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RUSSIAN STAMPED COOKIE RECIPE

Ingredients:

Sugar -150 g.
2 eggs
Butter - 100 g.
Soda-1 teaspoon
Honey - 5 tablespoons (150 g.)
Flour, wheat Flour - 470-500 g
Powdered flavors (spices)-1-2 teaspoons

KNEADING

Mix honey, sugar, butter and a add pinch of salt in a bowl over a water bath or on low heat on hob. Stir until smooth and the sugar dissolves. It will take approximately 10 minutes.

Remove from fire. After 3-5 minutes, when the kneaded dough is slightly cooled (no less than 70C), add about 100 g of flour and spices. Mix intensively so that there would be no lumps.

Cool to room temperature, add eggs and mix.

Add flour in portions, do not pour it out all at once. This is done because the quality of flour and other ingredients is not the same for every person, moreover, there are different scales, therefore, it is impossible to determine exactly how much flour you will need this time a little more or a little less than usual. It is better to add 50 g of flour less than it is stated in the recipe. If the dough is too soft, add leftovers or extra flour.

Knead dough tight enough so that it holds the shape, but it should be possible to further knead it with hands without extra effort. You should get a single lump of uniform structure, pleasant to touch.

It is important not to oversaturate the dough with flour, it should not crumble. If the dough turns out to be too tough, then it will be difficult to shape it, gingerbreads will crack ,and they will turn out to be hard.

If the dough is too soft, it will spread out when removed from the board or even stick to it. A gingerbread itself and its pattern are going to spread out as well.

Pay extra attention to the dough consistency! This is one of the most important moments when you want to bake delicious and beautiful patterned gingerbreads.

SHAPING

You can form a gingerbread in 2 ways:

Make it dry. Sprinkle the gingerbread board with flour. Dust a piece of dough with flour so that it is not sticky.

Make it wet. Grease the inner surface of the gingerbread board with vegetable oil.

Gingerbread without filling
Roll out a piece of dough of the desired weight, choose a dry or wet method of shaping. Press the dough into the mold carefully patting on its surface, so that the pattern cut on the board is completely repeated on the gingerbread you are making.

Roll a rolling pin to smooth the inner side of the gingerbread. Remove excesses of dough with a knife.

If you are using gingerbread boards thicker than 1 cm, gingerbread without any filling may crack when baking in the oven.

2. Gingerbread with filling.

Roll out a piece of dough of 0.5-0.7 cm thick and put it into the board. Gently press it in with your fingertips so that the entire drawing is imprinted.

Place filling into the center and spread it evenly. The filling should not be too liquid, otherwise it may be the cause of gingerbread cracking when it is baking or the middle of the ready-made gingerbread will “sink”.

Dense jams, homemade marmalade, boiled condensed milk with nuts, crushed dried fruit are great for filling.

Roll out the second piece of dough of 0.5-0.7 cm thickness, use the size of your board as a guide for your gingerbread size. Cover your mold with this layer. Press the edges so that the bottom and top dough layers will stick together. Using a rolling pin roll the surface of the future gingerbread, so that it becomes smooth. Remove excesses of dough from the edges with your fingers or with a knife.

Taking out or knocking out

Move the gingerbread edges away from the board by 0.5-1 mm. So it will be easier to take it out.

1 Taking out with hands

Turn the board over and pry the gingerbread edge lightly to take it out of the mold. Let it slide on a baking sheet covered with parchment under gravity.

2 Knocking out

You should hit a small gingerbread board with the top edge against the table, so the gingerbread will instantly be knocked out.

If the gingerbread board is quite large, place a wooden rolling pin or bar in front of the baking sheet. Take the bottom edge of the board with both hands and tap the board top edge against the bar. Depending on how experienced you are, you may need to tap from 1-2 to a dozen times to make gingerbread come out of the board. At this point, you need to hold your board over the baking tray.


There may be difficult with knocking out:

— if the dough is too soft
— if the board surface and dough were not sufficiently dusted with flour (for dry shaping) or poorly greasing (for butter shaping).

BAKING

Leave about 5 cm between the pieces of gingerbread on a baking sheet, because they will enlarge in the oven even more.

Bake gingerbreads immediately, do not leave them lying on a baking sheet in a hot kitchen.

To make the pattern well preserved put the pan in the oven heated up to 250 degrees for 3 minutes.  After that, open the oven door for 20-40 seconds, so that a strong heat came out and reduce the temperature to 170 degrees. Bake for 5 to 15 minutes depending on the gingerbread size.

When the whole set of gingerbreads is ready, they can be covered with icing.

ICING

In a saucepan on medium heat, make 100 grams of sugar and 40 grams of water to boil. After boiling, reduce the stove power to a minimum and cook 1 minute.

Apply the hot icing on all gingerbread sides with quick movements using a brush. Dry on a bar at room temperature. Icing hardens quickly, and already after 10-15 minutes, it occupies the surface of the gingerbread with a beautiful matte slightly whitish coating that protects it from drying. Icing hardens entirely after a few hours.

Please, pay attention that undercooked sugar icing does not harden on the gingerbread; it remains sticky and transparent. Overcooked icing having hardened on gingerbread creates a dense white opaque layer and hides a beautiful pattern.

If you leave the gingerbread for a day in a tin or glass jar, it will be impregnated with the filling, the spices will reveal their flavours, and the gingerbread will only taste better.>>https://www.wowlooknice.com/products/cookie-cutter-provance-rose-cookie-stamp

Enjoy it!