This is the best gingerbread I have ever tasted. They are simply delicious. Soft, melt in your mouth and so fragrant. If you do not have a favorite, reliable provision, I encourage you to try this. Do not be disappointed. Hell it many times and never failed me. I recommend a very!
Recipe found on the blog 'My Pastries’.
Ingredients:
- 1 kg of wheat flour
- 8 yolks
- 3 egg whites
- 1,5 glass of sugar
- 3 tablespoons of cocoa
- 200ml of a dense, sour cream at room temperature
- 3 teaspoon baking soda
- 4 łyżeczki przypraw: 2 cinnamon, 1 Carnation, 1/2 instant coffee, 1/2 pepper (zamiast tego dałam przyprawę do piernika)
- 1 of butter or margarine (250g)
- 400g of honey
Gingerbread dough to be prepared the day before the planned burning.
Boil honey and spices, discontinued, add butter to dissolve the. Cool. In a large bowl, mix cocoa with flour. Dissolve soda in sour cream and set aside to increased volume. Whip egg whites to stiff peaks, add sugar, still whisking add the yolk. Add beaten eggs to flour and mix gently. Then add the honey cooled down, stirring. Finally add the cream and soda and mix thoroughly. The dough will be rare, but after 24 hours thickens. Cover with plastic wrap and set aside in a cool place (in my fridge).
On baking:
Ready to spend the dough on floured pastry board strewn. Roll out to a thickness of about 3mm (I wałkowałam coarser, Then ginger are very soft and does not harden, at least I) and cut out any shapes. When rolling to a lot of flour podsypywać, because the dough is quite sticky.
Gingerbread put on a lined baking tray with baking paper. Bake at 180 ° C for 7-12 minutes (I baked 7). Cool on a wire rack.
If you want to, Your gingerbread to be shiny, should be greased before baking egg white beaten. I do not lubricate their, because all I devote to lukrowania. *
For the icing:
- glass (250ml) of sifted powdered sugar
- hot water
To pour the icing sugar a little hot water, until the desired consistency. If frosting is too thin will come out come out, add a little sugar, if too thick, add a few drops of water.
Enjoy!
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Czy można je robić 3-4 days before Christmas? Nie będę miał czasu w przeddzień wigilii. Planuję w tę sobotę, ale boję się że do tego czasu już stwardnieją, ale nie zdążą jeszcze zmięknąć. Czy one w ogóle twardnieją? Regards.
So, można je upiec tak jak piszesz. Jeśli będziesz wykrawać grube pierniki, to na pewno nie stwardnieją. I'm baking tomorrow 🙂
ile dodać przyprawy do pierników? i jaką przyprawę polecasz?
Jedna wystarczy, używam przyprawy Kamis i taką lub Kotanyi polecam. Inne są beznadziejne.
ile dać przyprawy do piernika? i jaka jest najlepsza? I would like to do them tomorrow 🙂
Welcome,
Upiekłam dziś te pierniczki i ich opis w 100% that's right 🙂
Wyszły mięciutkie, fragrant and very tasty 🙂 I have to put them away quickly because I'm small ” szarańcze ” they will eat everything 😉
I recommend it to everyone !
So, in order to, be sure to hide them, because they disappear by themselves 🙂
I guess I just fucked up the gingerbread ... I gave these to help 3 proteins plus eight more from the yolks….crap what now if the gingerbread will come out hard somehow???
Honestly – I don't know 🙁 In my opinion, the dough will just be too loose.
I have already baked ... I will honestly say that I also earned this cake with flour ... it came out super plump…sensational taste…rolled beautifully softly .. the gingerbreads came out…in spite of so many proteins, EXCELLENT!!!!So I guess it was just a nuance without much importance ... Greetings, Merry Świat!!!
I'm glad, that went well! 🙂
Regards!
Hello, please give me a hint….wlasnie spierniczyłam chyba pierniki….dałam te 3 białka i jeszcze te osiem od zółtek…which will….czy pierniki będą twarde czy jak???????????
For the second year in a row I bake these gingerbread cookies 🙂 and they are delicious 🙂 I just baked them today for Christmas:) I'm still waiting for the decoration with my little daughter 🙂 best regards !
I'm glad, that the recipe works 🙂
U mnie też już 3 rok z kolei ten przepis króluje! Są rewelacyjne i cała rodzina czeka na wypieki. Właśnie skończyłam:)
I have one more serving 🙂
Regards!
Czy w pierwszym etapie, po ubiciu białek i żółtek później mieszam już wszystko ręcznie czy mikserem na wolnych obrotach?
Jak Ci wygodnie.
And it is already in the refrigerator am I made a robot with a K tip, and for the first time I saw growing cream 😀 fun what no measure 🙂
The gingerbreads turned out very good, worth doing, I recommend 🙂
This is what I was looking for. Recently my son asked me if I could conjure up such soft gingerbread in the style of alpine. From what I read on you and in the comments, there is no need to wonder and bake.
