Recipe and video of making honey printed gingerbread from the booklet

Choux pastries are not at all difficult to make yourself, even without experience working with choux pastry.

This simple recipe will help you understand the technology of preparing a tasty and inexpensive delicacy. The process of brewing cookie dough takes a few minutes and does not require special skills. Baking is a creative and exciting process. Here you can realize all your ideas and preferences. The custard cookie recipe makes it juicy and incredibly tender. The cookies surprise with their delicate taste and weightless texture. Chocolate glaze complements it perfectly, enhancing the aroma of baked goods and giving the custard cookies an appetizing appearance.

You can also make eclairs from choux pastry.

Cuisine: Author's

Category: sweet pastries

Cooking method: in the oven, glaze and choux pastry-cooking

Preparation time: 15-17 minutes

Cooking time: 45 minutes

Number of servings: 30-32 pcs.

To bake or not to bake?

The approximate calorie content of 100 g of such cookies, the approximate recipe for which we have outlined, is a little more than 400 kcal. And what is 100 g, when in the evening, with some tea and an interesting movie or book, you can accidentally sweep 4 times more off the table? So it turns out: even if you get a recipe for such cookies from a cookbook, it’s not very often. But this does not apply to families with children. During the day (especially in summer), kids spend such a ton of energy running, jumping, climbing and rolling that they can handle any amount of calories. Just have time to take the cookies out of the oven and place them on the table! Of course, you don’t have to bother and buy everything ready-made - but can vegetable margarines from factory baked goods compare with homemade cookies, lovingly prepared in the best butter?

Simple milk custard cookies

This recipe is a little reminiscent of shortbread baking, however, the technique used here is different: in shortbread cookies the dough is often cooled, but then, on the contrary, it is poured with boiling water. What comes out of this?

A simple and tasty delicacy, and if you also have a syringe or a bag with dough attachments in your “household”, then it’s beautiful.

Ingredients

So, the recipe is this:

• prepare 350 ml of milk (fat, at least 3.5 percent);
• 75 g butter (about a third of a pack);
• 120 g sugar (preferably brown);
• 3 eggs and 170 g flour.

Cooking method

1. Place butter, sugar and milk in a saucepan, bring to a boil, remove from heat, add flour, stir.
2. Cool the dough, and only then beat in the eggs, one at a time.
3. Cover a baking sheet with parchment, squeeze out “droplets” or “flowers” ​​from the dough using a bag. Bake at low oven heat (no more than 190 degrees) for 15 minutes.

Description of preparation:

1. Combine sugar and salt in a small saucepan.
Pour in water and milk. Mix everything well and put on fire. 2. When it boils, gradually add the pre-sifted flour, stirring constantly to avoid the formation of lumps. 3. The dough should be cooked and after a couple of minutes it can be removed from the heat. Pour in the whites and continue stirring. Let it cool properly. 4. The recipe for making “Zavariki” cookies can be in two versions - baking in the oven or frying in a frying pan. In both cases, the cookies turn out surprisingly appetizing, but their taste is different in their own way. 5. To give the desired shape, you can use a pastry bag or a plastic bag with a corner cut off. 6. Place the dough in long strips and place in well-heated vegetable oil (or on a baking sheet). 7. It’s better to fry in small portions so that the “Zavariki” cookies at home are golden brown on all sides. 8. Prepare paper napkins on which to place the cookies to remove any remaining oil. 9. When the cookies have cooled a little, they can be served. Bon appetit! Purpose: For children / For dessert / For a holiday table / In a hurry Main ingredient: Dough Dish: Baking / Cookies

A la profiteroles with chocolate

This recipe is reminiscent of profiteroles, however, you will not get empty “boxes” of dough, but hollow cookies with nuts inside. Interesting?

Ingredients

Write down the recipe:

• 70 ml water;
• 1 teaspoon salt;
• 50 g butter;
• 120 g flour;
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• 3 eggs;
• 50 g of walnuts (that is, a little more than 0.5 cups of kernels).

Cooking method

1. These custard cookies are prepared as follows: bring butter, salt and water to a boil, turn off the stove and add flour.

2. Pour boiling water over the nuts for 5 minutes, remove the skins.
3. Stir the eggs into the cooled dough, and then the chopped nuts (you can lightly fry them before doing this).
4. Place 1 teaspoon of dough on a baking sheet lined with parchment (or beautifully pipe roses using a pastry bag).
5. Bake like profiteroles - at 180 degrees for about half an hour, preferably with it on

   
   convection.

