If you have not yet decided, what ginger bake for the holidays, I still have the perfect recipe for you. But you must do it now, I need time gingerbread, to soften. Every year I do a lot of gingerbread, decorate and give away close. Everyone always waiting on them. That's why I'm glad, I could try a new recipe and was shot in the 10! Maybe it wants to give to your loved ones? I recommend you very much!
This recipe I got from Amy – Ann, I thank you very much!
Component on a whole host of gingerbread:
- 1kg of flour ( because the dough from what you write sometimes crumbles, I suggest you give 850g and possibly podsypywać for punching)
- 400g of honey
- 150g of sugar
- 250g margarine or butter
- 2 eggs
- 2 tablespoons of cocoa
- 2 teaspoon baking soda
- 2 gingerbread spice packet, 20g each (I used spice Kamis)
In a saucepan, boil the honey, margarine and sugar. Cool. Add remaining ingredients and mix thoroughly. If the dough is very hard, you can add sour cream (I added 3 tablespoons). The dough knead well, into a bowl, Cover and store in the fridge for 3 days (to maturity). After this time, remove the dough, Roll out to a thickness of 0,3 – 0,5 cm in diameter. Gingerbread trim. Arrange on a baking tray lined with baking paper.
Bake at 190 ° C for 7 – 10 min depending on the size and thickness of the gingerbread. When cooking, do not open the oven, not fallen to gingerbread. Remove from the oven, a minute left on a baking tray and then move the box. After baking polukrować * and put into cans. If ginger too long will not want to soften, cans should be put to peel apples. And one very important point – well you have to hide gingerbread, because if you do not do, to disappear under mysterious circumstances:)
*Here you will find recipe for royal icing made by my husband :-).
I add a provision to the gingerbread festival organized after every VI in Majanki.
Enjoy!
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Hello. Do you need to keep these gingerbread 3 days or 3 hour in a refrigerator because other prescribe the hold for a few hours. Regards
I do not know, as it is in other provisions. This is so, I wrote, or 3 🙂 days
Regards.
Hello. Am in the process of baking piernikow☺. I do not know the taste but still look and smell great. He writes on the hardness of the dough. She pulled out of the fridge in the morning, I am doing now. Was hard but stepped for a bowl with the cake on a pot of hot water. It got just. The method of trial and error. Question! Decorate today and for some time? Regards and thanks.
You can decorate today, Save time before Christmas.
Regards!
I pytanko. Is this the gingerbread dough can do Christmas? I ask, because most people want to soften the gingerbread and I was afraid, that as it softened my Christmas tree bends. Regards
I'm afraid, But that soften. For Christmas I would recommend pie recipe for gingerbread cottage.
Asiu, how did you do, that these gingerbread iced surface is smooth? These decorated with baubles are the most beautiful of all the world's decorated with gingerbread. I've been trying 3 These fake miracles days and I can not smoothly and evenly spread the icing. Could it was too thick? I took 1 cup of icing sugar on 1 egg white.
About her, thank you, for the most beautiful in the world! 🙂 The icing cannot be too thick, because then you just go a groove, I also unfortunately it happens… How do you get too thick, is add a couple drops of water, and check on a piece of gingerbread, or blends nicely all together. This is just a trial and error, nothing else :)
Good luck!!
Through. I was thinking about water. Yes I do.
What is all the same to Cover the bowl with the cake in the refrigerator ?
Top linen cloth, but can also be a subsidiary of Food, just make a hole in it.
With g. Kamis is gingerbread spice? because I have a spice 40g, I have two packs or add one?
Thursday ma 20g, So add one, already wrote in the recipe.
Regards!
If I do a cake on Wednesday afternoon , This Sunday I bake?
So.
Baked gingerbread :) Very good, I would highly recommend!
And one more thing – What are best applied with icing?
Everything about the frosting will find in the entry:
http://babeczka.zuzka.pl/2011/12/lukier-domek-z-lukru/
Last year piernicznki baked this recipe. They were delicious. I'm also going to do it this year and soon :)
I just have a question about royal icing – how long after the preparation and polukrowaniu gingerbread fit for consumption?
You can polukrować in a few days, and eat only at Christmas?
My gingerbread even lie and a half years “zakamuflowane” and hidden in the cupboard 🙂
Thanks to one of the comments made sure, remove the dough from the refrigerator before, because it was actually a mega hard. I think a little bit too hard I work out, although once I added yogurt, but that's probably because, that I did in the mid-portion, and probably something wrong he measured. In any case, it is definitely on the first series is over, because they are delicious gingerbread!!! :)) Last year was lurking on your Alpine, but I got the recipe from a friend, which turned out to be average… That's why this year I decided to try one of your rules and perhaps even at this remain!
