Melt honey and butter in the microwave. While the liquid is hot, add the sugar and mix until smooth and the sugar is completely melted. Allow to cool, then add lightly beaten eggs.
Add flour and spices and start mixing with a wooden spoon. Add the spices and baking soda and mix until the composition binds. The amount of spices can vary depending on everyone's tastes. Knead the dough until smooth. Cover with cling film and refrigerate for a few hours. (The longer you leave it, the smoother it will be on the surface).
Take out the dough and take a piece of it and knead it in your hand until it becomes malleable, then spread a sheet of dough a little thick.
Cut with various shapes. I made little men, fir trees, animals, stars.
Put the gingerbread in the tray lined with baking paper, leaving a little space between them, because they will grow a little when baked.
Bake for 8-10 minutes on medium heat, just until lightly browned on the bottom.
Let the gingerbread cool, then decorate it according to your imagination. I cut different sizes of stars and decorated them with melted chocolate and placed them in the shape of a fir tree.
5 minutes, to be warm before pouring it into flour.
Knead the dough until you get a crust, wrap it in foil and keep it in the fridge for 24 hours before baking. The dough should be soft.
Then take half of the dough and knead again. On a well-floured table spread a sheet of dough with a thickness of 4
5 mm. Using the rolling pin, move it to a tray lined with baking paper greased with a little oil, place the template over the dough and cut out the details at a distance of 1 cm.
Bake in the oven at 180 for about 5-8 minutes. After baking, remove the cakes on a smooth surface, while they are still warm and soft, they will copy the shape on which they were placed.
Remove all the impurities from the egg whites, sift the powder twice through a fine sieve and add half of the egg white. Mix with a spoon and gradually add the rest of the powder. Stir until it thickens like a very thick honey. Finally, add half a teaspoon of lemon juice and mix.
We make a paper bag for baking, cut the top, so as to get a small hole and decorate the cakes. If the icing is too liquid - add the powder, if it is too thick, add more egg whites and mix again.
One tip, to glue the details of the box together, use better melted chocolate, it will harden faster than the egg white glaze and it is more resistant.
After I finally found a gingerbread recipe as I wanted and I remembered that I ate as a child, the round one, with white icing on top, I wanted to try some gingerbread cookies because I I really like the combination of gingerbread flavors. So I tried a quick recipe for cookies, with cocoa this time, flavored with cinnamon, anise and ginger.
You can decorate them as I did or, if you have patience, you can make them more beautiful, using the royal icing glaze, the one with which it is drawn so beautifully on the gingerbread. But they are just as good without any glaze over them. At least the kids will definitely like it. Why do I say that? Because these cookies have already been tested not by one but by 14 other children, my boyfriend's kindergarten colleagues, whom I served the other day, before the holidays started. And on this occasion I received the most beautiful compliment so far, regarding my recipes. One of my classmates praised the cookies when she got home and her mother asked me for the recipe. How can I not be happy when I know that the little ones are the most sincere and the toughest judges ?!
So, if you want a quick gingerbread recipe, try this one even if it's not a classic one. But it brings a lot, by taste, with gingerbread so it can be included in the traditional menu of the winter holidays. :)
How to prepare cake with gingerbread and cream cheese
I wanted a high cake, so I made 2 countertops of the same size that I cut horizontally, thus obtaining 4 layers. For flavoring I used gingerbread spices ground and combined by myself. I put a little of everything: cinnamon, anise, ginger, nutmeg, cloves and red pepper. Find ready-made gingerbread flavored envelopes in stores. They are a very good and convenient option to use if you do not want or do not have spices at hand that you can grind at home.
The tops are a little damp and will soften even more in contact with the cream cheese, so they do not need syruping. The cream is fine and delicious. We actually have a mixture of aerated cream and a Philadelphia cream cheese that matches perfectly with the strong flavors on the counter.
Overall we will have a light dessert, very suitable to be served even after a rich menu as is usually our Christmas or New Year's menus.
I would be glad to know that the cake surrounded by gingerbread men brought joy to your holiday homes. If you try it, I'd love you to send me photos to see how beautifully you decorated it. Together we can make a gallery of gingerbread cakes that will inspire other readers in the future.
Gingerbread: * Note: about 50 small cakes come out of the dough, if you use it only for 2-3 boxes you can reduce the quantities. Mix in a bowl sifted flour, salt, baking soda and spices. In another bowl, beat the butter with the sugar (5-10 min) until it becomes fluffy and opens its color. Then add the eggs one by one, mixing until smooth after each addition. We are going to add honey and then flour, knead until it becomes homogeneous. The dough should be left in the fridge for at least 2 hours (covered with cling film), indicated even overnight. Heat the oven to 175 C. Divide the dough into 4 pieces, knead it piece by piece and spread it on the plate sprinkled with flour (see the thickness in the pictures). It is important to remove the flour from the dough with a brush before cutting the pieces for the house (or after baking they will remain white and unsightly). We cut the pieces for the houses (2 rectangular walls, 2 fronts with a cut-out door and 2 rectangles 1-1.5 cm longer than the roof walls).
