We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Honey, sugar and water are put on the right heat, and when the sugar is melted we add margarine. When it melted, take the pot off the heat and let it cool a bit.

Meanwhile, mix well the flour (only 700gr), spices, salt and walnuts.

Mix eggs in liquids, then add flour, little by little.

!!! Start with 700gr of flour, and when you knead, add more to reach a non-sticky dough, but still not too hard. I still needed the whole kilogram of flour.

The dough is spread in a sheet of about 0.5 cm thick on a surface sprinkled with flour and cut into whatever shapes we want. The forms are put in the lined tray, and the tray is kept in the oven for about 20-25 minutes, until they brown well.

After sitting in the tray for 5 minutes, the cakes move.

Royal Icing:

Whisk the egg whites with a pinch of salt, then add the sugar and finally the lemon juice.

Divide into small bowls and color as we cut our heads: P

With a posh / foil for the file with a cut corner: P, decorate the cakes.

Gingerbread Cookies

  • Quick Glance
  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • Makes about 80 cookies

US Metric Ingredients

  • For the cookies
  • 1 cup rye flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon grated or ground nutmeg
  • 3/4 teaspoon salt
  • 2 sticks unsalted butter (8 oz), softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon mild honey
  • 1 teaspoon vanilla extract
  • For the glaze
  • 4 cups confectioners' sugar, sifted
  • 1 tablespoon Grand Marnier
  • 1/4 cup whole milk
  • 4 teaspoons fresh lemon juice
  • For the decoration
  • Candied Orange Peel, cut into 1/4-inch dice


Whisk together the flours, spices, and salt. In a separate bowl, beat together the butter, sugars, honey, and vanilla with an electric mixer at medium-high speed until creamy, about 1 minute. Reduce the speed to low and mix in the flour mixture until just combined. The dough will be sticky.

Roll out the dough between 2 sheets of parchment paper into a 10-inch square (about 1/4 inch thick) or place the dough in a large resealable plastic bag (not one with a pleated bottom) and smooth the dough with a rolling pin , filling the bag with the dough.

Place the dough (still on the parchment or in the bag) on ​​a baking sheet and refrigerate for 8 to 12 hours to allow the flavors to develop.

Preheat the oven to 350 ° F (176 ° C), adjust the oven rack to the middle position.

Remove the top layer of parchment or remove the dough from the bag. Trim the ragged edges of the dough. Cut twenty 1/2-inch-wide strips with a pastry wheel and a ruler. Cut each strip crosswise into fourths for a total of 80 cookies. If the dough begins to soften, refrigerate or freeze it until firm.

Transfer about 30 cookies to an ungreased baking sheet with a spatula, arranging them 1 inch apart. Keep the unbaked cookies in the refrigerator or freezer. If the cookies on sheet are no longer cold, chill or freeze until firm. Bake until the edges are several shades darker, 13 to 15 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer to a wire rack to cool completely. Repeat with the remaining cookies.

Whisk together all of the glaze ingredients until smooth.

Tip the bowl of glaze on its side so the glaze is as deep as possible. Place a folded kitchen towel under the bowl for support. Dip half of a cookie into the glaze on a diagonal, letting any excess glaze drip off into the bowl and then scraping the bottom of the cookie on the edge of the bowl to remove any last extra drops of glaze. Transfer the cookie to a rack set over a baking sheet and immediately place a piece of candied orange peel on the glazed half of the cookie. Repeat with the remaining cookies, glaze, and candied orange peel.

Let the cookies stand until completely set, about 1 hour. The cookies keep, layered between sheets of parchment paper in metal tins, at room temperature for up to 3 days.

Recipe Testers' Reviews

Annie Barron

These cookies were delicious, pretty, and, perhaps apart from making the candied orange peel, relatively quick and easy. My coworkers always welcome pastry, but these cookies were especially well received. The dough came together easily, and, after chilling, resembled a sweet compound butter. The dough seemed just a bit too thick for my fluted pastry wheel, so after a few strips, I switched to a knife. The glazing process was totally unfussy, and the orange peel cubes stuck perfectly. One note: Cut the cookies as evenly as possible. It makes a noticeable difference in their size, once baked. The only possible downside I could see in these is that they are too delicate to mail in holiday cookie boxes, so they will have to stay local!

