It is not difficult to bake fragrant gingerbread in the slow cooker, which to prepare elementary with the simplest set of ingredients. The most common gingerbread cookies - from honey dough, bake a delicacy with ginger, glaze and all kinds of fillings.

Gingerbread gingerbread in a slow cooker

The traditional recipe for honey gingerbread in a new performance. The whole highlight is that the taste of your favorite delicacy will be decorated with chocolate icing.

Ingredients for cooking:

For the test:

• dense honey - 2 tbsp.;
• cocoa powder-1 tbsp;
• eggs - 1 pc.;
• sugar - 2 tbsp;
• butter - 50 g;
• flour - 2.5 multistakan;
• soda - 0.5 tsp.

For glaze:

• milk - 3 tbsp.;
• cocoa - 1.5 tbsp.;
• sugar - 2 tbsp;
• butter - 1 tbsp.

Preparation of gingerbread in the glaze in a slow cooker:

1. In a small pot, mix sugar with an egg. Still good with a whisk.
2. Add honey and butter, then put everything in a water bath. Constantly stirring, melt the contents of the container.
3. When the mass becomes a homogeneous consistency, pour soda and continue to stir for 5 minutes. The mass should thicken a little.
4. Remove from heat, enter cocoa with flour and knead the dough. Its consistency should be smooth, without lumps. The flour should not be added all at once, but in parts, thoroughly mixing the mass.
5. Divide the chocolate-honey dough into 6 pieces, form balls from them and set aside for a while.
6. Lubricate the capacity for cooking with a small amount of vegetable oil and put the blanks from the dough there.
7. Pay attention to the fact that there remains a place between the gingerbread, since in the process of baking they will increase in size.
8. Pour 1 liter of hot water into the multicooker bowl, and install a tray with dough on top.
9. On the instrument software panel, set the “steaming” mode, and on the timer - 40 minutes. Close the slut cover and leave the gingerbread cookies.
10. Meanwhile, make the cooking of the glaze. To do this, mix milk with sugar and cocoa in a separate pan. Stir the icing over low heat, bringing it to a boil. Add butter, stir again and leave the glaze to cool.
11. After the sound signal, notifying the completion of the cooking process, carefully open the multicooker lid and remove the grave tray. Let the gingerbread cool.
12. Fill the gingerbread with cooled icing and call your relatives on a delicious tea party.

Tula gingerbread in a slow cooker

The most popular and tasty gingerbread, one of the national property of our country is the Tula gingerbread. Today, this recipe is widely known, and cooking gingerbread in a slow cooker will not be difficult. They turn out very tasty and fragrant.

Ingredients for cooking:

• honey - 150 g;
• vegetable oil - 0.5 tbsp.;
• sugar - ¾ cup + 4 tbsp. for syrup;
• flour - 2 tbsp.;
• egg - 2pcs.;
• baking powder - 1.5 tsp.;
• cinnamon - 1 tsp;
• nutmeg - 1 tsp;
• any jam;
• water - 2 tbsp.

Preparation of the Tula gingerbread in a slow cooker:

1. In an iron bowl, connect honey with sugar and vegetable oil. Bring the mixture to a boil in a water bath, then cool.
2. Beat the eggs with a whisk.
3. Pour 1 cup of flour and eggs to the honey mixture. Pour cinnamon, ginger and nutmeg there.
4. Mix the remaining flour with baking powder and add everything to the bulk.
5. Lubricate the multicooker bowl with any fat and pour the finished dough there.
6. Bake the gingerbread in the "baking" mode for 35 minutes, and when the work of the multicooker is completed, remove the finished cake and cool.
7. Prepare the syrup. In a water bath, boil sugar with water for 2 minutes.
8. Cut the cooled cake in half and smear with jam, and pour the gingerbread with syrup on top. Cut into portioned pieces and serve.

Ginger gingerbread in a slow cooker

Home gingerbread - for many it is a taste familiar from childhood, reminiscent of holidays and joyful family events. Plunge again in pleasant memories, and prepare gingerbread gingerbread in a slow cooker. In addition, this recipe is very simple, and the gingerbread cookies are incredibly tasty.

