So, in order to, it's high time to get on with doing the gingerbread house. The dough should be cool about aging 5 – 6 week. After baking, it should be a little lie, well to skruszało. Last year I did this gingerbread, not knowing it until the end, what to expect, but I assure you, it, what came, more than exceeded my expectations. This is certainly the best brownie, I ate. My family was of the same opinion, and this year it also ordered the. The recipe is probably known to many of you, I filled it to the network. I personally benefited from the Dorotuś. I recommend a very!
The pictures show the last pieces of gingerbread from last year. After baking this year, update my photos.
Ingredients 3 tops (You can do two and even a whole lot of gingerbread):
- a pound of honey
- 1,5 glass of sugar (gave brown)
- 250g butter
- 1kg of wheat flour
- 3 eggs
- 3 level teaspoons of baking soda
- half glass of milk
- half a teaspoon of salt
- 2 – 3 gingerbread spice bag (I gave 3 bags of 20g each, Kamis company, because that suits me the most)
Strongly heated honey, sugar and butter and mix thoroughly. Set aside to cool.
Soda dissolved in the milk with all the remaining ingredients added to the mass with cold. Knead the dough. Ready into a bowl or pot ( if someone has, stoneware dish is best). Cover with a cloth and leave in a cool place 5-6 week (for me it was a garage, refrigerator can be). The dough can be quite loose and sticky, but this is to be. After this time, it thickens and is unfit for rolling.
The dough should be baked about 6-7 days before Christmas.
Cake – baking:
Remove finished cake, divided into 2 or 3 of (I recommend, however, 3, I come to you with two very high). Roll out to a thickness of about. 0,5cm in diameter. If necessary, lightly floured podsypywać.
Preheat the oven to 170 ° C. Bake for every board separately, in the lamina 30x40cm, lined with baking paper for about 20 minutes. Cool tops after baking.
Cooled down to translate tops of cooked plum jam. Finished dough evenly covered with paper and load the rack. Set aside in a cool place to crush. Before giving you brownie or pour sauce polukrować. I am in the last year, in addition to jam, He shifted the weight of gingerbread and chocolate marzipan. It came out great.
Enjoy!
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so I wonder,what would be the best topping? like I know a couple of recipes for icing but,,I somehow this gingerbread not fit..
The best for me is simple cocoa. See, eg,. a recipe for black woman.
When is the best bake gingerbread?? A week before Christmas? What to do next, Move one or more immediately jam and sprinkle topping? 🙂 how to store and after baking ratio?:)
In the entry is all written, bake 3-4 days before Christmas, translate jam, will bias and set aside in a cool place.
So this year would be fitting to bake the weekend provided for bn. But I must bake longer 16nastego. Is not the problem? Is it already time przelozc and how later przechwywac? In the cold, zawinietyw folie spozywcza czy sciereczke?
After baking zawinęłabym tops in aluminum foil and put in a cool place and a few days before Christmas przełożyłabym. After putting the store in a cool place.
And after superiors how long the good will? Thank you for all the answers:)
How long can become postponed? Thank you for all the answers:)
Very long 🙂 I found your piece of gingerbread dłuuuuugo after Christmas in the fridge and it was delicious!
Today we've st dough for gingerbread. Now waiting in the fridge for the holidays. I hope that it will be tasty 😉
I have a small pytanko, if the cake can be in a plastic bowl?
So, can.
Thank you very much for your quick reply 😉
After Christmas I'll know what came out of it, I hope, they will not fail 😉
On the old Polish gingerbread? Never! 🙂
I already have completed tomorrow products and earn a double portion ,since I left ankle wrapped in plastic gingerbread food / store in the cold / and in April moved the ground ready marzipan and blackcurrant jam- heaven in mouth-application of this one / the longer is the better / ŻYCZĘ tasty -pozdrawiam
Definitely, the older, the better! 🙂
That's what I found on a plate, earlier I was looking for and I could not find
On a large plate is a recipe?
Standard Baking badge,or Cover the?
It is given in the entry.
this question and how to make marzipan mass??
