Everybody knows, Katarzynki that come from Torun. But did you know, what is the origin of the names of these gingerbread? Carrying a couple of legends. Each of them tells, as the origins of gingerbread. I most liked the legend, a little girl, that during the illness of his father, the baker, decided to replace it in the baking gingerbread. The preparation of the dough did not have a problem, but it appeared at the time of, when she was put into the form of a cake. She could not find her, So cut out the cup wheels and poukładał them on a baking tray, six side by side. When baking, circles joined together and thus created gingerbread Katarzynki. Torun residents liked the new shape of gingerbread and baked are to this day:). I invite you to My gingerbread, very easy and fast in execution. Well, cut longer appropriate mold:) Aaa, and their great advantage is that, that there are no added fat. Needless to say, they are delicious… I recommend a very!
I found the recipe on the side Tucker.
Ingredients for approximately 40 gingerbread:
- 400g of wheat flour
- 150g of liquid honey
- 50g melasy
- 100g light muscovado sugar
- 1 egg
- 2 tsp spices for gingerbread
- 1 heaping tablespoon of cocoa
- 1 heaping tablespoon of sour cream
- 1 teaspoon of baking powder
- 1 teaspoon baking soda
In a bowl, mix the honey, cukier i melasę. Add egg, cream and spice to gingerbread. Thoroughly mix all together. For the second vessel sift flour with baking powder, baking soda and cocoa. Combine contents of both vessels. Knead the dough. If it was too dry, add a dash of cream.
Roll out the dough to a thickness of 05 – 1cm in diameter. Cut gingerbread mold. Arrange on a baking tray lined with baking paper.
Bake at 190 ° C for 12 – 15 minutes, depending on the thickness of the gingerbread. I baked my 13 minut.Po this time, remove from the oven, cool and put into cans. Immediately after baking gingerbread cookies are soft, but quickly harden, after a few weeks to do a soft again. As always with gingerbread, You can help them, putting the cans of apple peel pierniczkami.
Enjoy!
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Great! Taste unique and unforgettable. This is the second of gingerbread this page:) After pierniczkach Neither they are next on the list. I will look further for inspiration:)
Właśnie mnie korci żeby coś upiec. No i obiecałam córce Katarzynki.
W tym roku w podręczniku miała legendę o Katarzynkach no i nakręciła się. U niej w legendzie było, że dziewczynka nie umiała sobie poradzić z ojcowymi foremkami bo były za ciężkie dla niej, i wzięła mały kubeczek. Tylko nie mam takiej foremki i melasy. Ale jutro udaję się na zakupy to i melasa się pojawi. A foremkę… look for, jak się nie znajdzie to będą niestety prawie Katarzynki.
Fortunately, the shape of the mold does not affect the taste of gingerbread 🙂
Katarzynki wyglądają pięknie. Tylko gdzie kupić takie profesjonalne foremki?
Chyba tylko prze internet.
Hello,I bought molds katarzynek store in the Emporium is not Toruniu.To
Shop,but I called and asked me to sent by mail
pobraniem.Bardzo jovial Mr.,Shipping was natychmiastowa.Podaję address this store:Emporium
ul.Piekary 28/1
87-100 Torun
such: 56 657 61 08
e-mail: emporium@o2.pl
or send an e-mail with detailed information, It may be useful for future holidays.
Regards Halina
Very good, But as for me, the taste of molasses is a little too strong for a typical katarzynki. Despite this generally much we tasted ginger:)
Well, Molasses has a very strong flavor and aroma, I, too, next time I will give her less. I'm glad, that you used the recipe and tasted but 🙂
Regards!
But I ate them! I love Katarzynki :))
Only if I use dark muscovado sugar? I can not get anywhere clear, and in the dark it is written, the gingerbread etc….
I, you can, It is simply more powerful, a more caramel flavor.
I did and I invite:
http://doowa.blogspot.com/2012/12/katarzynki-choinki-serducha.html
Needless to say that they are the pride of 🙂
Dziękujęę
at which point add sugar. My husband laughs , it's good, like something was after mixing everything 🙂
Together with honey and molasses. I've already patched, thank you for your vigilance:)
Yours sincerely!
I've never baked gingerbread, but this year I was going to. I would like to ask you what the most recommended gingerbread. Because from what I read it for some it's too late. I ask for advice.
Not, it's not too late. It all depends, they prefer gingerbread? If the traditional, Twardawa, I recommend gingerbread hearts, or the usual gingerbread. Even, if they come out hard and for a few days will not be miękły, just insert it into the box in which they are stored, skin of apples, Then quickly they will become damp and soft. I'll never do, after several days because they are already soft. If you like soft immediately, I recommend aplejskie. Those who replaced, are easy and delicious. If you have questions, write:)
About you…just like buying…Even the purchase does not look as perfect as your. Pychota!!
Just perfect:-) A wonderful photo:-)
Cute pictures, I also hell for days katarzynki 🙂 or betray where did you get such beautiful ribbons ?
Ribbons I bought some time ago in Germany, but with us it is already there, look at Rossman.
Asiek nominated you for the award Liebster BLOG check on my blog 🙂
its the perfect! 🙂
very cool curiosity about the name 🙂
Look pretty. I must be seduced to bake:)
What they rowniutkie and shaped! A charming legend actually 🙂
I like all kinds of gingerbread 🙂
Miracle, Catherine honey 🙂
Legend charming, gingerbread and very appetizing 🙂
Równiutkie as from tape, ideal! Beautiful and delicious gingerbread.
Regards 🙂
They are ideal! 🙂 such rowniutkie and humming, I really like them!
Have a nice day!
Super provision only thing that can replace molasses? I do not even know where to look:( Regards 🙂
Molasses is available in health food stores or in supermarkets. I bought her in carefure, the health food stand, there should be no problem getting it. It does not come to mind, What can be substituted.
Super! Thank you Asia for the tip:)
I read somewhere that you can replace the molasses with honey….
So, one can, but that the specific flavor of molasses will no longer be:(
They look great! Where zakupiłaś the mold for punching? And there are no eggs, this bodes well for. I wonder if I replace the honey syrup plant to come out so pretty too?:)
Mold bought me some time ago hubby, in store belongings, but I think now they're not there:(
Well, unfortunately the ingredients are egg:( As a vegetable syrup, I have no idea, never used, I do not know:( I'm sorry…
Catherine also wonderful that I'm taking a few:)
I do not like gingerbread ;))) but, as always, wonderful photo
Asiu, are beautiful! Also on the days I'm going to do them. 🙂 I did not know this legend on their origin, but it is so cute, that now I like them even more. I cordially greet 😉