Rug - what is it? Honey mat. How to cook gingerbread

Not every housewife these days can boast of the ability to bake a real honey cake. Meanwhile, this ancient product made from gingerbread dough is the most ancient delicacy, known to our ancestors since the 9th century. And in the 19th century, in Moscow and Gorodets, industrial production of honey pies was even established. Gingerbread and gingerbread are sisters; they have always been baked according to very similar recipes. Previously, they were always based on dough made from rye flour, but now the composition has been refined by adding white and wheat flour. True, the gingerbread is softer and more tender, since the dough is not made so steep.

Previously, large-sized gingerbreads were baked, then wrapped in towels and stored for a very long time. And it did not become stale due to the addition of honey to the dough. For the treat, the pie was cut into long strips or squares, generously poured with jam or marmalade. Now they are prepared in different shapes and sizes. Often decorated with fondant or frosting, just like the good old days. Candied fruits, nuts, raisins, apples and always a mixture of spices are added to baked goods.

Honey gingerbread - a simple old recipe

It is better to learn how to bake gingerbread from the simplest option. This is practically a classic preparation, since the recipe is taken from the old magazine “Voice of the Beekeeper” from 1915. The recipe is adapted to modern realities.

Take:

• Rye flour – 250 gr.
• Wheat flour – 220 gr.
• Honey – 700 gr.
• Eggs – 4 pcs.
• Baking soda - small spoon.
• Salt – 1/3 small spoon.
• Spice mixture – 2 small spoons (see below).

Remove all ingredients from the refrigerator in advance; they should be at room temperature. If the honey is candied, be sure to melt it in a water bath.

How to bake:

1. Place both types of flour into a deep bowl. Add salt, spices, soda, mix well.
2. In a separate bowl, combine honey with eggs. Carefully grind the mixture until smooth.
3. Add flour and spices to the honey mixture. Stir to form a dough.
4. Transfer the dough into the mold and smooth it out. Cover with cling film and leave to ripen on the counter for 2 hours.
5. Preheat the oven to 170 o C. Place the pan on the middle rack and bake the gingerbread for 25 minutes. Check the doneness of the baked goods with a toothpick. The gingerbread can be cut lengthwise and in half into cakes, then coated with any jam.

Spice mixture for gingerbread

Gingerbread without adding spices is already a simple honey pie. In the old days, housewives carefully selected what they would add to the dough to make it unusual. I offer you two options for mixtures, also taken from an old magazine. The seasonings are the same, but the proportions are different, and so is the taste.

Spice mixture No. 1:

• Cinnamon – 3 large spoons.
• Ground ginger - 2 large spoons.
• Ground cloves, cardamom, nutmeg, allspice - a small spoon.
• Ground star anise – ½ teaspoon.

Spice mixture No. 2.

1. Cinnamon – 2 tablespoons.
2. Ground cardamom, nutmeg, star anise, cloves, ginger - 1 small spoon each.

From the history

Korizhka is a delicious confectionery product made from gingerbread dough. The delicacy comes in different sizes: from very small to huge - almost one and a half meters in length, up to 10 cm in height and up to a meter in width. The weight of the pie sometimes exceeds a pound. This dish is very popular in Russian cuisine.

The name of the pie - “Kovrizhka” - comes from the word “Kovriga” (whole bread). It is known that the history of gingerbread in Rus' dates back to the 9th century. In those days they were called honey cakes. In the old days, gingerbread was made from honey, flour and berry juice. The appearance of the modern name “kovrizhka” by various sources dates back to the 13th-15th centuries.

How to bake gingerbread with sour cream

Tasty, crumbly, and well-soaked gingerbread will please everyone without exception. I think this recipe is one of the best.

Take:

• Flour – 350-400 gr.
• Sour cream – 4 large spoons.
• Eggs – 2 pcs.
• Honey – 2 large spoons.
• Soda - a small spoon.
• Sugar – 200 gr.
• Butter – 100 gr.

Step-by-step preparation:

Place honey in a deep container. If it is sugared, melt it in a bathhouse, we need a liquid product. Add baking soda and stir.

