Gingerbread for Easter: recipes, ideas and technology of painting with photos

Everyone is used to cooking Easter cakes and painting eggs for Easter, but this is not all the treats that can be served on the Easter table. There are also gingerbread, of course, they are not as popular as Easter cakes, but still you should not forget about them. This baking can be served to guests, treat relatives to it, and also put on the table as a decoration. The main thing – to properly prepare the dough, as well as decorate the finished products. But how to cook this delicacy, you can learn below from our recipes.

gingerbread

Features baking Easter gingerbread

Dough for Easter gingerbread can be done differently, but often it is prepared on the basis of honey. With this component it turns out easy, gentle and air. In addition, honey gives additional flavor that fills the room while baking gingerbread..

In addition to honey, there should be other components in the dough:

  • granulated sugar;
  • flour;
  • butter or vegetable oil;
  • chicken eggs.
In order to give baking a taste and additional flavor, cocoa powder, grated or dried ginger root, cinnamon and other aromatic spices are often added to the dough. In order for the base to turn out lush, baking powder or baking soda must be added to it..

When making gingerbread, the dough is rolled out in the form of a thin layer 0.5-1 cm thick. Next, the gingerbread is cut using molds. You can use various forms, for example, in the form of bears, hearts, stars. Next, ready-made forms are laid out on a baking sheet and baked at a temperature of 170-190 degrees. The cooking time depends on the thickness of the dough, but usually it does not exceed 25 minutes..

After baking is ready, you need to decorate it. To do this, you can use a special glaze, colored powder..

Classic recipe
Gingerbread на Пасху: рецепты, идеи и технология росписи с фото
Ingredients amount
honey of any kind glass
flour half a kilo
Sahara 100g
cow butter one big spoon
baking soda pinch
vanilla powder bag
ground cinnamon pinch
ground carnations pinch
eggs 1 PC.
Time for preparing: 270 minutes Calories per 100 grams: 365 Kcal

How to make gingerbread cookies for Easter:

  1. Put the honey in a saucepan, add sugar, vanilla, cinnamon, cloves and put it on the fire;
  2. In the process of boiling all the components are well mixed;
  3. We pour the flour, baking soda into a large container and lay out one egg;
  4. Next, pour the warm honey mass and mix with a spoon;
  5. After that, start kneading the dough with your hands until you get an elastic structure;
  6. Make a ball out of dough, wrap it with cling film or lay it out in a thin package;
  7. We clean in the cold for a few hours;
  8. Then we take out the base, roll out a thin layer with a thickness of 0.5-0.7 cm;
  9. Cut out various shapes from the rolled dough;
  10. Place parchment paper on the surface of the tray and lay out the figures;
  11. We heat the oven to 180 and remove the baking tray;
  12. We bake gingerbread about 10 minutes;
  13. Next, take out the baking sheet, spread gingerbread;
  14. Making the icing and grease her gingerbread;
  15. You can sprinkle pastries with multicolored sprinkles..

Gingerbread cookies for Easter

Components for the test:

  • honey – 500 grams;
  • wholemeal flour – 1 kilogram 250 grams;
  • natural cow oil – 360 grams;
  • sugar – a glass;
  • 50 grams of ginger;
  • 2 large spoons of cocoa powder;
  • two egg yolks;
  • one orange;
  • one lemon;
  • 75 ml of rum;
  • 2 small spoons of baking powder;
  • ground cinnamon – 20 grams;
  • clove in the form of a hammer – 20 grams;
  • a pinch of ground cardamom;
  • anise seeds – ½ tsp;
  • a pinch of salt.

Ingredients for the glaze:

  • a glass of powdered sugar;
  • one egg white;
  • half a teaspoon of lemon juice;
  • ¼ t.lozhki food coloring in the form of a gel.

Cooking time – 8 hours for dough and 40 minutes for cooking..

Calories – 358 kcal.

Step-by-step recipe:

  1. Put honey in a small saucepan, add sugar and add natural cow butter;
  2. Place the container in a water bath and heat until all components are dissolved;
  3. In a small bowl, mix cardamom, cinnamon, cloves, cocoa powder, anise seeds;
  4. Rub the ginger root on a fine grater;
  5. With lemon and orange wipe the zest on a fine grater;
  6. Put ginger and lemon and orange rind into a liquid mass of honey, butter, sugar. Mix thoroughly;
  7. Next, in a container with an oil-honey mixture pour dry components from cocoa and spices;
  8. Mix well and remove from heat;
  9. The mixture should cool slightly to a warm state;
  10. Flour must be sifted together with baking powder. Pour into the liquid mass part of the flour and mix well;
  11. Put the yolks, pour the rum and start kneading. Pour out the rest of the flour and knead the dough with the hands;
  12. Make a ball out of the base and wrap it with cling film, put it in the cold all night;
  13. Sprinkle the working surface with flour and roll dough on it in the form of a layer with a thickness of about half a centimeter;
  14. We cut out various shapes from the formation;
  15. We spread baking paper on the surface of the pan and place the dough figurines;
  16. We heat the oven to 180 degrees and put the pan in it;
  17. Gingerbread cookies bake quickly, about 7-10 minutes;
  18. As soon as the gingerbread cookies are ready, they should be removed from the oven, put on the parchment and left to stand until it cools completely;
  19. Next, do the icing. Pour sugar in a bowl, add egg white and beat with a mixer;
  20. In the process of whipping pour a few drops of lemon juice and continue to beat until fluffy;
  21. Then the glaze can be divided into several parts and add a dye to each part;
  22. Finished icing is used to decorate gingerbread.

