Steamed honey gingerbreads in a slow cooker. Christmas Baking: Recipe for Gingerbread or Cookies

Today I will tell you how to make gingerbread with icing in a slow cooker with your own hands.

Homemade gingerbread with icing self made- this is not just another sweetness! For many, the taste of this pastry is a reminder of such wonderful holidays as Christmas and Happy Easter. And it doesn’t matter whether these are Christmas or Easter gingerbreads, because their taste does not change, unlike their external design! This is where imagination can run wild. And for creative people, such a pastime will be just a godsend, followed by a sweet present.

Gingerbread in a slow cooker turns out to be very fragrant, thanks to the addition of essential ingredients. flavoring additives: This is ginger and, of course, cinnamon with cocoa powder. Such a variety of flavors gives simply excellent results! But the main advantage of these gingerbread cookies is their soft and delicate consistency. They are completely soft and resemble real gingerbread cookies! Once you try them once, it will be simply impossible to tear yourself away!

Ingredients for Gingerbread

For the test:

Ginger – 1 teaspoon;
Cinnamon – 1 teaspoon;
Cocoa powder – 2 tablespoons;
Chicken egg – 1 piece;
Creamy margarine – 80 grams;
Granulated sugar - 1 tbsp.;
Baking powder – 1 teaspoon;
Wheat flour – 3 tbsp. (approximately).

For sugar icing:

Chicken protein – 1 piece;
Powdered sugar – 1 tbsp;
Lemon juice – 1 drop ( citric acid- pinch);
Food coloring - optional.

Number of servings – 5;
Total number of gingerbreads – 11;
Cooking time– 2 hours.

Dry ingredients should be separated from liquid ingredients, but one small condition should be taken into account: granulated sugar We will still add margarine and a chicken egg, so it will be much easier to combine these two ingredients with each other.

Mix dry ingredients, namely: cinnamon, ginger, cocoa powder, baking powder and wheat flour in a deep bowl.

Alternately combine the contents of two bowls. Add dry products to the main ones in portions and knead the dough. First, use a tablespoon.

Now you can cook with your hands elastic dough, does not stick to your hands. Wheat flour should be added until the dough becomes comfortable to work with. The ingredients indicate maximum quantity, the use of which may be affected by egg size.

Roll out the dough and cut out gingerbread cookies of any shape. Since in this recipe we are preparing Easter gingerbread cookies, their shape will be similar to chicken egg. In the absence of a suitable shape, you can cut the workpiece manually or using a stencil.

Place the gingerbread cookies in the multicooker pan. “Baking” mode, 15 minutes on each side. You need to check the readiness of the gingerbreads with a fork, sometimes it may take a little longer, it all depends on the power of the multicooker.

Icing for gingerbread

Bye ready-made gingerbread cool down, you can start preparing the sugar glaze, for this you need to beat the egg whites with lemon juice or acid, adding portions to them powdered sugar. The resulting glaze should hold its shape, not drip from the whisks, but also not be too thick, rather resemble sour cream.

If desired, you can add food coloring to the glaze and create small culinary masterpieces, relying on your own imagination and mood. If the gingerbread cookies turn out uneven, their surface and edges can be smoothed using a medium grater. The finished gingerbread should be left to sit in the refrigerator for a couple of hours until the glaze completely hardens.

Afterwards, you can serve the sweets to the table.

Gingerbread Christmas cookies

50 g sugar, 90 g honey, 1 teaspoon soda, 70 g butter, 1 egg, 270 g flour, 4 teaspoons chopped classic seasoning for mulled wine and Kotanyi punch (about 2/3 of a 10 g bag), 1/3 teaspoon of grated ginger.

Grind the seasonings in a mortar, mix in a bowl with sugar and honey, bring to a boil, remove from heat.

Add soda, then softened butter. Pour in the pre-beaten egg and gradually add flour, stirring continuously. Knead the plastic dough.

Divide the dough into two parts, set one part aside for a while, wrapped in cling film. Roll out the rest of the dough into a layer 5 mm thick and cut into circles with a diameter of 5–6 cm using a mold or glass.

Bake in a greased multicooker pan on the “Baking” mode for 40 minutes. Let the gingerbreads cool and repeat the procedure with the second part of the dough. During the baking process, gingerbread cookies increase in size by 1.5 times.

In total you should get about 14-15 gingerbread cookies.