Leave on the table for 5-10 minutes so that the components react with each other.

After the specified time, the mixture will turn white and begin to resemble condensed milk. Beat eggs, add sugar.

Mix thoroughly until smooth. Set aside again for 5 minutes. In response, the mass will bubble, increase slightly in volume, and become a beautiful golden color.

Melt the butter using any method and pour into the mixture. Stand for the traditional 5 minutes.

Place sour cream in a container and add spices. Mix with remaining ingredients.

Add sifted flour. To make it easier to get rid of lumps, I advise you to introduce it in portions, immediately mixing each with the contents of the bowl. The result will be a dough that resembles the consistency of thick sour cream.

Grease the mold, pour in the dough, smooth it out.

Place on the middle level of the oven, preheated to 180 o C. Set the timer for 25-30 minutes, depending on the characteristics of your oven.

Look at the photo, how beautiful it turned out - tender, incredibly tasty gingerbread!

How to make fudge for gingerbread

You will need:

• Sugar – 200 gr.
• Water – 50 ml.

Preparation:

1. Pour water into a ladle and boil.
2. Pour in the sweetness. Cook over moderate heat until the sugar crystals are completely dissolved.
3. Reduce heat and continue cooking for about 30 minutes until the fudge has completely thickened. Do not leave the stove; the brew must be stirred constantly.
4. Immediately place the ladle into a bowl of ice water to cool it very quickly. When the fudge becomes slightly warm, beat the mixture with a mixer until a white tint appears.
5. Apply the fondant with a brush onto the still warm gingerbread.

Delicious honey gingerbread in a slow cooker

Incomparable dough with sour cream, dried fruits - this gingerbread will stand out with its rich honey color and excellent taste.

You will need:

• Honey – 2 tablespoons.
• Eggs - a couple.
• Granulated sugar - glass.
• Butter – 100 gr.
• Sour cream – 4 large spoons.
• Flour – 2 cups.
• Baking soda - small spoon.
• Dried fruits – 100 gr.

Routing:

1. Melt the honey, combine it with soda, let stand until the soda starts working (5-10 minutes).
2. Beat in the eggs, sweetener, and stir until the sugar is completely dissolved. Hold for another 5 minutes.
3. Add melted butter, wait 5 minutes again.
4. Follow with sour cream and chopped dried fruits.
5. After the next 5 minutes, add the flour product. Be sure to sift the flour, enriching it with oxygen. Break up the lumps, resulting in a fairly liquid dough reminiscent of sour cream.
6. Grease the multi bowl with oil and place the dough. Set the mode to “Baking”. Set the timer for 80 minutes. Check the readiness of the pie with a wooden skewer or toothpick.

Ingredients

Honey and plum gingerbread is a simple pie, for the preparation of which you will need:

• 8-10 pcs. drain;
• flour - 200 g;
• honey - 150 g;
• sugar - half a glass;
• sour cream (any fat content) - 2 tablespoons. l.;
• soda - half a tsp;
• salt - half a teaspoon;
• drain butter (or margarine) - 100 g;
• 2 eggs.

The multicooker uses power: 800 watts. Time required for baking: 70 minutes.

Honey gingerbread with apples and raisins - the best recipe

A festive version of baking with the addition of a large number of delicious ingredients: nuts, raisins, cinnamon, apples.

Take:

• Honey – 2 large spoons.
• Water - a glass.
• Granulated sugar - glass.
• Flour – 2 cups.
• Sunflower oil – ½ cup.
• Sour cream – 2 large spoons.
• Starch - a small spoon.
• Soda - the same amount.
• Table vinegar - a small spoon.
• Lemon juice - the same amount.
• Ground cinnamon - a pinch.
• Raisins - a handful.
• Walnut kernels - ½ cup.
• Apples – 2 pcs.

