Christmas and New Year's baked goods are great options for decorating. festive table... Among the variety of such desserts, gingerbread cookies deserve close attention, which can be decorated with sugar icing, otherwise it is called icing. Such sweets turn out to be surprisingly bright and beautiful. Just the eyes are happy! In this case, the preparation of glaze based on crude protein does not cause difficulties, and the process of decorating gingerbread is a real mystery, a process full of wonder and fun. It is especially exciting to paint baked goods with the whole family.

White gingerbread frosting

Anyone can decorate the most ordinary homemade gingerbread cookies with glaze. After all, making icing with protein is not at all as difficult as it might seem. But on the other hand, you will get icing, with the help of which it will not be difficult to paint baked goods. White glaze Is the base. It can be used neat or diluted with colored dyes.

Servings Per Container - 30.

Ingredients

To make white gingerbread icing at home, you need to prepare an extremely simple set of ingredients:

• egg white - 1 pc .;
• icing sugar - 250 g.

There are only 2 components, and how many opportunities they provide to the craftswomen!

Cooking method

To make white icing for gingerbread at home, you don't have to be a top-class chef. After all, preparing the glaze is as easy as shelling pears.

1. The first step is to prepare the icing sugar for the icing. It is very important that it is small-small. Unfortunately, it is problematic to find such an option on sale. That is why it is worth grinding it yourself. It is simple and short-lived.

1. It is also recommended to sift the finished powder to ensure that too large lumps do not get into the mass. Use cheesecloth folded in half for this.

1. How is the gingerbread icing made next? Everything is simple here. It is necessary to pour the egg white into the icing sugar. The mass is mixed thoroughly so that its consistency becomes homogeneous.

1. As a result, it will be possible to obtain a fairly dense and thick mixture. You can check the readiness of icing even before you start using it. How to do it? Nothing complicated. It is recommended to run over the glaze surface directly in the container in which it was prepared. After 10-12 seconds, the drawn line will disappear from the "correct" icing. Do not worry if the first time you did not manage to achieve the necessary degree of density and viscosity of the mass for painting gingerbread. You can bring the glaze to the desired condition by adding some water or icing sugar.

1. Ready white icing sugar for gingerbread transferred into special pastry bags or in dense plastic bags. On top of the container, it is imperative to secure it with a special clamp. If this is not done, then the composition prepared for painting confectionery will simply flow out.

1. If it is decided to use an ordinary bag, then a corner is very carefully cut off from it.

1. Now you can start the drawing process. It is recommended to guide the contours very carefully, smoothly and slowly, trying to maintain maximum evenness and integrity of the drawn line. After applying each piece of painting, she will need to give a little time to dry.

Note! If you decide to fill, and not just draw the outlines on the gingerbread cookies, it is worth slightly adjusting the consistency of the icing. For this, the glaze is diluted with water. Painted over pastry brush. However, more detailed master class for decorating gingerbread with icing is presented below.

Colored icing recipe for gingerbread

To paint your homemade gingerbread cookies for the New Year or Christmas really luxuriously, it is worth making not only white, but also colored glaze... It's as easy as shelling pears, and working with such icing is the same as with a crystal white composition.

Cooking time - 15 minutes.Servings Per Container - 20.

Ingredients

To make colored icing for painting gingerbread, you will need to use minimal set ingredients:

• protein from chicken eggs- 1 PC.;
• food coloring - 1 ml;
• icing sugar - 200 g.

Cooking method

It is worth making a reservation right away that this only at first glance seems to be cooking sugar glaze for decorating baked goods with something surprisingly complex. In fact, this is not at all the case.

1. The first step is to prepare the entire required set ingredients for making icing.

1. Now you need to take 1 chicken protein... It should be at room temperature. Shake it slightly. Do not whisk too much.

1. Caution in protein mass you need to add powdered sugar. The optimal amount of product for such a serving is only 1-2 small spoons. It is recommended to sift the icing sugar first in order to avoid debris or too large crystals getting into the mixture.

1. Keep in mind that the powdered sugar will clump first. This is fine. You should continue to sift and stir it to achieve uniformity.

1. It is very important to stir the glaze continuously to achieve not only a uniform consistency, but also a perfectly white shade. Indeed, initially, when protein and powdered sugar are combined, the mass becomes grayish.

1. Continue sifting and kneading the icing sugar. Pay attention that no dry components remain on the walls. Otherwise, they will crumple into lumps and spoil the icing for painting gingerbread for the New Year.

1. The glaze should be thin and even white. If you don't like working with such a composition, make it a little thicker. To do this, add more powdered sugar to the protein and continue to knead the mass.

