TOP 4 recipes with photos of making gingerbread cookies with filling at home. Cooking tips and secrets. Video recipes.
Gingerbread is the most versatile delicacy for morning coffee and evening tea. This is a sweet present, food for the trip, a snack at work … They are suitable for any occasion. And what a huge variety of gingerbread. Honey, ginger, Tula, oat, rye, soft, crispy, stuffed, of any shape and size, with spicy additives, with glaze … You can endlessly talk about gingerbread. In addition, the shelf life allows them to be baked for future use. You can constantly experiment with them and discover more and more new products. For example, filled gingerbread. To make them ruddy, soft, fragrant, plump, some advice from experienced chefs should be taken into account.
Cooking secrets
- Gingerbread cookies with filling are prepared at home on choux and raw dough. Custard products are stored longer and remain soft, and raw ones stale faster.
- The peculiarity of the gingerbread dough is its aroma. Moreover, if honey is included, additional flavorings are not required.
- Allspice, coriander, cinnamon, cardamom, nutmeg, cloves, star anise are added to the dough as dry spices.
- In addition to spices, nuts, candied fruits, orange and lemon peel give aroma and taste to gingerbread.
- Soft gingerbread dough is baked on a greased baking sheet, steep - without oil.
- Small and thin gingerbread cookies are baked for 5-15 minutes at 220-240 ° C. Thicker dough products are baked for the same time at 180-220 ° C.
- Various figures are made from gingerbread dough: houses, little men, Christmas trees, Christmas tree decorations, gift gingerbread.
- Jam, jam, boiled condensed milk, dried fruits, nuts, candied fruits, chocolate, caramel candies are used as a filling for gingerbread.
- The blanks are covered with sugar glaze, melted chocolate, mastic and other icings.
Gingerbread with fruit filling
Gingerbread cookies with fruit filling are so delicious that they are eaten very quickly. Any fruit jam, jam, preserves, etc. are suitable as a filling.
- Caloric content per 100 g - 352 kcal.
- Servings - 20
- Cooking time - 1 hour
Ingredients:
- Flour - 6 tbsp.
- Butter - 200 g
- Eggs - 4 pcs.
- Sugar - 360 g per dough, 200 g for icing sugar
- Cardamom to taste
- Jam for the filling - to taste
- Water - 120 ml
- Cinnamon - 2 tablespoons
- Honey - 6 tablespoons
- Soda - 2 tsp
Cooking gingerbread with fruit filling:
- Put sliced butter, sugar, honey in a bowl, add eggs, add cinnamon, cardamom and baking soda.
- Mix the entire contents, put on a steam bath and cook, stirring for 13-15 minutes.
- Then add flour to the mass, remove the container from the heat and knead an elastic, not very tough dough.
- Divide the finished dough into 4 parts, and roll each into a layer 1 cm high.
- Grease a baking tray with vegetable oil and lay a sheet of rolled dough.
- Apply jam to the dough.
- Roll out another piece of dough and place it on top of the jam.
- Connect the edges of the dough by pressing with a fork.
- Send the baking sheet to a preheated oven to 200-210 ° C and bake the filled gingerbread until browning.
- For icing sugar, pour water into a ladle, add sugar and place the container on the stove. Bring the syrup to a boil and simmer for 5 minutes over low heat.
- Apply the icing to hot baked goods with a cooking brush and let sit for 15 minutes.
- Then cut the gingerbread into small squares.
Tula gingerbread with filling
Fillings for Tula gingerbread at home can be varied, which you like the most. Although most often Tula gingerbread is prepared with a sweet and sour plum jam filling. The main thing is that the product is delicate and with a breathtaking spicy aroma.
Ingredients:
- Wheat flour - 500 g
- Sugar - 150 g for the dough, 100 g for the glaze
- Natural honey - 150 g
- Chicken eggs - 2 pcs.
- Butter 82% fat - 75 g
- Baking soda - 1 tsp
- Ground cinnamon - 1 tablespoon
- Ground cardamom - 0.5 tsp
- Nutmeg - pinch
- Plum jam - 300 g
- Water - 30 ml
Cooking Tula gingerbread with filling:
- Break the eggs into a saucepan and use a fork or whisk to loosen them.
