Roe deer recipe step by step. Pomeranian roe

Roe gingerbread – traditional winter delicacy northern peoples. For many centuries, no one on the shores of the White Sea can live without them. New Year and Christmas. Beautiful fragrant figures of deer, goats, angels, fir trees, houses from gingerbread text - all of them are called roes.

The recipe for these gingerbread cookies is passed down from generation to generation. Previously they were even transmitted special molds, today they can be easily purchased in the store.

Beautiful multi-colored gingerbread cookies will suit any holiday table.

Roe - an old recipe

The name “roe” comes from the word goat; in ancient times it was a symbol of well-being and prosperity in the home. The roe baked in the form of animals– deer, goats, cats, cows. Later, figures of angels, houses, Christmas trees, sleighs, roses and clouds were added.

We approached this process responsibly; it could take more than one day. It was believed that one should bake with good thoughts and in in a great mood, wishing everyone well and smiling - otherwise the gingerbreads will not turn out. The whole family decorated the roe deer to their own taste - with different intricate patterns. Very often they were hung on the Christmas tree instead of toys. The peoples of Pomerania kept them whole year, then new ones were baked, and the old ones were fed to the birds and.

Not a single recipe for roe deer dough is complete without sugar syrup, boiled to the consistency of caramel.

In total, to make gingerbread you will need a glass of honey, two glasses of water and sugar, 100 g butter, kilogram of rye or wheat flour(better coarse), 1 g cinnamon and cloves.

How to bake roe

By ancient recipe honey, sugar and water are mixed and boiled over low heat until “brown” until caramelized. Then let it cool slightly and add butter, spices and flour. Place the dough in the refrigerator for 1 hour (previously it was taken out into the cold).

The dough should become plastic, any figures can be easily molded from it. They bake quickly - only 10 minutes, at a temperature of just over 200 degrees. From rye flour The dough rolls more difficult, but the roe deer turns out tastier.

Already cooled gingerbread cookies can be decorated. Today it is not difficult to purchase ready-made food colorings, and in ancient times there were only a few flowers. For white, the egg whites were beaten with sugar; for pink, jam was dripped into it; for yellow, the yolk was used.

It can be difficult to obtain natural dyes. Yellow made from lemon zest And carrot juice, fried in butter. The green “paint” is obtained from spinach juice, the brown one from cocoa.

All dyes - both homemade and purchased - are added to the pre-prepared glaze.

Glaze for roe deer - recipe

To do this, beat two egg whites thick foam with 5 tablespoons of sugar, and poured into cups, in which they then make different colors. Roe deer are painted with patterns thin brush to your taste.

Another recipe for gingerbread glaze is this:

Beat 1 egg white and 100 grams of powdered sugar with a whisk or in a blender. If the mixture turns out to be too liquid, it will not become an excellent background for painting baked goods.

Arkhangelsk roe deer: recipe

They are also called northern ones; residents of Pomerania have been baking them for many centuries and are called the Christmas symbol of Arkhangelsk. The recipe for Christmas roe is a little different.

You will need three glasses of sugar, 100 grams of margarine or butter, 2 glasses of water, 8 glasses of flour, 2 spoons of soda, a pinch of ginger, cloves, nutmeg and cinnamon.

Initially Heat a glass of sugar in a frying pan or saucepan until it turns dark brown, after which two glasses of water are poured into it and the remaining sugar is added. The syrup is brought to a boil, then mixed with oil and cooled. Next, as in the previous recipe, the remaining ingredients are added and the dough is kneaded.

For the glaze you will need a glass of sugar, one egg white and a small pinch citric acid. The egg white is whipped thickly, after which syrup - granulated sugar boiled in half a glass of water - is poured into it in a thin stream. Then the glaze is whipped again with the addition of lemon. It is recommended to decorate gingerbread cookies with chilled glaze.

The finished roe deer should be soft on the inside and golden brown on the outside. After a day they should slightly harden. You can bake these gingerbread cookies with your whole family – it brings you together and lifts your spirits. Over time, this can become a good New Year's tradition.