Use a whisk to check the consistency of the icing. The composition is considered ready, on which the trace from the rim disappears after 10 seconds.

1. See how the icing will "behave" when it comes into contact with the surface of a plate or cutting board. If the contours keep their shape and do not spread, then the blank for painting the gingerbread is ready.

1. It is necessary to divide the glaze into separate bowls and dilute each portion with an individual food coloring of the required shade.

1. The finished icing is transferred to the confectionery bags. It is optimal to use versions with attachments. With them, applying icing to royal or simple gingerbread is much easier.

A master class on painting gingerbread with icing

If you have prepared icing (color and / or white), you can safely proceed to the painting procedure. This is a very fun and interesting creative process. With the help of the proposed step-by-step guide, this will not be difficult. Gingerbread in the shape of a mitten is used as an example. The result will be the same as in the photo below.

So, if everything you need for painting is prepared, you can safely get down to business.

1. First, you need to draw a thin outline with white icing along the edges of the gingerbread, moving as smoothly as possible and trying not to interrupt the line.

1. The “nose” of the mitten stands out with white glaze.

1. Colored glaze is poured onto the main part with a spoon.

1. With a skewer, it must be leveled without going into the contours.

1. We begin to draw the "nose". We draw the central contours.

1. We draw longitudinal lines.

1. We start making the mesh.

1. Finishing off the fine mesh.

1. We make a pattern in the form of a snowflake, filling in the "cells".

1. Fill in the grid systematically to get the picture.

Today, I will show my favorite recipe for gingerbreads for painting with glaze, which turn out to be very tasty, fragrant, and at the same time, easy to prepare. For it, you can use your favorite spices ginger, cinnamon, nutmeg, cardamom, cloves, and you can also add citrus zest to it. I will show basic recipe, which, in my opinion, is the simplest and at the same time, successful and delicious. You can make both cookies and gingerbread from it, simply by changing the dimensions of the product and their thickness. If you make custom-made painted gingerbread cookies, then this recipe will be really optimal for you, as well as for me, although I've already tried quite a few options.

Handmade gingerbread cookies are a beautiful and cute gift, which is a pleasure to receive at any age. And what is not unimportant is that they can be easily made by hand. If your child loves a cartoon, then he will definitely be delighted, gingerbread with the heroes of this cartoon. Even if you do not have special molds for extruding them from the dough, this is not a problem, since I will show you a way to do everything without them. I made these gingerbreads for a child in a kindergarten on autumn fair, but I cook them to order according to the same recipe, so I will gladly share with you the different subtleties of this matter.

These honey gingerbread with glaze remain soft even after a few days, and in the package they can be stored for about a month. I know that there are people who keep them for more than a year, simply because it is a pity to eat such beauty. But still, I advise you to keep them for a short time, and then still enjoy them for tea or coffee.

I will also show you perfect recipe colored icing for gingerbread made of powdered sugar and protein, which can be made of different consistencies, both contour and aspic, and I will also show you how to adjust the density in practice. With the help of different food colors, it is so easy and simple to make it multi-colored. And to decorate them even more beautifully, I advise you to make them. Therefore, I advise you to bake these gingerbread cookies with icing, step by step recipe which I made with detailed photos to make it easier to repeat everything.

Ingredients:

• Wheat flour - 280 g
• Butter - 100 g
• Sugar - 100 g
• Chicken egg - 1 pc.
• Honey - 2 tablespoons
• Soda - 0.5 tsp
• Ground ginger - 1 tsp
• Cinnamon - 1 tsp
• Nutmeg - pinch

Glaze:

• Egg white - 1 pc.
• Powdered sugar - 180 g
• Starch - 0.5 tsp
• Lemon juice - 0.5 tsp

Additionally:

• Colored sugar
• Confectionery sprinkles

How to bake gingerbread at home

The gingerbread recipe at home is not difficult, the main thing is to follow the sequence of actions and everything will turn out perfectly, as in the photo. The oil must first be removed from the refrigerator so that it becomes room temperature. Then I sift the flour and add soda, cinnamon, ginger and nutmeg to it.

Then I mix everything with a whisk or spatula until smooth. To darken the baked goods, add another teaspoon of cocoa powder.

Pour sugar into the mixer bowl and add softened butter. At first I just mix them, and then I start whisking for about 2 minutes, until the mass becomes a little lighter.

I add 1 egg to the lush mass and continue to beat everything. This will take another 2 - 3 minutes. Then add honey and stir well.

Then I begin to add flour with spices, you can do this by adding 1 - 2 tablespoons and stirring, or add half of the required amount at a time and stir.