Honey Easter gingerbread cookies for Easter

For the preparation will need the following components:

  • 250 grams of linden honey;
  • water – incomplete glass;
  • 170 grams of sugar;
  • 4 chicken eggs;
  • a pinch of ground cinnamon;
  • 2 grams of anise;
  • a few carnation stuff;
  • one fresh lemon;
  • a bag of vanilla powder;
  • 1 teaspoon baking soda;
  • 700 grams of wheat flour;
  • 1 large spoon of vegetable oil.

Cooking time – 7 hours for dough and 30-40 minutes for cooking.

Calories – 362 kcal.

How to do it:

  1. The water must be heated to a boil and removed from the stove;
  2. Next, cool the water to a warm state and pour honey into it. Mix thoroughly until honey is completely dissolved; a homogeneous mixture should be obtained;
  3. Sugar should be wiped to a powder;
  4. From the total amount of powdered sugar pour 3 large spoons, this amount is required for the preparation of the glaze;
  5. Pour the rest of the powdered sugar into a container, lay out a chicken egg and three egg yolks. One protein can be left to make the glaze;
  6. Next, pour cinnamon into the mixture and mix well;
  7. Pour a bag of vanilla, mix thoroughly;
  8. Cloves need to grind the pestle to the state of the powder and lay out in the total mass;
  9. To begin with, lemon should be filled with hot water and left there for a couple of minutes;
  10. After that, the lemon peel is cut from the surface of the lemon and cut into small pieces with a knife. Put the chopped zest into the base and stir;
  11. Pour baking soda and pour a little lemon juice on top of it, the soda should hiss;
  12. Using a mixer, well beat all the components until a fluffy and airy mass is formed;
  13. Next, pour the cooled water with honey and thoroughly stir again;
  14. Then in small portions we add flour into the mixture and stir with a spoon;
  15. After the dough becomes very thick, turn to manual kneading;
  16. We lubricate the base with a small amount of vegetable oil so that it does not stick to the hands;
  17. Give the dough the shape of a ball, wrap with cling film or put it in a plastic bag;
  18. Put in the fridge and leave for 5-6 hours;
  19. The dough is rolled out with a rolling pin in the form of a layer with a thickness of 6-7 mm;
  20. With the molds we cut out various figures from it;
  21. Cover the baking sheet with parchment paper and spread dough on it;
  22. We warm up the oven to 180 degrees and place a baking tray there;
  23. Bake gingerbread for 10-12 minutes;
  24. While the gingerbread cookies are baked, we make the icing, to do this, pour powdered sugar in a bowl and spread the egg white;
  25. Using a mixer or blender, whisk until a uniform and fluffy glaze is formed;
  26. As soon as the gingerbread is ready, grease them with icing.

What and how to decorate gingerbread

In order to gingerbread turned out not only delicious, but also beautiful, they need to decorate. Decorate gingerbread cookies for Easter can be the following components:

  • everyone knows the icing for cakes. It is made from powdered sugar and egg whites. On a cup of powdered sugar you must add one egg white. Frosting is thoroughly whipped with a mixer until a homogeneous structure is obtained. The finished glaze should be applied to the surface of the gingerbread, you can use a pastry syringe and make various patterns with it;
  • glaze can be divided into several parts and add food coloring to each part. Multi-colored glaze can make drawings and patterns on gingerbread;
  • mastic. From the mastic you can cut various figures that will look original on gingerbread;
  • Additionally, after glazing, the top can be decorated with multi-colored topping..

Gingerbread painting with icing for Easter: master class

Glaze and decoration will require the following components:

  • icing sugar – a glass;
  • egg white – 1 piece;
  • food mastic;
  • food color of different colors – pink, orange;
  • potato starch.

Technology of making glaze and master class on painting step by step with a photo:

  1. Put the egg white in a bowl and start to beat well with a mixer;
  2. Then pour the icing sugar and beat again with a mixer until a fluffy mixture is obtained;
  3. In order to fill, you can use a regular plastic bag, you can put a glaze in it, and then cut a corner;
  4. Making a contour of the glaze at the edges of the gingerbread:
  5. Then we fill the entire surface, for this you should use not only the bag, but also a toothpick for leveling;
  6. Along the edges you can make small dots out of the glaze that will resemble beads;
  7. Leave gingerbread to dry for 2-3 hours. In the meantime, you can prepare roses from mastic, for this you will need silicone molds;
  8. White food mastic is divided into several parts, one part is mixed with a pink dye, the second with an orange, and the third can not be painted;
  9. Next, molda sprinkle with starch and lay mastic in them;
  10. Rosettes are better to do a lot, the more there will be, the more beautiful the gingerbread will be;
  11. We begin to spread the roses on the dried surface of the glaze, select the required position;
  12. Next, remove the roses, apply glaze on the area of ​​their future location, and fasten roses on it;
  13. Additionally, you can paint the leaves with glaze;
  14. The result should be such a beauty..

Gingerbread painting by icing for Easter: master class

What components will be needed:

  • icing sugar – a glass;
  • one egg white;
  • 1 teaspoon lemon juice;
  • a pinch of salt;
  • food colorings;
  • colorful confectionery dressing.

The recipe for preparing the icing and a master class on painting mural with a photo:

  1. To begin, separate the white from the yolk and lay it in a cup;
  2. Add a pinch of salt and beat a little;
  3. Add a little icing sugar and continue to beat, add lemon juice to the whipping process;
  4. Next, fall asleep all the icing sugar and beat up to a magnificent state;
  5. From parchment paper you need to make a small kulechek, add dyes to icing;
  6. After that, proceed to the decoration of gingerbread;
  7. You can use other options for jewelry.

Gingerbread cookies for Easter: photo templates

gingerbread

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gingerbread на Пасху

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