You have to try the Alpine, delicious! Soft and immediately!
Oj kusisz… I looked through all of your recipes for gingerbread and I want to try all. Only I have a question, Alpine and whether or gingerbread as ,,Gingerbread” with freshness to withstand Christmas? Can I have them to ice, if it's too fast? I guess the same question millions, So thank you in advance for your answer!!! 🙂
Either of these can bake faster, in particular those ordinary gingerbread, because they need a little time to relax. You can sugar-coat it right away. But this alpine week before Christmas so I recommend to ice.
Yesterday I made a cake, aged in the refrigerator. I noticed with is quite hard… maybe I should have cut out gingerbread immediately? Should I still keep in the refrigerator, yet 2 days, like in the?
Thank you
It should be cellared. But before punching gingerbread cake is good to take a little earlier, to insulate them. Then tear off pieces and rolling out.
Thank you for the quick answer :) I hope it will work out :)
hmm maybe not crumbling to August – add a little cream?
That's what it says in the post :)
Hello,
've st cake, odczekało three days in a refrigerator. I will begin rolling out the dough but it is terribly hard and crumbles. Is this normal? The first time I make gingerbread by such a provision, I do not know whether I should wait for a few hours now so that the dough warmed to room temperature?
I do not know why crumbles, my never crumbling:(
Miałam ten sam problem. Robiłam teraz pierniczki po raz pierwszy i wsypałam trochę ponad 1kg mąki i wyrobiłam do czasu aż nie będzie się kleić do łapek (tak jak w większości wyrabia się ciasta kruche i półkruche) i to był błąd. I have never made gingerbread and had no idea that the dough needed to be kneaded, ale w ostatecznej wersji musi się nieco kleić. Ale nawet jak wyjdzie za twarde to wystarczy dodać przy wyrabianiu trochę gęstej śmietany (próbnie po 0,5 łyżeczki aż dojdzie do konsystencji którą da się wałkować na stolnicy) i nawet działa (czytaj: po wyjęciu z piekarnika pierniki są świetne),… Learn more »
So, trzeba ostrożnie z tą mąką, i lepiej, żeby ciasto się lepiło, niż było zbyt suche, bo do tego lepiącego zawsze można przy wykrawaniu dosypać trochę mąki.
Thank you for the comment and best regards.
Sorry for the mistake Ms. Asya.
🙂
Hello!
Ms. Kasia I would like to make gingerbread cookies for Christmas and it's too late?
Not, it's not too late, but the last call:) And if gingerbread too long would not relent, Insert the peels of apples to the box of gingerbread:)
Have you not too late for me to take these gingerbread? manage to relax for the holidays?
It's not too late. And if they had a problem with the softening, This throw them apple peelings, do it fast soft. But even without this for the holidays will be ok.
Thank you, Spread waiting in the fridge:)
Today I made gingerbread for your recipe. Thank emerged delectable ;)))))))))
Regards
Asiu! Does this provision is used simply sugar? The provision http://babeczka.zuzka.pl/2011/12/pierniczki-2/ is written, that powdered sugar, and the rest of the components do not change, I'd rather make sure :) I decided, I will make many more gingerbreads with double strength :) what do you think?, or soften next week? If I would do it on Friday? Thank you in advance for your reply 🙂
So yes, here is simply sugar:) I do not know whether they soften, Last year my need about 2 week, This year immediately are good. If they are too hard, Insert the can of gingerbread with apple peels, This will speed up the softening.
You are loved! Fast, clear answer :) thank you! 🙂
Spread maturing in the refrigerator 😀 Hope, that the gingerbread will come out because it's my first gingerbread adventure :) Regards
Asya not know how to find the recipe for gingerbread. Please send me, which is the best, that does not make a lot of August, a cool ginger make hi, hi, hi. Oh and it must be a large portion of, because my family is very tiny, but it really likes pierniczki.Buziaczki bye
Do Alpine gingerbread, are very soft, immediately suitable for eating and there are a lot:)
Hello 🙂
Thank you for the recipe!! 🙂 the cake just went to the fridge . I'm afraid,the box for cookies that have not accommodate them all. Could it possibly be a plastic box ?
So, can be:)
I thought,that may need “Darkness” because I preferred to make sure. Thank you for your response!
