In addition to Easter cakes, in many countries, Easter cakes are baked for Easter. It is customary to decorate fragrant honey products with multi-colored sugar glaze with the application of various images. This tradition is reviving and gaining momentum today. You can buy glazed gingerbread cookies at fairs dedicated to the holiday, or bake them yourself. Gingerbread and sugar icing recipes, as well as secrets of painting products are presented in our article.
Scented Honey Gingerbread Cookies
Traditionally, Easter cakes are cooked on honey dough, which adds a variety of fragrant spices. It is thanks to them that baking acquires its own unique spicy aroma. Nothing beats the smell of Easter cakes.
The recipe for their preparation is as follows:
- Honey (250 g) is mixed in a saucepan with sugar (250 g) and butter (150 g), the mixture is heated and removed from the heat.
- While the honey mass cools, the flour (500 g) is mixed with soda (1 teaspoon), salt (½ teaspoon), nutmeg, cinnamon and coriander (1 teaspoon each), dried lemon peel (1 tablespoon ) Additionally, allspice (6 peas) and cloves are crushed in a mortar, and then added to the dry mixture.
- 1 egg is introduced into the honey mass and beat thoroughly with a whisk.
- Dry ingredients combine with wet ones. If necessary, flour is added. The dough is sent to the refrigerator for at least 3 hours.
- Chilled dough is rolled into a layer, after which figures are cut out of it. Easter cake is baked in the oven for 15 minutes at a temperature of 180 °. After cooling, the products are covered with glaze.
Easter Gingerbread Cookies: Almond Recipe
This gingerbread recipe is slightly different from the previous one. In a thick-bottomed stewpan, honey, sugar, and butter are just as warmed. Soda and cinnamon (1 teaspoon each), lemon zest and cocoa (1 tablespoon each), vanillin, 20 ml of rum or brandy, 1 egg, 100 g of ground almonds and 400 g of sifted flour are added to the remaining honey mass.
The kneaded dough is sent to the refrigerator for the night, after which it is rolled into a layer. Figures are cut out of the dough. Each Easter gingerbread is transferred to a baking sheet. Prepared products are sent to the oven for 15 minutes at a temperature of 180 °.
Gingerbread cookies
Fragrant gingerbread cookies are used not only to decorate the Christmas tree, but also for the Easter table. As spicy spices, you can use not only ginger, but also cinnamon, cloves, nutmeg, orange zest.
Easter gingerbread cookies are prepared in the following sequence:
- In a deep bowl, flour (250 g), soda (½ teaspoon), ginger (2 teaspoons) and cinnamon (1 teaspoon) are mixed.
- In another bowl, beat with a mixer soft butter (100 g) and sugar (100 g), add liquid honey (2 tbsp. Tablespoons) and 1 egg.
- Gradually, dry ingredients are added to the wet, and soft dough is kneaded. A bowl of dough is covered with foil and sent to the refrigerator for the night.
- Figures are cut out of a sheet of rolled dough. Products are laid out on a baking sheet and baked at a temperature of 180 ° for no more than 15 minutes.
Soft and fragrant gingerbreads after cooling are covered with glaze.
Easter gingerbread recipe without honey
For allergies to honey, you can use the following Easter gingerbread recipe. Step by step instructions for cooking:
- In a thick-bottomed stewpan, 125 g of sugar is heated.
- 125 ml of water and another 125 g of sugar are added. After this, the syrup is well heated until sugar is completely dissolved.
- Sugar syrup is removed from the heat and cools for minutes.
- Butter (100 g) is added to the stewpan, mixed until dissolved.
- Flour (2 ½ tbsp.) Is mixed with soda (½ tsp), salt (¼ tsp), ground cinnamon, nutmeg and ginger (½ tsp each).
- A glass of dry mixture is added to the sugar syrup, then 1 beaten egg and 2 yolk are introduced.
- The remaining flour mixture is added and the soft dough is kneaded. It is wrapped in cling film and sent to the refrigerator for 8 hours.
- The dough is rolled out with a thickness of 3 mm. With the help of cookie cuttings, products are formed, laid out on a baking sheet and baked in the oven for 10 minutes at a temperature of 180 °.
Each Easter gingerbread is decorated with protein glaze. Such products are stored for 1 month in a container under a lid or in a tightly tied bag.
Gingerbread icing recipe
When decorating gingerbread , several types of glaze are used. To glue parts of the gingerbread house, draw inscriptions and draw small details, a thicker glaze called royal aising is used. To fill the surface of the gingerbread, you will need a glaze of a more liquid consistency, which spreads well, but at the same time remains within the contour outlined by the ice.
To decorate Easter gingerbread, you need to learn how to cook protein glaze. To do this, 200 g of sifted icing sugar is mixed with large egg protein and starch (½ teaspoon). Further, at a low mixer speed, the resulting mass is whipped for about 2 minutes. Now you should add 5 drops of lemon juice and continue to work with the mixer for at least 3 minutes. The result should be a very thick, smooth and white glaze. Since it dries very quickly, it is recommended to cover the bowl with the icing with a damp towel.
Painting Easter Gingerbread Cookies: Simple Recommendations
When painting Easter cakes, not only white, but also colored glaze is used. To do this, a small amount of the prepared royal icing is deposited in a separate bowl and a few drops of food coloring are added. After thoroughly mixing the glaze, you may need to add a little cold water, literally drop by drop, to achieve the desired consistency. The thickest glaze will be used for inscriptions, and the thinnest - for pouring.
The painting of Easter gingerbread is as follows:
- Prepared white or colored glaze is transferred to a pastry bag or homemade cornet made of parchment or thick polyethylene. A small corner is cut with scissors (no more than 1-2 mm).
- First, the outline of the drawing is drawn with a glaze of medium consistency.
- After a few minutes, when the circuit dries out a little, a filling is performed with a glaze of liquid consistency. To make the surface perfectly smooth, gingerbread must be gently shaken from side to side.
- On wet glaze, inscriptions and drawings are quickly applied.
After painting, the carrot should dry well on a flat surface for 5-6 hours.