And mupuję, but such. Here you will find a recipe for home-mass: http://smacznapyza.blogspot.com/2014/11/zrob-to-sam-marcepan-masa-marcepanowa.html?m=1
This recipe is great and the gingerbread comes out perfect and delicious , I was making a year ago for the first time and came out great , This year also will use your recipe , many thanks 🙂
Thank you for the reminder :-)I have a recipe from my mother ,It is the same but adds chopped walnuts 🙂 is super 🙂
Asiu, my gingerbread baked with your recipe came out perfect 🙂 very glad, I have long tried to bake a variety of gingerbread and I was never happy with the final result; This gingerbread has a perfectly balanced flavor and tops, which, in principle, from the moment haircut have adequate hardness. My cake matured equal 6 week, translated the same jam, and on top was a thick layer of icing… I already have a contract on it for another Christmas 🙂 Asia, you are my inspiration 🙂
Nice to meet you and thank you:)
Asiu, Thank you for reminding me just 🙂 I put the dough in the refrigerator, this year a double portion; last year on my debut with your recipe all done wow!!, so there was no exit 😉 she, too, can not wait to taste…
I'm sorry ,that my comment was thrown!
Sorry not write more!
No comment no threw, even replied to him. Please check carefully, and then be offended 🙂
I admit I was very disappointed after baking the gingerbread house.
The fact that I made some errors before burning. Now I know-dough must rest 4-5 fabric. refrigerator / with me once a week for lack of time / then be divided into parts and each separately bake / baked in 2 keksówkach , better in ordinary sheets and cut /
But I did not give the winning Pour it translated jam with dark chocolate icing and siup the fridge. Pozjadaliśmy all other cakes and gingerbread-time for disappeared 2 Now days was super!!
But the recipe is exactly described how and when to bake. I to, that has matured and is, it should be divided into parts and bake each separately… However, I am pleased, that was eaten and landed in the basket:)
Gingerbread baked yesterday, and something disappears quickly 😉
Delicious and this year is my tradition 🙂
I greet
I am very happy:)
convection or without?
Without:)
How much do you have plum jam if it gets no weight marzipan ?
I do not know, I only translate jam, This evening will add to the entry.
Today I bake the gingerbread and someone looking for a, then translate it dawned on ME! This is probably the cake, who so loved in childhood and that my grandmother always hell. I also always had this pyyyszną mass of cream-colored 🙂 My grandmother is alive and still doing their delicious Spread, So as soon as tomorrow might happen in Poland, I take the phone and call to her grandmother! 😀 As soon as I have a recipe for weight, share it – I hope,it would be this, for which all yearn 🙂 (Finally, in each house may have different). P.S. There's also a small minus… Learn more »
The, it was nice to, if you got this recipe:)
I forgot to write last year, but going to change:) Gingerbread actually great, as obiecywałaś, this portion is mega great( nevertheless gingerbread disappeared within a week). The only thing I can advise is do not use the marzipan to put the dough- I overdid and translated two layers of marzipan and then decorated it yet also marzipan- was mega cute:) This year will be marzipan and jam:)Regards
It is true, he will be too sweet marzipan, Last year I translated marzipan and jam and the second marzipan and dark chocolate. It was ok. I made two tops and the third gingerbread.
I have a question: if the cake is aged 5-6 week will have access to air or to be tightly closed? Regards.
Always an air supply will. I I cover the bowl with aluminum foil and make a hole in it, and then put my whole into a plastic bag and so is wearing the 6 week.
Asiu, which flour is best to use: common wheat or maybe cake? Honey is not just a natural or an artificial concrete? I have a dimension of molds I wanted to find out. I am eager, gingerbread went to great, I will be grateful for your response. Regards 🙂
I will start by the end of, Gill gave the recipe to 30×40, I'm in the baked. Honey, of course, natural and flour it probably does not matter much, life as I know I gave CAKE, I usually have this at home, but also ordinary wheat will be like the most about.
Thank you very much for your answer 🙂 dimension plaque escaped my attention 😉 I hope that everything I succeed.
Asiu, I made the dough circle 10 November, lies in a glass dish covered with linen cloth; I touched them today, and I felt his hand on top of the shell… Is it to be?
So, mine too is hard as stone:)
Asiu, help!!! What do I do with this cake? Aged over 5 week, tomorrow but I wanted to bake all the time feels like stone… Do I have to warm it up to room temperature before lecturing in the lamina, whether such cold try stick? So I set out on this gingerbread but somehow it looks black to me 🙁
So, pull it out, let it warm up. Mine too is like a rock, but the moment will stand in temp. room, it can easily roll it.