The dough will still be sticky, so I spread it on a surface sprinkled with flour, which is still left, and continue to knead it.

It is very important not to clog it with flour so that the products remain soft for a long time and do not stale. after you have entered all the required amount, the dough will still be soft and may even stick a little. The maximum amount of added flour is 300 grams, the minimum is 250 grams.

After kneading, I transfer it to a bag or wrap it with cling film and send it to the refrigerator for a couple of hours, or better at night, so that it ripens well. After the refrigerator, it will be harder and very comfortable to work with.

Now I prepare the molds, and if there are no necessary ones, they can be easily made by drawing a drawing on a sheet of paper and cutting it out. Thanks to these blanks, I will make the necessary drawings. I have gingerbread maple leaf, carrots, mushrooms and pumpkin, on autumn theme... I also make them in the form of ice cream and cakes.

I sprinkle the work surface with flour, spread a piece of dough on it, which has become very dense and no longer sticky.

As I showed earlier, you need either two slats of the same width or two books of the same thickness in order to roll out the dough in an even layer. To do this, I put them on both sides of it and start rolling. In the process, it is better to sprinkle the surface with flour a couple more times so that our products do not stick in the future.

As a result, it turned out to be an even layer, from all sides. Next, I apply paper blanks to it, at a short distance from each other, so that it is more convenient to cut them out.

I also dust the knife with flour and carefully cut the dough around the molds, getting the necessary shapes.

I cover the baking sheet with parchment, or you can bake it on the film from the baking sleeve. Some people prefer the silicone mat for this, so you choose the method you prefer. And I transfer the figures to a baking sheet, but very carefully so as not to deform. They should be at a short distance from each other.

Then I put them to bake in the oven, at 180 degrees, for 6 - 7 minutes, until light golden brown. It is important not to dry them out, otherwise they will become crispy. Immediately after that, I take them out of the oven and put them on a flat surface to cool.

Now I will show you how to make gingerbread icing correctly at home. To do this, drive one egg white into a bowl and add powdered sugar and starch. I mix them with a whisk, and then I begin to beat. First, I beat everything for a couple of minutes, then add more lemon juice and continue to beat the same amount. As a result, it turns out to be very white and air glaze, a slightly thick consistency, which is more suitable for contours and small drawings.

Next, I divide the glaze into as many parts as you need colors for the picture. And I add food coloring to it, it can be both liquid and dry. And I transfer the glaze that is not yet needed into a plastic container or jar and close it with a lid. It can be stored for several days this way, but only in the refrigerator.

I make the icing of the same consistency, adding a couple of drops of water to it and mixing until the desired result is obtained. Such a glaze is considered medium, because it is not thick or liquid.

Now I put it in a pastry bag and tie it, and on the other side I cut off a small hole with which I will draw. You can also use special attachments. To get a drawing, I carefully mark with a needle all the lines of the drawing on the gingerbread, that is, the contours. To do this, I attach a leaf to the product and pierce the contours with a needle. First, I draw the outline of the desired detail with glaze, and then fill in the middle.

Please note that two adjacent parts cannot be poured at the same time, first the first part must dry for at least 15 minutes, and then draw the second. As you can see, a master class (MK) of painting gingerbread with glaze for beginners, since there is nothing complicated about it. To make the drawing lie flat, simply shake the gingerbread cookies from side to side with sharp movements. Remember to use a toothpick to help align the drawing.

When the lower drawing has dried, for at least an hour, you can draw the upper lines, which are already being made with a thicker glaze. If you plan to decorate these lines with colored sugar, then you need to sprinkle them with it, right away, when all the contours are still wet and the sugar sticks.

I draw the rest according to the same principle. Now you, too, know how to make iced gingerbread at home to make it both delicious and beautiful. I drew the dots on the mushrooms on the wet, that is, I filled in the red mushroom cap and immediately put white dots, then they are evenly distributed. I decorated cakes and ice cream confectionery sprinkles, it must also be poured onto the wet glaze so that it sticks. Now I leave them to dry completely, this one will take about 6 hours.

Here is such an excellent recipe for gingerbread for painting with glaze I got. This is my autumn mood, and I advise you to do such a fascinating business. And you can also call the kids for help, believe me, they definitely will not refuse to draw their own masterpiece. Good luck in the kitchen!

The glaze for sweet gingerbreads enhances their pleasant taste.

Such a delicacy has its own characteristics in preparation. If you follow them, baked goods will always be appetizing, tasty and effective.

General principles of making delicate glaze

What consistency should the gingerbread icing have? It should not be liquid or thick. Then the mixture will adhere well to the dough product and will not drain from its surface. Too thick glaze requires a few drops of warm liquid.

