Honey gingerbread is prepared according to recipes that have come to us from ancient times, which are passed down from the older generation to the younger. Often mentions of it can be found in ancient sayings and epics.

These recipes are simple, the products used are simple and affordable (mainly honey, flour, eggs, sugar, soda). The taste of a traditional honey gingerbread is reminiscent of fragrant gingerbread. But the size of the modern gingerbread, of course, differs from the huge pies that were once prepared according to ancient Russian recipes.

This delicious spicy pastry, rich in aromas, can be whipped up using just a few ingredients even by the most inexperienced housewife according to any recipe you like (by the way, there are many known).

Honey and spices are perfectly combined in ideal proportions. Additionally, you can use dried fruits, nuts, jam, and candied fruits.

Rug with a slight hint of spiciness, moderately sweet and spicy, goes well with coffee and tea, with cheese and confiture. Baked goods are stored for a long time, maintaining their taste, fluffiness and aroma even under normal conditions. And there's even more in the refrigerator.

How to bake this delicious aromatic pie? We offer you several simple recipes for honey gingerbread.

Honey gingerbread recipe

Ingredients:

• rye flour – 60 g
• egg – 1 pc.
• wheat flour – 450 g
• honey – 320 g
• sugar – 100 g (preferably brown)
• soda – 2.5 tsp.
• butter – 50 g
• orange zest – 1 tbsp. l.
• salt – ½ tsp.
• juice of 1 orange and water – 240 ml
• nutmeg, ground cloves, ground black pepper - ¼ tsp each, ground ginger and cinnamon - 1.5 tsp each.

Read also: Christmas gingerbread - festive table decoration

Prepare the pie crust like this:

1. Preheat the oven (to about 180 degrees)
2. Line the pan with oiled baking paper
3. In one bowl, prepare a dry mixture of two types of flour, salt, ground spices and soda. In another - mix sugar, eggs, honey
4. Add orange water and zest and mix again
5. Combine the prepared dry mixture with the liquid dough and mix vigorously
6. Pour the dough into the prepared form
7. Bake for about an hour (the degree of doneness can be checked with any wooden stick)
8. The finished gingerbread becomes dark during baking. It needs to be removed from the mold and cooled.

Honey gingerbread: a simple recipe

This is a very easy recipe for sweet pastries, which is simple to prepare and turns out very tasty.

We will need:

• ½ cup honey
• 2 eggs
• sugar – ¾ cup
• butter (margarine) – 50 g
• cardamom, cinnamon, ginger, walnuts
• flour – 1 cup
• ½ tsp. soda
• water (or milk) – ¼ cup.

In a bowl, mix butter, honey, sugar, eggs, spices. Add a handful of walnuts (pre-chopped) and mix again.

After thorough mixing, pour the finished mass into a mold and bake (temperature - 180 degrees) for 45-50 minutes.

I often cook delicious gingerbread according to my relative’s recipe. She bakes it in the oven. Lately I've been using the slow cooker more and more often. It's easier for me. Also, I deviated a little from the recipe and improvised using the ingredients I currently have in the house. The main thing is that you have kefir, two eggs, flour and soda. The recipe is so simple that even an inexperienced housewife can use it. And it takes very little time to prepare the dough for a delicious gingerbread. It is worth noting that each time the gingerbread turns out different, but always tasty. The kind that everyone says they haven’t eaten anything tastier.

Gingerbread recipe, written down from the words of my relative

How often have I eaten gingerbread prepared by a relative. The baked goods are always so delicious that every last crumb is eaten in no time. It is placed on the festive table, treated to guests and colleagues, and enjoyed in a close family circle. Sometimes a relative adds chocolate or chocolate candies to the gingerbread. This gingerbread goes really well. Gingerbread with nuts and dried fruits (raisins, dried apricots, etc.) is no less tasty.

Here is a recipe that a relative once dictated to me. I remember it by heart, but I pass on what is written in my cookbook.

Grind 1 cup granulated sugar with 2 eggs. Mix 2 teaspoons of soda in 1 glass of kefir. There is no need to extinguish it with vinegar. You can use ready-made baking powder. You need to take 1 glass of any jam, preferably with berries. Sift 3 cups of flour. You will also need raisins, nuts, orange zest or grated nutmeg (to taste). Mix everything with a mixer until creamy. Be sure to place in a cold oven, then bake for about 40 minutes at medium temperature.

