Traditional recipes

Glazed gingerbread

Glazed gingerbread

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Mix flour with sugar, cocoa, baking powder, salt, vanilla sugar, orange peel and spice mix.

Separately in a saucepan mix the milk with the honey, put it on the fire and keep it until the honey dissolves completely. Let it cool and then add the margarine and orange juice.

Add the milk over the mixture of the above ingredients and mix well.

Grease a guguluf shape (you can use any shape you want) with a diameter of 24 cm with oil and line it with flour.

Add the above composition in the oven.

Preheat the oven and then put it in the oven for about 30-35 min. To make sure that the gingerbread is well done, we do the toothpick test.

Remove the gingerbread from the oven, let it cool and then take it out of the mold.

For decoration ...... first melt the white chocolate in a bain-marie with which we glaze the gingerbread and put it in the fridge to harden. Over the white chocolate icing we pour a dark chocolate icing ) and then powdered with powdered sugar.

The glazes should be slightly warm.

Good appetite!

Ingredients Glazed gingerbread


  • 150 grams of butter with 82% fat
  • 150 grams of brown sugar (white sugar can also be used, but gingerbread will have a lighter color)
  • 200 grams of bee honey
  • 1 whole egg
  • ½ teaspoon of salt
  • 1 teaspoon (10 grams) baking soda
  • 450 grams of flour + flour for sprinkling the worktop
  • 1 tablespoon vanilla extract (or, failing that, 1 sachet of vanilla sugar)
  • 1 teaspoon cinnamon powder
  • 1 teaspoon ginger powder
  • ½ teaspoon allspice powder
  • ¼ teaspoon nutmeg powder
  • 8 cloves
  • 2 cardamom pods

royal icing:

Preparation Glazed gingerbread - the dough

1. Finely grind the cloves and cardamom or grind with a machine.

2. Add all the spices ground over the flour (450 grams), followed by those that were already powdered: cinnamon, ginger, allspice, nutmeg, salt and baking soda. Mix well and set aside.

3. The bee honey is weighed in a large bowl, the one in which the dough will be worked. Add soft butter and sugar over the honey.

4. Mix everything in the bowl with the mixer for 5 minutes. Then add the whole egg and vanilla extract and continue mixing until the egg is incorporated. Be careful, at this stage it is possible for the butter to separate, it doesn't matter, the gingerbread will do just as well! This usually happens if the egg is too cold.

5. Over the mixture with butter and honey from the bowl, add the flour with the spices, in 3 slices. At the beginning we will incorporate the dry ingredients mixing with a wooden spoon or a solid spatula.

6. After the third slice of flour, we will have to start kneading. The dough does not knead much, only 1-2 minutes, to homogenize the gingerbread dough. If we were to knead more than necessary, the gluten network would develop, which we do not need in this case, because we do not make bread. The consequence would be a dough that would lose its tenderness, with a bread-like consistency and quite strong.

7. Sprinkle the work surface with flour, turn the gingerbread out of the bowl and shape it round, then flatten it and wrap it in cling film.

8. The well-packaged dough is refrigerated for a minimum of 8 hours, a maximum of 72 hours. So, it's one of the things you can do in advance when you have a lot on your mind.

Preparation Glazed gingerbread - modeling and baking

9. After the rest time has elapsed, remove the gingerbread from the refrigerator. Leave it at room temperature for about 30 minutes, until it becomes easily moldable. Meanwhile, turn on the oven and heat to 175 ° C.

10. Break pieces of dough as even as possible and shape into balls with a diameter of about 4 cm. They are placed in trays covered with baking paper, with a distance between them, because they widen when baked. Enter about 24-25 pieces, placed easily, in the oven tray of 42 × 35 cm. Depending on the size of the trays used, 2 or 3 trays may come out. However, baking goes very fast, it won't take long.

11. Bake the gingerbread trays one at a time, at a medium height, for 13-15 minutes, until they get a golden tint and the edges lightly color.

12. Immediately after baking, the gingerbread will be very fragile, so we need to let it cool well in the pan.

Preparation Glazed gingerbread - egg white icing - royal icing - and gingerbread icing

13. Put the raw egg white in a very clean, well-degreased bowl. I recommend wiping the bowl well inside with lemon juice, it will degrease perfectly. Beat the egg whites with the mixer until a thick foam forms. Add the powdered sugar, gradually, while mixing continuously at medium speed.

14. After all the powdered sugar has been incorporated, we will add lemon juice over the mixture in the bowl. We will continue to mix the composition, at high speed, for about 5-6 minutes.

15. Initially, the appearance and consistency of the composition in the bowl is one of thick cream. We will mix until it increases a lot in volume and hardens very much, forming firm ridges on the surface. Immediately, because this icing hardens quickly, we will move on to icing baked and cooled cookies.

16. For glazing, simply soak the domed part of each piece of gingerbread in the royal icing, gently shake off the excess glaze and place, with the glaze up, back in the trays.

17. Obviously, now you can cram as many pieces of gingerbread glazed in a tray as not growing. However, it is good not to touch the glazed parts of each other, because they can stick together. Allow to dry in a cool place (in the pantry).

