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Gingerbread

Gingerbread

We mix the eggs and the gabions well with a pinch of salt, until they double in volume.

Add sugar and honey and continue mixing. Melt the butter and add it to the composition.

We mix the flour with the baking powder and cinnamon. Pour the egg and butter composition over the flour and knead a dough with a soft and very sticky consistency.

We wrap it in a foil and put it in the fridge for 2-3 hours, during which time it will harden considerably.

On the floured table, spread the dough in a 0.5 cm sheet, then cut the desired figurines with the shapes of cookies.

Put in a tray lined with baking paper and put in the oven, on the right heat, until they start to brown.

It is decorated according to preference.

I preferred a simpler option. Something more complicated maybe next year. :)))



Label: gingerbread

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Glazed gingerbread

1. Melt the sugar and caramelize over low heat, then add the water and mix until completely dissolved. Add the butter and mix until it melts. Remove the pan from the heat, add the honey and stir. Allow to cool and then add the yolks, stirring vigorously for incorporation.

2. Mix the flour and baking powder and incorporate them into the liquid composition in point 1. Add the flavors and knead by hand.

3. On the table sprinkled with flour, work the dough a little and then divide it in two. Spread each side and cut with special biscuit shapes. Place the dough figurines in the baking tray lined with paper. Bake for 15 minutes and then allow to cool completely.

4. For the icing, beat the egg whites with a pinch of salt and then gradually add the powdered sugar until a dense and glossy composition is obtained which is distributed in several bowls and colored. The glaze is placed in a special decorative pocket and decorated according to your imagination. The gingerbread is then left on a grill to dry and then can be placed in boxes.


Label: gingerbread

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Gingerbread spices

The other day, when I posted the recipe for chocolate-filled cookies, you asked me how I make gingerbread spices.

I got the recipe from a friend in Germany, who made a simply divine gingerbread.

I prepared the spice mix for gingerbread according to her recipe, year after year, and today I propose the recipe for this fragrant mix of spices for a gingerbread as in stories. The gingerbread spice is also an excellent and unique holiday gift.

Gingerbread Spices & # 8211 Ingredients (approx. 60 g)

  • 40 g cinnamon (ground or stick)
  • 5 g cloves
  • 2 g star anise
  • 2 g ienibahar boabe
  • 2 g ground nutmeg
  • 3 g cardamom pasta
  • 1 g coriander berries
  • 3 g ground ginger

Gingerbread spices & # 8211 How to prepare

  • For starters, I want to recommend you use cinnamon stick, much more fragrant than already ground cinnamon. Unfortunately, I missed it when I made the mixture, so I was forced to use ground cinnamon.
  • Put a non-stick pan on low heat, do not grease the pan with anything, and when it has heated up, add the coriander seeds, cinnamon stick (if you use a stick) crushed cardamom pods, allspice, star anise and cloves.
  • Mix the spices, on a very very low heat, continuously, for 30 seconds, no more. Why do we do this? Because the spices, in contact with the heated pan, release their aroma, and the mix will be extremely fragrant. Be very careful not to burn them! The spices only need to be heated, so after you feel that a strong aroma begins to emanate, put out the fire and take them out of the pan immediately.

  • We put the spices in the mortar and grind them until we get a very fine powder (the process can take a while, depending on the physical strength, the type of mortar used and the speed). If you can't get a fine powder just with the mortar, mix the mixture on a robot, at a medium speed, in 3-4 seconds.
  • Mix the ground spices with the powdered ginger, nutmeg and cinnamon (if we use already ground cinnamon).
  • We move the gingerbread spice into jars and close them tightly.

Gingerbread and biscuit recipes for which I recommend these spices:


Ingredients for the gingerbread recipe

  • 300 g flour
  • 100 g butter
  • 150 g of honey
  • 1 or
  • 2 teaspoons of gingerbread spices
  • Cloves, cinnamon, anise, dried orange peel.
  • A teaspoon of baking soda

Gingerbread recipe & ndash how to prepare

Mix honey with butter and egg. Honey must be liquid and not crystallized. If, however, it has crystallized, you can heat it to become liquid again.

Add flour, baking soda and ground spices for gingerbread.

Mix well the whole composition, a sandy and crumbly dough comes out.

Wrap the dough in cling film and leave in the fridge for an hour or overnight.

After an hour, take the dough out of the fridge and spread it in a thin sheet of about 1 centimeter.

Gingerbread recipe

I used different shapes to cut, but they can also be cut round with the help of a glass.

Place in the oven at 180 degrees Celsius for 8 minutes if you like it softer or for 10-12 minutes, if you prefer crispier.

I put powdered sugar on top, but you can also make a meringue in a bain marie.

Gingerbread can also be made into post variant. The butter must be replaced with 100 ml of oil and we will not add the egg. The amount of flour is also reduced.

The recipe and photos belong to Alexandra Chitas and participate with this recipe in the Great Winter Contest 2019: cook and win


Gingerbread with dried fruit

Ingredients: 320g wholemeal flour 100g butter 1 egg 160g dried fruit paste 1 teaspoon grated baking soda a pinch of salt 2 teaspoons of gingerbread spices (I used a combination of cloves with cinnamon, pepper and nutmeg) 1/2 teaspoon of ginger 2 teaspoons cinnamon For dried fruit paste: 12 [& hellip] Read more & # 8230

December 15, 2016 by admin | 0 comments Sweet Recipes, Biscuits, Muffins & Pancakes, Recipes


Gingerbread spices

The other day, when I posted the recipe for chocolate-filled cookies, you asked me how I make gingerbread spices.