This dough is enough for a gingerbread about 5 - 7 cm thick, baked in a standard baking tray in the oven (under a gas stove).

Several times I ate my relative’s signature gingerbread, to which a chocolate bar or chocolate candies crushed (into small pieces) was added. If only you knew how delicious it is!

My variations on the gingerbread recipe

You can reduce the amount of granulated sugar to half a glass or replace sugar with honey. There is no need to reduce the number of eggs. If you increase them to 3 pieces, it will also be delicious. It is better to take thick jam, with berries, but without seeds. If it is very sweet, then you will need less sugar.

You don’t need to add a lot of honey, as it makes the dough dense. It is enough to add one or two tablespoons, reducing the total amount of sugar. I make a honey mat for the winter holidays. I add a lot of spices to it, especially nutmeg, cardamom and cloves.

Everyone in our house loves spices, so there is never a shortage of them. It is advisable to add cinnamon, vanilla, nutmeg (in any quantity) and even ground cloves to the gingerbread. In addition, I sometimes add some Chinese spices, the names of which are difficult to describe. If only, try to write hieroglyphs. The aroma is also added by crushed orange zest, which, in my opinion, is more fragrant than lemon zest. But fresh ones can give an unpleasant aftertaste. It is better to use ready-made dry powder. Candied fruits are also suitable for gingerbread. It is for her that I prepare them in advance from orange peels.

There is no need to quench soda with vinegar. Kefir copes with this task perfectly. Several photographs taken this morning show the violent processes taking place in the dishes.

Rug in a multicooker

Today I cooked the gingerbread in a slow cooker, since I had no time to keep an eye on the oven. I decided to add only fresh fruits to the dough: one banana cut into pieces, a small bunch of sweet fruit, which is now bearing fruit in our area. Each berry had to be cut into two parts to remove the seeds. For spices, I took a little vanillin and grated nutmeg. I chose plum jam, with skin but no seeds. Sugar took only a third of a glass. I mixed everything with a spoon, not a mixer.

I pre-greased the multicooker pan with refined sunflower oil, and then filled it with dough. Baking time: 65 + 8 minutes. She didn’t turn it off until a delicious smell spread, which instantly gathered all the inhabitants of the house in the kitchen. The first question they asked was the same: “What smells so good?”

I transferred the finished gingerbread onto a flat plate and poured cherry and chocolate syrup on top and sides. After the baked goods had cooled and the syrup had been absorbed, we began to eat them. The result was a very tasty and elegant gingerbread, based on my relative’s original recipe.

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A gingerbread is a large soft gingerbread or sweet pie.

From available products that can be found in every home, you can prepare a tasty, aromatic and soft Lenten gingerbread.

Lenten gingerbread - basic principles of preparation

A distinctive feature of gingerbread from other pies is the ground spices that are added in abundance to the dough. Coriander, nutmeg, ginger, cinnamon and other spices are used.

Lenten gingerbread is prepared without eggs. The basis for the dough can be honey, syrup, brewed tea, syrup, compote or jam diluted in water.

You can diversify the taste of Lenten gingerbread by adding berries, grapes, nuts, dried fruits, etc. to the dough.

The rug turns out to be quite high and fluffy. It can be cut into two cakes and spread each with jam, marmalade or marmalade. Then assemble it, and you get a pie that you wouldn’t be ashamed to serve even on a holiday table.

Recipe 1. Lenten gingerbread

Ingredients

a glass of freshly brewed black tea;

a pinch of soda and salt;

two glasses of flour;

cinnamon and ginger;

100 ml refined sunflower oil;

a packet of vanillin;

half a tbsp. peeled walnuts;

half a glass of sugar;

40 g lemon juice;

75 g liquid honey.

Cooking method

1. Wash the dried fruits, dry them slightly and place them in a blender bowl. Add nuts here and grind them into a paste.

2. Pour warm tea, honey and butter into a bowl, add sugar and a mixture of nuts and dried fruits, season with cinnamon, salt and vanilla. Mix everything well until smooth.