Stencils for gingerbread

And Merry Christmas. These painted aromatic goodies will decorate any table and lift the spirits of every family member. Their advantage lies not only in unique taste, but also in the manifestation of creativity, because you can depict anything on them. The article presents several cooking recipes, as well as photos of “Arkhangelsk roe deer”. The history of the origin of these delicacies will be no less interesting.

"Arkhangelsk roe deer": history of origin

The origin of these delicacies has several versions, each of which is amazing in its own way. According to one of them, "Arkhangelsk roe" were previously traditional baking Pomors (residents of the White Sea coast), since the very word “roe” in their language meant “snake” or “curl”. Another version says that gingerbread was originally baked in the shape of a goat, which in ancient times was considered a symbol of wealth and prosperity.

The history of Arkhangelsk roe gingerbread claims that their homeland is the well-known city of Arkhangelsk, which is where the name came from. Different settlements tied to a specific area have preserved their own techniques for baking and decorating gingerbread. It is worth noting that even in the same area they could differ radically from each other. The most famous gingerbreads are:

• flat painted ones, which appeared in the northern part of Russia back in the 18th century, when ordinary spices and sugar became available to ordinary people;
• Kargopol ones, which were created from a grain tow;
• voluminous Kholmogory ones, which were prepared from black dough, occasionally colored white.

In any case, northern roe deer are not just a national delicacy prepared according to a unique recipe, but a traditional ritual dish. The creation of such gingerbread is considered a complex ancient ritual, which originally had the deepest philosophical meaning.

Magic power

In ancient times, people believed that the “Arkhangelsk roe deer” had magical powers. According to some modern historians, in those days people first invented them not as food, but as ritual images of animals.

This version is also confirmed by the fact that the figures had to be cut in a specific way: they all had to look to the left. If a person was depicted on gingerbread cookies, then he had to be made facing forward. At the very bottom of the roe, people always left an empty strip, which was a symbol of the earth.

Gingerbread in the old days

Previously, roe deer were baked only once a year. These were the days of Christmas and Christmas holidays. The peoples of the north believed that these delicacies would bring them wealth, prosperity and good luck to their home. They were considered a talisman and were often given to families.

On the eve of the holidays, all family members took part in such a rare event. Men always kneaded the dough, and women cut out various figures. Children also worked with them. They performed the final stage - decorating the dish.

On Christmas Day, all relatives, friends, neighbors and, of course, caroling children received roe deer as a gift. Often it also fell on pets, since northern peoples We were completely confident that the cattle would in this case produce excellent offspring.

Gingerbread cookies were hung in stables and barns as amulets. They protected houses from the penetration of evil spirits and were used as an indispensable attribute for fortune telling by girls and boys on Epiphany evenings.

The roe deer never ate it right away. It was customary to store them for a while and only then eat them. Under no circumstances should a figurine that was given or made independently be thrown away, even if it was broken, as this was a direct path to failure.

Symbol of Pomerania in modern times

Today, “Arkhangelsk roe dogs” are baked not only in their homeland, but also in other areas. Modern people have long ago abandoned traditions, so they make them for any celebration as a tasty and original dessert. They are also actively used to decorate the Christmas tree, used in carols and used as children's toys.

Gingerbread at home

In the old days, gingerbread "Arkhangelsk Roe" baked real gingerbread, which kept the secret of preparing the dough, glaze and decorative decoration. Unique recipe, into which the cooks put their own flavor, was passed down from generation to generation, but only through the female line.

At that time, figures were made in a special way. First of all, we made the dough from rye flour. There are suggestions that it was against such a background that the glaze pattern looked most advantageous. The darkest flour was used for this. Salt was added to it and then kneaded vigorously. After some time, the dough began to be prepared from wheat flour, so burnt sugar was used to darken it.

Hereditary Arkhangelsk gingerbread makers note that baking delicacies must be done without haste and only in good mood. At the same time, you need to think only about the good and protect yourself from strangers so that no one interferes.

Nowadays, gingerbread cookies are prepared not only according to classic recipe, which has come down from those times. Chefs have long come up with slightly modified baking methods. In any case, the cooking process will be exciting and long. It consists of only three stages:

1. Preparing the dough.
2. Bakery.
3. Decoration.

Some best recipes, which are suitable for all events, are given below.