How to cook:

1. Pour boiling water over the raisins for a quarter of an hour. Then rinse, drain and dry. Crush the nut kernels into crumbs.
2. In a large bowl, mix flour with soda, starch, and cinnamon. Take half the amount of soda stated in the recipe. Add sour cream. Mix the composition thoroughly.
3. In a separate bowl, combine sugar, sunflower oil, and water.
4. Heat this mixture in a water bath. When the mixture becomes warm, add honey little by little, stirring each portion well. Stir until sugar and honey dissolve completely.
5. Add the second half of the soda, but now slaked with lemon juice. The honey mixture will begin to foam and increase slightly in volume.
6. Throw in the crushed nuts, carefully add the raisins, and stir the mixture.
7. Combine the honey mixture with the flour mixture and mix gently. The dough will become a sour cream consistency.
8. Pour the dough into a mold lined with oiled baking paper.
9. Remove the core from the apples and cut into thin slices. Place nicely on top of the dough.
10. Bake the pie at 180 o C. Cooking time – 30-40 minutes.

Description

Korzhka is a pastry whose main ingredients are sugar, flour, nuts, raisins, and honey. Often it consists of two cake layers, separated by a layer of jam. The top layer of the product is usually covered with glaze, which is made from powdered sugar. Due to the fact that the pie contains honey, the gingerbread does not go stale for quite a long time.

You can often hear that gingerbread is a Lenten pastry, because it is allowed to be consumed even during Lent, on its not too strict days. During the period of poor fasting, this dish is a real delicacy.

Kovrizhka today is one of the most popular ancient Russian dishes. “How to cook gingerbread?” - beginner home confectioners often ask. We offer several interesting recipes in our article.

Recipe for honey gingerbread with jam - an easy recipe

about jam cookies , if you’re interested, go to another page. Here I give the simplest example of baking.

We take:

• Flour – 250 gr.
• Eggs - a couple.
• Honey – 100 gr.
• Granulated sugar – 80 gr.
• Milk (water) – 50 ml.
• Vinegar 9% - small spoon.
• Baking soda - small spoon.
• Butter – 50 gr.
• Jam – 150 gr.
• Spices for the gingerbread.

How to cook:

1. Melt butter, honey. First mix the butter with warm milk, eggs, honey. Add baking soda dissolved in vinegar.
2. Add flour in parts and knead into a soft, manageable dough.
3. Roll out into a layer 1 centimeter thick.
4. Place parchment paper on a baking sheet and coat it with oil.
5. Bake the cake by preheating the oven to 180 o C. Baking time is 25-30 minutes.
6. Divide the finished cake into two parts, cutting along the width. Apply jam to the bottom layer and smooth it out.
7. Cover with the second cake layer, leave for a while so that the cake has time to soak.

Instead of jam, it is permissible to use condensed milk mixed with butter, sour cream, mashed with sugar. Just remember that this will no longer be a real gingerbread, but an ordinary honey pie.

How to prepare honey gingerbread for tea (brewed)

If you like a crispy crust and dense baked goods, use the tea-infused gingerbread recipe. The whole secret is in this unusual supplement. The gingerbread is lean because it is baked without eggs. You will find a few more examples of delicious baked goods for Lent on another page.

Compound:

• Flour – 250 gr.
• Honey – 150 gr.
• Black tea, dry – small spoon.
• Water – 70 ml.
• Granulated sugar – 100 gr.
• Sunflower oil - a small spoon.
• Cinnamon powder – ½ teaspoon.
• Cloves – 3 buds.
• Soda - a teaspoon.

Cooking technology:

1. First of all, brew tea by pouring boiling water over the tea leaves. Once the tea has steeped, strain it, then cool.
2. In a large bowl, mix honey with brewed tea and sugar. Mix thoroughly until smooth. Place on the stove and wait until it boils. Boil over low heat for several minutes, continuously stirring the contents.
3. Turn off the burner and leave to cool slowly for 15 minutes.
4. When the mixture becomes warm, add baking soda, crushed cloves, and cinnamon powder. Stir.
5. Add flour in several batches, thoroughly kneading each portion. After adding the last part of the flour, you will have a fairly stiff dough. When it becomes difficult to knead with a spoon, transfer the dough to a floured surface.
6. The consistency of the dough will be soft and pliable. Roll out the mixture into a layer the size of the baking sheet in which you will bake the gingerbread. The thickness of the layer is approximately 1 centimeter.
7. Place baking paper on a baking sheet, coat with a layer of butter, and transfer the layer.
8. Bake at 180 o C for 30-40 minutes.