If the fragrant mixture for decorating baked goods turns out to be liquid, you need to add powdered sugar. This ingredient can be made from granulated sugar by grinding it in a coffee grinder.

For the preparation of glaze, lemon juice is actively used. This liquid component replaces water. It has a positive effect on the taste of the glaze. Too sweet gingerbread cookies need lemon juice.

The eggs will help the frosting to get a firm and soft texture. The yolks are added to the mixture for a yellowish hue. It is better to dry baked goods with glaze in the oven at a temperature of about 100 degrees. A little heat will protect the human body from salmonella.

To make the color of the finished glaze brighter, you need to add food coloring. Then the dough product will take on a festive look. A spoonful of raspberry jam contributes to the red glaze and magical raspberry flavor. Turmeric will give the mass an orange hue.

The glaze can be applied to the entire surface of the dough product or to create a beautiful pattern with its help. It is better to draw on gingerbread with an ordinary syringe without a needle.

Grated chocolate icing with sour cream for gingerbread

Ingredients

sugar - 80 g

grated dark chocolate without additives - 130 g

sour cream - 245 g

Cooking method

Grind sugar with sour cream in a saucepan.

To put on little fire... Wait until the sugar is completely dissolved.

The glaze must be stirred all the time.

Pour grated chocolate into a saucepan. Keep on fire until the chocolate mass turns into a homogeneous mass.

Remove container from heat.

Wait for the mixture to thicken.

Dip the gingerbread in the glaze. Place on a plate.

Serve with tea after the glaze is completely dry.

White gingerbread frosting

Ingredients

Chicken egg white - 1 pc.

Powdered sugar - 225 gr.

Lemon juice - 4 ml

Cooking method

Pour lemon juice into a dish.

Add protein.

Beat the mixture.

Pour out the sifted powder.

Stir until the protein mass stops flowing from the whisk.

Pour the frosting into an airtight container.

Add 2 drops before use lemon juice... Mix.

Put the finished gingerbread icing in a plastic bag with an opening of about 1 cm.

Apply a thick glaze to the gingerbread outline. Wait until it dries.

Draw straight lines of the same thickness with the same mixture.

Use a toothpick to create drawings from the lines.

White chocolate icing for Christmas gingerbread

Ingredients

icing sugar - 160 g

white chocolate - 195 g

cold milk - 40 ml

coconut flakes- 70 g

Cooking method

Break the chocolate into small pieces.

Place in a bowl. Melt in a warm water bath.

Pour the icing sugar into a bowl.

Pour in 20 g of milk. Mix.

Pour the liquid mixture into the melted chocolate.

Stir the gingerbread frosting until smooth.

Pour in the rest of the milk.

Beat the frosting with a mixer.

Decorate the gingerbread with a mixture of white chocolate and powdered sugar.

Pour coconut on top.

Butter chocolate icing for gingerbread

Ingredients

powdered sugar - 155 g

butter - 2 g

cocoa - 36 g

water - 60 ml

Cooking method

Fill the container with powdered sugar.

Add cocoa powder.

Place the oil in a saucepan. Melt.

Pour water into a separate bowl. Boil. Pour into the cocoa and powder mixture.

Stir until smooth.

Put melted butter with food.

Use the ready-made chocolate butter glaze right away.

Gingerbread frosting

Ingredients

3 chicken eggs

340 g icing sugar

15 g mandarin zest

Cooking method

Divide the yolks and whites into different dishes.

Beat the protein mass until the foam rises.

Add powdered sugar.

Beat at the highest possible speed.

Pour in the zest. Stir the aromatic mixture gently.

Decorate with icing gingerbread masterpieces.

Homemade gingerbread orange frosting

Ingredients

freshly squeezed orange juice - 145 ml

icing sugar - 250 gr.

food coloring - 2 gr.

starch - 48 g

Cooking method

Pour the juice freshly squeezed from oranges into a container. Heat up.

Add starch and icing sugar.

Stir until smooth.

Add food coloring.

Stir until smooth.

Put the prepared gingerbread icing with ginger on the gingerbread.

Toffee gingerbread frosting

Ingredients

toffee hard - 220 g

butter - 45 g

milk - 60 ml

icing sugar - 48 g

Cooking method

Put the butter in a saucepan.

Pour milk into it.

Put the container with ingredients on fire.

Lay out the toffee.

Pour out the powder. Mix.

Cook until the candy is completely dissolved, stirring the ingredients.

Apply the finished glaze to the gingerbread cookies in several layers.