Storage Glazed gingerbread

The glazed gingerbread can be stored for 2-3 weeks, in tightly closed boxes, in a cool place (pantry). During this time, he is sure that he will not change his qualities at all. Moreover, they will harden immediately after baking, but as time goes on they will become more and more tender. The gingerbread is perfect to be offered as a gift, packaged in a beautiful package, because it is very tasty and keeps so well. Last but not least, it's a nice feeling to know that you have a box of delicacies from which you can taste something good, along with coffee or a cup of tea.

Glazed gingerbread - Recipes

The winter holidays are the best time to prepare gingerbread. The goodness from the stories with Hansel and Gretel can have any desired shape, but one unmistakable taste. This dessert will surely delight both children and adults.

Recipe offered by Confectioner Chef Ana Consulea

Ana Consulea is a confectioner and entrepreneur, with a strong name in the confectionery industry. His vision of cakes and ice cream is expressed daily through the prism of the two businesses he founded: Zexe Braserie confectionery and Zelato ice cream parlor. The quality of the ingredients and implicitly of the products, as well as the atmosphere transmitted to the customers whenever they interact with them, contributed a lot to the shaping of the two brands. Today, Ana Consulea considers herself "a confectioner and an entrepreneur in love with her work and life", who evolved organically and naturally.

Ana Consulea's story in the confectionery laboratory took shape thanks to the Confectionery School in Montbeliard, France, which she attended in 2012. Four years later she opened the Zexe Braserie confectionery, and in the summer of this year the Zelato ice cream parlor. He currently also teaches confectionery classes at DallesGo, where participants discover the hidden secrets of confectionery.

One of Ana's soul awards, which attests to her professionalism, is "Pastry Chef of the Year". The distinction was offered to him in 2019 by the prestigious Gault & amp Millau guide. Also, three years in a row (2017, 2018, 2019) he won the award for "Best Pastry Chef in Romania" at the Horeca Awards Gala.

Gingerbread consists of:

• It took
• Royal Icing for decoration


Ingredients (for 1.5 kg of shell)
300 g & # 8211 Honey
300 g & # 8211 Sugar
. 120 g & # 8211 Walnut
600 g & # 8211 Flour
11 12 g & # 8211 Cinnamon powder
121 5 g & # 8211 Nutmeg powder
121 5 g & # 8211 Ginger powder
121 2 g & # 8211 Powder cloves
121 2 g & # 8211 Ground pepper
Peel an orange
2. 60 g & # 8211 Rom
1 150 g & # 8211 Eggs (3 pieces)
121 5 g & # 8211 Bicarbonate

Step 1
Put the honey, sugar and ground walnuts on the fire. When the sugar melts (approx. 70 ° C), remove from the heat and add half the amount of flour (300 g), stirring constantly with a solid spatula.
• After the flour has incorporated, add the spices, all finely ground.
• Wrap the mixture in food-grade plastic oiled and leave at room temperature for about 4 hours.
You can also make this mixture in the mixer bowl, using the spatula.

Step 2
• Once cooled, place the composition in the bowl of the mixer, along with the rum and eggs, and mix with the hook. Don't be scared if the mixture is hard, that's the way it should be.
• Add the remaining flour (300 g) and baking soda.

Step 3
• Leave in the refrigerator, in plastic wrap for contact, for at least two hours, or ideally until the next day.
• Bake in different shapes, at 150 ° C, for 12-14 minutes, depending on the size.
• Leave the gingerbread to cool to room temperature for at least 3-4 hours, then decorate.

Royal icing

0 9 0 g & # 8211 Pasteurized egg white
600 g & # 8211 Powdered sugar
0. 15 g & # 8211 Lemon juice

• Mix all the ingredients in the mixer, and at the end add food coloring (depending on the model you want to get).
It is preferable to use a water-soluble food coloring gel.
• Leave the royal in the fridge, covered in contact.
Careful! Do not let air in, otherwise the royal will dry out and can no longer be used.
Put the icing in the posh and decorate according to your preferences.
• Allow the cakes to dry in a dry room, then store them in a closed box and store them at room temperature.

Preparation White icing & # 8211 royal icing recipe

Put the egg whites in a bowl and gradually add the powdered sugar. Add as much sugar until you get a pasty consistency. Lemon juice is also dripping. You can color or leave white paste at your choice. I used natural red dye (powder). It can be divided into 3-4 smaller bowls and can be colored differently: pink, blue, varnish, yellow, purple, etc.

How to use the white icing & # 8211 royal icing

Put the pasta in a solid bag, preferably the special ones for the freezer, so that all the pasta is in one corner. Drill the corner with a needle, or cut it with scissors and tighten it on the other side.

With this white glaze you can write or draw according to your imagination. I decorated with it gingerbread made from rye flour and brown sugar.


Foodblogger at Savori Urbane. #savoriurbane

The egg white icing dries for a few hours, preferably overnight, at room temperature. This is how it looks my gingerbread decorated with it. It dries well and adheres to biscuits (does not fall easily).