3. Extinguish the soda with lemon juice and put it in the dough. Mix well.

4. Gradually add flour and continue kneading the dough. Cover the pan with parchment, lightly grease it with oil and pour in the dough. Level the surface with a wooden spatula and place in the oven, preheated to a temperature of 190 C. Bake the gingerbread for about an hour until golden brown.

Recipe 2. Lenten gingerbread “Festive”

Ingredients

three tbsp. flour;

lemon juice – 25 ml;

instant coffee – 10 g;

soda – 5 g;

olive oil – 100 ml;

chopped roasted nuts – 100 g;

sugar - half a glass;

dried apricots - six pieces;

zest of half a lemon;

jam – 100 ml;

brew - glass.

Cooking method

1. Pour butter into a deep container and add sugar and jam. Mix.

2. Dissolve coffee in hot brew and pour the liquid into a bowl.

3. Add dried apricots and nuts, add some flour and knead the dough.

4. Suppress the soda with lemon juice and add to the dough. Add the zest of half a lemon here and add the rest of the flour. Knead into a homogeneous dough.

5. Transfer it into a greased and sprinkled with semolina form and bake for an hour at 180 C. Cool the gingerbread and cut into portions.

Recipe 3. Lenten tea gingerbread with a layer

Ingredients

sugar - half a glass;

baking powder - tsp;

vegetable oil – 60 ml;

jam - half a glass;

strong tea - a glass;

cinnamon – 5 g;

flour – 200 g;

vanillin - sachet;

jam or jam for layering;

powdered sugar;

chopped roasted nuts.

Cooking method

1.Place jam and butter in a bowl, add sugar and season with cinnamon, salt and vanilla. Stir and pour in tea. Whisk until smooth.

2. Mix baking powder with flour and sift. Pour into the dough, whisking constantly.

3. Add chopped, roasted nuts. Mix so that they are evenly distributed throughout the dough.

4. Cover the mold with parchment and place the dough into it. Place the mold in an oven preheated to 180 C for forty minutes. Check readiness with a wooden skewer.

5. Take out the gingerbread and cool. We divide it into two layers. Grease the bottom cake with jam or jam and cover with the top cake. Sprinkle powdered sugar on top and cut into portions.

Recipe 4. Honey gingerbread with cocoa and poppy seeds

Ingredients

glass of water;

150 ml lean oil;

two glasses of flour;

60 g cocoa;

250 g sugar;

poppy – 50 g;

baking powder - a pack.

Cooking method

1. Pour water into a saucepan and put it on fire. Dissolve sugar in it. Add honey and stir until honey has completely dissolved. Remove from heat.

2. In a separate bowl, mix cocoa with baking powder. Pour in the warm mixture from the saucepan, stir and leave for five minutes.

3. Wash the poppy seeds and place them in the dough. Gradually add flour and knead the dough to the consistency of thick sour cream.

4. Pour the dough into a mold coated with butter and bake for about an hour at 180 C. Remove the mold from the oven and sprinkle the gingerbread with powdered sugar.

Recipe 5. Lenten coffee gingerbread in a slow cooker

Ingredients

Art. rice cereal;

Art. a spoonful of vegetable oil;

an incomplete glass of flour;

a pinch of salt;

glass of water;

40 g instant coffee;

a handful of raisins;

half a tbsp. Sahara;

liquid honey – 50 g.

Cooking method

1. Pour coffee into a tall cup and brew it with boiling water. Add honey and sugar and stir.

2. Pour the brewed coffee into a bowl and add rice cereal. Mix, pour in the oil, and, stirring constantly, gradually add the flour.

3. Rinse the raisins, place on a disposable towel and dry lightly. Transfer it to the dough and mix well.

4. Grease the multicooker container with oil and pour the dough into it. Turn on the baking program and set the timer for 50 minutes. Then take out the gingerbread and put it in the oven for half an hour so that the gingerbread is browned on top. Cool the baked goods. You can spread jam on top.

Recipe 6. Lenten gingerbread with honey

Ingredients

incomplete art. Sahara;

20 g semolina;

one and a half tsp. black tea;

300 ml water;

110 ml vegetable oil;

a handful of walnuts;

50 g cocoa powder;

a handful of raisins;

cinnamon, ginger and cloves;

a pinch of soda.