Cindy Zaiffdeen

These cookies are very tasty indeed! The spice combination is delicious. I love the method of putting the dough in a one-gallon resealable bag and smoothing it out with the rolling pin. The dough was so even, I will try this technique with other cookie recipes. You have to work fast with the dough once it comes out of the fridge, though, as it softens up at room temperature (just return it to the fridge for a few minutes and it will be fine). Each cookie came out looking exactly the same as the others. The flavor of the Grand Marnier in the glaze is very subtle, but goes nicely with the spiciness of the cookies. The candied orange peel recipe is delicious as well. You just have to cut the slices into smaller pieces to fit on the cookie. The extra peel is delicious dipped in melted chocolate! I didn’t have gold luster dust, but I will definitely look for it, as I’m sure it would add that extra something to the look of the cookies for the holidays. Will definitely make these again.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

  • author he indirectly expresses his ideas and feelings through action and characters.
  • Has a action what can be presented on the moments of the literary subject, namely: exhibition, intrigue, the unfolding of the action, the culmination and the outcome.
  • It has characters who perform the action. The characters are fictional, but they can often seem real and are the fruit of the author's imagination.
  • The author is present. It can be observed the presence of the narrator by using verbs in the third person (objective narrator) and the first person (subjective narrator).
  • The mode of exposure specific to the epic genre is narrative, used in reporting facts or events in chronological order. The narration is completed by the description and dialogue, and sometimes by the inner monologue, when there are diary-type stories in person I.
  • narrative its role is to develop the epic thread, more precisely to relate or present the events.
  • The description it is used in the exhibition to present the setting and description of the atmosphere, the place and time of the action.
  • dialogue has the role of indirectly characterizing, with the help of language, the characters. The dialogue ensures a special dynamism to the story, through the exchange of lines between the characters.
  • The inner monologue it is a specific way of prose, when a character analyzes his own moods. The character's speech to himself.


  • To add a gorgeous glaze to your spice bread, cover with orange syrup or marmalade before baking.
  • You can use regular flour in a pinch, it will just alter the texture and flavor slightly, but should still cook fine.
  • If you & # 8217re out of honey, you can substitute with maple syrup or golden syrup.


    • 3 tablespoons unsalted butter, softened, plus more for the pan
    • 3/4 cup honey
    • 1/2 cup brown sugar
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons freshly grated nutmeg
    • 1/2 teaspoon ground cloves
    • 2 extra-large eggs
    • 1 extra-large egg yolk
    • 1 tablespoon grated fresh ginger, juice reserved
    • Kumquat marmalade butter (recipe follows)
  1. Kumquat Marmalade Butter
    • 1 cup granulated sugar
    • 1/2 pound kumquats
    • 1/2 pound (2 sticks) unsalted butter, at room temperature
    • 1/4 cup confectioners ’sugar
    • Kosher salt


Gingerbread or gingerbread (French for '"spice bread"', loosely translated as gingerbread though nothing like gingerbread) is a French cake or quick bread. Its ingredients, according to Le Dictionnaire de l'Académie française (1694), were "rye flour, honey and spices". [1] In Alsace, a considerable tradition incorporates a pinch of cinnamon.

According to Maguelonne Toussaint-Samat, the commercial production of gingerbread was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it. [1] The honey used was the dark buckwheat honey of Brittany. In 1571, the Corporation of Spice Bread Makers of Reims were chartered separately from the party cooks in 1596 the Parisian makers of gingerbread were given their own charter. The Reims gingerbread industry was decimated by World War I. [2] The gingerbread of Dijon outpaced its older competitors in the Napoleonic era, and the bread is now considered one of the specialties of that city.

Gingerbread was originally a sourdough bread without added leavening it was left in a wooden trough to rest in a cool place for months, during which the honeyed rye flour experienced fermentation. When ready the dough was cooked in loaf molds. The modern product usually rises with baking soda, or with baking powder, developed in the nineteenth century.

Because traditional gingerbread is sweetened entirely with honey, honey merchants in France often stock loaves of it for sale. The Collective of Biscuits and Cakes of France reserves the name pure honey gingerbread (French for '"pure honey spice bread"') for gingerbread sweetened only with honey. [3] [4]

  1. ^ ofb Toussaint-Samat, Maguelonne (2009). A History of Food. Translated from French by Anthea Bell (2nd ed.). Chichester, West Sussex, United Kingdom: Wiley-Blackwell. pp. 28–30. ISBN9781405181198.
  2. ^
  3. "Dijon Gingerbread: History". The Best of Dijon (in French). Retrieved 19 February 2014.
  4. ^
  5. "Biscuits et gâteaux: Répertoire des dénominations et recueil des usages" (PDF) (in French). Les Biscuitiers de France. October 2001. Archived from the original (PDF) on 13 November 2008. Retrieved 19 February 2014. The name 'pure honey gingerbread' is reserved for gingerbread which does not contain any sweetening matter other than honey.
  6. ^
  7. "Codes of use". Biscuits & Cakes from France (in French). The Collective of Biscuits & Cakes of France. Retrieved 19 February 2014.