Gingerbread Rum Glaze

Ingredients

powdered sugar - 255 gr.

hot water - 240 ml

rum - 24 ml

Cooking method

Sift the icing sugar into a container.

Add the required amount of water.

Pour in the rum. Grind the mixture well.

The finished glaze can be applied to the products.

Serve iced gingerbread for a festive dinner.

Gingerbread Fruit Glaze

Ingredients

sugar - 180 gr.

dried plums - 70 gr.

canned cherries - 60 gr.

chocolate chips - 30 gr.

food red paint - 4 gr.

almonds - 25 gr.

cocoa powder - 48 gr.

butter - 55 gr.

milk - 105 ml

Cooking method

Remove the oil from the refrigerator to soften.

Pour cocoa into a dish.

Add sugar.

Pour milk into a separate container. Heat up milk product... Add to a container with a mixture of sugar and cocoa.

Heat over low heat, stirring contents. Boil. Cook for 3 minutes.

Remove container from heat.

Add butter. Mix.

Pour over the baked goods with hot icing.

• The butter will make the gingerbread frosting shiny.
• Unevenness in the baked goods must be cut off while the dough is warm, so that the gingerbread frosting lies in an even layer.
• Do not beat the egg whites too much, as the glaze will be saturated with air and will bubble.
• Properly melted chocolate will produce the perfect icing.
• There is no cocoa powder in white chocolate, therefore, when melting, it is necessary to calculate the features temperature regime.
• Do not melt 240 g of food at the same time.
• The icing for the gingerbread should be moderately thick.
• It is better to heat the ingredients for the glaze in a water bath.
• A properly prepared glaze will not run. It is convenient to draw patterns with such a mixture.
• For the icing for gingerbread to be snow-white, you need to choose powdered sugar with a very light shade.
• Beets give a red glaze, orange juice yellow, parsley green.
• Orange juice will turn the mixture pale yellow.
• It is better to use a powder that you have prepared yourself so that the glaze has a delicate aroma.
• It is recommended to sift the icing sugar.
• If you grease the baked goods with a thin layer of jam, then the glaze will lie perfectly even. After complete drying, a shine will appear.
• You shouldn't choose aerated chocolate for the icing. If you add a spoonful of cocoa to the mixture, its color will become more saturated.
• Whisk the whites in a clean and dry container. Better to use a glass or porcelain dish.
• The whisk must be dry.
• To speed up the whipping process egg whites into foam, you need to apply the following tricks:
• add a pinch of salt;
• put lemon juice with salt and powdered sugar;
• pour out a few drops of vinegar;
• cool the protein mass.
• If there are residues of fat and drops of liquid on the whisk, this will interfere with whipping the whites.
• In an aluminum container, the whites darken, in the yolks they acquire a greenish tint.
• If there are cracks in the enamel bowl, small particles of enamel can get into the prepared mass.
• The mixture to which the whipped protein is added should be stirred carefully to keep the air in the protein mass. Otherwise, it will settle and become liquid.
• To make the mass thick, you need to beat it at very high speeds.
• To better beat the sour cream, you need to drive in the protein of a chicken egg. Cool the mass.
• The butter will beat more easily if you cut it into chunks and place it in a softening bowl submerged in warm water.
• In the process of preparing the glaze with the addition of flour, you must use a long whisk. Then the finished mass will turn out smooth.
• While stirring the glaze with a whisk, you need to make movements, describing the number 8.
• The butter glaze should be applied to the gingerbread cookies only after they have cooled down.
• The gingerbread frosting will be smooth if smoothed with a knife dipped in hot water.
• If you sprinkle the glaze with starch, the mass will not spill over the dough delicacy.
• For cooking chocolate glaze the chocolate must be melted in a hot water bath, stirring gently, so that the product is completely melted. The finished glaze will not have a burnt aftertaste.
• Chocolate can be heated up to 45 degrees.
• The walls of the dishes in which the pieces of chocolate will be melted must be greased with butter. Then the chocolate will not stick to them.
• It is necessary to apply glaze on the top of the gingerbread from the center to the edges, then the layer will be even.
• If you don't have chocolate on hand, you can use cocoa powder to make the icing.
• When preparing cocoa frosting, it is very important to first add the powder and then water, while mixing the mixture thoroughly. Otherwise, the powder in the glaze will clump and be difficult to stir.
• You need to prepare the icing for the gingerbread over low heat.
• To interrupt painting without a drop of glaze, you must perform a quick motion upward from yourself.
• For drawings made of chocolate glaze, you need to put a transparent film on the picture.
• If you use one type of chocolate, then the icing will not flake and curl.
• If you pour the gingerbread with icing in two layers, you need to do this with a short break for it to harden.
• It is better to store the sweet mixture for decorating gingerbread in cling film to prevent drying out.
• If only part of the prepared glaze has been used, the rest can be frozen.
• Gingerbread with icing can be served with tea, cocoa, milk, yogurt, compote, coffee and kefir.