Cooking method

1. Boil water, pour it over the dry tea leaves and leave to brew. Then strain the strong tea through a sieve into a saucepan, add sugar and honey. Place on the stove and keep on fire until the honey and sugar dissolve. Add vegetable oil, mix and cool.

2. Wash the raisins and pour boiling water over them. Squeeze out the steamed raisins. Place the nuts in a bag and crush them using a wooden rolling pin.

3. Pour cocoa powder into the cooled liquid, sifting through a strainer and mix. Add chopped nuts and raisins to the mixture and mix again. Season everything with spices and beat.

4. Add a little flour mixed with soda and knead the dough until it has the consistency of pancakes.

5. Sprinkle the greased pan with semolina and pour the dough into it. Preheat the oven to 180 C, and place the form with the dough in it for forty minutes. Cool the finished gingerbread into two layers and coat them with jam.

Recipe 6. Chocolate Lenten gingerbread

Ingredients

120 g sugar;

Art. l. powdered sugar;

50 ml sunflower oil;

100 g chopped nuts;

50 ml jam syrup;

300 g flour;

raisins and candied fruits – 100 g each;

50 g cocoa powder;

lemon - half.

Cooking method

1. Pour a glass of water into a small saucepan, add sugar and place on the stove. Heat over low heat, stirring until the sugar is completely dissolved. Cool slightly, then add jam syrup and vegetable oil and mix.

2. Finely chop the lemon, place it in a blender bowl, and grind it into porridge. Transfer to a saucepan.

3. Place the jam on a sieve and let the syrup drain.

4. Mix flour with cocoa powder and soda. Gradually pour it into a saucepan and add chopped nuts and candied fruits. Knead into a homogeneous dough.

5. Pour the dough into a greased mold and smooth the surface with a damp spatula. Place the chocolate cake in the oven for half an hour and bake at 180 C. Check readiness with a wooden skewer or toothpick. Remove the cake from the oven and sprinkle powdered sugar on top.

Recipe 7. Lenten gingerbread with apples in a slow cooker

Ingredients

a glass of sugar;

two apples;

water – 250 ml;

a pinch of cinnamon;

two tbsp. l. honey;

half a kg of flour;

soda – 5 g;

a pinch of baking powder and soda;

half a glass of lean butter;

half tbsp. walnuts.

Cooking method

1. Pour water diluted with vegetable oil into a saucepan and add sugar. Place on the stove, warm up a little, and add honey. Continue heating over low heat until the honey and sugar have completely dissolved.

2. Add baking soda and cinnamon to the warm liquid. Grind the walnuts into flour with a coffee grinder and pour into a saucepan.

3. Mix baking powder with flour. Knead the dough, gradually adding flour, as for pancakes. Wash the apples and cut into slices.

4. Grease the bowl with oil and pour the dough into it. Place apple slices on top, lightly pressing them into the dough. Turn on the “Baking” program. Set the timer for 50 minutes. Place the bowl in the multicooker and bake until done. Then leave the cake for another ten minutes on “Warming” so that the gingerbread does not settle.

Recipe 8. Lenten gingerbread with oranges and nuts

Ingredients

two oranges;

one and a half tsp. soda;

150 g sugar;

two glasses of flour;

olive oil – 50 ml;

half a glass of strong tea;

jam – 50 g;

half a glass of chopped nuts.

Cooking method

1. Grind sugar with vegetable oil.

2. Peel the oranges and cut them into small pieces. Chop the nuts with a rolling pin. Brew strong tea.

3. Place oranges, jam and nuts in the butter-nut mixture, and pour in the brewed tea. Mix everything well. Add flour and soda and knead the dough like you would for pancakes.

4. Cover the bottom of the mold with parchment and grease with oil. Pour the dough into it and bake for forty minutes in a well-heated oven.

Recipe 9. Lenten banana gingerbread

Ingredients

flour – 150 g;

100 ml lemonade;

75 g sugar;

salt - a pinch;

70 ml olive oil;

10 ml vinegar.

Cooking method

1. Pour flour into a bowl. We extinguish the soda with vinegar. Mix flour with sugar, add butter and stir. Add baking soda, lemonade and knead the dough to the consistency of pancakes.