Honey roes

The traditional recipe for “Arkhangelsk roe” must be used before you begin to consider its modifications. Classic option are honey gingerbread cookies.

For preparation you will need:

• 450 g flour (it is best to take wheat flour, but you can mix 300 g rye and 150 g wheat);
• 60 ml water;
• 150 g honey;
• 150 g sugar;
• 1 teaspoon of soda;
• 3 tablespoons butter;
• ground spices.

The recipe for "Arkhangelsk goats" with photos is presented below. If you strictly follow the instructions, you can eventually get unique dish, capable of surprising every person.

Step-by-step preparation

In fact, the recipe for “Arkhangelsk goats” is simple. First you need to prepare the roaster. First of all, sugar is melted, and then boiling water and honey are added to it. The end result is thick and quite sweet syrup. When it cools down a little, you can add butter and stir until smooth. Next, spices and soda are added to the resulting mixture. Immediately after this, pre-sifted flour is poured into it, and everything is thoroughly mixed so that there are no lumps left. The final step in preparing the dough is to knead it on a board, adding flour in small portions. In the end it should come out soft, elastic and similar in consistency to plasticine.

Ready dough should be cooled, then divided into several parts and rolled out into a layer. Next, the figures are carefully cut out along the contour with a knife or molds. Then the almost finished gingerbreads need to be greased with yolk (1 pc.) with water (0.5 cup) and laid out on a baking sheet previously covered with parchment.

Bake the figures for about 10 minutes at 200 degrees. They should brown a little. The most important thing is to prevent them from drying out, as they will simply break.

Descendants of classic roe deer

Scientists suggest that there are not only classic northern roes, but also their descendants - the Ural gingerbread. They came to the Urals along with their creators - settlers from the north. The traditional recipe was slightly changed, since the new area had a completely different culture and traditions.

The ingredients for Ural roe deer are:

• 500 g honey;
• 500 g flour;
• 0.5 teaspoon of soda;
• spices to taste;
• a pair of eggs;
• 50 g butter;
• 1.5 glasses of water.

Gingerbread "Arkhangelsk roe": recipe

First you need to boil water and honey in a separate container. When this mixture has cooled a little, pour in the flour, add the eggs and other ingredients. All this is thoroughly mixed and kneaded by hand. Then, as in the previous recipe, pieces of dough are rolled out into layers, from which figures are subsequently cut out (this can be done either with a knife or with molds).

After laying out future gingerbread cookies on a baking sheet, they must be greased with yolk. They are baked at 200 degrees until golden brown. After the gingerbread cookies are ready, they need to be cooled and only then decorated with icing. If desired, they can be poured with syrup or sprinkled with coconut.

Gingerbread decoration

Both northern and Ural roe deer should be traditionally painted. They need to be painted with colored glaze. Most actively used white, because it is a symbol of snow, and also pink, reflective northern lights. The brown color on a gingerbread cookie represents earth or wood.

The process of coloring roe deer cannot be called simple. Here you will have to show not only your imagination and taste, but also the skill of the artist. After all, in any case, the most important point The decoration of the roe will be neatly painted with thin lines of sweet syrup.

The pattern on the delicacy can be absolutely anything. During the drawing process, you will definitely need a culinary syringe or an ordinary cone-shaped bag with a small hole. A good image can also be obtained with watercolor brushes or pencils with ready-made glaze.

It is worth remembering that in ancient times people drew patterns using a wooden stick. This method is still used today, but only by hereditary goat makers.

If you want to get more creative, you can first fill the gingerbread with tinting liquid glaze any color, and then, when the base has hardened thoroughly, begin to depict flowers, patterns and other elements on it. This method is quite good, but it takes a lot of time, since the glaze does not harden as quickly as we would like. But this gives modern chefs the opportunity to create entire works of art on gingerbread cookies.