So let's go
Wonderful gingerbreads! I've been baking them for now 3 years and they always come out delicious. This year I bake for the second time because there is still some time until Christmas and I only have a few gingerbreads left
These gingerbread cookies are tasty and so soft.
I guess I didn't put enough gingerbread spice on, before Christmas I will bake them again and then give more spice. It's mine, right after the round gingerbread cookies, favorite gingerbread cookies.
Asiu, assuming that the house does not have a sweet tooth – as long as this can be done gingerbread? 🙂
Dłuuuuugo, nothing will hurt them with aging 🙂 And the longer, the better for them.
This is the best recipe for brownies that can only be, just something wonderful! They taste the whole family, disappear in the blink of an eye. The first time I did it on 3 week before Christmas, but after a few days they were gone and now I'm starting again! Regards Ola
Asya on gingerbread dough in the refrigerator, but it has been my 5 units of proteins.. hm .. I do fairies and the rest of the frosting.. I would like to decorate gingerbread per week.. Is frosting can freeze such? Do I need to use it right away? Regards. Kasia
Liqueur do not know if you can freeze, but the same proteins as the most.
Regards:)
I did today gingerbread alpine – delights 🙂 . From the mid-portion does not pay to do, because the holidays for sure nothing is. They have addictive properties, because I bake them just for the holidays. A lukier wg. me redundant, I am sorry to spoil the taste. The plans I have ginger. Oh, it will be sweet Christmas 🙂 Thank you for inspiration!
taken from the middle portion, the dough is sticky and dense but tomorrow will be rolling out in August?
So, in a cool place and it will thicken plastic plasticine:) When rolling with quite a lot of need podsypywać flour.
Hello! It has long been looking for a recipe for some delicious gingerbread for the holidays,I think it will prove just this. Deliciously here with you on the blog,I'll check again and again. And how do I throw a gingerbread pictures on your blog. Regards:)
Hurt Asiu.. I did think of 300 units last year.. They were delicious, my daughter ate up all of the Christmas tree, I gave my neighbors and the whole family 🙂 This year I will also do.. just wondering now that.. Alpine, Year… etc.. help.. And one more thing Ms. Asya, which is best squeeze frosting, I admit it came to me with the worst :).. Regards Barry
It all depends, they prefer gingerbread. Is fuzzy as alpine, or more crunchy, as the other. Delicious is also the last, Round. These gingerbread Year i te Second need some time, to soften, so you need to keep this in mind when planning baking.
As for the frosting, I imprint it just bag for frozen food. The beginnings were rather difficult, but after a while becomes a practice. The most important, however, is the consistency of icing. About this you can read in the entry Royal icing decoration.
Regards!
I'll Alpine (because they are proven) and round 🙂 The decision has been made. Thank you for your response Asya.. I will only work on the icing decorations 🙂 Regards
Thank you sooooo:) I'll add the flour and leave in the fridge:) see what comes out:)
Be sure to let me know, I'm very curious, A pity because so many components:)
Oj, I added all proteins:( it makes sense to make brownies with the il. egg white? Thanks for your help!
I'm afraid, the dough is too rare:( I added a little flour and saw the aging in the refrigerator, if the dough is the proper consistency. It should be flexible like plasticine. Maybe too good for him longer lying in the fridge… I do not know, never to me it does not happen.
Asya brownies came out great. Children had what to do, the whole trio had their hands full 🙂 The taste and appearance were amazing. However,, However,,However,
Asya as usual I have pyatnko, what cream you use 12 or 18 ii what company? There are so many on the market, and I don't use cream in general and I don't know much about it 🙂
Kisses Magda
18% Zott, to be dense.
Today I made these brownies from the mid-portion of the test and I know that I will have to repeat the baking but this time with the entire batch. Part nadziewałam and some do not. Both the one and the other are the pride. They disappear very quickly.
Oh yeah, These brownies have a strange property, that disappear do not know where and when…
Regards:)
hello
you have rules in August was not disappointed,I made a cake Peppa only in chrzcinowej,insanely filling chocolate-mint cake 😉
now he wants to make these brownies if you can do right now?
I am very pleased:)
Gingerbread can do right now, but I'm afraid, that before Christmas you will have to bake a replay, because they have a tendency to disappear in mysterious circumstances:) They are so delicious:)
Ginger done,mięciutke.Wyszły are delicious and different thicknesses depending on the rolling but the thicker the better. And it is actually possible that there will be a repeat of baking 🙂
Now I'm taking August for gingerbread staropolski,because it's probably time for him 😉
I greet
It's time for a traditional Polish gingerbread!
Hello,
I wanted to thank you for the recipe for the gingerbread Alpine. Today I was doing and it's just a revelation 🙂
I cordially greet and wish you a happy holiday 🙂
Kasia.
Thank you and wish you a sweet Christmas!