2. Sprinkle the mold with flour and pour the dough into it. Sprinkle the top of the gingerbread with sugar and cinnamon. Then lay out the bananas cut into slices. Bake for 20 minutes in an oven preheated to 170 C.

Recipe 9. Lenten gingerbread with pears

Ingredients

two pears;

peeled almonds - half a glass;

citric acid - on the tip of a knife;

a glass of sugar;

vegetable oil – half a glass;

honey – 50 g;

breadcrumbs – 20 g;

lemon juice – 10 ml;

flour - two glasses;

soda – 5 g;

a pinch of baking powder.

Cooking method

1. Cut the pear in half and remove the core. Cut the wide edge into a fan or thin slices.

2. Grind the almonds into powder with a coffee grinder.

3. Pour sugar into a container and pour in water with vegetable oil. Place the mixture in a water bath and add honey. Keep it until the honey and sugar are completely dissolved. Quench the soda with citric acid and add it to the mixture. Season everything with cinnamon and add nuts. Stir, gradually adding flour mixed with baking powder, knead the dough.

3. Sprinkle the greased mold with breadcrumbs and pour the dough into it. Using a damp spatula, level the surface. Place the pears on top and place in an oven preheated to 200 C for half an hour.

Recipe 10. Monastic Lenten gingerbread

Ingredients

a glass of sugar;

half a glass of refined vegetable oil;

salt, cinnamon and soda - a pinch each;

half a glass of walnuts;

lemon juice – 20 ml;

half a glass of dried fruits;

two glasses of flour;

a glass of apple juice.

Cooking method

1. Rinse dried fruits and dry with a napkin. Place nuts and dried fruits in a blender container and grind.

2. Mix butter and sugar in a bowl, add porridge of dried fruits and nuts to the mixture, pour in apple juice and stir. Salt, season with cinnamon and vanilla and add soda slaked with lemon juice. Gradually add flour and knead the dough until it is thick, like pancakes.

3. Pour the dough into a greased pan and bake for about an hour in a well-heated oven.

• To enhance the aroma, in addition to vanilla, you can use almond extract, ground nutmeg, cinnamon or other spices that are used in baking.
• You can add canned or fresh fruits to the dough.
• If you prepare the gingerbread in a silicone mold, then you do not need to grease it. Simply rinse it with water.
• For the dough, it is better to use refined sunflower or olive oil.
• Quench soda not with vinegar, but with squeezed lemon juice.
• Sprinkle the surface of the finished gingerbread with ground nuts or powdered sugar.

We often say “no price at all” when we don’t want to do something under any circumstances. Of course, many people pronounce this expression without thinking at all about what it essentially means and why this very gingerbread is valuable. To understand this, you need to look at history. To those times when, in fact, gingerbread appeared in Rus' - the personification of a well-fed, rich table and holiday.

Presumably, gingerbreads appeared in Rus' in the 9th century. Back then they were called honey cakes. And for cooking they used flour, honey, and berry juice. Historians attribute the modern name of the sweet pastry “kovrizhka” to a later period – the 13th-15th centuries.

The name of the aromatic, sweet and tasty pastry supposedly comes from the word “kovriga” (whole bread) - this is a round, large, most often rye bread. But often (especially in modern cooking) they are baked very small.

In culinary dictionaries there is the following description of this very popular pastry in Russian cuisine: “This confectionery product is prepared from gingerbread dough using a large amount of honey, sugar syrup, jam and spices. The rugs can be downright gigantic in size: more than a meter long, 6-10 cm high, about a meter wide. And sometimes they weigh more than a pound.”

For reference: a pound is equal to 16.38 kg.

This sweet and spicy pastry is very popular in Russian cuisine. Perhaps one of the reasons for this special love lies in the fact that it is very easy to prepare honey gingerbread. And numerous recipes allow you to use quite affordable products that are usually required for making gingerbread.

But one batch produces a lot of gingerbreads, because they are almost always small. In the old days, they baked one rug, but it was very large. Such that it was impossible for one person to hold her.

In classic modern recipes, such gigantic gingerbread sizes are, of course, very rare. Unless you need to set some kind of culinary record.

