150 g sugar
1 egg + yolk
100 g butter
1 flat teaspoon baking soda
5 tablespoons (150 g) honey
320 g wheat flour
150 g rye flour
1-2 teaspoon dry spices
Mix honey, sugar, butter, and a pinch of salt in a boiling-water bath bowl. Stir this until it becomes smooth and until sugar will be dissolved. It takes about 10 minutes.
Add spices, soda and eggs to the hot mixture. Beat eggs with quick motions to avoid the egg white being boiled.
Remove from heat and allow the mixture to cool slightly. In 5 minutes, please add flour and knead the smooth, but not tight dough.
It is important not to oversaturate the dough with flour. If the dough is solid, the cakes will crack and turn out solid. If the dough is too soft, it will stick to it or spread out when it’s removed from the board, and the gingerbread will “float” during baking.
Therefore, please pay special attention to the consistency of the dough, the quality of flour and other ingredients. The scales are different and it is impossible to determine exactly how much flour you need this time. Measure 50 grams of flour less than it is written in the recipe. If the dough is too soft, add the rest.
Knead the dough well to make it plastic. The ready-made dough may be slightly sticky to hands, and when you cut it with a knife, it does not stretch and does not stick to the knife blade.
You can shape the gingerbread in 2 ways:
In dry. Sprinkle the gingerbread board with flour or potato-, cornstarch. This method works perfectly for small and medium-sized baking molds. The pattern is fixed and less likely to float.
Roll out a piece of dough and sprinkle it with flour before shaping, so that it would not be sticky. Otherwise, it will be challenging to take out the gingerbread from the board.
In wet. Lubricate the inner surface of the gingerbread board with cooking oil.
1. Gingerbread without filling.
Cut a piece of dough to the desired weight for your board and roll it with a rolling pin.
Impress the dough into the form with your hands, diligently and carefully tap its surface so that the pattern, cut on the board, is completely imprinted on the future gingerbread.
Roll across the board with the rolling pin to flatten the bottom of the gingerbread. Remove extra amount of the dough with a knife.
For each Texturra gingerbread board on Texturra.ru, the recommended dough weight is indicated for making one gingerbread without filling . If you use pieces of dough of the specified weight, then the dough will not go out of the edges.
2. Gingerbread with filling.
Roll out a piece of dough about 1 cm thick and place it on the board. Gently press it with fingertips so that the entire pattern is imprinted.
Place the filling at the center, spread it evenly. The filling should not be too liquid. Thick jams, home-made marmalade, boiled condensed milk with nuts, chopped dried fruits are well suited.
Roll out the second slice of dough 0.5 to 0.7 cm thick, orient by size of your board. Cover the form with this layer. Press down the edges so that the bottom and top layers of the dough stick together. Roll out the surface of the future gingerbread, so that it becomes flat. Remove excess dough from the edges with your fingers or with a knife.
Taking out or Knocking out
Move the edges of the gingerbread away from the board by 0.5 - 1 mm. So it will be easier to take it out.
Turn the board over, slightly pry off the edge of the gingerbread to remove it from the baking mold. Let it go under the force of gravity on a baking sheet covered with baking paper.
If the gingerbread board is large, put a wooden rolling pin in front of the baking tray. With both hands, grasp the bottom edge of the board and hit the rolling pin with the top edge of the board. Depending on experience, you will need to hit 1-2 to ten times and the gingerbread will start to leave the board. At that moment, you need to hold the board over the baking sheet.
Leave about 5 cm between the pieces of gingerbread on a baking sheet, because they will enlarge in the oven even more.
Bake gingerbreads immediately, do not leave them lying on a baking sheet in a hot kitchen.
To make the pattern well preserved put the pan in the oven heated up to 250 degrees for 3 minutes. After that, open the oven door for 20-40 seconds, so that a strong heat came out and reduce the temperature to 170 degrees. Bake for 5 to 15 minutes depending on the gingerbread size.
When the whole set of gingerbreads is ready, they can be covered with icing.
In a saucepan on medium heat, make 100 grams of sugar and 40 grams of water to boil. After boiling, reduce the stove power to a minimum and cook for about 2 minutes.
Apply the hot icing on all gingerbread sides with quick movements using a brush. Dry on a bar at room temperature. Icing hardens quickly, and already after 10-15 minutes, it occupies the surface of the gingerbread with a beautiful matte slightly whitish coating that protects it from drying. Icing hardens entirely after a few hours.
Please, pay attention that undercooked sugar icing does not harden on the gingerbread; it remains sticky and transparent. Overcooked icing having hardened on gingerbread creates a dense white opaque layer and hides a beautiful pattern.
If you leave the gingerbread for a day in a tin or glass jar, it will be impregnated with the filling, the spices will reveal their flavours, and the gingerbread will only taste better.