This French dessert-related article is a stub. You can help Wikipedia by expanding it.

This bread-related article is a stub. You can help Wikipedia by expanding it.

Miele is the host of the most delicious cooking classes

The world full of flavors and aromas of gastronomy opens its doors to enthusiasts through the cooking classes hosted by Miele. Every week, the showroom of the world's largest manufacturer of premium home appliances is transformed into a classroom, "teachers" being Adi Hădean, Alin Chivu or Albertina & Florence.

Chef Adrian Hădean

Born in an area known for its aromatic and spicy dishes, Adi Hădean will take his "students" through all areas of the kitchen. If the first students discovered the secrets behind a perfect preparation of red meat, in November Adi will show them 5 techniques for preparing fish and seafood.

But because a gourmet menu must be associated with a suitable glass of wine, in the penultimate week of November, on November 22, chef Hădean and the famous sommelier Eduardo Garcia del Amo team up for the "food and wine pairing" course. Students will learn how to harmoniously combine essential dishes with the main types of wines, the reasons why they go well together and just as importantly, the times when it is appropriate to combine them.

On the occasion of family reunion, the Christmas meal is, for many Romanians, the most important element of the winter holidays. And those who want to turn it into a culinary festival will learn how to do it at the last course of the year, on December 13th. Chef Hădean will share his own secrets about choosing the ingredients, combining them successfully, as well as sitting on the table for a delicious visual effect.

A good dessert can turn an ordinary meal into an unforgettable memory. This aspect will be taken care of by Alin Chivu, a graduate of the most famous confectionery school in France, Lenotre. During the 3 courses he will hold in the Miele showroom, Alin will walk his students through the delicious world of French cakes, with as many delicious recipes.

Thus, on October 31, eclaire is the star of the evening, students will learn how to prepare the dough of the famous dessert, ecla cream, either vanilla, chocolate or coffee, as well as fondant that decorates and completes the unmistakable taste. In addition, they will prepare Religieuse, a cake similar to eclair, but which "dresses" other presentation clothes.

On November 21, the thousands of sheets that appear to make up Millefeuilles will be removed from the Miele ovens. The perfectly made butter puff pastry will look, after cutting, like the sheets of a book, says the confectioner Alin Chivu, and the methods by which this delicious result is reached are the subject of the course at the end of the month.

As the dessert cannot be missed on the Christmas table, the course on December 19 is dedicated to Pain D’Epices, a cake-like dish. Rich in milk, honey and seasoned with cinnamon, star anise and nutmeg, this dessert dresses the whole house in an irresistible aroma, which will be discovered by all students.

Albertina & Florence

The team of a TV star and a confectioner with over 20 years of experience can only be successful. And from this collaboration were born the courses that will take the students through all the stages of preparing perfect cakes.

Towards the end of October, work is underway to initiate the ingredients of a delicious countertop into the basic secrets. Then we go to work, ie to prepare the chocolate and walnut tops, but also the cherry sponge cake.

In the first part of November it is the turn of the creams, because the pastry could not exist without them. Fine, chocolate or tasty lemon, patisserie creams are the subject of this course that lasts at least 3 hours.

Just a few days before the National Day, the Miele ovens are put back to work. Then, students discover three delicious cookie recipes. Thus, pallets with raisins, almonds and homemade biscuits will come out of the steaming trays.

Traditionally, December is dedicated to the Winter Holidays. As a result, the course near St. Nicholas will dress the Miele showroom in the flavors of the traditional homemade cake, as well as gingerbread. And finally, near Christmas, the diplomat cake is the subject of the evening. Albertina and Florence will show students how to prepare this dessert, but also techniques for a fairytale setting, whether it's a chocolate cake, cream, naked or even flowing chocolate.

More details about cooking classes, as well as information about dates and prices, can be found on the Miele page.