What would I do without you? 😉
I am the 🙂:)
I wrote down all the necessary ingredients to shopping list.
This year, I will come out of the gingerbread.
Regards 🙂
I did, I do not regret, and for the taste and not a few czekałabym several weeks! Divine is! This year I'm doing a double portion 🙂
Where are the promised pictures of this year's baking? 🙂
Regards!
Delicious gingerbread! recipe on our blog 🙂
ibelieveinfood.blogspot.com
Marked where it comes from 😀
Gingerbread worthy of the King! I made it to double the ingredients, came three oblong sheet and bag of gingerbread, everything has been eaten to the last crumb. It tasted delicious. Next year for sure I'll bake it again. With 🙂
Thank you for your comment:) My gingerbread this year came out even better than before.
Regards:)
I'm taking up the production for the fourth time. Gingerbread This has already become a tradition with us 🙂
Hello,
I am going to bake gingerbread, if it is not too early? I have another question, if the dough is just the gingerbread and cookies is something? Thank you in advance for your response and Regards
PS. I know after Christmas if he was OK. (This is my gingerbread debut)
It is not too early. It is just in time:) If you roll out the dough into two tops, This is the third you can do gingerbread. But three tops come out very thick, So zaryzykowałabym and divided into 4 parts of 3 tops baked cookies and the fourth. I do what I bake this year.
Regards:)
Hello,
According to the council so did. Three thin tops and ginger. I did two other types of gingerbread in November, but these came the most delicious, My husband could not get to them yesterday odlepić :).
The gingerbread write something after Christmas.
Thanks and Regards
Oh you men, I also had to hide from my these gingerbread:)
Regards:)
Hello,
I had to write after Christmas, but apparently I was also swept the New Year impotence. Delicious gingerbread. Everyone opened their eyes in surprise. Pour it over your chocolate mixed with milk and dark and so was a bit too sweet, but all the flavor, you will never forget.
Best regards and I wish you many wonderful laws as.
My gingerbread already matured 5 week ,Tomorrow I'll be hell on a baking tray ,and grandchildren on Saturday with gingerbread,which will lukrowały with their mamami.Jeżeli it comes to this white cream to translate gingerbread is cooked with milk, semolina and sugar after cooling beaten with butter and add to the lemon juice,proportions do not know but I remember the taste of my aunt as she did almost half a century ago.
I have a burning sensation in tomorrow's plans. which cream, it had to be tasty, must be odd tricks, and may be able to choose the proportions:) Thank you!:)
Regards!
Gingerbread is the past few weeks and matured peacefully. However, the problem bothering me marzipan mass; if you buy this mass, whether it produces the same, and if so, with what, and how? And do not be profane, This same if the gear ratio mass gingerbread pudding with provision for orzechowca Margarytki, marzipan mass not? I will be very grateful for your response. I greet warmly!
Not, profanity will not be, just do not know, or not 'leak’ This pudding, Gingerbread because the ratio must load the rack. As for the weight marzipan, it can be bought in Lidl or Aldim, You can also do it yourself, but I have not done yet and I do not rule, I know, that girls have blogs, So you will not have a problem finding.
Hello!
In view of this gingerbread flowed to me salivate,it looks delicious!Cyz cake if I would do this week,may be cellared for less than indicated in the recipe?:( or with the same dough can be prepared and ginger?I'm looking for smaczznego provision.
Thanks and regards
Unfortunately, this gingerbread is too late:( But I recommend gingerbread as the Alpine or the ginger
I have a question about butter, to be true cream, or may be a mix or margarine ??
It should be real butter, do not mix.