Glaze

By selecting suitable recipe“Arkhangelsk goats”, don’t forget about the glaze. There are many options for preparing it, but most often people use the classic one. For this you will need to take:

• a couple of egg whites;
• 5 drops of lemon juice;
• 5 tablespoons of powdered sugar;
• dyes.

First of all, you need to beat the whites with powdered sugar until the mass thickens. Then it needs to be distributed among the cups (depending on the number of colors used). It is best to take, of course, natural dyes, but food ones are also suitable. As soon as the white mass is mixed with dyes and acquires a new color, the glaze is ready for use.

Natural colors are obtained in the following ways:

• white - milk, sour cream, powdered sugar;
• yellow - spinach juice, lime or lemon zest;
• red/pink - juice of raspberries, strawberries, beets, lingonberries, cranberries;
• brown - coffee, cocoa;
• orange - freshly squeezed orange or tangerine juice.

Festive gingerbread cookies always look like fairy-tale toys. They look interesting on the Christmas tree. Just a little patience - and this unique delicacy will become a wonderful decoration for any table, as well as an unexpected gift for relatives.

Since ancient times, people have baked various sweets for the holidays. For a birthday - a cake, for Easter - Easter cakes, for a wedding - a loaf. But for Christmas they baked roe deer.

What are these sweets?

Roe is traditional christmas cookies from rye or wheat flour. Most often it was made in the shape of a goat, horse, sheep, cow, or deer. The goat has always been considered a symbol of wealth and prosperity in the home, and making cookies in the shape of this animal symbolized prosperity.

During the Christmas holidays, all relatives, friends, neighbors and caroling children received roe biscuits as a treat. The recipe for such sweets was passed down from generation to generation. Each family baked roe deer with its own “twist”. After all, not only people were treated to Christmas cookies, but they were also fed to pets. People believed that after this the cattle became very fertile. In addition, roe deer were hung in a stable or barn as a talisman, and were also used for fortune telling on Epiphany evening.

Roe biscuits. Recipe one

To prepare you will need:

• 5 cups sugar (for dough and glaze);
• 2.5 glasses of water;
• 3 eggs (in dough);
• 5 yolks (in the dough);
• 2 egg whites (for icing).
• 1/2 teaspoon salt;
• 2 tablespoons of soda;
• 2-3 tablespoons of spices (cloves, ginger, nutmeg, cinnamon);
• 2 drops vinegar essence(in glaze);
• 1.8-2 kg of flour.

Preparing the dough and making goats

Over low heat in a thick bowl (preferably a frying pan with a thick bottom) melt 2 cups of sugar (until brown). Then slowly pour in 1.5 cups of boiling water. The water in the bowl should boil and steam vigorously. It is better not to lean low over the frying pan so as not to burn your face. It is necessary to constantly stir the mixture with a wooden spoon. Dissolve everything in Add the same amount of sugar (2 cups), stir and let it dissolve completely. Next, you can remove the syrup from the heat and add 350 g of margarine (butter). Pour the entire mixture into a large saucepan and let cool.

While the syrup is cooling, in a separate cup you need to beat 5 yolks and 3 whole eggs (as for an omelet). Egg mixture pour into cooled syrup. Add salt, spices (to taste) and soda. Sift the flour, then gradually pour into sugar mixture. Flour should be poured as required by the roe recipe, even if the dough seems liquid. Otherwise the products will be tough. Place the finished dough in cool place for one day.

After the allotted time has passed, roll it out about a centimeter thick and cut out your favorite shapes (you can make the necessary templates in advance). Products should be baked at a temperature of 180 degrees.

Glaze

And for roe deer? We will now look at the recipe for making it. First you need to beat two whites into a stiff foam. Boil syrup from a glass of water and sugar. Remove the boiling syrup from the heat and pour the whites into it. Beat with a mixer until thick (15-25 minutes). Finally, pour in the essence. If you want, you can add dye. After which you can decorate the finished roe with glaze.

To make the cookies soft and tasty, it is better to make them large and not very thin. And most importantly, do not overdry the dough in the oven! Then you will get real, “magical” Christmas roes, traditional recipe which you now know!