Ingredients for cooking:
For the test:

• flour - 3 tbsp.;
• gashenaya soda - 1 tsp;
• sugar - 1 tbsp.;
• cream margarine - 100 g;
• eggs - 1 pc.;
• cocoa - 2 tbsp.;
• cinnamon and ginger - 1 tsp.

Preparation of ginger gingerbread in a slow cooker:

1. Mix flour with soda, ginger and cinnamon in a separate bowl.
2. Separately connect margarine with sugar and egg. Gradually add a dry mixture here.
3. Knock the dough with your hands. Its ideal consistency is a soft mass that does not stick to his hands. Gradually add flour to control the density of the dough.
4. Roll the dough with a rolling pin and cut out of it figures of any shape. It can be stars, hearts, squares and much more.
5. Lubricate the working capacity of the multicooker with vegetable oil and put the blanks from the dough there.
6. In the "Baking" mode, leave the gingerbread cookies for 15-20 minutes.
7. Gently finally take out the finished gingerbread gingerbread cookies and let it cool. If desired, they can be lubricated with protein glaze, but without it the gingerbreads have an amazing taste.

Lenten gingerbread on the brine

This recipe for gingerbread is very actual for cooking in fasting. The secret of baking is a brine that is used instead of dairy ingredients and gives the gingerbread crumbling. The brine is better to use cucumber.

Ingredients for cooking:

• flour - 250 g;
• baking powder of the dough - 0.5 tsp.;
• cinnamon - 1 tsp;
• sugar - 100 g;
• vegetable oil - 8 tbsp.;
• cucumber brine - 100 ml.

Preparation of gingerbread on a brine in a slow cooker:

1. In the pan, mix flour, sugar, baking powder and cinnamon separately.
2. Pour the filtered brine in small portions to dry ingredients, stirring everything with a spoon.
3. Pour in vegetable oil and begin to knead the dough.
4. It is not necessary to score it with flour, in its appearance and consistency, the dough should resemble sand.
5. Sprinkle the working surface with flour and begin to form small balls from the dough, giving them the shape of gingerbread. Then make punctures on top of each product with a fork.
6. Fold the gingerbread in the multicooker bowl previously greased with oil.
7. Ask the “baking” operating mode, close the device cover and leave the brine gingerbread for 15 minutes.
   Gingerbread cookies are obtained and very airy. Sprinkle the cooled treat with powdered sugar.

Pumpkin gingerbread in a slow cooker

Gingerbread cookies with pumpkin are a completely new taste of your favorite pastries. The main secret of this recipe is that in addition to aromatic pumpkin to the gingerbread cookies, you need to add oatmeal.

Ingredients for cooking:

• pumpkin - 200 g;
• vegetable oil - 100 g;
• eggs - 1 pc.;
• flour - 3 tbsp.;
• oatmeal flakes - 60 g;
• sugar - 150 g;
• water - 200 ml;
• soda - 1 tsp;
• apple vinegar - 1 tsp.

Preparation of pumpkin gingerbread in a slow cooker:

1. Peel a piece of pumpkin and cut into cubes.
2. Pour water into the pan and pour the pumpkin there. Boil it until cooked.
3. Remove the remaining water, and grind the pumpkin with a spoon to the state of mashed potatoes.
4. Separately in a pan, dry oatmeal.
5. Heat vegetable oil and pour into the flakes. In this form, leave them for 60 minutes.
6. Add the egg to pumpkin puree and beat everything together with a mixer. Pour sugar there.
7. Pour the reined flakes with butter to the bulk, stir. Add gasted soda to the dough.
8. Separate the flour separately, intervene it in the dough and knead it well.
9. Form balls from the dough and give them the desired shape.
10. Put the blanks in the multicooker bowl, but not tightly, because when baking, the gingerbreads will increase in size.
11. Install the operating mode of the Baking device, leave the gingerbread cookies prepare under a closed lid for 25 minutes. After this time, remove the pumpkin gingerbread cookies, cool and serve.

Gingerbread in a slow cooker. Video