About Miele

Miele is the world's largest manufacturer of premium home appliances, such as cooking, baking and steaming appliances, refrigerators, coffee makers, dishwashers and clothing and floor care products. To this product line are added dishwashers, washing machines and dryers for commercial use, as well as equipment for washing-disinfecting and sterilizing instruments intended for use in medical and laboratory activities (Miele Professional).

Miele Company, founded in 1899, has eight production subsidiaries in Germany and one subsidiary in each of the following countries: Austria, the Czech Republic, China and Romania. The company's turnover in 2017/18 increased to about 4.1 billion euros, with 70% sales outside Germany. Miele is represented by its own subsidiaries and importers in almost 100 countries. The Miele company is owned by the fourth generation of the founding family, has a workforce of approximately 20,100 people, with 11,200 employees in Germany. The company is headquartered in Gütersloh / Westphalia, Germany.

Itâ & # x20AC; & # x2122; s called spiced bread for a reason: the most important ingredients are the spices, which give it a gingerbread-like flavor. For his pain d & # x27epices, Kamel partnered with New York City spice blender La Boîte, using their Reims No. 39 blend. Named for the northern French town pain d & # x27epices was originally created in, the blend is a mixture of honey, star anise, ginger, cinnamon, and other spices, and adds really beautiful flavor to the bread. Itâ & # x20AC; & # x2122; s easily available online, but you can also use a combination of cinnamon and ginger to create a similar flavor.

To add more flavor to his bread, Kamel packs it with dried apricots, dried plums, toasted almonds, and dried orange. & quotI use this because itâ & # x20AC; & # x2122; s a mix of different flavors and textures, but you can put whatever you want, & quot he says. & quotYou can put figs, you can put walnuts, or pistachios. & quot The only thing you can & # x27t put in? Too little. The fruit and nuts should account for about 20 percent of the batter.

The recipe for a delicious gingerbread

Ingredients (for 8 people)

  • 250 g of flour type 55
  • 200 g of honey (rather liquid)
  • 50 g of brown sugar
  • 10 cl of liquid cream
  • 1 sachet of baking powder (or chemical yeast)
  • 1 sachet of vanilla sugar
  • 1/2 teaspoon spice bread mixture (cinnamon, green anise, cardamom, clove, ginger or nutmeg)
  • 1 teaspoon baking soda

Product coming soon

The recipe steps

  1. Preheat oven to 180 ° C (thermostat 6)
  2. In a salad bowl, combine flour, brown sugar, yeast, vanilla sugar and spices.
  3. Then pour in the honey and liquid cream. Mix well until a smooth dough is obtained.
  4. Add the baking soda, stir.
  5. Butter a cake pan and then pour the mixture into it.
  6. Bake and cook for about 45 minutes. To check the baking, prick the gingerbread with a knife, the blade should come out clean.
  7. Allow to cool before removing from the mold.

Which honey to choose for gingerbread?

At BienManger.com, we choose to make gingerbread with a rather full-bodied honey that goes well with spices (chestnut, fir.) And gives a little more character to the recipe. But you can also opt for citrus honey or ginger honey, for example.

To vary the pleasures

You can add chopped nuts or candied fruit, orange zest and even chocolate chips to your preparation. Do not hesitate to embellish the basic recipe with your personal touch!

The traditional recipe for Alsatian gingerbread

- In a salad bowl, mix the flours with the baking soda, salt, pepper and spices.

- Make the milk simmer in a saucepan. Add half the butter cut into pieces, honey and stir. Gently pour this liquid into the salad bowl.

- Then add the egg yolks and knead.

- Pour the appliance into a buttered cake pan. Sprinkle with brown sugar and bake & agrave 170 & degC th. 6 for 30 min.

- The bread of spices is aggravated by the fact that the blade of the knife comes out clean from the heart. It can be stored for at least one year in an airtight container.

Suggestion Make a stuffing & agrave bread base d & rsquo & eacutepices.

- Eacutemiettez it, then m & eacutelangez & agrave a yolk of & rsquooeuf, butter, a pinch of cognac and salt.

Video: The Gingerbread Man. Full Story. Animated Fairy Tales For Children. 4K UHD (July 2022).


  1. Sahran

    I confirm. It was with me too. We can communicate on this theme. Here or at PM.

  2. Gorr

    Thanks for your help in this matter. I did not know that.

  3. Tule

    I join. It was with me too. We can communicate on this theme.

  4. Devere

    sorry, topic got confused. It's deleted

  5. Mooguktilar

    I have thought and have removed the idea

Write a message