Other products

Gingerbread-roe cakes are also baked. What are these products and where did they come from? Gingerbread appeared in the north of Arkhangelsk. In those ancient times, they were baked only for New Year and Christmas. Gingerbread cookies were cut out in the shape of figures of animals, birds, an angel, a Christmas tree, houses, a Christmas star or a sleigh. The recipe for roe deer was passed down from grandmothers to mothers and has survived to this day. There are also separate family forms of roe deer, both ancient and new, modern.

The northerners believed that roe deer attracted good luck. If, for example, a young girl makes gingerbread herself and gives it to a single guy, then soon she will definitely become a bride. But it was customary to give the largest roe to the whole family for good luck. She was considered a talisman. Most often, roe deer were baked in the oven. But in the 30s of the last century, they began to use a different method: before putting the figurine in the oven, they began to immerse it in boiling water for a couple of minutes to preserve the shape of the gingerbread.

The main secret of making roe deer is to make the dough with love, in a good mood and without haste. It is best to start kneading late in the evening, before going to bed.

Gingerbread dough

What about roe deer? Its recipe is clear to everyone. For cooking you will need:

• 2-2.5 kg of sifted flour;
• two eggs;
• a pack of margarine or butter;
• a tablespoon of baking soda, slaked with vinegar;
• spices to taste (cloves, ginger, cinnamon);
• 3-4 glasses of sugar.

Preparation

Glaze for roe deer. Cooking recipe

First, we'll tell you how to do it. You need to thoroughly beat one egg white. Next, you need to gradually add powdered sugar(glass) and a few drops of lemon for shine. To prepare the pink glaze, you first need to separate a little of the white glaze and drop raw beet juice into it, and then stir until the shade is uniform.

Gingerbread cookies can be decorated using a brush, match, stick or pastry bag. It all depends on your imagination. It is better not to fill the products with glaze, but to draw intricate New Year's patterns. The glaze recipe can be slightly varied by adding carrot juice, cocoa or dyes to the cream.

Third recipe

Of course, these are not the only gingerbread roe. Recipe for another one magical baking will help prepare such sweet products a little faster. For cooking you will need:

• sugar - 800 g;
• a glass of water;
• margarine (butter) - 150 g;
• spices (cinnamon, cloves);
• soda - teaspoon;
• 3 eggs;
• flour.

Cooking gingerbread

Melt one glass of sugar over the fire and dissolve it in a glass hot water. Then pour in two more glasses of sand and stir until dissolved. Remove from heat and add butter (about 150 g), a teaspoon of cinnamon and soda to the syrup. Cool and add one egg and two yolks. Then pour in 0.5 kg of flour and knead into a stiff dough. Keep it in a cool place. Then add another half a kilogram granulated sugar and roll out into a layer 50 mm thick. Cut out animal figures and place on a greased sheet.

Brush the gingerbread with egg and water and place in the oven. Bake for about 7 minutes. Finished goods must dry out.

How to cook in in this case frosting for goats? The recipe is practically no different from the usual one. For cooking you will need:

• two proteins;
• powdered sugar;
• dye or juice of berries and vegetables.

Beat two egg whites and powdered sugar (5-7 tablespoons). Add or juice of cranberries, beets, blueberries, lingonberries, carrots. Mix well until uniform. Add dye until you get the desired color. Afterwards you can decorate the gingerbread cookies with glaze.

Conclusion

Many people don’t even suspect that such delicious and unusual gingerbread roe exists. Some people saw or tried this pastry, but did not know its name. Now you understand how to make real Christmas roes, the recipe for which is presented in the article, which means you can not only try them yourself, but also bake these amazing figures. Children love them most of all. After all, gingerbread cookies are so similar to fairy-tale toys that bring joy and faith in miracles on New Year’s Eve. But, by the way, there is no such holiday when it would be impossible to decorate dining table gingerbread goats! Whatever roe recipe you choose, bake them with love, kindness and faith in the best! Go for it - and everything will work out for you!

Burn the sugar over low heat until brown, stirring so as not to burn.