Best Cookie Recipes step by step instructions with photo

gingerbread

10-20

3 hours 30 minutes

350 kcal

5 /5 (2 )

Is your pre-New Year mood still associated only with the smells of the Christmas tree and tangerines? There is another important element of creating a holiday in the house - these are fragrant gingerbread! In addition to the fact that they are insanely delicious, during their preparation you can turn on your imagination and decorate them in the form of symbols of our beloved winter holidays - Christmas trees, snowflakes or snowmen, Santa Claus and many, many others. And children will love this activity! Such gingerbread cookies can be hung on the Christmas tree by stretching colored ribbons through them.

In general, cook gingerbread under New Year or Christmas is a very good idea that will forever be fixed among other associations with the most magical holidays of the year!

Gingerbread recipe for painting

Kitchen appliances: mixer, oven.

Ingredients

Dough:

Glaze:

How to choose the right ingredients

I will tell you a recipe for gingerbread with traditional composition ingredients, but if desired, some of them can be replaced or eliminated.

The main ingredient, of course, is the ginger root, as well as cinnamon - an important part of the dough for aromatic gingerbread. And when creating icing for gingerbread, powdered sugar is used to make it more uniform, without sugar crystals, which subsequently crunch on the teeth.

Step by step cooking

1. Combine butter with sugar and egg, bring to a homogeneous consistency using a mixer or a whisk.
   
   
2. Rub the rind of washed orange or lemon, add to the dough together with ginger, mix.
   
   
3. Add honey to the mass and vanilla extract.
   
   
4. In a separate container, mix flour, cocoa, cinnamon, nutmeg, cloves and baking powder.
   
   
5. Combine the dry mixture with the liquid mixture, make the dough homogeneous and knead, adding flour as needed.
   
   
6. The dough should not stick to your hands.
   
   
7. Wrap the dough with cling film or polyethylene and put it in the refrigerator for 2 hours.
   
   
8. After the indicated time, we take out the dough, unpack it, divide it in half and begin to roll out each part.
   
   
9. We cut out the gingerbread cookies of the desired shape and size.
   
   
10. We spread the gingerbread cookies on a baking sheet lined with baking paper and send them for 7-10 minutes to preheated to 180 ºС.
    
    
11. Prepare the icing: add the protein to the icing sugar and beat until a homogeneous white mass, if necessary, adjust to the desired thickness by adding powdered sugar.
    
    
12. We fill the glaze in the pastry sleeve and arrange the desired painting on the gingerbread.
    
    

How to decorate and serve

As a rule, gingerbread is decorated with icing.... With its help, you can make a drawing on top of the gingerbread or fill the entire surface of the gingerbread with it, you can also tint the glaze using food powder or the so-called natural dyes that may be in your refrigerator.

When decorating gingerbread cookies, a special multi-colored powder is used, like the one that is sprinkled on Easter cakes as well as coconut flakes, powdered sugar and chocolate. Also, a commonly used option for decoration is mastic.

Gingerbread will become great snack to your favorite hot drink on a cold winter evening! And if you want to decorate the Christmas tree with them, then make holes in the garter cookies in advance, even on the raw cookies.

Gingerbread video recipe

Decorating gingerbread is the most fun part in all of their cooking! I suggest you look at a detailed step-by-step recipe for gingerbread, as well as a very beautiful design option for this delicacy.

GINGER BREADS | New Year gift idea

New Year is just around the corner, so we will prepare GINGER COOKIES as gifts for the New Year for friends and relatives!)) Decorate them with sugar icing with confectionery sprinkles.
Thanks everyone for your fingers up! 👍 …………………………………………………………………
Gingerbread Cookie Recipe https://youtu.be/97VyuM-UpNY
VANILLA EXTRACT Recipe - https://goo.gl/JgQGnL
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Subscribe to the channel, there will be a lot of interesting and tasty things!
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RECIPE:
sifted flour - 250 gr.
butter - 80g.
egg - 1 piece
icing sugar - 80g.
vanilla extract - 1 tsp
salt, nutmeg, ground cloves, cinnamon
baking powder - 1.5 tsp
honey - 2 tablespoons
cocoa powder - 1 tablespoon
ginger - 1/2 - 1 tbsp. l.
lemon and orange zest

BON APPETIT!