I got the recipe from a friend in Germany, who made a simply divine gingerbread.

I prepared the spice mix for gingerbread according to her recipe, year after year, and today I propose the recipe for this fragrant mix of spices for a gingerbread as in stories. The gingerbread spice is also an excellent and unique holiday gift.

Gingerbread Spices & # 8211 Ingredients (approx. 60 g)

  • 40 g cinnamon (ground or stick)
  • 5 g cloves
  • 2 g star anise
  • 2 g ienibahar boabe
  • 2 g ground nutmeg
  • 3 g cardamom pasta
  • 1 g coriander berries
  • 3 g ground ginger

Gingerbread spices & # 8211 How to prepare

  • For starters, I want to recommend you use cinnamon stick, much more fragrant than already ground cinnamon. Unfortunately, I missed it when I made the mixture, so I was forced to use ground cinnamon.
  • Put a non-stick pan on low heat, do not grease the pan with anything, and when it is hot, add the coriander seeds, cinnamon stick (if you use a stick) crushed cardamom pods, allspice, star anise and cloves.
  • Mix the spices, on a very very low heat, continuously, for 30 seconds, no more. Why do we do this? Because the spices, in contact with the heated pan, release their aroma, and the mix will be extremely fragrant. Be very careful not to burn them! The spices only need to be heated, so after you feel that a strong aroma begins to emanate, put out the fire and take them out of the pan immediately.

  • We put the spices in the mortar and grind them until we get a very fine powder (the process can take a while, depending on the physical strength, the type of mortar used and the speed). If you can't get a fine powder just with the mortar, mix the mixture on a robot, at a medium speed, in 3-4 seconds.
  • Mix the ground spices with the powdered ginger, nutmeg and cinnamon (if we use already ground cinnamon).
  • We move the gingerbread spice into jars and close them tightly.

Gingerbread and biscuit recipes for which I recommend these spices:


Gingerbread

Gingerbread & # 8211 Christmas cake! I know Christmas is over and there's no one left to do it gingerbread but I still want to post the recipe for next Christmas. I'm extremely sorry that I didn't get to do it before Christmas, but this year I cooked for the last hundred meters, and that's because we only returned from Germany 4 days before the holidays.

I've always been asked if I don't know a recipe for gingerbread cookies which do not harden after cooling. Well, I invite you to make these extremely fluffy gingerbread cookies even after they cool, it's a German recipe, absolutely wonderful.

I recommend you to try the fluffy gingerbread recipe, it is so good that you will definitely fall in love with it. I don't miss it on the Christmas table, next to a sweet bread (fluffy, of course).


Gingerbread spices

The other day, when I posted the recipe for chocolate-filled cookies, you asked me how I make gingerbread spices.

I got the recipe from a friend in Germany, who made a simply divine gingerbread.

I prepared the spice mix for gingerbread according to her recipe, year after year, and today I propose the recipe for this fragrant mix of spices for a gingerbread as in stories. The gingerbread spice is also an excellent and unique holiday gift.

Gingerbread Spices & # 8211 Ingredients (approx. 60 g)

  • 40 g cinnamon (ground or stick)
  • 5 g cloves
  • 2 g star anise
  • 2 g ienibahar boabe
  • 2 g ground nutmeg
  • 3 g cardamom pasta
  • 1 g coriander berries
  • 3 g ground ginger

Gingerbread spices & # 8211 How to prepare

  • For starters, I want to recommend you use cinnamon stick, much more fragrant than already ground cinnamon. Unfortunately, I missed it when I made the mixture, so I was forced to use ground cinnamon.
  • Put a non-stick pan on low heat, do not grease the pan with anything, and when it is hot, add the coriander seeds, cinnamon stick (if you use a stick) crushed cardamom pods, allspice, star anise and cloves.
  • Mix the spices, on a very very low heat, continuously, for 30 seconds, no more. Why do we do this? Because the spices, in contact with the heated pan, release their aroma, and the mix will be extremely fragrant. Be very careful not to burn them! The spices only need to be heated, so after you feel that a strong aroma begins to emanate, put out the fire and take them out of the pan immediately.

  • We put the spices in the mortar and grind them until we get a very fine powder (the process can take a while, depending on the physical strength, the type of mortar used and the speed). If you can't get a fine powder just with the mortar, mix the mixture on a robot, at a medium speed, in 3-4 seconds.
  • Mix the ground spices with the powdered ginger, nutmeg and cinnamon (if we use already ground cinnamon).
  • We move the gingerbread spice into jars and close them tightly.

Gingerbread and biscuit recipes for which I recommend these spices:


Homemade gingerbread & # 8211 classic recipe

Homemade gingerbread & # 8211 classic recipe from which all the delicious derivatives we enjoy today started! The best dessert that reminds us of childhood can be made very easily at home. Here's how to make homemade gingerbread, according to the classic recipe!

Classic gingerbread recipe:

All housewives know how to make homemade gingerbread. It is the sweets that the grandmothers prepared whenever it was needed, and our mothers took it and practiced it further. The classic homemade gingerbread recipe has remained the same, so let's go back in time and stick to gingerbread!

Mix the melted butter with the honey, lemon juice and sugar in a saucepan over low heat. Remove from the heat after the composition has been homogenized and leave to cool. Meanwhile, mix the dry ingredients (everything left except the eggs). Combine the melted butter mixture with the dry ingredients. Beat the eggs and add them over.