Some useful tips

• If you use a silicone mold for baking, there is no need to grease it with oil. You just need to rinse it with water.
• To improve the aroma of the gingerbread, you can add any spices to the dough: cardamom, cinnamon, cloves, coriander, nutmeg, almond extract and others.
• You can use candied fruits, fresh and dried fruits, or even canned fruits, after draining the juice. And also flax seeds, sesame seeds, pumpkin seeds.
• Of the vegetable oils in the dough, it is better to add those varieties that do not have a strong odor (for example, refined flaxseed, olive and sunflower oil).
• It is better to extinguish soda with lemon juice rather than acetic acid.
• You can decorate the gingerbread with sugar or chocolate icing, sprinkle with nuts, grated chocolate or powdered sugar.
• If you don’t like sweet baked goods, you can reduce the amount of honey and sugar in recipes. But still try to stick to the recipes.
• Do not overcook the pie in the oven.
• When preparing a lean gingerbread in a recipe, you can replace regular flour with bran or oatmeal - the pie will turn out even leaner.
• If you want to bake a tall cake, you need to take a small diameter pan with high sides. For flat gingerbread cookies, it is better to use large baking sheets on which the dough will be spread out into a thin layer.
• The rug, placed in a container with an airtight lid, can be taken on a trip. It doesn't spoil for a long time.

Bon appetit!

Monastic gingerbread with nuts and raisins

This chocolate cake with cocoa is traditionally prepared at home for major holidays. The recipe is classic, very easy.

Ingredients:

• Liquid honey – 3 tablespoons.
• Flour – 1.5 cups.
• Water - a glass.
• Sugar – ½ cup.
• Cocoa powder - a teaspoon.
• Cinnamon powder – ½ teaspoon.
• Soda - a teaspoon.
• Sunflower oil – ½ cup.
• Any nuts – 2/3 cup.
• Raisins – 2 large spoons.
• Powdered sugar - 2 large spoons.

How to bake:

1. Pour honey, water, oil into a thick-walled saucepan. Place on the burner and wait until the crystals dissolve over medium heat. Reduce heat, cook for another 5 minutes, then remove from heat and cool.
2. Add cocoa, soda, cinnamon, stir.
3. Fry the nuts in a dry frying pan, then crush them into crumbs (preferably using a blender).
4. Steam the raisins for 15 minutes by pouring boiling water over them. Then drain the liquid and dry.
5. Add flour to the dough base and knead into a soft dough.
6. Dip raisins in flour and add to dough mixture. Next add the nuts.
7. Place the dough on oiled parchment paper placed on a baking sheet.
8. Bake the gingerbread at 180 o C. Baking time is 30-40 minutes. Sprinkle the finished cake with powder or cover with fondant.

Preparation

The “Honey with Plums” mat is prepared in several stages:

• The plums are washed well and wiped dry. Cut into halves and remove the seeds.
• Sift the flour, add soda, salt, sugar and mix. Then add the drain. butter or margarine (softened) and knead until fine, fatty crumbs form.
• Break eggs into a blender bowl, add sour cream and liquid (of course!) honey. The thick product should be dissolved in a microwave oven (in a water bath), and then cooled to room temperature. Next, beat the mixture using a whisk or blender.
• Dry and liquid mixtures are combined and mixed. Place in a multicooker bowl, pre-greased. oil Place plum halves on top, cut side up. Housewives do not recommend drowning plums in dough. During baking, it will absorb pieces of fruit on its own.
• In the multicooker, select the “Baking” program and set the gingerbread cooking time to 1 hour 10 minutes. To cook a 22 x 33 cm gingerbread in the oven, a temperature of 180 °C is required. The delicacy is baked “until dry.” After the required time has elapsed, turn off the MV and leave the finished gingerbread in the bowl for another 10 minutes.
• Then remove it and place it on a plate. If desired, sprinkle the finished treat with powdered sugar and allow to cool completely.