Recipe for soft gingerbread that you need to bake right away

[leoalla]

leoalla, Alla, thank you, this dough is wonderfully stored in a bag in the refrigerator, and there are gingerbread cookies of the desired shape, I bake even in a frying pan on low heat, if you need two little things, I don't have to drive the stove. But the main thing is taste, aromaaaat and softness！
Well, I'm a rather weak designer, but here something comes out nicely ...

in a skillet over low heat, if you need two tricks of the numbers, do not drive the stove

Just brain death! Super! Thank you for the information!

[Tyetyort]

Tyetyort, Helen, it's a pretty cake with gingerbread! The variety of stars adorns it very much.
Nice to hear that you love the recipe!

[Sahara]

SaharaHello, Lera. I registered and immediately ran here with great gratitude for the recipe. I bake gingerbreads for about 4 months, but they only started to turn out when I took your recipe. Has baked many times already, always tasty, soft, non-hardening and excellent for painting. My painting is still clumsy, but patience and work ...) And the tips of the craftswomen from the forum help a lot. And how photos of works stimulate, including yours (and your performance separately). In general, I said a lot, do not consider it flattery, I am very, very grateful to you

[Olga357]

Olga357, Olya! Welcome and thank you very much for your recipe feedback!
And at the expense of painting, so everyone starts clumsily, the lines become confident, only after a while, when the hand is full.
The main thing is that the gingerbread business is to your liking.
Do not hesitate, go to the gingerbread theme, show your work, the girls will always help with advice and tips.

My first gingerbread. I tried to level the cake with a wet meringue. And do watercolors on it. Did not like. In general, the cake is a solid experiment. For a family holiday.
🔗

Alla, the idea is very good, I recommend translating it into butter cream cheese or Charlotte cream. You will get a lot of pleasure and beautiful watercolors.

Hello everybody! They also asked me for a cake with gingerbread stars. It turned out what happened. Swiss cream. I like him better than Charlotte. Maximum white, well colored. I don't change Lera's recipe

[floksovodik]

floksovodik, Elena, super-awesome cake！

[floksovodik]

Alla, the idea is very good, I recommend translating it into butter cream cheese or Charlotte cream. You will get a lot of pleasure and beautiful watercolors.

I do watercolor on sour cream custard and charlotte. Yes. Everything is perfect.
And I only master protein. Experimenting. The cake is not custom-made, a gift for loved ones, so I trained to the fullest without fear.
Yes. Watercolor painting is not good for BZ.



floksovodik, cool stars!
What kind of kandurin is so shiny?

[leoalla]

leoalla, this is not kandurin. It is non-toxic gold. Subscribed from the UK. How metallic looks. Kandurin will never succeed



Thank you girls for the rating

Hello! please tell me, the structure and taste of the gingerbread changes if the oven is baked with lard, not butter. I just baked only with butter. And how to introduce it into flour ... do you need to grate the butter or freeze the lard too?

[Lily]

Lily, it is not felt in ready-made gingerbread.
It is not necessary to freeze the lard, just grind it with flour into crumbs, and then follow the instructions.

[Lera]

LeraThank you, but the structure does not change?

[lilycha]

lilycha, Lilya, all the time I bake on lard, gingerbread is divine！

[Vei]

I want to swing at the house this year. I really love this dough and mezeshkalachi from Vei... But both tests are pretty gentle.Mezeshkalachiki so in general.
Can't make a house with this recipe? Maybe do a little more abruptly, dust more flour at the last stage?
No, I'll experiment tomorrow anyway. But what if someone has already baked, as they write to me, like, dare, dear, mustache okay. Play the building boldly!

Irina, I made houses from dough according to this recipe. Everything is OK

[daria2015]

daria2015, thanks a lot! 💐
Then I'll try with peace of mind.

[Chiribim]

Chiribim, Irina, and I did, too, everything is OK, here in the subject there is even a photo a little earlier

It is not necessary to freeze the lard, just grind it with flour into crumbs, and then follow the instructions.

