Moskvichk @
Well, all right now, I read it, I missed it in the dough ... well, probably the egg, respectively, too ...
Idol32
One egg for the dough (plus another yolk) and one for the frosting. But besides the egg and yolk, there is also butter, honey and a spoonful of milk.
Idol32
Quote: Moskvichk @

Well, all right now, I read it, I missed it in the dough ... well, probably the egg, respectively, too ...

I usually, in order not to forget anything, prepare all the ingredients and put everything on one table and only after making sure that everything is in place I start kneading.

Good luck!
Moskvichk @
Thank you!
londar
Thank you for the recipe, I baked a portion, it was gone right away, I started the second one, everything rolled out perfectly right on the baking paper, I did everything according to the recipe, just added a little fresh ginger ... very very tasty ... ...
Idol32
To your health! I will also have to try adding fresh ginger instead of dried.

Good luck!
londar
Quote: Idol32

To your health! I will also have to try adding fresh ginger instead of dried.

Good luck!
And I did not remove dry ginger, it somehow does not interfere, but to dilute it with fresh one, rub just a couple of cm and that's enough ...
NatalyMur
Today I made cookies again - now a double portion, otherwise the last time I didn't even have time to taste it as it was gone
Mister Z's gingerbread cookies (R. Bertinier's recipe, oven)
Thanks again for the awesome recipe.
Skok
I don't have dried ginger ..
How much fresh do you need to replace 0.5 tsp. dried? Also a piece of 2 cm? or more?
Idol32
Quote: Skok

I don't have dried ginger ..
How much fresh do you need to replace 0.5 tsp. dried? Also a piece of 2 cm? or more?

I think we need more than two times. Judging by the fact that londar used half a spoonful of existing and a couple of cm of fresh ginger, then if you take 3-4 centimeters fresh it will be the very thing. In general, I believe that fresh is better than dried ginger anyway.

Unsubscribe what happened in the end. Good luck!
Skok
Everything turned out delicious, the only thing is that the dough is not steep enough. Apparently in the case of fresh ginger, you need to add more flour.
The cookies are very soft.
Vilapo
Quote: Skok

Everything turned out delicious, the only thing is that the dough is not steep enough. Apparently in the case of fresh ginger, you need to add more flour.
The cookies are very soft.
Skok, the dough in this cookie shouldn't be steep, no need to add flour ...
Idol32
Very well! When using dried ginger, the cookies also come out soft, for which I like them even more.
Dukhnich Nadezhda
I baked your fabulously delicious gingerbread cookie yesterday! Really instant recipe! Thank you very much!!!!! True, she was too lazy to roll it out, wound the balls and flattened it with her palm. I got very large cookies, almost cakes. Have you counted how many cookies you get? Next time I will roll out. Absolutely amazing taste! My daughter is a lover of Japanese cuisine and everything ginger, she wondered for a long time how delicious and unusual it was. We used to bake classic gingerbread cookies, but this recipe is much better. Do you make ginger jam yourself? I want to try for a long time.
Idol32
2 Dukhnich Nadezhda thank you and good luck!

Usually comes from 17 to 19 pieces. I like it when they turn out to be soft and therefore I tell them not very subtly, but about 7 - 8 mm.

And I have not tried to cook jam yet, I am content with purchased Swedish or (my favorite) English.
Dukhnich Nadezhda
I wanted to make a small addition: I didn't have allspice, but I know that without pepper it will not taste like that.But then there was a mixture of 5 peppers: Ingredients: white, black, green, pink, allspice in equal proportions. In my opinion, it turned out incredibly tasty for this reason. Next time I will add a mixture of 13 peppers for the sake of experiment: Ingredients: allspice, white pepper, cloves, ginger, anise, star anise, tangerine zest, shazhen, cardamom, tsao-go, shannai. Let's see what happens. Thanks again for the wonderful recipe! On the basis of this test, I had so many ideas at once, tomorrow guests will come to my daughter, also lovers of everything ginger, I will implement.
Idol32
How much pepper was added in the end?
Dukhnich Nadezhda
Half a teaspoon, as in your recipe, just replaced allspice with a mixture, and also added a pinch of nutmeg, a quarter teaspoon (I sprinkle it all over the pastry), and of course cinnamon according to the recipe.
Dukhnich Nadezhda
I think that next time I will add a pinch of chili pepper, ground, to enhance the taste, and be sure to mix 13 peppers (Malasyan), it smells so delicious! Like this: ... 🔗....
Idol32
Quote: Dukhnich Nadezhda

I think that next time I will add a pinch of chili pepper, ground, to enhance the taste, and be sure to mix 13 peppers (Malasyan), it smells so delicious! Like this: ... 🔗....