We draw the model of the house on a cardboard, we cut it and we use it to cut the gingerbread cookies. After cutting the cakes, put them in the fridge for 15 minutes then transfer them to the tray covered with waxed baking paper and bake them for about 15 minutes, turning the tray halfway through the baking time. We take them out on a grill to cool and grease them, warm, with a beaten egg with a little water for gloss. The cakes are decorated 1-2 days after baking. For the icing, mix all the ingredients (dry, sifted) with the mixer for at least 5 minutes, increasing the speed, then put the icing in the pos or paper cones. To glue the pieces of houses we need a thicker glaze, and for decoration it must be a little softer (add a few more drops of water or lemon juice) depending on the consistency of powdered sugar. On a piece of baking paper, stick the base of a front for stability. Then the walls are glued to the fronts, they are left to stick a little and the roofs are glued as well. After they are dry, decorate.
The glaze is kept in a bowl (and while working) which we cover with a wet paper napkin / glued to the surface of the glaze because it dries very quickly. Spor! Cake tops For the cake tops I used my mother's basic recipe that never fails - the recipe is for 2 tops 21cm in diameter. Preheat the oven to 170C. Separate the egg whites from the yolks. Mix the egg whites well with a pinch of salt and when they are hard, add the sugar one at a time, one tablespoon at a time. Continue beating until all the sugar melts, then add the yolks and oil, one at a time. We pass from the mixer to the spatula and add the flour with the spices and the sifted baking powder. Homogenize easily. Pour the composition into 2 trays greased with butter and lined with baking paper. Bake until the top becomes firm and golden, test it with a toothpick. Leave to cool in the oven with the door open, then turn over on a grill. Before filling them with cream, they can be syruped with simple sugar syrup. Mocha Cream Mix the butter with the sugar until it becomes soft and fluffy, then add the rest of the ingredients and mix until smooth. Assembly We syrup the tops with simple sugar syrup (optional) and cover them with mocha cream.
Put everything in the fridge for 30 minutes-1 h while beating the whipped cream. Take out the cake, decorate it with whipped cream and carefully place the gingerbread boxes, then sprinkle it with coconut. Good appetite!
To prepare the dough, mix the butter with the sugar and salt. Sift the flour and cocoa powder over the butter, then knead in an elastic dough. Wrap in fresh foil and refrigerate for about 1 hour.
Preheat the oven (electric with heating up and down to 180 ° C). On a work surface lined with flour, spread the dough in a sheet with a thickness of about 5 mm. The gingerbread men are cut from the dough sheet, which is then placed in the baking tray lined with baking paper. Place an almond on the chest of each little man, then bend one hand over the almond so as to give the impression that the little man is squeezing the almond with one hand on his chest. Put the tray in the oven on the middle grill and bake for about 12 minutes. Allow to cool.
Electric oven 180 ° C
Baking time: 12 minutes
Glaze and decor
Meanwhile, prepare the icing by mixing the powdered sugar with the lemon juice in a bowl until completely homogeneous. The icing is passed into a bag with the help of which the icing is spread decoratively over the gingerbread men. Decorate as desired with sugar faces, templates and / or decorations.
To cool the dough, before wrapping it in fresh foil, give it an elongated flat shape instead of a ball. Thus the dough will have a larger surface and will cool faster, making it easier to spread later. The dough should be relatively warm when the little man's hand is bent, otherwise the dough may break.
Please also take into account the baking conditions of your oven.
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Because Christmas means the joy of giving, I prepared 3 gingerbread houses: one for my family, one for my granddaughter and one for my godmother. They were so excited and everyone enjoyed the gift differently: my grandchildren finished it until the next day, my godmother said that she could not bear to eat it and that she kept it like that, that she really liked it. And we decided to keep it.
Method of preparation:
Rub margarine with sugar, add eggs, honey, cocoa, spices, baking powder. Mix and add in the rain and sifted flour, as much as the dough requires. About 300 g were enough for me. Knead until you get a fluffy, soft dough, thick enough to spread. This type of dough is fragile but also fragile, so it is handled with care.
For my house, I prepared the following: the front with a door and 2 windows, the back with 2 windows, two walls, the two-piece roof and a larger sheet for the floor.
You can find the dimensions in the pictures.
Therefore, spread the dough in a thick sheet on the table sprinkled with flour. Cut with a sharp knife given through flour. If you have experience, take the pieces of dough with determination and courage. If not, strain a baking paper under the dough and then transfer it to the tray prepared with baking paper. Work carefully because this type of dough breaks very easily.
For the windows, break (with the hammer, because it takes some force :) the lemon candies and put the pieces in the place where the windows are. The door you cut earlier, put it in the tray to bake and glue it later.
Bake on low heat for about 10 minutes, each tray. Carefully remove to a tray. The windows are still warm, they will dry on contact with cold air, but also after cooling. Leave it to cool in the pan for about 10 minutes, then you can take it out, but be careful not to crack the windows.
From the remaining dough you can prepare fir trees and other shapes.