Leer thanks for the recipe
When I am in a hurry, I melt sugar and lard with honey. If there is more time, I grind the flour with lard, and then add melted honey and sugar.

I also made houses according to this recipe, only I put less soda on them

I haven’t assembled the house yet, but I think if it doesn’t get together, it’s not a test, but someone’s curvature.
I brought a photo of the amount of gingerbread, which I got from one norm of dough, with a slightly reduced norm of soda. There were 30 stars, "wings spread" 11 cm, spare parts for 2 small houses, and a little bit of small things for their decoration - Christmas trees, snowflakes. In general, I once again thank you for the recipe!
I overexposed one batch a little, training will be

[Chiribim]

Chiribimhow much soda did you put in ?. Spare parts have not blurred at all!

[floksovodik]

floksovodik, Elena, 2 level teaspoons, and another on the tip of the spoon. 2 and 1/3 spoons, it turns out, probably so 🤗.

please tell me what is the expiration date for quiet gingerbread

[lilycha]

lilycha, at the beginning of the topic, the author, Lera Sahara, wrote that after 7 months or more, the gingerbread cookies remain soft.
But if you bake with butter, I would set the deadline at 6 months, since further the butter can turn rancid. Alas, I don't know anything about lard.

[lilycha]

lilycha, Lily, girls correctly suggest, the shelf life is about six months.

Girls, six months later and the lard goes rancid. Well, maybe a little longer.

[Chiribim]

Chiribim, Tyetyort,
Girls, it seems to me that you focused on the wrong ingredient and oil and lard go through a high-temperature process and (for an approximate analogy, remember ghee, which does not deteriorate for many months even in hot climates) ...
But the most important thing, in my opinion, is that there is a sufficient amount of honey and, in general, sugars as preservatives.
I did not bake these particular gingerbread cookies, but mine Katazhinka, in which there is also butter and eggs - I leave it raw for fermentation for several months, and put the pieces of the already baked one for 8 months, it didn't work longer - they just ate it. Not that it did not spoil - they ate with pleasure and "age"

Can you please tell me can you use cooking oil instead of lard? I bought a whole jar (1 kg) for the non-stick mixture in Metro, maybe it will work for gingerbread too?

I also made houses according to this recipe, only I put less soda on them

Beauty is nIRIAL! ❤❤❤

I put together two houses, I hope they will not fall apart before Christmas. They are the same, simple. I tried to fill the roof with pouring icing, but without experience this is still an adventure.But under the snowdrifts you can't see much. I'm glad. For my daughter and nephew, I think, the evenness of the filling layer is not very important

Lera, hello. I want to ask you about the dough. Can it be refrigerated? It is my favorite, thank you very much for the recipe! Now the days are pre-New Year, busy. I thought I'd make it in reserve, and something stops ... Let me ask you.

I also have these gingerbread sooo favorite. Yesterday I baked in a very hurry. Therefore, do not judge strictly. My daughter was hanging on one leg ... And this decor is practically the first in my life. I just wanted to amuse the children. She baked in Churrsnitsa and Madeleny at the same time. In Churrsnitsa, funny logs came out.But Madlennice is still for something thinner ...

Good afternoon everyone
I have seen enough of your man-made masterpieces and also wanted to try.
So far, there are no questions about dough and baking. I was puzzled how I should cover them, something easier for the first time. I just want to apply a coating, well, or as a last resort, sketch the sprinkles on top. I am not ready for artistic painting yet. By the next NG I will master all the pages, and then maybe I will decide.
Request to the pros, tell me please, what can you cover? Something that I can handle and not ruin.

[Karsei]

Karsei, I would not add cooking oil to the gingerbread dough.



Chiribim, pretty house!

Hell in Churrsnitsa and Madlennitsa

Natalia, well, you are an entertainer, I would not have guessed gingerbread baking in such devices)))
The logs are really funny, they turned out to be blanks for the house))



Podmosvichka, Elena, make any icing and decorate with sprinkles. You can also do icing, there is a Spence recipe on the forum, it is easy, it is done quickly. You can cut off a small tip from a simple bag-package, circle the gingerbread along the contour and then pour it over.