From the book Mysterious Biscotti - Twice Baked Cookies author Seleznev Alexander

Christmas chocolate biscotti with pistachios 200 g dark chocolate 200 g flour 1.4 teaspoons baking powder 100 g brown sugar 1 egg 25 g butter 1 bag of vanilla sugar 100 g unsalted pistachios For decoration: powdered sugar - to taste Sift the flour, mix with

From the book Your Beer House author Maslyakova Elena Vladimirovna

Ginger nuts Required: 300 g peanuts, 1 tsp. ginger, 1/2 tsp. salt, 1 tbsp. l. flour. Method of preparation. Calcine the peanuts without peeling them on a baking sheet in the oven at high temperature, then cool it and clean it. Pass the nuts through a meat grinder or chop

From the book Cookbook Orthodox fasts and holidays author Isaeva Elena Lvovna

Chapter 3. Meat eater. Christmas holidays and Easter ventures Meat eating, or meat eating, in the church understanding is nothing more than permission to eat meat. Meat is eaten primarily during the so-called continuous weeks - weeks when there is no fasting on Wednesday and Friday. It's Holy Week, or

From the book I Don't Eat Nobody author Zelenkova O K

Ginger cakes with whipped cream Grind butter with yolks and sugar, add flour and crushed ginger by grinding, add whipped whites. Grease small molds with butter, sprinkle with flour, place on a baking sheet and brown in the oven. Whip the cream and place in a heap

From the book Spices author Shedo Anton

Christmas dishes Christmas in every family has its own charm, its own customs, a traditional menu inherent in this family and clan. The atmosphere of Christmas is part of the history of a family, clan, region or nation. Both the preparation of the Christmas table and the way

From the book Oriental sweets author Treer Gera Marksovna

Christmas cabbage soup (6 servings) 1/2 kg sauerkraut, 2 liters of brine, 100 g. dried mushrooms, 50 g. dried plums, 1 head of Christmas carp (or 250 g smoked sausage), 1 can of unsweetened condensed milk (200 g) or cream, 50 g butter or fat (vegetable oil), 50 g.

From the book Encyclopedia of Healing Spices. Ginger, turmeric, coriander, cinnamon, saffron and 100 more healing spices author Karpukhina Victoria

Ginger rectangles with honey, vodka and powdered sugar

From the book Unusual dishes from dough author Kashin Sergey Pavlovich

Ginger sauces And spice oil with ginger It would be an unforgivable mistake not to use the spicy capabilities of ginger root in sauces. We will prepare sauce for meat or pasta, sweet sauce and flavor olive oil with ginger. Ginger-tomato sauce 5 g ground ginger

From the book Multicooker. Easter dishes author Kashin Sergey Pavlovich

“Christmas Holidays” Ingredients: 150 g of cheese (any kind), 1 cup of sugar, 1 1/2 cups of flour, 1/2 teaspoons of soda, 3 eggs, a little salt. For the cream: 1 cup of sour cream, 1/2 cup of sugar. Method of preparation: Cheese mince, beat in eggs (one at a time), mix, add

From the book Chinese, Japanese, thai cuisine author Perepelkina N. A.

Gingerbread Ingredients: 1 kg wheat flour, 500 g sugar, 500 g honey, 300 g margarine, 50 g cocoa, 50 g butter, 2 eggs, 1 white, zest of 1 lemon and 1 orange, 3 tablespoons rum or 3 drops flavoring, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon

From the book Welcoming Guests author Uzun Oksana

Chicken ginger wings PRODUCTS 12 chicken wings 2 cloves of garlic 1 piece of ginger in syrup 1 tbsp. spoon coriander 2 tbsp. spoons dark soy sauce 1 tbsp. spoon of lime juice 1 tbsp. spoon sesame oil lime wedges and cilantro sprigs (for

From the book Meat salads and snacks author Kashin Sergey Pavlovich

Birds and hearts “Christmas” – flour – 600 g – dry yeast – 45 g – butter – 100 g – milk – 250 ml – eggs – 3 pcs. – sugar – 120 g – chopped zest of 1 orange – raisins – 100 g – powdered sugar, cinnamon, salt - to taste 6 servings 1 hour Place the yeast in a warm place

From the book Ossetian pies. 1000 and 1 recipe author Kashin Sergey Pavlovich

Christmas medallions Ingredients: 200 g ham (lean), 200 g tongue (boiled), 100 g butter or margarine, 4 teaspoons mustard, 1 liter diluted gelatin, black ground pepper, salt. Method of preparation: Cut 150 g of ham into not very thin slices and

From the book Great encyclopedia spices, seasonings and seasonings author Karpukhina Victoria

Ginger rectangles with honey, vodka and powdered sugar “Tyunpyaki” Ingredients 3 cups flour, 3 tablespoons honey, 2 teaspoons vodka, 4 tablespoons powdered sugar, 1/2 teaspoon ground ginger, 1/2-2/3 cup water, vegetable oil(for deep frying).Method

From the book Festive table author Iovleva Tatyana Vasilievna

Ginger sauces and spicy oil with ginger It would be an unforgivable mistake not to use the spicy capabilities of the ginger root in sauces. We will prepare a sauce for meat or pasta, a sweet sauce and flavor olive oil with ginger

