Mister Z's gingerbread cookies (R. Bertinier's recipe, oven)

[Glaze]

Mister Z's gingerbread cookies (R. Bertinier's recipe, oven)

Category: Confectionery

Ingredients
Wheat flour, premium	340g
Powdered sugar	80g
Honey	80g
Egg	1 large
Egg yolk	1 PC
Butter	100g
Milk	1 tbsp. l.
Baking soda	1/2 tsp
Ground cinnamon	1/2 tsp
Allspice, ground	1/2 tsp
Dried ginger, ground	1/2 tsp
Salt	1 pinch
Glaze
Egg	1 PC
Salt	1 pinch
A little butter to grease the pan

Cooking method

• Do you like gingerbread cookies? I just love it. And not just biscuits, but everything with ginger. I have a special love for ginger jam, but today I want to share a wonderful cookie recipe. This recipe is so good and simple that cookies baked using it can be safely classified as "guests on the doorstep".
• So:
• 1. Preheat the oven to 160C.
• 2. Beat one egg with a pinch of icing salt.
• 3. Mix all ingredients to obtain a homogeneous dough. Transfer the dough to a bowl, cover with a towel and leave to rise for 20 minutes.
• 4. Place the dough on a floured surface and roll out to a thickness of 5mm.
• 5. Use a glass or knife to cut out the cookies.
• 6. Line a baking sheet with oiled baking paper. Transfer the cookies to the paper. Brush with glaze. Let dry and lubricate again. Use a fork to dab the cookies.
• 7. Bake for 18 minutes.
• 8. Cool the finished cookies on the wire shelf.
• 
• 
• 
• 
• 
• 9. Bon appetit!

The dish is designed for

one cookie sheet

Time for preparing:

about 1 hour

Cooking program:

oven

Note

Although I wrote that this is Bertinier's recipe, but this is not entirely true. I spied the recipe from him, but the true author (or at least the keeper) of the recipe is the grandmother Maria of one of the Bertinier bakery workers, a Pole by nationality and origin. His name Zdenek... Pronouncing Zdenek is very difficult for the English and therefore everyone at work calls Zdenek Zedom... And Richard actually reduced his name to one letter Z.

So this is an old Polish recipe that has been passed down from generation to generation in one of the Polish families.

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Thank you! What a delicious cookie - I love ginger too!
I will definitely try!

Idol32, it's nice to see your pastries again, I really love gingerbread cookies, I take them to bookmarks.

Christmas smelled! I'll bookmark the recipe for this SPECIAL occasion! Thank you! Very nice.

[Idol32]

Idol32 Take me married, I am economic and no bad habits

[Idol32]

Idol32 Take me married, I am economic and no bad habits

Man, if you are so economical, bake cookies yourself

And the Idol artist is straight, with a fork, as a brush writes

yes, everything he always looks very aesthetically pleasing

[SchuMakher]

Thanks colleagues! The cookies are amazingly tasty!

2 SchuMakher You are driving me into paint, really ...

Man, if you are so economical, bake cookies yourself

you are harmful, green, albeit with a chick

Mliiinn, well, what a charm !!!!
Mine before that swim and swim. With baking, I, in principle, apparently not a friendship in life. Eh. I would also change the oven, maybe then at least everything would come out rosy.
I'm amazed!

And take me, marry me too

Hello Idol!
Glad to see you, I even thought recently that you haven't been there for a long time. And here it is! It seems like a simple thing, but how beautiful, awesome.
I will definitely do it, just remind me, please, what allspice is. This is something very familiar, just heard, but ... somehow forgotten. There are other names, there are a lot of peppers, but which one is fragrant? Help pzhlst, I really want to do as you do. Thank you!

Irish, this is how he is:



Scented, or Jamaican, pepper - dried unripe fruits of an evergreen tropical tree - medicinal pimento. These fruits are berries: at first they are blue-green in color, after drying - rough brown peas 2-3 times larger than those of black pepper, containing up to 4% of essential oil. Allspice has a spicy smell, pungent taste and resembles a mixture of black pepper, cloves, nutmeg and cinnamon.

Mr. Z's Gingerbread Cookie

And what is it like inside, is there a photo left to see?
And thanks for the recipe!

[kisuri]

Hi kisuri!

Allspice is not even a pepper at all. This is the fruit of an evergreen tree from the myrtle family. The strong smell of these fruits is reminiscent of the smell of cloves, cinnamon, black pepper and nutmeg at the same time.

I buy it in bags on which it says "Allspice", the manufacturer "Cikoria S.A."

this is what allspice looks like:

A-ah, thanks, Idol, thanks, Mashenka! We call it English pepper.

Nice, tasty, simple !!!!
Sorry, in your recipe it sounded - GINGER JAM. Is it possible from this moment in more detail? In our family, ginger also comes first.

Nice, tasty, simple !!!!
Sorry, in your recipe it sounded - GINGER JAM. Is it possible from this moment in more detail? In our family, ginger also comes first.

Unfortunately, I have not yet learned how to cook it, I am content with purchased Swedish or English (the best in my opinion). In Moscow, sold at Perekrestok and Azbuka Vkusa. Maybe there is somewhere else, but I buy it in these two stores. Usually it is a jar of transparent glass inside which is a yellowish jelly-like mass with pieces of root (small pieces). Very tasty with tea and just like that. True, my better half does not really like him, he says that it looks like a medicine. But she really loves cookies with ginger.

And what is it like inside, is there a photo left to see?
And thanks for the recipe!

Here's what it looks like:

Now, I’m already with a report, the cookies are delicious, easy and quick to prepare, but because of the grandchildren I have to replace honey with molasses ...

I didn't even try to repeat the stripes on the cookies, it's one thing to bake cookies and completely another to repeat your drawing, it's like a handwriting Thank you !!!

I also baked this amazing cookie today. I did everything strictly according to the recipe. The cookies turned out to be very tasty. I , plucking up the nerve , tried to reproduce the drawing with a fork. Hmm .... of course something worked out ...... I don’t dare to show it, sorry. The recipe is wonderful, the author's cookies are very beautiful. I have a big plus. I will still be sure to bake. Thanks for the recipe.

I didn't even try to repeat the stripes on the cookies, it's one thing to bake cookies and completely another to repeat your drawing, it's like a handwriting Thank you !!!

On health! And stripes are very simple, believe me.

Only they didn’t come out very tanned. There is one trick - the glaze must be done an hour before use. Maybe in this case? Or the difference is that instead of honey, molasses? Although the color of the crust is given precisely by sugar, which is also present in molasses. I bake cookies on the third level of the oven, maybe that's the point.

... tried to reproduce the drawing with a fork. Hmm ... of course something worked out ...

Drawing with a fork can be made very simple - just a cross. Making wavy lines is harder. I'm sure you will do much better next time!

In addition to the pattern, you can make holes in the cookies, for example, with a wooden or metal rod. Then thread the tape through the holes and hang the cookies on the Christmas tree.

Good luck!

On health! And stripes are very simple, believe me.

Only they didn’t come out very tanned. There is one trick - the glaze must be done an hour before use. Maybe in this case? Or the difference is that instead of honey, molasses? Although the color of the crust is given precisely by sugar, which is also present in molasses. I bake cookies on the third level of the oven, maybe that's the point.

There are ovens that do not bake the top, and the bottom burns very well, this is exactly the kind of "happiness" I have at my dacha ...

Yes, a good oven is very important. Apparently your upper heating element does not work.

Yes, a good oven is very important. Apparently your upper heating element does not work.

I have a gas one, the simplest ...

It looks so delicious! Thanks for the recipe. One small question and I go to bake it: 2gr. how much ground ginger is in teaspoons?

To your health!

2 gr. that's half a teaspoon.

Here's what it looks like: ...

Thank you! Loved this view!

Please, the recipe is wonderful - simple and delicious!

I baked cookies ... Thanks for the recipe. The taste is wonderful. There were a lot of cookies. But three kinds - the first batch of negritos - 16 minutes was a lot for my oven. The second batch is too light.

The last batch was baked on the upper tier and turned out to be the most decent of all

Wonderful cookies came out, for my taste - tanned this is it!

The cookies turned out to be just mortality, deliciously crazy, and what aroma hovers around the apartment, it's a pity that just one batch of them turned out to be so few. Next time I'll do a triple serving. Thanks a lot for the recipe!

Isn't it the first time I've met that soda is not extinguished? Why then is she in the test?

Isn't it the first time I've met that soda is not extinguished? Why then is she in the test?

I understand that this is a baking powder.

Soda is added to loosen the dough. The heavier the dough, the more soda you need. To kill its unpleasant taste, it is quenched. That is, extinguishing soda, in principle, does not change anything. Its quantity is yes.

Ca2O + H2O = Ca (OH) 2 + H2. The more baking soda, the more hydrogen, it loosens the dough, rising up. By extinguishing the soda with acid, we neutralize the alkali Ca (OH) 2, that's all.

[2 Svetlana Lisa]

2 Svetlana Lisa

To your health!

Ca2O + H2O = Ca (OH) 2 + H2.

That's why I love our people!

[Idol32]

Ca2O + H2O = Ca (OH) 2 + H2.

Ca2O is calcium peroxide, not sodium bicarbonate (soda)
* JOKINGLY * and as a result, Ca (OH) 2 is slaked LIME, not slaked soda ...

And if you do not delve into chemistry, then the cookies are cool, Idol32!

In general, as a lover of honey baking, I want to say that soda does not require "quenching" if honey is used in the dough - it contains different acids that react with soda and that is why it is not recommended to use baking powder in honey baking powder: an excess of acids will not give a guaranteed rise in the dough.

[Nagira]

Taking off my hat, Nagira!