[Lera]

The logs are really funny, they turned out to be blanks for the house))

Yes You can put a log house)
We spent a day with an apple in a container. And just super steel
it was interesting for me to experience Churos not only on something waffle. I got waffle irons like fool candy wrappers... And the oven is too lazy to drive. I often reduce recipes in a serious way. Just once so that ...
Thanks again for the wonderful recipe, Lera!

[Sahara]

Sahara, Lera, will the varnish on condensed milk go?

[Zhanik]

Zhanik, Natalia, I myself have 6 waffle irons, although I use it for gluten-free waffles, my youngest is on a diet.

Podmosvichka, Elena, you can paint with varnish if you paint on top, but if just with sprinkles, it will be tasteless, and I don't think it looks cool.
Do not be afraid of royal icing, it is quite easy to work with it, the main thing is to try it.
Take one protein, add about 170 g of sifted powder and beat with a hand mixer at the lowest speed so that the glaze turns white and thickens, at the end add 2-3 drops of lemon juice and beat a little more. You will see, everything will work out.
YouTube is full of videos, enter the word "icing" or "royal icing" in the search, you will see the consistency of the glaze in the video.

Girls, and you are like making a hole in gingerbread, how and when (before or after baking) to stretch the rope? I want to make gingerbread and hang it on the tree. And yet, how do you glue the walls of the house: thick icing, chocolate or thick syrup?

[Sahara]

Sahara, Lera, thank you very much, I wrote everything down, otherwise the memory is no longer to be
I'll ask you one more question, okay?
When to add the dye, at what point?

[Karsei]

Karsei, I make a hole with a thick cocktail tube, right after baking. I glue it with icing, paint it brown and add a little yellow to make the color look like the color of a gingerbread. r



Elena, the dye at the end, as you whipped, drop a little and mix well with a spatula.

tell me. And when, so that the gingerbread cookies become softer, we put bread on them for the night, and then pack the gingerbread in a small bag, nothing will happen with it, for example, in a week, will it not bloom in the bag?

[Lily]

Lily, no it will not bloom)) I sometimes put dry gingerbread cookies in a plastic container and cover with a damp kitchen napkin, and on top there is also a container lid, sometimes I leave it for a day or two, everything is always fine.
The main thing is that the gingerbread is baked and not damp.

[Lera]

LeraThanks again for the recipe! For a long time I did not dare to bake them, since I do not like store-bought gingerbread. And after seeing what beauty the girls make from these gingerbread cookies, I wanted to bake them. I made half portions with my son in the evening. Here's what's left by morning.

The gingerbread cookies turned out to be very tasty, fragrant and, as my son said, divine.
The plans, in the near future, are to bake them again and paint them with icing.
The gingerbreads turned out to be "plump".How to color such gingerbread? Do you need to squeeze them after baking with a board or reduce the soda so that they become flat?

Deuochki, she kept the ready-made gingerbread with an apple in a box as you advised. They became softer, indeed.
And then one gingerbread was lost in a bag of bread. Got it out the next morning. Oooh, my God! This is not a gingerbread, this is a bun! By softness! I liked it so much!
Question. Is it possible to put gingerbread cakes on bread with icing overnight, or icing tutu?

And if you add a little cocoa instead of flour, what would be chocolate, how much cocoa do you need per serving?

Is it possible to put gingerbread cakes on bread with icing overnight, or icing tutu?

Can Today I conducted an experiment on the subject of the unity of gingerbread with bread - nothing happened to the icing, the gingerbread is soft

conducted an experiment on the unity of gingerbread with bread

Class !!! : girl-yes: No matter what bread?

What bread does it matter?

In my opinion, it’s better, after all, white wheat Rye will give a very strong flavor, although ... after all, gingerbread cookies are baked with rye flour as well. Well, I tried with white, I confirm: the result is amazing