From the author's book

Christmas pies For the dough: 300 g wheat flour, 150 g pork lard(you can take half lard and half margarine), 2 g baking soda, 1-2 egg yolks, water, salt to taste. For the filling: 250 g kidney fat, 250 g raisins - currants, 250 g large raisins, 250 g raisins without

Ingredients:

wheat flour - 2 cups (may take a little more)
butter – 80 g
chicken egg – 1 pc.
natural honey – 2 tbsp.
sugar – ½ cup
baking soda – ½ teaspoon
cinnamon - a pinch
water – ½ liter

Someone smart said: “Give up sweets for 14 days and you’ll lose 2 weeks.” full life" We won't give up sweets. Just the opposite, let’s take one more step towards a happy and fulfilling life - let’s bake sweet honey gingerbread in a slow cooker.

From this quantity of products you get approximately 8-10 gingerbread cookies. I cooked in the YUMMY YMC-505BX multicooker.

Cooking method

Let's prepare the ingredients for the gingerbread cookies to make cooking easier and faster.
Place butter, honey, and granulated sugar in a deep bowl or directly into a saucepan. Beat in a chicken egg.
Stir. In a water bath, stirring, keep the products for 10 minutes. Sugar, honey and butter should dissolve. Stir constantly to prevent the egg from curdling. While still keeping the mixture in a water bath, add baking soda, cinnamon and stir.
Gradually add flour here (sifting it in advance or during the process) and stir. There is no need to add all the flour at once. Save about a third for the next step.
Now we look at the dough, which is rising in a water bath. If it looks like thick sour cream, remove from the stove.
Add the remaining flour and stir with a spoon. If we realize that the dough is too liquid for making gingerbread cookies, add more flour. The dough should end up soft, but not spread out of the formed bun.
Divide the dough into small pieces and form gingerbread cookies. Place them in a steamer bowl. Leave small gaps between the gingerbread cookies as they increase in size.
Pour half a liter of boiling water into the multicooker bowl. Place the tray with gingerbread and turn on the “steam” mode, time 25 minutes.
After the program is completed, place the finished gingerbread cookies on a wire rack to cool. Then sprinkle with powdered sugar if desired.
Steamed honey gingerbreads in a slow cooker are ready, ready to serve!

Gingerbread cookies themselves are very tasty and appetizing; they do not need any additional decorations or additives such as fondant. But if you want, decorate it, just to make it pleasant, joyful and sweet! I used just a little powdered sugar. Bon appetit, eat for your health!

Before the New Year, I had a lot of trouble, and I only managed to cut Olivier and cook compote, which some little citizens in our family are supposed to drink instead of champagne, when the chimes were already ringing and fireworks were thundering. So I decided to bake sweet gingerbread cookies with icing in a relaxed atmosphere for Christmas. I liked the recipe so much that I will definitely repeat it more than once. And before the next New Year, having already gained enough experience, I will bake gingerbread cookies so that they can be painted in different colors and hung on the Christmas tree. The recipe, in my opinion, is completely New Year's.

Flour – 250 gr,
Honey – 100 g,
Sugar (you can use cane sugar - it tastes better) – 70 g,
Butter – 70 g,
Cinnamon and ground ginger - 1 teaspoon each
Soda – 1 teaspoon,
Egg yolk – 1 pc.

For the glaze, I additionally needed: 1 egg white and 50 grams of powdered sugar.

Number of servings: 5-6,

Cooking time, including kneading the dough: 35 minutes.

How to bake cookies in a slow cooker

I found the recipe a little tricky, but the process turned out to be so enjoyable that I didn’t regret my time on it. In order to prepare the dough, first of all I heated the honey with sugar and spices so that not only did not bring it to a boil, but also that the temperature did not exceed 60 degrees, because beneficial properties Honey is usually destroyed at higher temperatures. I just warmed up the honey a little, using a combination of some buttons in the multicooker, and stirred it so that I got this very fragrant and very appetizing mixture, the color resembling boiled condensed milk. I transferred it to a saucepan in which it would be convenient to knead the dough, and poured a spoonful of soda into it. I felt just like I was in chemistry class. It began to hiss in the saucepan, the mass changed color to a lighter color, formed foam and swelled slightly. All that was missing was the flames and the crunch of burning logs, but my slow cooker is not capable of that.

Then I put a piece of butter into the still warm mixture and, when it melted there, I added the egg yolk and mixed everything thoroughly until smooth.

Finally, I poured exactly 250 grams of flour into the container, stirred the dough and kneaded it until it was very thick.

I laid it out directly on a table sprinkled with flour and rolled it out to a thickness of about 0.5 cm. This completed the preparatory part, which took me about 25 minutes.

I took out iron molds, among which were a star and a month - one might say, a Christmas theme. There was no Christmas tree shape, so I made it myself.