6. Dip the finished cookies into the glaze. Her recipe: melt chocolate (50–60 g), butter (30 g), cognac (1 teaspoon) and sugar (50 g) in a water bath. There is no need to worry about children - this recipe will suit them too, because during heat treatment the alcohol evaporates.

KNEADING THE DOUGH

Add eggs, stir.

Sift some of the flour with soda, mix the dry mixture thoroughly and add it to the dough. This is necessary so that the baking powder is evenly distributed throughout the dough.

Then add the second part of the flour, but again not all at once. Leave about 50 grams. If the dough turns out too soft, then add the rest.

The amount of moisture in the brew may vary, the quality of flour and other ingredients, everyone’s scales are different, errors are inevitable during kneading the dough, so it is impossible to determine exactly how much flour you will need this time - a little more or a little less than indicated in the recipe.

Knead the dough until it is firm enough that it holds its shape but can be squashed with your hands without too much effort. You should get a single lump of a homogeneous plastic structure, pleasant to the touch, and easy to mold.

It is important not to oversaturate the dough with flour; it should not crumble into crumbs. If you prepare a hard dough, it will be difficult to mold, the gingerbread cookies will crack and turn out hard.

If the dough is too soft, it will stretch when removed from the board or even stick to it. The gingerbread will “float” in the oven, and the pattern will not be pronounced.

Pay special attention to the consistency of the dough! This is one of the most important moments for baking delicious and beautiful printed gingerbread cookies.

After kneading, immediately begin shaping; storing this dough in the refrigerator is not recommended.

MOLDING

You can shape the gingerbread in 2 ways:

In a dry way. Dust the gingerbread board with flour. Turn it over and shake out any excess. Dust a piece of dough with flour so that it is not sticky.

In the wet. Grease the inner surface of the gingerbread board with vegetable oil. There is no need to oil the dough.

Gingerbread without filling

Roll out a piece of dough to the desired weight.

Press the dough into the mold with your hands, carefully and thoroughly tap the surface with your hand so that the pattern cut out on the board is completely repeated on the future gingerbread.

Roll the rolling pin over the board to smooth out the bottom of the gingerbread. Remove excess dough with a knife.

For each Texturra gingerbread board , this article and product descriptions indicate the recommended dough weight for making one gingerbread without filling. If you use pieces of dough of the specified weight, then excess dough will not spill over the edges.

Gingerbread with filling

Roll out a piece of dough approximately 0.5 - 0.7 cm thick. Lightly press the mold onto the layer and cut the dough along the contour.

Carefully place it inside the mold and press with your fingertips so that the entire design is imprinted.

Place the filling in the center and spread it in an even layer. The filling should not be too liquid. Thick fruit jams, homemade marmalade, boiled condensed milk with nuts, and chopped dried fruits work well.

Print the second piece of dough in the same way and cut the dough along the contour. Cover the mold with this figure.

Press down the edges so that the bottom and top layers of dough stick together.

Roll the rolling pin over the surface of the future gingerbread so that it becomes even. Remove excess dough from the edges with your fingers or a knife.

NOTCH or KNOCK OUT

1. Hand cut

Turn the board over and lightly pry the edge of the gingerbread to remove it from the mold. Let it come out by gravity onto a parchment-lined baking sheet.

2. Knockout

You need to hit the top edge of a small gingerbread board on the table, the gingerbread will instantly pop out.

If the gingerbread board is large, place a wooden rolling pin or block in front of the baking sheet. With both hands, grasp the bottom edge of the board and tap the top edge of the board onto the block. Depending on your experience, you will need to hit from 1-2 to a dozen times and the gingerbread will begin to come out of the board. At this moment you need to hold the board over the baking sheet.

Difficulties with knocking out may arise:

- if the dough is too soft

— the surface of the board and the dough are not sufficiently dusted with flour (dry molding) or poorly oiled (during oil molding).

BAKING

Leave about 5 cm between gingerbread pieces on the baking sheet, because... They will still grow in the oven.

For an electric oven, the mode is heating from above and below

To ensure that the design is well preserved, place the baking sheet with gingerbread cookies in the oven heated to 230-250 degrees (as much as your oven allows) for 3 minutes. Then open the oven door for 30-40 seconds to let out the intense heat and reduce the temperature to 170 degrees.