Clear. And about chili for sure, you must definitely try with it!
Dukhnich Nadezhda
I went to the kitchen, sniffed the bags with spices, thought. 13 peppers have anise and star anise, a very strong smell, for an amateur, although it may be delicious with ginger, but 5 peppers smell amazing, so tomorrow I will do it again with 5 peppers and chili. The daughter finished the last cookie and asked to repeat the result, not experiment. By the way, this dough is perfect for cheesecake, for baskets, and for cream cake with the addition of green matcha tea.
Idol32
This is Bertinier, all his recipes are very technological. Several types of bread based on one dough.
Dukhnich Nadezhda
And I am a fan of everything technological, including recipes!
Dukhnich Nadezhda
I am with a small report. Today we finished eating a whipped cream cake based on a gingerbread cookie recipe. So delicious that the daughter decided not to wait for the next guests, but to bake another cake tomorrow. And then she got little. So tomorrow I will repeat the success. Very tasty, unmatched combination of honey - ginger cakes and whipped cream. It was a pity there was no ginger jam, soaked the cakes with peach jam. So the recipe is super versatile, very tasty cakes turned out. Put in both chili and nutmeg and a mixture of 5 peppers and cinnamon. Awesome aroma! Thanks again for such a wonderful recipe!
Wiki
The cookies are very tasty, they are not even cookies, but gingerbread. The smell of the whole house.
Thanks for the recipe

Mister Z's gingerbread cookies (R. Bertinier's recipe, oven)
Idol32
Quote: WIKI

The cookies are very tasty, they are not even cookies, but gingerbread. The smell of the whole house.
Thanks for the recipe

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

To your health!

Just gingerbread !!!
kisuri
WIKI! That's so beautiful!
Wiki
Thank you . And very, very tasty. And cooking is not difficult.
kisuri
Yes, it's not difficult at all and very pleasant, the smell of winter, New Year's ... I'm waiting for winter
Amidala
I'll bookmark it, I'll do it for the weekend
Mandarinka
So ... Well, what are we next in line ... Aha ... Gingerbread cookies! I will bake tomorrow
Mandarinka
And here are mine! All with holes - for the tree
Mister Z's gingerbread cookies (R. Bertinier's recipe, oven)
Actually, I also have books by Bertine, and I wanted to make these cookies for a long time, but it didn't work out .. And when I saw yours, it gave me an additional incentive to bake them as soon as possible))
Thank you!

P.s .: I got 20 pieces, 6 pieces were baked in the second batch. And 160 degrees is still not enough for such plump cookies, 180 is the very thing
Idol32
Wonderful cookies!

How were the pimple cookies made?
Mandarinka
Thank you
When I made holes (with a nozzle from a pastry syringe), I still had even circles.
I greased several cookies once with icing, put the circles in and greased again. All
Mister Z's gingerbread cookies (R. Bertinier's recipe, oven)
Mister Z's gingerbread cookies (R. Bertinier's recipe, oven)
RybkA
Mandarinka beautiful cookies! How long do they stay soft? Until the moment of decoration, how will you store them?
Mandarinka
Quote: RybkA

Mandarinka beautiful cookies! How long do they stay soft? Until the moment of decoration, how will you store them?

Honestly, I don’t know yet, I think we will eat the first batch quickly, but I will leave a couple of pieces in the open air, without a box, in order to understand a hundred with them in a few days hanging on the tree will happen ...
Merri
Mandarinka, well done, wonderful cookies! I am also going to bake it in the coming days.
Mandarinka
Quote: Merri

Mandarinka, well done, wonderful cookies! I am also going to bake it in the coming days.

The dough is very pleasant!
Tanyulya
Maaash, what a beauty !!!
Mandarinka
Quote: Tanyulya

Maaash, what a beauty !!!

Thank you, Tanyush! I'll bring it to us soon))
Wiki
Mandarin duck, you got a very healthy cookie
I will also bake for the New Year. Thanks for the hole idea
Mandarinka
Quote: WIKI

Mandarin duck, you got a very healthy cookie
I will also bake for the New Year. Thanks for the hole idea

Thank you so much! Unfortunately, the hole idea is not mine.
kolenko
Here are my cookies. Help yourself! Fragrant!
I cooked it with fresh ginger.
Idol32! Thank you!

🔗

Idol32
To your health! Wonderful cookies, beauty!
Mandarinka
And mine have long been flaunting on the tree
Mister Z's gingerbread cookies (R. Bertinier's recipe, oven)
Tanyulya
Mash, how beautiful
Creamy
Quote: kolenko

I cooked it with fresh ginger.

What wonderful cookies! ... And can you find out how much fresh ginger went into the dough?
Mandarinka
Quote: Tanyulya

Mash, how beautiful

Thank you, Tanya, the cookies are delicious!
Catwoman
Infected with these cookies,: flowers: will have to bake at the weekend.
kolenko
Quote: Creamy

And can you find out how much fresh ginger went into the dough?

Rubbed two centimeters on a fine grater. As for me, it could have been a little more
I noticed that fresh ginger gives such "specks" in ready-made cookies.

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