Honey gingerbread recipes

Whatever the cook uses when baking a ruddy honey gingerbread, its indispensable ingredient is honey. Thanks to this product, the cake remains soft, fresh and especially aromatic for a long time.

Read also: How to prepare a Lenten honey gingerbread with jam?

To decorate baked goods and give them an even more piquant taste and aroma, confectioners use nuts, raisins, ginger, cinnamon, cloves, cardamom, jam, preserves, confiture and chocolate.

The most delicious thing in a honey cake is its middle. For this reason, it is preferable to bake large-sized gingerbreads. For example, on a large baking sheet. And cut the finished pie into small pieces.

Sometimes it is prepared from two cake layers coated with jam or marmalade. The top layer is often covered with glaze made from powdered sugar.

Various recipes for sweet honey gingerbread are, of course, a plus. However, it is sometimes difficult for a novice cook to make a choice, so let’s start with the simplest recipes for classic gingerbread.

Classic rug

• honey – 150 g
• soda – ½ tsp.
• 1 egg white
• cinnamon and cloves
• sugar – 100 g
• flour - 2 cups.

Grind sugar with protein. Add all the remaining ingredients, mix and bake in the pan until done.

Honey gingerbread with sesame seeds

To prepare it you will need the following products:

• milk – 1 tbsp. l.
• flour and honey - 250 g each
• sesame
• baking powder - 2 tsp.
• cream
• ground cinnamon, nutmeg and cloves - a pinch each.

Add milk, spices, and candied crusts to the flour with baking powder. Quickly knead the dough (you can use a mixer). Roll the resulting mass into a ball (the dough can be cooled a little in the refrigerator if it sticks too much to your hands). Then place the gingerbread in a mold lined with oiled paper. Lightly brush the top with cream and sprinkle with sesame seeds.

Honey cake with raisins

In the classic gingerbread recipe, it is customary to use raisins. Adding dried berries, nuts and seeds does not spoil the taste of this delicacy. On the contrary, they make it even more useful.

We will need:

• raisins – ½ cup (you can add some nuts if you want)
• honey – 2-3 tbsp. l.
• cinnamon – 1 tsp.
• baking soda (or baking powder) – 1 tsp.
• margarine – 100 g
• flour – 2.5-3 cups
• eggs – 2 pcs.
• sour cream – 200 g
• orange zest – 1 tsp. (you can add a little vanilla instead of zest)
• salt (on the tip of a knife)
• sugar – ¾ cup.

Read also: Recipe for royal gingerbread with cottage cheese and honey

Beat eggs and sugar, add sour cream, honey, soft margarine. Separately mix flour, baking powder, salt, zest and cinnamon.

Combine the resulting dry mixture with the whipped mass. We also put raisins and nuts there.

The dough should have the consistency of sour cream. Bake, checking the doneness of the baked goods with a wooden stick.

The gingerbread with raisins and honey turns out nourishing and tasty.

Rug without filling

Required:

• flour - 3 cups
• sugar - a glass and a quarter
• honey – 1 glass
• spices (optional) – 1 tsp.
• water – ¾ cup
• margarine (butter) – 100 g
• eggs – 2 pcs. and 1 egg yolk
• soda – ½ tsp.

The dough is prepared from the above ingredients and rolled into a layer no more than 15 mm thick. Grease the surface of the workpiece with yolk before baking. The baked layer is cut into separate pieces of the required size.

Recipe for classic honey gingerbread in the microwave

When baking a pie in a microwave oven, it is important to correctly navigate the baking time (this depends on the model of the oven and its power).

To prepare you will need:

• flour – 350-400 g
• ground cinnamon – 2 tsp.
• candied fruits, nuts – 50 g each
• water – 1 glass
• honey - 2 tbsp. l.
• sugar – 150 g
• powdered sugar – 5 tsp.
• cocoa – 2 tbsp. l.
• salt - on the tip of a knife
• 1 packet of baking powder
• vegetable oil – 80 g
• 1 pack of vanilla sugar.

Mix butter, sugar, water, vanilla sugar, salt, honey, cinnamon, cocoa with a mixer. Add flour and baking powder to the prepared mixture. We also send candied fruits and nuts there. Mix everything again and place the dough in a microwave-safe dish.