You can find me here:
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My VKontakte group http://vk.com/public76998323
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Mail for ideas and suggestions [email protected]
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The song "Hackbeat" belongs to artist Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).
Original version: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100805.
Artist: http://incompetech.com/

https://i.ytimg.com/vi/r3SNY-c-tU4/sddefault.jpg

https://youtu.be/r3SNY-c-tU4

2015-12-10T06: 00: 00.000Z

• Don't overdo it with ginger otherwise the dough can be very bitter.
• The thicker the rolled gingerbread dough, the better the shape of the finished product will be.
• The readiness of the gingerbread can be determined by the slightly darkened rim.- can be removed from the oven after 5 minutes.
• If the surface of the gingerbread is not as smooth as you would like, carefully cut it off with a sharp knife while the gingerbread is still warm enough.
• It is easy to make colored glaze without dyes! Just 1-2 drops of orange juice will give it a yellow color, beets - red, parsley - green, turmeric - orange, and raspberry jam- pink.
• If you want to add some other decoration to the gingerbread besides the glaze, then do it with the rhinestone until the glaze has frozen.

The ingredients in the gingerbread dough can be simplified somewhat by not adding citrus zest, cloves, nutmeg, and cardamom. And vice versa, you can supplement with almonds, marmalade or a couple of three tablespoons of brandy or other delicious alcoholic beverage which can also serve as a leavening agent. You can also add a little anise, star anise or even coriander to the composition of such gingerbread.

It is difficult to imagine a sweetness more atmospheric than gingerbread with glaze: just look at the photo to feel this spicy smell, hear the mouth-watering crunch and get into the holiday mood. Of course, these cookies are incredibly popular in winter, but also in summer from tea with aromatic gingerbread homemade you will get no less pleasure. It remains to be seen how to make this culinary ambition come true!

Towards the perfect gingerbread

When it comes to baking, there are things you should know better before you head out to the store for ingredients, in order to be mentally prepared for pitfalls and to learn the basics of cooking technology. Your gingerbread cookies will definitely come out with a bang if you can follow 3 rules:

1. Ingredients must be of high quality

We know that this truth is already textbook, but with baked goods, the risk of seeing it in action is much higher than with soups or main courses. As for flour, eggs and sugar, it is difficult to make a mistake with them: even cheap brands will do the job. But butter is better to choose proven. It is believed that real butter cannot have a fat content below 82.5%, so you will have to pay a little extra for the taste and texture of your gingerbread.

You don't have to use flour top grade... The first or second grade will give the liver its chic and make it more natural.

2. You need to work with the test quickly

After you get it ready dough from the refrigerator, it is better not to pull the rubber: if you are distracted or simply roll and cut the gingerbread for too long, the butter will begin to melt, and the dough may float. In this regard, making gingerbread cookies in the summer is a little more difficult, since you will have to act even faster.

Tip: When you take the dough out of the refrigerator, immediately turn on the oven for preheating. Did you cut out the cookies and then turn on the oven? The outline will float and the cookie will not come out too pretty.

3. You will have to act according to the situation

No matter how hard you try to follow the recipe, the chance of getting a 100% copy of what the author made is negligible. A slight deviation in proportions, a changed brand of one of the ingredients or another oven is enough - and such a carefully written recipe will leave you alone with cookies spreading on a baking sheet or dough crumbling when rolling out. These unpleasant moments can be avoided by focusing on texture and not being afraid to make your own changes to the recipe. Is the dough runny and sticky? Add a little flour. The dough is falling apart and does not want to collect in a ball? Stir in some oil. Be bold and trust your culinary intuition!

Exemplary gingerbread cookies in just an hour and a half

If you think that an hour and a half is a long time, let us remind you that usually the dough spends about 2 hours only in the refrigerator, not to mention laborious rolling or painstaking mixing of ingredients. How to meet in less time, what ingredients to buy, and how to do it right? Let's tell you in order.

What do you need?

• 250 g flour (plus a little for adjusting),
• 100 g butter,
• 1 egg,
• 50 g honey
• 100 g sugar
• 1 tsp baking powder
• 2 tsp ground ginger,
• 1 tsp cinnamon
• a pinch of nutmeg.

Without coloring with cocoa, the color of gingerbread will be something like this

Secret: In all the photos, gingerbread cookies are brown, but it is very difficult to achieve this color without coloring. Usually a little cocoa is added to the cookies or brown sugar is used instead of white - this way the color will be more saturated. Although the combination of honey + cinnamon gives a beautiful golden hue, which intensifies as it cools, we recommend preparing the first batch without coloring.