I placed the future cookies at a respectful distance from each other on the bottom of the multicooker, without lubricating it with anything (as it turned out later, this was not necessary) and set it to bake. After 10 minutes the oven turned off, and I sent the next batch into it.

The gingerbread cookies turned out just great! Although appearance some of the cookies, which I hurriedly and not very carefully cut out, were a little disheveled, but they turned out to taste very tender and melt in the mouth, and ginger and cinnamon gave them a specific festive and warming aroma that was reminiscent of New Year's fairy tale and winter adventures.

To decorate the gingerbread cookies, I used the simplest protein glaze, which actually cooked on its own. I put it in the mixer egg white and left it to beat “until white clouds”, gradually adding powdered sugar. You can then dip the cookies in this cream, or you can paint them with a brush or, if professionally, then using a pastry bag. It will turn out even more beautiful if you add different food coloring. Unfortunately, all the decorated cookies were eaten almost instantly. So we managed to remove those for which there was not enough glaze. I'm thinking about exploring the theme of gingerbread painting for the next holidays...

Did you like the recipe? Click on the heart:

Thank you very much, the gingerbreads turned out to be delicious. We bake these gingerbread cookies every year, but this year we decided to celebrate the holiday at the dacha, but there is no oven (((I thought that we would meet New Year without them, but my daughter protested.... How so, New Year, and we don’t bake or paint... So I had to look on the Internet for something suitable for a multicooker, not really counting on good result, kneaded the dough, baked it, let it cool and started tasting...oooh. So delicious... Actually, I'll have to bake it again tomorrow, since there's nothing left for the Christmas tree! Thanks again, happy holidays.

Olga, happy new year to you too! Thank you very much for your feedback. I was very happy to read it :)

Tell me, if you grate fresh ginger, how many spoons are needed for the dough? Thank you.

1 tea. And you will need to add a spoonful of flour to the dough.

You can also add 4-6 pieces of ground cloves

Please tell me what can replace honey with?

I did everything exactly, the cookies stuck to the bottom of the multicooker, + dried out and became breadcrumbs when they cooled down. I don't know what the problem is..

Agree, winter holidays are simply impossible to imagine without sweet pastries. Some of the popular treats that are offered as dessert at bright holiday Christmas consists of savory-tasting gingerbread and Christmas cakes, puddings and candies. Having previously decorated with icing and sprinkles, these delicacies are treated to loved ones and guests. Painted Christmas gingerbread cookies can be presented as a souvenir or a small present. But children especially like them! Spicy and fragrant ginger pastries create a warm atmosphere home comfort and at the same time fills the house with the spirit of the holiday. Be sure to try baking gingerbread in a slow cooker or oven, and don’t forget to involve your children in the process - they will love it!

Ingredients:

honey – 3 tbsp. l.
sugar – 2 tbsp. l.
dry ground ginger – 1-2 tsp.
ground cinnamon – 1-2 tsp.
baking soda – 1 tsp.
butter – 70 g
egg – 1 pc.
flour – 1.5-2 cups (about 280 g)

for glaze:

egg white – 1 pc.
powdered sugar – 100 g

How to bake ginger cookies in a slow cooker and oven:

Recipe gingerbread very simple. Place sugar, honey and spices (cinnamon and ginger) in an empty saucepan and bring the mixture to a boil over low heat.

Remove from heat and add baking soda.

After mixing, we obtain a fluffy mass into which we add butter. Stir the mixture until the butter is completely dissolved.

In a separate container, lightly shake the egg and pour it into the pan with the rest of the ingredients.

Lastly, add the sifted flour. Knead soft dough.

To prevent it from sticking to your hands, lightly dust your palms with flour.

So, the dough is ready and it’s time for us to decide what we will make from it – cookies or gingerbread? For cookies, you need to roll out the layer of dough thinner; for gingerbread, make it thicker. It is convenient to cut both cookies and gingerbreads with metal or plastic figures. But if you haven’t acquired one yet, cut out round blanks using a glass.

Place the future cookies on the bottom of the multicooker bowl (no need to grease the bowl), turn on the “baking” program and cook for 15-20 minutes.

Ginger cookies, like gingerbread cookies, can be prepared not only in a slow cooker, but also in regular oven. To do this, place the blanks on a dry baking sheet. Bake in an oven preheated to 180 degrees for 10 minutes.

Place the finished gingerbreads and cookies on a wire rack. While they are cooling, you have time to prepare the glaze. Beat the powdered sugar with egg white until a fluffy snow-white mass is obtained. You can only apply glaze to completely cooled baked goods. To make the white “outfit” of our baked goods dry faster, place it in an oven that is not yet cooled down.

Delicious and fragrant Christmas baked goods are ready. Enjoy your tea!!!

For the recipe gingerbread cookies We thank Svetlana Kislovskaya!
Panasonic 18. Power 670 W.