If you have never tried gingerbread cookies, then you certainly need to taste it. Surely you will become his fan. This amazingly enjoyable, spicy and crispy pastry is hard to forget. Therefore, we want to offer you recipes for ginger cookies from Julia Vysotskaya, who is certainly well versed in this matter. So, you can start cooking according to her advice.
Ginger cookie. Recipe from Julia Vysotskaya
So, we want to offer you a very simple recipe using the available ingredients. It does not require special culinary skills and knowledge. There are a lot of cookies, enough for the whole family. It can be stored in a sealed box for up to three months. In general, these cookies are baked on New Year's and Christmas, but no one bothers you to prepare your favorite sweet at another time.
How to cook gingerbread cookies according to the recipe of Julia Vysotskaya? It is very simple.
For cooking you will need:
- Ginger (ground) - 2 tsp.
- Flour - 200 g.
- One egg.
- A teaspoon of cinnamon and cardamom.
- Clove - 1/3 tsp
- Sugar - 100 g.
- Soft butter - 120 g.
- Honey - 3-4 tsp.
Spices for cooking
Gingerbread cookies from Julia Vysotskaya are prepared quite simply. So, let's start with the fact that in the nearest supermarket we will get all the necessary spices. It is better to buy cloves and ginger, ground, in the form of a dry powder. Cardamom (for those who do not know) is a seed box. So from these you need to get these very seeds. They are used during cooking. Pre-grind all unmilled spices in a mortar or coffee grinder.
Next, mix cinnamon, ginger, cloves, cardamom and soda. You can also add a pinch of Himalayan pink salt (this is not in the recipe, but you can add from yourself) and a mixture of five peppers. Add the sifted flour to the spices.
Step-by-step dough preparation
In a saucepan, grind sugar and butter. Brown sugar can also be used. Its advantage is that it smells very nice and has a caramel flavor. Of course, if you do not have brown, then you can take regular white sugar. We add liquid honey and an egg to the mixture (if your honey is very thick, then it can be heated in a water bath). Then mix everything again with a mixer. The mass should become airy and magnificent.
Add flour and spices to the mixture, mixing well with a mixer. The dough will be soft and slightly sticky. But that should not scare you. The dough should be wrapped in a bag and put in the freezer or refrigerator for an hour and a half. After that, it will be very simple to work with the test.
After the necessary time, we take out the dough from the cold. Next, we divide it into four parts. Three of them will be cleaned again in the refrigerator, and one will be rolled out with a very thin layer on baking paper ( sprinkle parchment with flour in advance). Directly on parchment with cookie cutters we cut out cookies.
Bake it on a baking sheet covered with paper. Cookies should not be laid close to each other, since during cooking it will increase in volume. Bake at a temperature of two hundred degrees. The process will take no more than five to seven minutes. Cookies should only lightly brown. It is cooked very quickly, and therefore it is important not to miss the right moment, otherwise the baking may burn out. The cookies are very soft immediately after cooking, but after they have cooled, they will become crispy and hard.
Here is a cooking option that Julia Vysotskaya offers. The best gingerbread cookie recipe is unlikely to be found. The products for its preparation are used the most ordinary, and quite a lot of cookies are obtained (about eighty small gingerbread cookies). And to taste they are just wonderful.
The best gingerbread cookie recipe from Julia Vysotskaya will help you to please children and your loved ones with something tasty and unusual, and festive. Gingerbread cookie is advantageous in that it is stored in a sealed container for a long time and at the same time does not lose its taste. Although if children or adults have sweet tooth in the house, it is unlikely that such a treat will lie for a long time.
Fresh Ginger Baking
Recipes of ginger cookies from Julia Vysotskaya are quite numerous. All of them are interesting in their own way. And as a rule, they differ in some components. You can choose for yourself the most liked and best option.
Gingerbread cookie recipes from Julia Vysotskaya is always a celebration of taste, and therefore we offer another version of the dessert with fresh ginger.
Take the following ingredients:
- Flour - 220 g.
- Fresh grated ginger - 2 tbsp. l
- One egg.
- Soda.
- Soft butter - 160 g.
- Salt - ½ tsp
- Sugar - 100 g.
- Molasses - 60 g.
- Ground cinnamon - ¾ tsp.
- Ground cloves - ½ tsp.
- A pinch of ground nutmeg.
Cooking Cookies with Fresh Ginger
First you need to mix spices, nutmeg, salt, flour. Beat butter and sugar in a mixer bowl. Add molasses there. And then introduce flour. Knead the resulting dough and put it to rest in a cold place for an hour and a half.
After the necessary time has passed, we will take out the dough and roll it into small balls. Each of them dipped in sugar and put on a baking sheet. We will bake such cookies a little longer than in the first recipe - about fifteen minutes.
I must say that gingerbread cookies are a festive attribute of Christmas in European countries. For the first time they began to cook it in the eleventh century, then they began to add a burning mixture of ginger to the dough. But baking acquired its modern form in the nineteenth century.
Whatever the recipes of this cookie, the addition of ginger to the dough always remains unchanged, this is the most important component. And of course, the key to success and taste is the use of other spices in the preparation. It is these components that give the liver an exquisite taste and aroma.
Instead of an afterword
The recipes for gingerbread cookies we reviewed from Julia Vysotskaya are undoubtedly good. Try one of them and arrange a pleasant sweet surprise for your loved ones at the festive table. We hope you enjoy gingerbread cookies. The recipe from Julia Vysotskaya will come in handy before the New Year holidays.