I was waiting for such a provision,next week I will start baking gingerbread. Thank you very much and warm regards :)
Thank you for your comment and have a nice batch of:)
Hello, I love your website :) lots of interesting cake ideas… tried the gingerbread – for the first time came out best, I grew up as somehow second and the third really is not quite that grew, lost their shape is still wrinkled as if it came – or may be the cause of honey skawalony? I'll have to cover them all with icing :)
Greetings and happy holidays :)
I also sometimes it happens, have not yet come to the, what is the reason. Probably another cake structure.
Cheers and also wish you pleasant and happy holidays:)
Beautiful and wonderful gingerbread cookie cutters! Regards 🙂:)
thank you for the advice 🙂
and how much does it take to soften? cake will do if this happens to you today soften the holidays ?;)
I'm afraid, These gingerbread that it is too late, its the beginning of December and I did just start softening. But I recommend the this provision: , These will give advice for the holidays, just in case you can into a container in which to store, Insert the peels of apples. Or quite soft and fluffy like gingerbread Alpine.
Hello.
I pytanko: at what level in the oven and bake gingerbread or use of ordinary steel enamel?
I greet
Bake on the middle level. Bake on trays from the oven, lined with baking paper.
Regards:)
thank you for your answer 🙂
One more pytanko, but please do not laugh out loud, what is sour cream, ile procent?
I have my own kitchen, just a month, and so far I only boiled water for tea :)
Sour cream, This is a thick cream, can be 12% or 18% fat.:)
already last pytanka: bake a function of heating up down? if we make more hot air?
the gingerbread must be stored only in a metal box, whether they can in a plastic container?
Best regards and MERRY CHRISTMAS :)
Always on the blog all the cakes I bake with the 'top-down', if it is otherwise, I marked it in the recipe. Gingerbread can also be stored in plastic, closed containers.
Regards:)
One of the pictures take part in our competition are encouraged to vote, he is now in third place! 🙂 http://wykrywacz-smaku.pl/konkursy/glosy
hello, they are gorgeous gingerbread, just prepare to baking, but I have two questions;)
they need time, to soften?
if you need to sugar-coat right away if I can do it later?
I did it for the first time, So honestly say, I do not know how much time will be needed, by author, to soften holidays:) For now, they are quite hard, you can always help them out by putting a box of apple peel. No need to sugar-coat them immediately, You can later.
very interesting.. a.. I will try to do similar
beautiful gingerbread, I'm writing down the recipe right now and I'm going to start making gingerbread tomorrow :) only in terms of rolling it out, should probably 0,3-0,5 cm in diameter? Regards 🙂!
So, of course, it was meant to be, thank you:)
Regards:)!
Oh poszalałaś of decorating… 🙂 I guess we won't try to fake it 🙂
Elaborate robot! I like most of the words ZUZIA. Commandeers;)
These are beautiful! 🙂 And how meticulously decorated… I was charmed by the horse :)
Asya Babeczko, how lovely are your gingerbread! 🙂
Pretty polukrowane, I do not know how.
Dear, can join them for the festival gingerbread, to organize?
Thank you:) I'd love to join the action:)
but I'm now VERY nice Asienku :* and confirm, the gingerbread are really delicious!! 🙂
Ann, all pleasure:)
fabulous!
Asya is amazing!!!! Matko… where work… and they disappear so quickly 😉 Unfortunately, I can't make such beautiful tendrils, I'll feast my eyes on you :) Regards 🙂
But Beautiful, as painted! Wonders!
But beautifully decorated :) I like them very much :)
Regards! 🙂
But look beautiful… 🙂 Soon I will be baking and icing gingerbread 🙂
Wow another beautiful gingerbread. I have no idea which one to choose, but starting from tomorrow, 'll try some two, or three rules that I hope will come:)
Welcome 🙂
I must admit that your gingerbreads look very delicious :)
For sure I will try your recipe.
I couldn't find your email anywhere on the website, please write to me :)
I would like to know how you are doing such wonderful patterns on pierniczkach. I'm more interested in this surface, e.g. next to the snowman :)
Regards 🙂
Ania
In the 'about me’ contact you
how fabulously adorned!
These are wonderful Asya your gingerbread; I never want to decorate like that :)
I NEED HELP WITH YOUR GINGER BREAD COOKIE RECIPE. I have it rolled out and have used my cikooe cutter, but the dough is so sticky I can’t get them off the parchment and they don’t look like ginger bread men.Thanks
But Beautiful! This worked out to the smallest detail. Where did you get mold? Fajowe star / snowflake. I want one too :)
the,what wonderful!Where can I get the mold?You are truly a master at this sweet dziedzinie.pozdrawiam
I am not surprised, the waiting, because your ginger are always beautiful!
Cool idea for cookies, simply overwhelming and photos! 🙂
Yours sincerely!
Basia