- Then add butter, sugar, honey, spices (cardamom, cinnamon, nutmeg) and baking soda.
- Place the container in a water bath and heat well until all ingredients are completely dissolved. This action will take 10 minutes. The result is a fairly liquid, fluid mass.
- Brew the sifted wheat flour in a hot liquid base so that there are no lumps left.
- Pour flour on the work surface and place the gingerbread dough. It will be quite thick, but at the same time it will quickly begin to spread to the sides.
- Dip the hot dough in flour and knead until it is tough and dry.
- When the consistency of a homogeneous mass resembles soft plasticine, divide the warm gingerbread dough into two parts.
- Tighten each part with cling film so that it does not get windy and send it to the refrigerator for half an hour to cool and become more dense.
- Roll the chilled dough with a rolling pin into a thin layer 1-1.5 cm thick, and evenly apply plum jam, not reaching 1-2 cm to the edges.
- Roll out the second piece of dough and place on top of the first, covering the filling.
- Tie the edges of the dough together so that the layers stick together and transfer the piece to a baking dish covered with parchment paper.
- Bake the stuffed Tula gingerbread in a preheated oven to 180 ° C for 40-45 minutes.
- Cover the finished product with glaze. To do this, pour sugar into a bowl and pour water. Place the container on the stove and cook after boiling for 1, 5-2 minutes.
Cottage cheese gingerbread with cherry filling
Gingerbread cookies with cherry curd dough filling are a wonderful dessert recipe, which takes a minimum of time to prepare.
Ingredients:
- Cottage cheese - 250 g
- Flour - 400 g
- Honey - 1 tablespoon
- Eggs - 1 pc.
- Sugar - 5 tablespoons
- Vegetable oil - 0.5 tbsp.
- Vanilla sugar - 1 sachet
- Baking powder - 1 tsp
- Salt - a pinch
- Pitted cherries - to taste
- Egg white - 1 pc.
- Powdered sugar - 125 g
- Orange zest - 1 tsp
Cooking curd gingerbread with cherry filling:
- Mash cottage cheese with egg, honey and a pinch of salt.
- Add sugar with vanilla sugar to the products and grind.
- Pour oil into the food and stir.
- Stir in the sifted flour and baking powder and knead the dough, which should be elastic and not stick to your hands.
- Roll out the dough into a layer 2-3 cm thick and cut out the circles with a glass.
- Place pitted cherries in the center of the mug and form a ball.
- Sprinkle a baking sheet with flour and lay out the gingerbread.
- Send them to bake in a preheated oven at 200 ° C for 20 minutes until light golden brown.
- For the glaze, whisk the whites with the icing sugar until white. Add orange zest and beat well.
- Cool the finished gingerbread cookies and cover with glaze. Let them dry for a couple of hours.
Filled gingerbread
The simplest and most delicious stuffed gingerbread. Thanks to the ginger spice added to the dough, the taste of the finished product improves. He becomes subtle, noble and refined. Therefore, gingerbread cookies have gained wide popularity in the world and are a real festive delicacy.
Ingredients:
- Flour - 300 g
- Honey - 5 tablespoons
- Margarine - 100 g
- Sugar - 200 g
- Eggs - 1 pc.
- Soda - 1 tsp
- Cocoa powder - 2 tablespoons
- Fresh ginger - 5 cm
- Dried prunes - 200 g
- Walnuts - 100 g
- Lemon juice - from 0.5 pcs. lemon
- Powdered sugar - 100 g
Cooking stuffed gingerbread:
- In a saucepan, heat the honey, margarine and sugar until smooth. Do not bring to a boil.
- Peel the ginger, grate on a fine grater and send to the pan with the honey mixture.
- Then add baking soda, stir and cool to a warm temperature.
- Then mix the honey mixture with eggs, flour and cocoa.
- Knead the dough that is not tight.
- Grind the fried walnuts and washed prunes through a meat grinder.
- Form small tortillas out of the dough and place the nut and prune filling in the middle.
- Form the filled gingerbread cookies into a round shape and place them seam side down on the parchment, a short distance apart.
- Bake the products for 15 minutes in a preheated oven up to 200 ° C.
- For the icing, stir in the lemon juice and the powdered sugar until smooth and brush over the filled gingerbread.