Other gingerbread models I used this white icing:

Method of preparation

Mix flour with sugar, cocoa, baking powder, salt, vanilla sugar, orange peel and spice mix.

Separately in a saucepan mix the milk with the honey, put it on the fire and keep it until the honey dissolves completely. Let it cool and then add the margarine and orange juice.

Add the milk over the mixture of the above ingredients and mix well.

Grease a guguluf shape (you can use any shape you want), with a diameter of 24cm, with oil and line it with flour.
Add the above composition to the form.

Preheat the oven and then put it in the oven for about 30-35 min. To make sure that the gingerbread is well done, we do the toothpick test.
Remove the gingerbread from the oven, let it cool and then take it out of the mold.

For decoration. first melt the white chocolate in a bain-marie with which we glaze the gingerbread and put it in the fridge for about 10 minutes. then pour the dark chocolate icing (melt the dark chocolate in a bain-marie).
The glazes should be slightly warm.
Let it cool.
Powder with powdered sugar.

I invite you to a slice of gingerbread accompanied by a lemon tea! What do you say?

Glazed gingerbread

If you try my recipe Glazed gingerbread, I look forward to seeing you again and telling me how much you enjoyed it.

  • 480 g flour (divided into 150 g +330 g)
  • 250 g sugar
  • 125 ml water
  • 50 g butter
  • an egg
  • 1 teaspoon grated baking soda
  • 3 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • a pinch of salt
  • an egg white
  • 100 vanilla powdered sugar
  • 2 tablespoons hot water
  • a little lemon juice
  • candy

Method of preparation:
For starters we will make a burnt sugar syrup: put a spoonful of sugar in a saucepan and place the saucepan on low heat. Let the sugar caramelize until it gets a brown color (without burning it) then pour 125 ml of hot water. watch out for steam! When all the caramel melts, add the spices (cinnamon, cardamom, nutmeg and ginger), salt and remaining sugar. Stir, turn off the heat under the pan and add 150 g of flour (all at once). Mix well with the aim so as not to make lumps. Transfer the composition thus obtained in a larger bowl and let it cool.
Turn the oven to medium heat (180 & # 176C) and line a tray with baking paper. I sprayed the tray with a little water to stick the paper better to it.
Over the cooled composition add the 330 grams of sifted flour and mixed with baking soda. Put the melted and cooled egg and butter. Mix all the ingredients by hand and transfer the dough to the floured table. Knead it for a few minutes until it becomes elastic and non-sticky.
We break pieces of dough (I weighed them 35 gr each) and shape the balls that we place in the tray with some distance between them. Bake them for about 15-20 minutes without drying them too hard in the oven. Baked cakes should be soft to the touch as they will harden as they cool.
I got 25 balls and I had a little dough left from which I modeled a Snowman: I formed 3 balls with different sizes and placed them in another tray glued next to each other. I also baked them for about 20 minutes.
Mix the egg whites with the lemon juice, then add the powdered sugar in 3-4 batches. We continue to mix until we get a meringue. Add the two tablespoons of hot water in turn and mix well.

We take a piece of gingerbread, dip it with the bulging part in the icing and place it on baking paper. I placed them in the same tray and paper that I baked. Let the icing dry. Optionally, sprinkle the candies when the icing is almost dry.

Over the Snowman I poured the icing with a spoon and when it was almost dry I shaped his eyes from 2 candies, and I made his mouth, buttons and hat from sugar paste. Tasty and great effect!
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
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Here you will find other recipes with SWEETS.

Round and glazed gingerbread recipe.

I was very happy to find this childhood gingerbread recipe on the blog Recipes of all kinds. A blog that I have been managing for some time.

I went to the recipe very little, because I was left with a yolk, which seemed a little inappropriate. I also included this one in the dough and I added it with very little flour. We also reduced the amount of sugar a little, according to our taste.

And I put a little more ginger in the combination of flavors, because I really like its taste.

I was really pleased with the taste, but also with the tenderness of the gingerbread. It was the way I remembered it as a child.

Find more on the blog in the "Sweets" category Cookie recipes, perfect for the holidays.

Gingerbread, glazed with… love. Valentine's Day recipe

Who said gingerbread is only for Christmas ?! It can be the perfect dessert for any occasion, especially on Valentine's Day and, of course, if you add a drop of love to the composition. Okay, on Valentine's Day you can "add" more love, in how much you want!
  • 2 eggs
  • 3 tablespoons honey
  • 100 g sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon rum essence
  • flour

Put the eggs, sugar and honey in a bowl and mix everything until smooth. Then add the baking soda with vinegar, cinnamon and rum essence and continue to mix.

At the end, add as much flour as you can until you get a dough that we can shape. Sprinkle a little flour on the work table, spread a 1 cm thick sheet and cut out the shapes. Hearts, of course! The forms are placed in a tray lined with baking paper. Place the tray in the oven until browned.

For decoration, beat the egg whites, add the sugar and lemon juice one at a time and continue to mix until it hardens. Gingerbread is decorated with this composition.

Video: soft glazed gingerbread cookies (May 2022).