thank you, I gave just such 😉
Of course, that the share. Regards 🙂
I just talked about the weight of my cousin, who remembers his grandmother has added to the weight of lemon zest and juice, However, no other components, unfortunately can not remember…This lemon refutes my hypothesis kaymak, I am confused now completely what it could be. Well look no further .. I :). Thanks for the rip. and greet 🙂
But how to find the answer, share it, I'm very curious:)
Asya whether this translates immediately after baking gingerbread or do I need to wait a while? My grandmother did the str dad every Christmas a delicious honey cake with jam and ground. Exactly this mass, This certainly was not the only meal a dense mass, off-white, very sweet. Unfortunately, none of the families do not know how my grandmother did this mass (grandmother died a long time ago…). My mom says, I think it was a lot made of milk and sugar or kajmak, but kajmak goes so lightly brown and Grandma's weight was in ecru color and taste more like a kajmak. It was… Learn more »
Translation gingerbread after cooling, something hard pressed against him, and I've been standing and waiting. As far as the weight, I have no idea, what it could be. Maybe it was actually a long-milk cooked with sugar? Maybe some of the readers will know and help:)
Regards:)
I boil the milk with the sugar and vanilla sugar as a base for cream milk powder, and once I decided to cook a little longer. After cooling, it was very thick and it seems to me, that if the spread would be delicious gingerbread:)
It might be nice weight to gingerbread, actually:)
A seduced and try, gingerbread because it, Monica's what they like most 😀
Thank Asya, Therefore, tomorrow I'm taking for gingerbread cake 🙂
If I do a cake on Tuesday, have time to relax properly?;)
in order to, Last year, I firmly stared and I think I did ok 4 weeks before Christmas, baked two days before and came out delicious.
I was thinking about the gingerbread already in the last year, and somehow I decided not, but now you convinced me. If you talking about,with is so good that I take today for doing:)
Her, blushed up, I have a hearing and you:) I hope, that will not be disappointed:) A basically, not, I'm just a:)
With a similar cake bake the gingerbread from grandma 15 years 🙂 She also makes the dough in November and then it lies in a bowl, tempting smell:) Something wonderful, I have a terrible feeling that provision.
Also pierniczę years przedświątecznie … I have a favorite recipe for gingerbread small … a proven … I was looking for a provision such as your … such the gingerbread soup , which has its odleżakować and mature before they will be good …
/ Your website is “allergic” attempts to paste the blog address in the box website…I did not want to copy , I wanted to paste your data :):) /
Could it was the first pre-Christmas gingerbread sigh 🙂
Hell last year, Also for the first time and I have to admit, the better in my life I ate.
This year it has already done the cake and refrigerate the coolant 🙂
Yours sincerely!
Basia
My cake already the aged from a few days. I am full of fears and decided to , that if I fail this gingerbread , I finish with roasting:)
I really like this mass of Marzipan, You can write something more about it? I have the ankle but it's probably the other terms?:)
Wiosenko, exactly the ankle it. I was just at hand, So soft was crisp, melted dark chocolate, smeared top, rozwałkowałam then the marzipan thinly and put up on chocolate.
A gingerbread you certainly can, because why not??
Regards:)
I love all the pies, cakes and sweets and gingerbread but in addition it is warm in a long time will stand me cordially greet 🙂
I have a question, the honey must be true, or may be artificial?
I recommend the real, I did not artificial, I'm afraid that the taste would not be the.
Oj, in order to. It is already high time!!! The smell of Christmas:)
Welcome, Mom questions- I can replace the plum jam?I get them here and too late to do them because the time for Hungarian plums August skonczyl.Dobrze, reminded about the gingerbread, it 's time to do what I forgot. Yesterday already saw houses decorated for Christmas- SURPRISE,Christmas decorations are already on sale in stores from October…oh the holidays are coming soon.
Oh yeah, is true, I feel, Every year the holidays are quickly:) What a jam, This maybe some apricot jam? It seems to me, the gingerbread house that would fit just as well as jam…
Looks sensational:) I feel like such a long time, just do not know if wytrwałabym so much time waiting for him;)
Easy persist:) You're doing and forget about it for a few weeks:) I recommend, because it's really cool!
What a great! Asiu, and the soda is palpable, because it is her way 3 spoon? It looks so tasty, I think that is just afraid to tempt the soda 🙂
I'm too sensitive when it comes to soda, I hate it, but here's to 1kg flour, soda is not felt, I give 3 flat teaspoon and is ok:)
I just always wonder whether the gingerbread or not because I do not like with this cake, but I was always tempted by mouth-watering pictures of your cake
This is a wonderful gingerbread! I did it last year. Translated jam,but I like the marzipan mass ratio. Maybe this year will use?
With best wishes.
It will be nice to:)
Regards from sunny today Wroclaw:)
Asiu , nice recipe for a simple seduced with pleasure. A gingerbread also doing with this recipe?
Kasia, I'm glad, that they seduce:) Gingerbread not done with this cake, but this year I was going to:)
and how long they bake gingerbread tops?
The fact, I escaped, now writes and thank you for your vigilance:)