In a separate saucepan, bring 1 cup of water to a boil. Once the sugar has melted and turned brown, very carefully(water and sugar will boil violently), without bending over the frying pan!, Pour the prepared glass of boiling water in small portions and dissolve the burnt sugar. It is strictly not recommended for children under 16 years of age to do this procedure on their own!Add another 1 cup of granulated sugar and dissolve it thoroughly. You can do the opposite: boil a syrup from water and sugar and pour melted sugar into it, do as you wish, and if you don’t want to do this procedure, you can not burn the sugar, but add cocoa to the dough for color, but this will turn out to be a different recipe.

Remove the frying pan from the heat, add 150 grams of butter (or 200 grams of margarine), stir until the butter or margarine dissolves. Pour the resulting mixture into a large bowl and cool until warm. 2 eggs and 2 egg yolks mix well with a fork and add to the cooled mixture, mix again. Then add 1/4 teaspoon of salt, 1 tablespoon of finely ground spices (a mixture of cinnamon, cloves, nutmeg, ginger and cardamom (2:1:1:1:1)), and 1 teaspoon of baking soda into the mixture. (I extinguish with vinegar). Then, gradually adding flour, knead the dough so that it does not stick to your hands (800-900 grams of flour may be required).

The dough should stand in a cold place for about one day to mature (if you are in a hurry, let it stand for 1-1.5 hours at room temperature, and then put it in the freezer for 20-30 minutes).

Divide the dough into several parts, roll it out to a thickness of 5-7 mm and cut out various shapes using dough recesses. You can cut a stencil out of cardboard.

Filling glaze preparing as well.
We take our base for the glaze, transfer it to another cup and dilute cold water(Not lemon juice), adding 1 teaspoon at a time, to such a consistency that when we run a sharp knife through our icing, the trace of it will completely disappear as soon as we slowly count to 10. The icing turns out like thick sour cream, and is applied over the entire surface of the gingerbread.

To prepare colored glaze, first dissolved in a drop is placed in a socket. table vinegar food coloring (or beet or carrot juice), then add the base and required quantity water. For the lilac color I used 1 teaspoon of blueberry juice and for the green I used a pinch of green food coloring, diluted in 0.5 teaspoon of 9% vinegar.
The base and water should be well mixed by vigorously rubbing the mixture with a spoon along the bottom of the rosette. If there are a lot of gingerbread cookies, you can immediately prepare several bags of different colors for decoration. You can also use ready-made purchased colored glaze and immediately decorate Arkhangelsk roe deer at your discretion. These are the gingerbread cookies we got.

I warn you right away, all the real craftswomen, as they are called - Kozulschitsy, are very protective of their recipes, pass on secrets from generation to generation, and get angry when someone replicates them without their knowledge))))
I’m not a master, I studied the topic of Kozul as a culturologist, and I’m not much of a cook at all)))) So, as a culturologist, I studied many sources with recipes, both ancient and modern, and original ones, and based on these recipes I chose the ideal one for my family, and for the classes that I taught.

I’ll write the recipe and the cooking process, I hope the real masters won’t be offended by me for this

RECIPE – GINGERBREAD-GOE

For the test:
800 grams of granulated sugar
300 milliliters of water (boiling water)
3 chicken eggs and 5 yolks chicken eggs
450 grams butter
1.5 – 1.8 kilograms of wheat flour
1 teaspoon salt
2 teaspoons baking soda(can be extinguished with vinegar if desired)
ground spices: 2 parts cinnamon, 1 part each ginger, cloves, cardamom and nutmeg (2:1:1:1:1)

For the glaze:
1 egg white

200 grams of powdered sugar

2-4 drops of lemon juice

Food or natural dyes

About 10-15 gingerbread cookies are enough to decorate.

Exit:

3.5 kilograms of dough - more than 100 pieces of small, thin gingerbread or 30-40 large, 1 cm thick.
Calorie content: 135 kcal per 100 grams

Operating procedure:

First, let's make “zhenka” - this is caramelized sugar, which is the basis of any gingerbread. Take 400 gr. sugar, put it on cold, thick-walled frying pan with high sides (or a saucepan), immediately place it on high heat and heat the pan. Don't actively interfere. When you see that the sugar from below has begun to melt, reduce the heat and bring the sugar until completely dissolved, stirring vigorously. Don't overcook the caramel. It should be a nice brown color and not smell burnt.

As soon as the caramel is ready, start pouring boiling water in small portions and stir vigorously. Important - do not lean over the dishes under any circumstances! Water, mixing with caramel, will hiss, explode and gurgle. Pour out all the water and bring the caramel over low heat until completely dissolved. IN ready syrup pour in the remaining 2 cups of sugar and also dissolve them completely until clear syrup, brownish color.

Next, put the chopped butter in a saucepan and dissolve it in the syrup over low heat. Initially the oil will float on the surface. Remove the pan from the heat and stir for a while until the oil becomes transparent. Cool.

Beat 3 eggs and 5 yolks in a shallow bowl with a whisk, as for an omelet. Pour into the cooled “zhenka”, stir vigorously with a whisk. Add salt, soda and spices. Speaking of spices. You need to take 2 parts of cinnamon and 1 part each of ginger, cloves, cardamom and nutmeg, that is, 2:1:1:1:1. But you can vary the quantity, depending on your preferences.

Start adding sifted flour in small portions. Knead with a spatula until very soft, elastic dough. Important - do not overdo it with flour. The dough should not be steep. Otherwise, after settling it will turn into a brick. Cover the pan cling film and put it in the refrigerator overnight, you can also divide the dough into portions, package it in bags and put it in the refrigerator as well, this is convenient if you don’t want to cook everything at once.

If you are in a hurry and cannot wait a day, then you can leave the dough to cool for 1-2 hours at room temperature, and then put it in the freezer for 20-30 minutes or in the refrigerator for 2-4 hours.

After the dough has rested and “made friends” inside itself, the dough becomes quite dense, elastic and does not stick to your hands. Real edible plasticine from which you can mold anything.

To make carved gingerbread cookies, you can use any shape. But to get classic gingerbread, depicting animals or figurines of angels, Santa Clauses, snowmen, which are not sold in stores, you can make your own template from thick paper.

Roll out the dough like this: if you want thin, crispy gingerbreads, then 2-3 mm, if you prefer gingerbreads that are fluffy and more tender inside, then a thickness of up to 1 cm is allowed, but no more. If you cut out figures with molds, then according to ancient traditions, animal figures should look to the left, and human figures should always be in front, and animals in profile. Also, according to tradition, sometimes the figures had a stripe at the bottom - it indicated the ground.

If you made your own stencils from thick paper, then place the stencil on the dough and carefully cut it with a sharp knife.

We bake gingerbread cookies on a tray with baking paper or on a tray lubricated with oil for 10-15 minutes at 200 degrees. They dry very quickly, so be careful not to over-expose them. Ready gingerbread place under a towel, and when cool, transfer to a dry box.

ANCIENT RECIPE FOR TERIK ROES

For one glass of water - three to four glasses of rye flour, knead until the dough becomes very stiff, salt to taste - 2-3 pinches, one tablespoon vegetable oil. The dough is kneaded overnight and baked in the morning. You can start rolling out the dough with your index and middle fingers - you will get three large parts at once: head, legs, torso. Then work out the small details.

Note: 1. main distinctive feature Roe from other gingerbreads is to prepare “burnt” and no honey; 2. in our family we don’t eat margarine, we only eat butter, that’s why I wrote about butter in the recipe, but most other craftswomen have just margarine; 3. These gingerbread cookies contain a lot of large number spices (it is recommended to put them in tablespoons!), but because... I was preparing gingerbread for small children, then I put much less spices (I put them in teaspoons), I was afraid of the development allergic reactions, well, in general, the taste of strong spices could repel kids; 4. I made the gingerbreads thicker and they turned out softer, the children devoured them with pleasure, and ideally the gingerbreads should be thin and hard, but you won’t break your teeth - they melt in your mouth); 5. the biggest difficulty I had was with glaze, glaze recipes huge amount, here you have to choose for yourself, I chose according to my situation (I had to cook quickly and a lot), but the glaze is harmful and often does not come out as expected

I hope my explanations help.