What to do?

• The oil should be very soft, but not liquid, so you won't be able to use a microwave or water bath. It is advisable to leave it to warm up at room temperature in advance for about an hour.
• If the honey is not liquid, you need to melt it in a water bath. It is also possible in the microwave, just make sure that it does not boil.
• Now grind the butter with sugar using a fork, pour the egg and honey into the mixture and mix. The honey must not be hot, otherwise the egg will curdle!
• Mix the flour, baking powder and spices separately. Sifting is left to your discretion: if you mix the ingredients thoroughly, then the difference in the taste of the finished gingerbread will be noticeable only to special connoisseurs.
• Gradually mix the dry mixture into the oil mixture until large pellets are formed. It is quite convenient to do this with a fork, and not with a mixer, although here you have to decide on your own preferences.
• Large crumbs should easily gather into a ball, which will slightly resemble marzipan in consistency. If the dough crumbles or runs, don't be afraid to deviate from the recipe by adding a little butter or flour.

Proper gingerbread dough doesn't stretch and has a consistency similar to marzipan

• Now we make a pancake from the dough, wrap it in foil and put it in the refrigerator for 40 minutes. In this form, the dough will cool faster, and it will be easier to roll it out. By the way, if you get too much dough, you can store it in the freezer for several months!
• After 40 minutes, the dough can be rolled out. It is best to do this between two sheets of baking paper, but the plain old floured rolling pin and countertop will work as well. The thickness of our gingerbread rolls is about half a centimeter.
• We cut out the cookies using a mold, remove excess dough, transfer the blanks to baking paper with a knife and repeat the rolling again with the rest of the dough. Such passes may take 4 or 5, until all the harvested dough is disposed of. By the way, do not spread the cookies too tightly, because in the oven they will increase slightly in size.
• A baking sheet with cookies is placed in an oven well preheated to 180˚, where they are baked for 5 to 12 minutes: the time depends greatly on the thickness of the gingerbread and your preference for softness or crispiness. In general, as soon as the edges begin to brown, the cookies are ready and can be removed.

Right after the oven, the baked goods are indeed very similar to the curvy and soft gingerbread, but as it cools, the cookie settles and hardens slightly, becoming like a cookie. So, when you want to hold the cookies in the oven for an extra 2-3 minutes, keep in mind that with tea, you may not be eating gingerbread, but practically a crouton.

Interesting: The shelf life of any cookies, even homemade ones, is several months, but, of course, over time, the aroma will go away and the dough will get stale. Knowing how long gingerbreads are stored is helpful, but it's even better to cook as many of them as you can actually eat in about a week.

Not at all without glaze!

Ginger cookie good and pure, but, you see, gingerbreads painted with colored glaze look much more tempting, and sometimes it seems that such decoration makes them even tastier. Of course, you can buy ready-made icing in the store, but since we got involved in home cooking, we suggest going all the way and making the icing with your own hands, well, our small master class will help you with this.

Option on the water

Are afraid raw eggs? Then use the glaze on the water! It may not be as boiling white as on the egg, but it is 100% safe and no less tasty!

The icing on the water turns out to be translucent, but it holds on to the cookies no worse than the protein one

What do you need?

• 150 g icing sugar.
• 2 teaspoons lemon juice for white paste or any other juice for a light shade.
• A little cold water.
• Food colorings optional.

What to do?

The basic principle here: a lot of powder - little liquid. Just carefully add the juice and water in small portions until the powder becomes a viscous mass. Kneading can take a lot of time and effort, because it is not so easy to soak a glass of powder with a few drops of water. You can breathe out with relief when the glaze drop keeps its shape without spreading.

Squirrel variant

The glaze on the squirrels turns out to be snow-white, but it will also require a little more effort from you. But if you are not too lazy to carry out this experiment, the cookies will turn out to be simply mesmerizing, like from the pages of culinary magazines!

For a dense contour glaze, beat the mixture at maximum mixer speed.

What do you need?

• 150 g icing sugar.
• 1 egg.
• Food colors optional.

What to do?

Separate the white from the yolk in any way you know. The main thing is that the yolk does not get into our mixture. Now gradually pour the powder into the protein, whisking with a mixer at high speed. When the drop of glaze keeps its shape, you can start painting.

Tip: If you want to make a fill, not a path, just make the frosting more liquid. Just keep in mind that the filling dries longer than the outline, and it is better to leave such cookies to dry overnight, especially if you plan to transport them.

Well, all that remains is to put the icing in a special pastry or ordinary plastic bag, cut off the nose and let your imagination run wild. Good luck with your experiments and delicious gingerbread!