The gingerbread cooks for 5 minutes at medium power. Then another 10-12 minutes on low. If the pie is still damp, the baking time can be increased.

Decorate the finished cooled gingerbread with powdered sugar. The result is a tasty and moderately sweet delicacy, piquant in taste thanks to the presence of honey and cinnamon.

You can experiment while cooking. For example, replace the water in the recipe with tea or coffee, fruit juice or compote.

Recipe for honey gingerbread in a slow cooker

To prepare the gingerbread according to this recipe you will need:

• cocoa – 2 tbsp. l.
• water – 200 ml
• vegetable oil – 50 ml
• honey - 2 tbsp. l.
• cinnamon – 1 tsp.
• flour – 400-450 g
• sugar – 200 g
• soda – 1 tsp.

Kovrizhka is a simple pastry made with kefir, honey or jam. Nowadays, few people prepare sweets at home; most prefer to buy them in a store, where the choice is huge. But, nevertheless, it is better to prepare sweet dishes yourself - store-bought baked goods often contain preservatives and other harmful substances.

Compound:

• Sugar - 1 tbsp.
• Jam - 1 tbsp.
• Wheat flour - 2 tbsp.
• Chicken eggs - 2 pcs.
• Soda - 1 tsp.
• Powdered sugar

Preparation:

1. Place the jam in a small container and add soda to it. Mix well and leave for 5 minutes to completely dissolve the soda.
2. Sometimes when adding soda, the jam acquires a grayish tint. There is no need to worry about this - this is normal.
3. In a large bowl in which you are going to prepare the dough, place flour and sugar and mix.
4. Add eggs and jam. Beat everything with a mixer or whisk. The result should be a dough with the consistency of thick sour cream.
5. Grease the baking dish with butter on all sides. Pour in the dough and smooth the surface with a spoon.
6. Place in an oven preheated to 200 degrees. Cooking time - about 50 minutes. Sprinkle the finished pie with powdered sugar.

Compound:

• Milk - 1 tbsp.
• Jam - 1 tbsp.
• Wheat flour - 400 g
• Cocoa powder - 2 tbsp. l.
• Sugar - 1 tbsp.
• Vegetable oil - 2 tbsp. l.
• Soda - 1 tsp.
• Raisins (or dried fruits) - for filling
• Coconut flakes - for filling
• Vinegar

Preparation:

1. Pour milk into a deep container, add sugar and jam. Beat everything with a blender or mixer.
2. When the mixture becomes completely homogeneous, add vegetable oil and cocoa powder to it. Then beat thoroughly again.
3. Continuing to beat at low speed, add the sifted flour in a thin stream.
4. The result should be a dough with the consistency of thick sour cream. If the dough is too runny after adding the specified amount of flour, add a little more.
5. 1 tsp. Extinguish the soda with vinegar or lemon juice, immediately add to the dough, mix thoroughly. If desired, you can add raisins or dried fruits to the gingerbread.
6. Grease a baking dish with butter and sprinkle with coconut flakes. Pour in the dough and place in the oven. Bake for about 30 minutes at 180 degrees.

Compound:

• Boiled water - 1 tbsp.
• Sugar - 1 tbsp.
• Cocoa powder - 5 tbsp. l.
• Wheat flour - 2 tbsp.
• Soda - 1 tsp.
• Honey - 1 tsp.
• Raisins - 1 tbsp.
• Butter (or margarine) - 2 tbsp. l.
• Refined vegetable oil - 4 tbsp. l.
• Spices (vanillin, cinnamon, cardamom) - a pinch
• Powdered sugar

Preparation:

1. Pre-soak the raisins in cold water for several hours.
2. Pour 1 tbsp into a small saucepan. cold boiled water and add honey, and when it dissolves, add granulated sugar and pour in vegetable oil.
3. Place the saucepan over low heat and, stirring constantly, heat it well, but do not bring it to a boil.
4. When the sugar is completely dissolved, remove the pan from the heat and cool the mixture.
5. Add 2 tbsp. l. cocoa powder, vanillin and soda, mix. Add the raisins last.
6. Sift the flour and add it in small portions into the saucepan. Mix the dough thoroughly, pour it into a greased baking dish, and smooth the surface with a spoon.
7. Bake in an oven preheated to 200 degrees for about 30 minutes. While the gingerbread is in the oven, start preparing the glaze.
8. Pour 6-8 tbsp into a metal container. l. boiling water, add 3 tbsp. l. cocoa powder and mix well so that there are no lumps.
9. Place the container on low heat and cook, stirring constantly, for 3-5 minutes. Finally add a knob of butter and powdered sugar.
10. When the gingerbread is ready, remove it from the mold and cool. Then brush the gingerbread with glaze and decorate with nuts and coconut flakes.