It worked.. I have a full basket of gingerbread. Thank you Asia for mobilization.. A honey gave the eye and came out delicious.. I greet and wish you a Merry Christmas
Asya tell if 400 grams of honey.. I have honey in a jar 0,5 l but is not expressed in grams. Thank you for the quick response. Tomorrow I go to work 🙂 Regards
I'm sorry, I do not know:(
According to the calculator on the blog Dorothy cup (250ml) of honey weighs 360g 🙂 So you need a glass and two tablespoons 🙂
The! Thanks for the tip:)
Thank Aga, next time i will use your advice with accuracy 🙂
How many days should they matured to be soft gingerbread?
nice and warm greet! 🙂
Mine are always soft at once. I do already have a few years and have never been hard. Just cut down fat, so nearly in half cm they will still soft.
Regards:)
I made an attempt from the middle portion. For Christmas week and I'll probably still another entire portion moonlighted. Husband delighted! All done in one day, the dough was not at all uncommon. Also baked 7 minutes and did not 3mmm thicker crust. Perfect! I recommend!
I distinctly remember, how I did it the first time. Exactly the same as you, the mid-portion 'on trial'. And then baked and baked, I still was not enough:):)
Regards!
And as I wrote, Today I am doing another portion 🙂 of the last one there is nothing left. This time, try to stick rose marmalade. I wish you all a Merry Christmas!
I pytanko, instead of 4 I can give the same spices for gingerbread spice?:)
The recipe is written, that I used ready-made spices.
Just today I made gingerbread recipe from Mrs., but from the middle of the test mass, came out wonderful, aromatic and very tasty:):):) I would recommend because they are amazing. And my question is how best to keep the gingerbread, if you do not have enough metal boxes????
No best, however, obtain the cans. Also give a closed plastic containers.
Regards:)
I made a cake today, and I hope, that tomorrow's gingerbreads will turn out delicious 😉
little question, what mode the oven bake? I always have a problem with selecting the appropriate…
Regards,Anna.
All recipes on the blog are listed on the baking options' up – down '. If it is not, I marked it in the recipe.
Regards:)
I did not read the previous post,There was so in Majku samo.zobaczymy tomorrow after baking,today because I'm tired of working on the drums in the kitchen. greet
It's, once the cake came out hard, ginger, and so come out delicious!
Regards!:)
write,gingerbread dough that will be rare,and why I was thick,with them I could barely stir,and what will be tomorrow?
I struggled between the provisions of the gingerbread, weekend get down to work… 🙂 If you recommend so, definitely try and those! Is it possible to be nadziewać? Cordial greetings!
So, they can be nadziewać, the filling should be put on the cut gingerbread, Cover the ends of the second and clumping. I'm not stuffed, I do not like my:(
Yours sincerely!
and another thing:) if gingerbread comes out of this provision ?
Leaves them very much, in the end it 1kg flour. Depending on the size of. I do not remember exactly, but certainly more than 100.
Asiu, looking for gingerbread that will be fluffy and soft after baking without having lawns to the world? whether these will be just such? gingerbread as store-bought Alpine?
In theory, these should also poleżakować, but I always have a good straight, I did it many times and they are always soft at once. Just cut it out quite thick and there is no problem.
I made today on Santa. They came out wonderful! And of course, delicious. But I rolled out the dough really thin and yet they are fluffy and soft because they have grown terribly 🙂
I did not work the dough rare, only the normal dense, immediately ready for browning. therefore I formed immediately ginger and put in the oven and came out perfectly:) so the cake came out good. maybe someone knows why it happened?
I have no idea, why immediately came thick, These gingerbread did many times, and always had poleżakować. But if everything came out ok, it does not have to worry about:)
I greet and thank you for your comment.
I did them in last year, tasted very good 🙂
Perfect gingerbread! 🙂
so sweet basket of gingerbread and I again this year I did not do
Come to me, I'll give you some, I have a lot of their wild:)
Regards!
This is my son's favorite ginger from 3 years 🙂
Elected, My Susan loves them too!!
Regards!
🙂 if you praise it like that, I have to do it, but probably until next year :), I greet
I love them 🙂 I made them too, they are delicious
perfect gingerbread!!! this amount of gingerbread… beautiful view :)))
I greet
http://wszystkoogotowaniuks.blogspot.com
You say, they are soft? Maybe I am such Makhno? I dream such as gingerbread Torun nutki (once you eat?). They are wonderful and could well, I do not live in Toruń, I'd probably shop often occupied (as a student days ;-)), but how many times we go to a sister shop in Copernicus are mandatory :)))
Margarytko, are deliciously soft and seriously melt in your mouth. I do this grubiutkie and these are the best!
Yours nice and warm!
The! Hell in the last year and I remember, that they were pride 🙂 And from the remnants, that have been done after Christmas gingerbread chocolate trufelki. Miodzio 🙂
This year I think I'll just gingerbread, because I do not know if there will be time for gingerbread 😛 After all, Such babies also need time. Decorating, Panned… fun but time-consuming 🙂
Kisses!
You say gingerbread trufelki…. hmmmm… is wonderfully, just for me there is never remains the gingerbread:)
Regards!
it would be hard to decide which ones are the best for you