Gingerbread
The first batch of gingerbread I made was without knowing how simple it is to prepare at home. It seemed like a challenge at first, especially when it came to kneading, as the dough is quite tough. I used a classic recipe, with caramelized sugar for flavor and color, and a meringue glaze. I let them dry overnight, and the next day I had gingerbread with a shiny crust and a cinnamon aroma. Quick Info Total time: about 4 hours (includes cooling the dough) Preparation time: 30-40 minutes (plus kneading) Baking time: 8 minutes on the tray Servings: about 2 large trays, depending on the size of the shapes Difficulty: medium Recipe type: homemade gingerbread, suitable for Christmas or other special occasions Ingredients For the dough: 200 g sugar (for caramelizing) 100 ml warm water 3 egg yolks 200 ml milk 200 g sugar 50 g lard 2 teaspoons ground cinnamon 1 teaspoon spice mix (rum and vanilla) 1 tablespoon ammonium bicarbonate 1 kg flour For the glaze: 3 egg whites 250 g powdered sugar 1 tablespoon lemon juice For decoration: 2-3 teaspoons ground cinnamon Preparation method 1. Start by caramelizing 200 g of sugar in a small pot over medium heat. When the sugar is completely melted and slightly brown, extinguish with 100 ml of warm water, carefully, as steam will rise and may splatter. Mix well and let cool completely. 2. In a separate bowl, whisk the egg yolks, 200 ml of milk, 200 g of sugar, cinnamon, soft lard, spices, and ammonium bicarbonate. There's no need to beat too much, just enough to combine. 3. Gradually add the cooled caramelized sugar syrup to the yolk mixture, mixing well. 4. Incorporate the flour gradually. At first, you can use a spoon, but as it thickens, switch to kneading by hand. The dough is quite tough and kneads harder, but in the end, it should be homogeneous. 5. Wrap the dough in plastic wrap and refrigerate for 2-3 hours. This makes it easier to work with. 6. After it has cooled, take a piece of dough and roll it out on a floured surface or a silicone sheet, to a thickness of 0.5-1 cm. 7. Cut out your favorite shapes. Place them on trays lined with baking paper, leaving a little space between them. 8. Bake in a preheated oven at 150-160°C for a maximum of 8 minutes. Do not leave them longer, as they can harden easily if overbaked. Depending on the oven and the thickness of the gingerbread, you can check at 7-8 minutes. 9. Remove the gingerbread from the tray and let it cool completely before glazing. 10. For the glaze, beat the 3 egg whites until stiff, then incorporate the powdered sugar and lemon juice. The consistency should be thick, not runny. 11. Glaze each piece with a silicone brush or a knife. You can glaze just one side or both, depending on preference and patience. 12. Sprinkle cinnamon on the glaze while it is still wet. Let the gingerbread dry overnight at room temperature. 13. Once dried, they can be further decorated or stored as is. Why I make the recipe often Gingerbread keeps well for several days, is made from accessible ingredients, and can be prepared in advance for holidays. The dough can be shaped into various forms, and the glaze gives it a nice appearance. The recipe is large enough to serve several people or to be divided into gift bags. Tips and variations Tips Do not leave in the oven for more than 8 minutes, even if it seems soft when you take it out – it hardens as it cools. The dough is dense; it is normal for it to be hard to knead. If you want to work easier, let it sit at room temperature for a bit before rolling out. For the glaze, if there is too much left, it can be used for other pastries or stored in the fridge for a short time. Substitutions Lard can be replaced with butter, although the texture will be slightly different. If you don't have rum and vanilla spices, you can use just vanilla or rum essence. Ammonium bicarbonate can be replaced with baking powder, but the gingerbread will have a slightly less specific texture. Variations You can add grated lemon or orange zest to the dough for extra flavor. If you want a thinner glaze, thin it with a little water or milk. The cookie cutters can be changed according to the season or preferences. Serving ideas They can be placed on a platter alongside dried fruits or nuts. They can be offered in paper bags for better preservation. They can be further decorated with candies or colored sugar if you want to make them festive. Frequently asked questions 1. Can I use another type of fat instead of lard? Yes, butter works too, but the result will have a slight difference in texture. 2. Can I bake the gingerbread on two trays at once? Yes, but you need to rotate the trays halfway through the baking time to ensure even cooking. 3. How do I know if the gingerbread is baked if it is already colored from the caramelized sugar? The safest way is to check after 7-8 minutes; if the edges are firm to the touch, you can take them out. They will harden as they cool. 4. Can I leave the dough in the fridge overnight? Yes, there’s no problem if you leave it longer, just take it out 10-15 minutes before working with it to roll it out more easily. 5. How long should the glaze dry? Ideally, overnight at room temperature, so it hardens well and doesn’t stick to the touch. Nutritional values Estimation for 100 g of gingerbread (without additional decoration): Calories: approx. 350 kcal Protein: 6 g Carbohydrates: 70 g Fats: 6 g Values vary depending on thickness, glaze, and serving size. It is a carbohydrate-rich dessert due to the sugar and flour, with some protein from the egg and a little fat. Storage and reheating It keeps well in paper bags or in plastic containers with lids, at room temperature, for up to 2 weeks. No reheating is necessary, but if they have hardened, you can leave them for a few hours with a slice of apple in the container to soften them again. The glaze does not melt if kept cool and away from moisture.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