Prepare the icing. Because I don't like to eat raw meringue, I made sugar syrup to cook the egg whites. Thus, in a plate mix the powdered sugar, optional and cocoa, together with water (I put 6 teaspoons of water) so as to obtain a paste. Pour into a kettle and boil until the sugar melts. A denser syrup is obtained. Get off the fire. Separately, beat the egg whites with the mixer at low speed, then pour the syrup into a thin wire and mix until the meringue is beaten.
With this glaze, fill a pos and grease the edges of the house walls to stick.
For this operation you will need help in the kitchen (I asked my sister to help me). The walls are supported by tall glasses. Leave it to dry for a while, carefully remove the glasses and add the roof. But you have to keep in mind that you have to work fast enough because the glaze dries and closes in a short time. Although the icing dries quickly in the bowl, (it is observed that it thickens) the house completely dries in almost a day, so handle it carefully if you want to move it elsewhere.
Decorate with coconut flakes and candies.
Important! If you do not want to use candies for windows, leave the windows simple and decorate at the end with white chocolate.
Important! Make sure that the kitchen has dry air, do not prepare other food at the same time, because steam, moisture or heat will affect the dough (it softens and sticks).
Note! The ingredients given above for gingerbread reach the front, back and walls of the house.
Repeat the ingredients to prepare the roof and floor.
I repeated several times because I wanted to make 3 houses: one for us, one for my godmother and one for my grandchildren. It was a lot of work, but it was also fun.
Instead, the glaze is enough for two houses: glued and decorated or a house if you decorate it more complex.
Preparation time: 10 min
Baking time: 20 min
Decoration time: 1 h
Drying time for the whole house: several hours
Perfect in the kitchen
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For about 20 gingerbread cookies:
- 250 g of black molasses syrup
- 100 g of clarified butter
- 1 sachet of gingerbread spice mix
- 250 g of rye flour
- 1/2 teaspoon of ammonium bicarbonate
- 1/2 teaspoon of baking soda
- 100 ml of milk
- 200 g of powdered sugar
- 400 g of wheat flour
- about 500 g of wheat flour
- 1 egg white
- food coloring powder
Method of preparation
- Boil the black molasses syrup together with 80 g of clarified butter and leave to cool for 5 minutes. Mix the mixture together with 250 g of rye flour and in the mixing bowl, using the MaxxiMUM spiral dough dough, until a dough with a dense consistency is obtained.
- Dissolve the ammonium bicarbonate, potassium bicarbonate and sugar in the milk and mix the mixture together with the dough and the remaining amount of clarified butter. Add wholemeal flour and mix until the dough becomes homogeneous and hard.
- Put the dough in a container with a tightly closed lid and leave it to rise at room temperature for at least 24 hours (it can be stored for up to two weeks).
- Preheat the oven to a temperature of 175 ° C (in the case of a convection oven to 160 ° C). Roll out the dough until it is 6 mm thick (without adding flour). Using a knife, cut the dough into triangular shapes about 7x10 cm. Cut the pieces according to the instructions in the pdf with the box pattern, with a width of about 10 mm and a length of about 18 mm.
- The leftover dough can be mixed and re-stretched. Bake the dough in a baking tray lined with baking paper for 15 minutes. If you later want to hang the gingerbread cookies in a Christmas tree, punch the biscuit attachment accessories immediately after removing them from the oven. Then let the biscuits cool.
- Mix the powdered sugar together with the egg white until a thick icing is obtained. Using a fine brush, apply small drops of icing to the surface of the gingerbread cookies or draw lines. A thicker layer of glaze will make it look more attractive, but it is more difficult to apply evenly, as opposed to a thinner layer. It is recommended that you practice on a separate piece of gingerbread and change the consistency of the icing to obtain the optimal result. The glaze can be easily diluted again by applying a few drops of egg white. On the other hand, the consistency of the icing can be thickened by adding a small amount of powdered sugar. For extra color and charm, apply food coloring over the white glaze.
Edible gingerbread martisoare, highly sought after by customers
Thus the gingerbread becomes like the canvas of a plastic artist, who painstakingly paints. That's how hearts come to life, lavender flowers, symbols of the number 8 decorated with gentle axes & ndash all the symbols of spring knocking on our door.
& bdquo This is what our edible martisoara looks like. They are the perfect gift, they are unique and delicious & rdquo, says the confectioner.
Edible martisoaras can be customized to order.
"With this gingerbread, not only will you sweeten the ladies in your life, you will also bring a touch of happiness," says the confectionery manager.
And the prices vary between 25 and 150 RON depending on the complexity and the size of the martisor.
Brief history of gingerbread
The millennial story of gingerbread begins in France, but the authorship of this confectionery product belongs to an Armenian. In 992, the monk Grigorie Macarie chose to live the last part of his life in France. The Armenian quickly falls in love, thanks to the completely new pastry preparation for the locals.
In the 11th century, the knights of the Crusades brought to Europe the miracle ingredient from the original gingerbread recipe: ginger. The 13th century finds gingerbread in Sweden, where nuns used to bake it to be sold. Since the 19th century, all children in the world have dreamed of a gingerbread house, as in the "Hansel and Gretel" story of the Brothers Grimm.