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Gingerbread stars, step by step recipe with photos

  • butter — 70 g
  • baking powder — 0.5 tsp.
  • 70 g sugar
  • blue and green food colors
  • 300 g icing sugar
  • on a pinch of salt, ground ginger, cinnamon
  • 180 g of honey
  • flour
  • egg — 1 pc

Gingerbread stars — a great gift for the New Year or any other holiday.

The card attached to the gift: "Serve with mulled wine or any other hot drink.

Can be used as decoration for New Year’s table and Christmas tree. Gingerbread can be stored for several years."

Ginger powder is perfect for baking, it tastes sharper than fresh,.

“Bumps” made of chocolate look very impressive as decoration

We offer you a basic recipe for making ginger cookies. If you want, you can.

Please correct the recipe as the second dish.

For gingerbread is better to take liquid honey, as fresh as possible and as natural as possible.

and which honey to take — liquid or thick candied? probably because of this different consistency test

delicious gingerbreads came out, bestowed on all relatives and friends. Although I myself do not love very sweet, these were gone with a bang.

True harsh, yes, I think you just need more honey and less sugar.

Specifically, these gingerbread cookies did not bake, but I know that gingerbread should often "lay out".

Those. at first they are hard, but over time they become softer.

gorgeous gingerbread, first tried. but, in my opinion, too sweet came out. you need less honey or very little sugar, or even without it. Do not forget that children often have allergies to honey.

Gingerbreads turned out very tasty. Those that lay open really stale a little, and closed ones are very good.

The dough is not liquid, but as soft clay, very elastic, easily rolled. Plast need to do thicker.

I made with my natural homemade honey, maybe that’s why they turned out to be so fragrant and not callous.

Frosting on this recipe does not work.

I do the icing like this: 100g of powdered sugar 1 protein. shake protein add 50g powder and beat another 50g — stir. stiffens to solid and very white.

Of course the dough is delicious. but as soon as they got cold (((((they turned into croutons and not gingerbread (((((they didn’t live up to the metal box), I don’t understand what the problem is. I make this dough for a honey cake. cream is cream) would have made cakes))))))))

180g of honey is about 5 tablespoons.

Feliciti, apparently, something with the proportions of you, my dough was non-liquid.

How soft clay about.

Listened to the transfer "Central Deli" on the radio Mayak, they said that if you put the gingerbread in a tightly closed metal box, they will not harden and will be soft for a long time.

You can use boxes of tea or cookies.

Cooked .. the soup is delicious, but the drink was very good, I had to add two times more flour than required in the recipe.

They baked fine — 12-15 minutes is quite enough, but when they cool down they immediately become stale = (so it should be?

Cooked .. the soup is delicious, but the drink was very good, I had to add two times more flour than required in the recipe.

They baked fine — 12-15 minutes is quite enough, but when they cool down they immediately become stale = (so it should be?

Tell me, please, does the dough turn out to be liquid before it has to stand in a warm place for 2 hours? or I messed up in proportions.

That’s right!

12-15 minutes is more than enough! (not 20) Gingerbread is wonderful.

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