bake on a greased baking sheet (or place the pieces on parchment) for 20-25 minutes (temperature approximately 180 degrees).

While the gingerbread cookies are baking, prepare the fudge. To do this, beat the sugar with the egg white until a white mass is formed, which should not be thick so that it can easily lubricate the surface of our gingerbread cookies.

After 20 minutes, remove the gingerbread from the oven, brush with fondant and place in the oven for another 10 minutes, lowering the temperature slightly.

Custard honey gingerbreads

Thanks to this method of preparation, custard honey gingerbreads are soft and remain tender and tasty for a long time, so they can be prepared for future use for several days.

To prepare custard honey gingerbread we will need:

Flour – 1.5 cups
Natural honey – ½ cup
Butter – 1 pack
Egg – 1 pc.
Rum – 1 tablespoon
Sour cream – 30-40 g
Spices and seasonings – cinnamon (you can add nutmeg, cardamom, cloves)

Heat the oil and honey in a bowl to approximately 75 degrees, gradually add ½ the amount of flour, spices and quickly knead everything. The mass should be dense and need to be cooled. Add the rest of the ingredients to the cooled mass and mix well until smooth.

Roll out the dough, cut out the gingerbread cookies and bake for 10-15 minutes at 200 degrees. If desired, gingerbread cookies can be decorated with icing.

Read also: Recipes for classic aromatic honey gingerbread

Steamed honey gingerbread with walnuts

The peculiarity of steaming honey gingerbread is that they are not baked. They are prepared in a double boiler or in a slow cooker. And yet, they turn out soft and rosy.

We will need:

Flour – 1.5 cups
Sugar – ½ cup
Butter – 50 g
Honey – 1 tbsp. l. with a slide
Egg – 1 pc.
Walnuts – ½ cup
Soda – ½ tsp.

Preparation:

We prepare the nuts by chopping them in a blender or with a knife.
Mix the dough: in a separate bowl, dissolve the egg, honey, butter and sugar in a water bath until smooth. Add soda there and stir until thickened.
Then remove the pan from the water bath and add flour. Mix everything well. At the end of kneading, add nuts to the dough.
We form balls from the dough with hands dipped in water and place them in a steamer or multicooker.
Cook for 40 minutes.

Recipe for New Year's honey and gingerbread cookies

Delicious honey-ginger gingerbreads with a special aroma cannot be classified as traditional Russian pastries. Rather, on the contrary, this dessert was and remains a favorite delicacy of Europeans and the main attribute of the Christmas table.

But, since other people’s traditions, whether we want it or not, are slowly migrating to us, we can, slightly disturbing the pine-tangerine aroma, prepare homemade gingerbread cookies with ginger on New Year’s days.

And if you show your imagination and please your loved ones with original baked goods in the form of honey gingerbread cookies in the shape of a “gingerbread man”, this will certainly become the signature dessert on the New Year’s table.

To prepare fragrant honey-gingerbread, we will need the following ingredients:

Flour – 5-6 cups
Strong coffee (brewed) – 5 tbsp. l.
Slaked soda (or baking powder) – 1.5 tsp.
Ginger (freshly grated or dried) – 2 tsp.
Chopped cloves – 0.5 tsp.
Sugar – 1 glass
Honey – 1 glass
Butter (margarine) – 200 g
Egg – 2 pcs.
A little salt

Cooking process:

Mix flour, spices, salt and baking powder. Separately, beat the softened butter with sugar and honey and add coffee, eggs and part of the flour with spices. You need to mix everything with a mixer as much as possible.

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