In addition to Easter cakes, in many countries they bake at Easter.gingerbread cookies. Fragrant honey products can be decorated with colorful sugar icing with the application of various images. This tradition today is being revived and gaining momentum. Picy gingerbread cookies can be bought onfairs, dedicated to the holiday, or bake yourself. Recipes for gingerbread and sugar glaze, as well as the secrets of painting products are presented in our article.
Scented Honey Gingerbread
Traditionally, Easter gingerbread cookies are prepared onhoney dough, which adds a variety of fragrant spices. It is thanks to them that baking gets its unique spicy aroma. Nothing can compare with the way they smell Easter gingerbread.
The recipe for their preparation is as follows:
- Honey (250 g) is mixed in a saucepan with sugar (250 g) and butter (150 g), the mixture is heated and removed from the heat.
- While the honey mass cools, flour (500 g)mixed with soda (1 teaspoon), salt (½ teaspoon), nutmeg, cinnamon and coriander (1 teaspoon each), dried with lemon zest (1 tablespoon). Additionally, fragrant pepper (6 peas) and cloves are crushed in a mortar, and then added to the dry mixture.
- 1 egg is injected into the honey mass and whipped thoroughly.
- Dry ingredients combine with wet ingredients. If necessary, add flour. The dough is sent to the refrigerator for at least 3 hours.
- The cooled dough is rolled into the reservoir, after which the figures are cut out of it. Easter gingerbread is baked in the oven for 15 minutes at a temperature of 180 °. After cooling the product is covered with icing.
Easter gingerbread: a recipe with almonds
This gingerbread recipe is a little different fromprevious. In a skillet with a thick bottom, honey, sugar and butter are also heated in the same way. Soda and cinnamon (1 teaspoon each), lemon zest and cocoa (1 tablespoon each), vanillin, 20 ml of rum or brandy, 1 egg, 100 g of ground almonds and 400 g of sifted flour are added to the remaining honey mass.
The kneaded dough is sent to the fridge.night, after which rolls into the reservoir. Figures are cut out of dough. Each Easter cake is laid on a baking sheet. Prepared products are sent to the oven for 15 minutes at a temperature of 180 °.
Gingerbread gingerbread
Fragrant gingerbread is used not onlyto decorate the Christmas tree, but also for the Easter table. As spice spices you can use not only ginger, but also cinnamon, cloves, nutmeg, and orange zest.
Easter gingerbreads are prepared in the following sequence:
- In a deep bowl, mix flour (250 g), soda (½ tsp.), Ginger (2 tsp.) And cinnamon (1 tsp.).
- In another bowl, mix soft butter (100 g) and sugar (100 g) with a mixer, add liquid honey (2 tablespoons) and 1 egg.
- Gradually, dry ingredients are added to the wet ones, and a soft dough is kneaded. A bowl of dough covered with foil and sent to the refrigerator overnight.
- Figures are cut out from the layer of rolled dough. Products are laid out on a baking sheet and baked at a temperature of 180 ° no more than 15 minutes.
Soft and fragrant gingerbread after cooling are covered with icing.
The recipe for Easter gingerbread without honey
If you are allergic to honey, you can use the following recipe for Easter gingerbread. Step by Step Cooking Instructions:
- In a skillet with a thick bottom, heats up 125 g of sugar.
- 125 ml of water and another 125 g of sugar are added. After that, the syrup is well heated until the sugar is completely dissolved.
- Sugar syrup is removed from the heat and cools in minutes.
- Butter (100 g) is added to the saucepan, stirred until dissolved.
- Flour (2 ½ tbsp.) Is mixed with soda (½ tsp.), Salt (¼ tsp.), Ground cinnamon, nutmeg and ginger (½ tsp.).
- A glass of dry mix is added to the sugar syrup, then 1 beaten egg and 2 yolks are added.
- Add the remaining flour mixture and knead the soft dough. It is wrapped in plastic wrap and sent to the refrigerator for 8 hours.
- The dough is rolled with a thickness of 3 mm. With the help of cuttings for biscuits, products are formed, laid out on a baking sheet and baked in the oven for 10 minutes at 180 °.
Each Easter gingerbread is decorated with protein glaze. Such products are stored for 1 month in a container under a lid or in a tightly tied package.
The recipe for glaze cakes
When decorating gingerbread used severaltypes of glaze. For bonding parts of the gingerbread house, the design of the inscriptions and the drawing of small parts using a thicker icing, which is called royal icing. To fill the surface of the gingerbread you will need a glaze of a more liquid consistency, which spreads well, but at the same time remains within the contour outlined by icing.
To decorate Easter gingerbread, you needlearn how to make a protein glaze. To do this, 200 g of sifted icing sugar is mixed with the protein of a large egg and starch (½ tsp.). Then, at a low mixer speed, the resulting mass is whipped for about 2 minutes. Now you should add 5 drops of lemon juice and continue working with the mixer for at least 3 minutes. The result should be a very thick, smooth and white glaze. As it dries very quickly, it is recommended to cover the bowl with icing with a wet towel.
Painting Easter gingerbread: simple recommendations
При росписи пасхальных пряников используется не only white, but also colored glaze. To do this, a small amount of cooked royal aysing is deposited in a separate bowl and a few drops of food coloring are added. After thoroughly kneading the glaze, you may need to add a little cold water, literally drop by drop, to achieve the desired consistency. The thickest frosting will be used for inscriptions, and the thinner one will be used for casting.
The painting of Easter gingerbread is as follows:
- Prepared white or colored glaze is transferred to a pastry bag or homemade cornet made of parchment or dense polyethylene. Scissors cut a small corner (no more than 1-2 mm).
- First, the outline of the pattern is drawn with a glaze of medium consistency.
- After a few minutes, when the outline dries out a little, pouring is performed with the icing of the liquid consistency. To make the surface perfectly flat, the gingerbread should be gently shaken from side to side.
- Inscriptions and drawings are quickly applied on wet glaze.
After painting, the gingerbread should dry well on a flat surface for 5-6 hours.
