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Gingerbread Cookies for Easter

Gingerbread Cookies Recipe
From this dough you can make not only cookies, but also gingerbread.

What do you need: (for the test)

  • 1.25 kg of flour
  • 500 g dark honey or forbs
  • 360 g butter (fat content 82.5%)
  • 250 g brown sugar
  • 50 g of peeled ginger root
  • 50 g cocoa powder without sugar
  • 2 yolks
  • 1 orange (peel off)
  • 1 lemon (peel off)
  • 3 tbsp. l Roma
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1-2 hours l. ground cloves
  • 1/2 tsp ground cardamom
  • 1/4 tsp anise seed
  • 1/4 tsp salt
  • For the glaze:

    • 200-230 grams of powdered sugar
    • 1 protein
    • 1/2 tsp lemon juice

    What to do:

    Cook the dough. In a separate container, fold the honey, sugar and butter. Put in a water bath and heat, stirring constantly, until sugar is completely dissolved.

    The mixture should not boil.

    When the sugar has dissolved, add all spices, cocoa powder, orange and lemon zest.

    Mix and remove the container from the water bath, let the mixture cool to a temperature not lower than + 68 ° C.

    Sift flour, baking powder and salt into another container. When the mixture has cooled slightly, add a portion of the flour and knead the dough thoroughly.

    Cool again a little, then add yolks, rum and knead the dough well with your hands.

    Enter the rest of the flour into the dough gradually. No need to strive to mix all the flour. The dough should be tight and elastic.

    It will be slightly sticky.

    Collect the dough in a ball, wrap in cling film and refrigerate for 6-8 hours.

    Preheat the oven to 220-240 ° C.

    Cover a large rectangular baking sheet with baking paper.
    Roll out the dough into a layer 3-5 mm thick on a floured desktop ((or on a baking sheet).

    Cut figurines from dough using cookie cutters.

    Put the figures on the baking sheet.

    Cookies can be cut in a different way: roll out the dough on a baking sheet, cut out the figures, and then remove the excess dough from the baking sheet.

    Thus, the cut cookies will not be subject to distortion.

    Bake cookies in a preheated oven for 7-9 minutes. Be careful not to over dry.

    Ginger cookie (like gingerbread) does not become dense and crispy during baking.

    If the cookie has slightly risen and browned from the edges, it is ready.

    Remove the pan from the oven.

    Allow the cookies to cool, then remove them and lay them out in a single layer on a flat surface so that it does not deform.
    If the ready-made biscuit has flowed around the edges during baking, cut the irregularities with a knife until the biscuit is warm.

    Cookies should be baked the day before the decoration: ready-made cookies can be wrapped in parchment or cling film.

    Cook the icing. In a clean bowl with a whisk, mix the protein with lemon juice, gradually add the sifted icing sugar and mix it.

    The icing is ready if the protein mass hangs from the corolla, but does not flow.

    You should not whip the protein too intensely: the icing will be saturated with air and will bubble.

    Decorate cookies with icing.

    Art decorator Tatyana Khromushina decided to apply two contour technologies to decorate Easter cookies: openwork decor and drawing with liquid icing.

    Therefore, we put on the cookies along the contour for each pattern.

    What do you need:
    Glaze thick consistency for the contour (consistency as a contour of children’s stained glass paints).
    The icing is not very thick consistency for the internal fill contour.

    To work with the glaze, you first need a bag, and quite hard. It can be made from a polyethylene file. Also any clean tubes suitable for the diameter will work.

    The correct hole diameter of the bag is about 1.5 mm.

    Close the bag conveniently with a stationery clip.

    If you are using a tube, cut off the end of it, wash it thoroughly and close with a clamp.

    The glaze should be stored in the most tight containers, otherwise it dries quickly.

    What to do:
    one.

    Apply the outline with thick glaze.

    The contour line should be smooth and uniform in thickness.

    2

    When the contour is completely dry, proceed to the tracery painting.

    The same thick glaze draw smooth strictly parallel lines of the same thickness. The distance between the lines should be approximately equal to their thickness.

    This is the bottom layer of the openwork mesh.

    3 When the frosting grabbed (if it is the right consistency, it will take about 10 minutes), draw the top layer of openwork mesh.

    The thickness of the lines and the distance between them should not differ from the lower layer.

    four. Let the frosting grid dry.

    Now fill in the required cells with the droplets of thick glaze, following the chosen pattern (You can take any pattern of textile lace).

    five. Decorate the pattern with a lace fringe: on the edge between each two points of the glaze, place another one in a checkerboard pattern.

    If there is space left, the fringe can be made longer.

    6

    Another variant of the fringe is from the glaze droplets neatly stretched down with a wooden toothpick.

    Drawing on liquid glaze (enamel):
    one. Apply the outline with thick glaze.

    The contour line should be smooth and uniform in thickness.
    2 Dissolve the thick icing to the desired consistency with lemon juice.

    Frosting should drip, but not spread.

    If you dissolve the glaze too much, it will dry badly, and when dried it will become transparent.

    Therefore, to give the glaze-pouring the desired consistency, lemon juice is added to it one drop at a time, constantly stirring.

    3

    Apply a diluted glaze-fill inside the dried contour.

    four. Put the glaze on the background in the right places. Its consistency should not be as thick as the contour, but thicker than the background fill.

    Draw a toothpick line to create a pattern.

    five.

    Draw a “frill” on the edge of the contour with thick glaze: it will complete the design and hide irregularities.

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