Compound:

• Milk - 1 tbsp.
• Wheat flour - 2 tbsp.
• Granulated sugar - 1 tbsp.
• Soda - ½ tsp.
• Vinegar - for slaking soda
• Chicken egg - 1 pc.
• Strawberries, pureed (or other berry puree) - 1 tbsp.
• Vanillin
• Vegetable oil

Preparation:

1. In a deep bowl, mix the sifted flour and granulated sugar. Add the egg, berry puree and soda, quenched with vinegar.
2. Mix the ingredients and pour the resulting dough into a greased baking dish.
3. Preheat the oven to 180 degrees. Bake the gingerbread for 30 minutes, then cool.
4. Garnish with whipped cream and fresh berries, or simply sprinkle with powdered sugar.

Compound:

• Chicken egg - 1 pc.
• Butter - 50 g
• Wheat flour - 250 g
• Granulated sugar - 50 g
• Fresh ginger - 1 tbsp. l. (or 1 tsp ground)
• Soda - 1 tsp.
• Milk - 2 tbsp. l.

Preparation:

1. Sift the flour into a deep bowl, add ginger and soda. Stir.
2. Melt the butter in a frying pan or small saucepan over low heat. Add sugar and stir until it is completely dissolved.
3. Pour the butter-sugar mixture into the flour. Beat the egg there and pour in the milk, mix thoroughly.
4. Pour the batter into a greased baking dish and smooth it out with a spoon. Bake for 25-30 minutes at 180 degrees.

Compound:

• Wheat flour - 600 g
• Citric acid - ½ tsp.
• Chicken eggs - 2 pcs.
• Granulated sugar - 400 g
• Butter - 100 g
• Honey - 4 tbsp. l.
• Milk - 200 ml
• Vanillin - 1 sachet
• Soda - 1 tsp.

For the glaze:

• Granulated sugar - 400 g
• Milk - 4 tbsp. l.
• Cocoa powder - 70 g
• Butter - 200 g
• Cognac (or rum) - 70 ml
• Coconut flakes - 200 g

Preparation:

1. In a deep bowl, mix flour, granulated sugar, citric acid and vanillin.
2. In a separate container, beat the butter and honey with a mixer at medium speed. Then pour milk into the mixture and continue whisking, but at low speed. Gently add flour into the mixture in small portions and mix again. To do this, it is better to use a special dough attachment.
3. Grease a baking dish with oil and place the dough in it. Bake for 40-45 minutes at 200 degrees.
4. Prepare the glaze. Grind cocoa powder with sugar, pour milk over everything and stir so that there are no lumps.
5. Place the glaze over low heat and cook for a few minutes. At the end of cooking, pour in cognac and add butter.
6. Brush the cooled gingerbread with glaze and sprinkle with coconut flakes.

Compound:

• Wheat flour - 3 tbsp.
• Baking powder for dough - 2 tsp.
• Chicken eggs - 2 pcs.
• Cinnamon - 1 tsp.
• Cardamom - 1 tsp.
• Granulated sugar - 1 tbsp.
• Nuts (walnuts, hazel, etc.) - ½ tbsp.

Preparation:

1. In a deep bowl, mix the sifted flour, baking powder and spices. If desired, you can also add a little grated or dry ginger and your favorite jam.
2. In a separate container, beat the eggs with a mixer until a strong foam appears. Then, without ceasing to beat, add granulated sugar. The result should be a fairly thick white mass.
3. Carefully add the egg mixture to the flour and stir. Pour the resulting dough into a greased baking pan.
4. Bake at 200 degrees for about 40 minutes. Cool the finished gingerbread and decorate with powdered sugar.