Gingerbread dough on lard

Category: Confectionery
Kitchen: Czech
Gingerbread dough on lard

Ingredients

Honey 150 g
Melted pork lard (lard) 50 g
Powdered sugar 250 g
Eggs 2 pcs.
Egg yolk 1 PC.
Milk 5 tbsp. l.
Flour / s 500 g
Baking soda 1 tsp
Spices (cloves, cinnamon, anise, cardamom, allspice and star anise) 30 g

Cooking method

  • Honey, bacon and powdered sugar, slightly warming up (you can over low heat or in a water bath) and stirring, turn into a homogeneous mass. Cool to the temperature of fresh milk and stir in the eggs, yolk and milk. Gradually add flour, baking soda and chopped and sifted spices. The set of spices can vary according to your taste, here is a list from the recipe and the approximate amount that I am adding. The dough turns out to be soft, it is better to knead it with a spoon or spatula, but not with your hands. Before baking, it is recommended to keep it in the refrigerator for a day, but you can leave it for a week or more, the quality of the products does not suffer from this. You need to cut the gingerbread cookies on a well-floured surface, spreading the dough with a scraper.

Note

Time-tested recipe. Today, for me, these are the most delicious gingerbread cookies, they are softer and sweeter than the classic gingerbread dough. Working with them is somewhat more difficult, but the result is worth it. I make gingerbread cookies out of this dough. I bake a gingerbread house and gingerbreads for a tree from classic dough.

celfh
Merri, if I understand correctly, the dough does not hold its shape, if so, how do you achieve the beautiful shape of the gingerbread? I have lard, there is a need to bake gingerbread, but I cannot imagine the process of forming gingerbread)))
Merri
Tatyana, Not certainly in that way. The gingerbread keeps the shape (I'll look for last year's photos), but it is difficult to cut it, because it will get a little warmer and become sticky. I spread part of the dough with a scraper on a well-dusty surface, form a cake from the dough and dust it (reasonably) with flour on top, too, so that I can roll out and shape the products with notches. It is better that the kitchen is not hot at this time. I keep the rest of the dough in the cold at this time. After I put a batch in the oven, I start to cut another. I usually bake for 8 minutes at a temperature of 170-180 degrees.
celfh
Irina, Thank you!))
Merri
Tatyana, you are welcome! I kneaded this dough in a double portion, because I had baked this recipe more than once and left notes-reviews for myself along the way, so that it would be easier to navigate in a variety of recipes.
Vei
Perhaps at one time I did not correctly draw conclusions on this test, but it seems to me that it is very important for him to stay well. The dough was very liquid and sticky, after 2 weeks in the cold, it stopped being sticky, but I had to roll it out on paper, I could not transfer it to a baking sheet without it.
I confirm that the taste is very tasty)))))
these are crispy, but not tough gingerbread, they melt in the mouth immediately. My baked goods have been lying in a tin box since last December, the taste has not changed, the appearance has not changed either.
Last year I made these houses according to this recipe:

Gingerbread dough on lard Gingerbread dough on lard Gingerbread dough on lard

I rolled out the dough thinly, thicker for a house is better, it rose a little, rather fragile, but therefore tasty! I highly recommend trying

Ira, thank you very much for the recipe !!!!!
Merri
Lisa, thanks for the tip! Your houses are wonderful! The dough is difficult to repent subtly, so I rolled it out as much as possible, so that it could be removed from the cutting board, so I make small figures from this dough, it is easier to remove them.
Merri
It so happened that this year my dough lay for 3 weeks before baking. Today I baked and could not get enough of it! The dough became obedient, almost did not stick, it took quite a bit of flour to add:
Gingerbread dough on lard
She rolled it out on a silicone mat to a thickness of 2.5-3 mm.
Gingerbread dough on lard
The products were well tolerated on a baking sheet, they did not have to be left on the rug for baking.
Gingerbread dough on lard
Rise well during baking, 3 times:
Gingerbread dough on lard
Gingerbread dough on lard
I made holes for ribbons with a wooden skewer even more warm. Some of the gingerbread cookies immediately after baking were smeared with honey slightly diluted with hot water and put in the airfryer for 6 minutes to heat up (260 degrees at a maximum speed) so that they acquired a brown color and a pleasant shine:
Gingerbread dough on lard
Gingerbread dough on lard
The aroma in the kitchen is worth it! The holiday has just begun !!!

Vei
Ira! how good your gingerbreads are here, I just looked and understood what was needed, it was imperative to knead them this year too! It is a pity that my lard did not start, last year I did it with butter, and this will also have to be done. And what kind of flour do you have here, the highest grade or lower?
and for me they did not seem to rise so much. Tell us in more detail what exactly did you add to these gingerbread cookies, only what was prescribed or something else?
Merri
Lizavetochka, I'm sorry to be late! The dough was kneaded strictly according to the recipe. The flour was used in / s. They rose this way because the dough lay for a long time, its consistency changed completely, it was easy and pleasant to work with it. Here's the start of decorating:
Gingerbread dough on lard
I am delighted to work with flooded icing!
Gingerbread dough on lard
olesya26
And from this recipe I baked cookies, more than one hundred, thank you dear !!!!
Happy spring, dear, creative success and all the best !!!!

Gingerbread dough on lard

Gingerbread dough on lard
Merri
Olesya, you are here with indescribable beauty, but I did not see, sorry !!!

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