In fact, here is the reaction of soda with acetic acid to form sodium acetate:
NaHCO3 + CH3COOH = CH3COONa + H2O + CO2

[have to]

Hello Idol!
Masha, girls !!! Everyone immediately ask him to marry you ... or you have to it is the oven itself. These are not cookies! This is a dream!
Actually, I don't really like any cookies, more cream pies, but my husband does. I think I'll bake for him. But when I took IT out of the stove ... it's good that he had at least something left. Delicate, delicious - many thanks, Idol, for the recipe, for the sensible, clear explanations - as always!
And thanks, Nagira, for clarification about soda, honey and baking powder. And then I almost took the powder, I think who uses soda these days, probably an old recipe. Once again I was convinced: there are authors who should be trusted.

[kisuri]

Hi kisuri!

Although I wrote that this is Bertinier's recipe, but this is not entirely true. I spied the recipe from him, but the true author (or at least the custodian) of the recipe is the grandmother Maria of one of the Bertinier bakery workers, a Pole by nationality and origin. His name is Zdenek. Pronouncing Zdenek is very difficult for the English and therefore everyone at work calls Zdenek Zedom... And Richard actually reduced his name to one letter Z.

So this is an old Polish recipe that has been passed down from generation to generation in one of the Polish families.

[Idol32]

Hi, Idol32!
This is very interesting, thanks. Indeed, it was not clear who this Mr. Z was. In general, the very name "Gingerbread" attracts, it is the taste and smell of old Europe. Ginger is the first spice that was brought from India to old England, and gingerbread cookies were invented by English monks in the form of crosses for Christmas. Very warm, cozy smell, wonderful. And why did I only read about him before ?! Doing it is easy!
By the way, when I wrote that there are authors who should be trusted, I meant you (although honor and glory to Bertinier and Maria's grandmother)

Thanks for the recipe. Delicious and aromatic cookies. Made with fresh ginger and added nutmeg instead of pepper. just lick your fingers

: (I did not succeed alone .......... 1 tablespoon of milk - my dough was dry and in structure just like a crumb of sand ... So I topped up the milk, it turned out something sticky- I put it on a baking sheet with a spoon and when it was baked it looked like an unsweetened sponge cake with a ginger flavor ... Well, of course, they ate mine a little so as not to offend me ... And what kind of dough did you have when kneading? Where was I wrong?

: (I did not succeed alone .......... 1 tablespoon of milk - my dough was dry and in structure just like a crumb of sand ... So I topped up the milk, it turned out something sticky- I put it on a baking sheet with a spoon and when it was baked it looked like an unsweetened sponge cake with a ginger flavor ... Well, of course, they ate mine a little so as not to offend me ... And what kind of dough did you have when kneading? Where was I wrong?

to

When I first baked this liver, I also doubted that there would be a normal dough. As a result, the dough is not very steep. Reminds of soft plasticine. It is easy to roll it out, but you need to lightly dust the table with flour, otherwise it may stick.

Have you forgotten anything from the components? After all, there is a lot of butter (it should be soft), one large egg, one yolk (I also take from a large egg) and this spoonful of milk at the end ...

I agree with Moskvichk @, I have the same garbage, all the ingredients are in place, the eggs are ostrich-sized. After kneading and distance, it crumbled into pieces. Topped up milk with 2 more tablespoons, it was possible and 3, rolled out at the limit of decay. It was baked for 160 degrees for 30 minutes. I thought that only I did not succeed strictly according to the recipe

I agree with Moskvichk @, I have the same garbage, all the ingredients are in place, the eggs are ostrich-sized. After kneading and distance, it crumbled into pieces. Topped up milk with 2 more tablespoons, it was possible and 3, rolled out at the limit of decay. It was baked for 160 degrees for 30 minutes. I thought that only I did not succeed strictly according to the recipe

I can't even imagine why your dough comes out so steep. Are all the ingredients exactly as per the recipe? Honey, flour, butter, powdered sugar, eggs and milk?

Girls, maybe it's the flour ... Baking is a cookie, the dough is soft, it rolls out easily, especially on parchment. My report at the beginning of the topic ...

Everything is fine by the gram. For the first time, I always do without retreating a single step. Electronic scales. Maybe the flour is dry, there is only 43% humidity in the house. The cookies turned out to be fragrant, with a pronounced, but mild taste.

PS. I'll debug the recipe and cook. Thank you!

to

When I first baked this liver, I also doubted that there would be a normal dough. As a result, the dough is not very steep. Reminds of soft plasticine.It is easy to roll it out, but you need to lightly dust the table with flour, otherwise it may stick.

Have you forgotten anything from the components? After all, there is a lot of butter (it should be soft), one large egg, one yolk (I also take from a large egg) and this spoonful of milk at the end ...

One yolk is for grease, isn't it? 1 egg in the dough ... here I sit and remember, maybe I didn't break the egg into the dough? exactly it was for coating ... but in the dough - I don't remember ..
but the dough didn't stick at all - just like sand between the fingers - it was completely dry