Watch the gingerbread cookies in the oven. If you see that they have begun to actively grow and cracks appear, you can remove the baking sheet for 2-3 minutes to let the gingerbreads cool a little and then return them to the oven and continue baking.

Bake for 5 - 20 minutes depending on the size of the gingerbread.

Temperature ranges may vary slightly depending on your oven.

Place the still warm gingerbreads in a bag to keep them soft.

The main mistakes in preparing printed gingerbread cookies using this recipe are discussed in the article at the link.

GLAZE

After preparing the gingerbreads, they are glazed. The glaze slows down the drying of the gingerbread and gives the products a finished and beautiful appearance.

It's convenient to bake a batch of gingerbread cookies first, while they cool (in a bag), prepare the glaze, free up space on the table, and then start glazing.

Mix 100 grams of sugar and 40 grams of water in a saucepan with a thick bottom and bring to a boil. As soon as bubbles appear on the surface, reduce the heat to low and start the stopwatch. After 60 seconds, remove the pan from the heat. The result should be a thin, transparent syrup.

Apply the hot glaze using a brush with quick movements and make sure that it lies in a thin layer on the gingerbread.

Leave to dry at room temperature. After just 10-15 minutes, the surface of the gingerbread will be slightly matte. Light white spots will appear in the recesses.

If you want the glaze to remain transparent, add 0.5 tsp of lemon juice after the syrup boils.

For a detailed article with 2 recipes and a video of preparing the glaze, see the link .

If you leave the gingerbread for a day in a tin or glass jar, it will become saturated with the filling, the spices will open up and the gingerbread will only become tastier.

Bon appetit!

“Sunny” cookies with hard cheese

These cookies are bright yellow in color and have a distinct cheesy flavor. This recipe is suitable not so much for dessert (after all, it contains no sugar at all), but as “seed” cookies. These cookies are simply amazing, how good they are with coffee – salty, bright, crispy!

Ingredients

Their recipe is like this:

• 70 g each of flour and hard cheese;
• 1 egg;
• 100 g water;
• a pinch of salt;
• 2 tablespoons butter.

Cooking method

1. Add the oil and water to a saucepan, put it on the fire and wait until the oil turns from a piece into a yellow puddle.
2. Add flour, mix.
3. Now it’s the turn of the egg and coarsely grated cheese - since the mass is still warm, the cheese will actively melt.
4. With wet hands - it is best to grease your hands with butter - form balls the size of nuts, bake for 10 minutes at 200 degrees. It's better to eat hot!

Nutritional value per serving

Wheat flour is made from wheat grains and is produced in different variations - semolina, wallpaper flour, first, second and highest grade flour.

Butter is a product obtained by separating or churning cream from cow's milk.

Refined sugar has a completely white color, sometimes even giving off blue.

Delicious custard cookies with zest

The incredibly delicate taste and fragrant aroma of baked goods made from choux pastry will attract the attention of even the most picky gourmets. And what can we say about children?

Products:

• Cold water – 350 ml.
• Butter – 80 gr.
• Premium wheat flour – 450 gr.
• Eggs – 4 pcs.
• Zest of 0.5 lemon.
• Salt – a pinch.

1. Pour cold water into the pan. Add oil and a little salt. Boil it.
2. The hot water should melt the butter completely.
3. Reduce heat and carefully add flour, after sifting it.
4. Mix vigorously with a spatula until the dough sticks to the sides and bottom of the pan.
5. Set aside and let the dough cool.
6. Prepare the eggs - you only need the yolks. The whites that you have left over can be used to brush the finished cookies, or you can bake them into a delicious and fluffy meringue.
7. As soon as the mixture has cooled, add one yolk at a time, thoroughly mixing each of them with the custard mixture.
8. When the mixture becomes homogeneous, add the zest of half a green lime or lemon and mix again.
9. Preheat the oven to 175 degrees.
10. Line a baking tray with cooking paper. Spoon the choux pastry into the desired shape - buns, sticks, circles or semicircles.
11. Before putting the choux pastry in the oven, chefs recommend sprinkling it with cold water - it will rise better.
12. Bake the dough at 175 degrees for the first 10 minutes. Now reduce the degrees to 160*C and continue the process for another 20 minutes.

Ingredients: