I prepared this gingerbread one autumn afternoon when I found the cookie cutters that I hadn't used in a while. This recipe isn't the one I usually make; it's a recently tested version with caramelized sugar and lard. I was glad that I didn't have to wait for Christmas to make these flavorful cookies – and you can decorate them however you like, even with kids if you have helpers around.
Quick Info
Total Time: 6-8 hours (including dough chilling)
Servings: 2 large trays (about 50-60 pieces, depending on size)
Difficulty: Medium
Ingredients
Dough:
- 200 g sugar for caramelizing
- 100 ml warm water
- 3 egg yolks
- 200 ml milk
- 150 g sugar
- 1 teaspoon cinnamon
- 1 teaspoon mixed spices (cloves, ginger, anise)
- 1 tablespoon baking ammonia
- 50 g lard
- about 900 g flour
Glaze:
- 2 egg whites
- 150 g powdered sugar
- 50 g vanilla powdered sugar
Instructions
1. Caramelize the sugar (200 g) in a heavy-bottomed saucepan over low heat. When it turns amber, pour in the 100 ml of warm water all at once. Be careful of the steam. Stir and keep on heat until fully dissolved. Turn off the heat and let the syrup cool completely.
2. Dissolve the baking ammonia in cold milk (this helps prevent a strong smell during baking). Mix the egg yolks with the 150 g of sugar, lard, spices, and milk with ammonia.
3. Add the cooled caramel syrup to the egg yolk mixture. Begin to gradually incorporate the flour. I used 900 g, but sometimes a bit more or less may be needed, depending on the type of flour and humidity. The dough should be cohesive and elastic but remain slightly sticky to the touch due to the syrup.
4. Wrap the dough in plastic wrap and refrigerate for at least 5 hours. I usually leave it overnight; it’s easier to work with the next day.
5. Divide the dough into 4 pieces. On a well-floured surface, roll out each piece to about 5 mm thick. Cut out desired shapes with cookie cutters.
6. Gather the scraps, knead briefly, and roll out again until all the dough is used.
7. Place the shapes on a baking tray lined with parchment paper, leaving a little space between them. Bake at 170°C in a preheated oven for 6-7 minutes. They should not brown too much on the surface, just develop a golden hue. They will still be soft when you take them out of the oven.
8. Let them cool in the tray for 2-3 minutes, then carefully transfer them to a wire rack to cool completely. They are fragile while hot.
9. For the glaze, beat the egg whites until stiff (at room temperature). Gradually add the powdered sugar and vanilla sugar, mixing until you achieve a white, glossy mixture.
10. Spread the glaze with a brush or teaspoon on each completely cooled piece of gingerbread. You can color the glaze with a little food coloring if you like. If using sprinkles for decoration, sprinkle them while the glaze is still wet.
11. Let the gingerbread sit in the air until the glaze hardens completely. This usually takes overnight.
Why I Make This Recipe Often
This recipe is practical, especially if you want to make a large batch and keep gingerbread for several days. The spice aroma is balanced, and the texture remains soft after a few days in a box. You can decorate it however you like, and it doesn’t dry out too quickly.
Tips and Variations
Tips
- If you have time, let the dough rest in the fridge overnight. It rolls out more easily, and the flavors develop better.
- Add a little extra flour to the work surface. If it becomes too stiff, don’t add too much flour – it’s better to knead briefly and work with small pieces.
- Bake in batches; don’t overcrowd the trays. The first batches may need an extra minute or so, depending on your oven.
Substitutions
- Lard can be replaced with butter (though it slightly changes the texture, making them less tender).
- If you don’t have baking ammonia, you can try baking powder, but the texture will be different, less airy.
- For an egg-free version, the egg yolks can be replaced with extra milk, but the gingerbread will be denser.
Variations
- You can use only cinnamon if you don’t want the other spices.
- Instead of an egg white glaze, you can quickly make one with lemon juice and powdered sugar (for a simple decoration).
- Add 1-2 tablespoons of honey to the dough for flavor, but adjust the flour accordingly.
Serving Ideas
- Pairs well with black tea or warm milk.
- Decorated simply, it’s great for gifts or packed lunches for school.
- You can place the gingerbread between two sheets of parchment paper and let it sit for 2-3 days for a very soft texture.
Frequently Asked Questions
How long does the gingerbread last?
Stored in a sealed box at room temperature, it stays good for 2-3 weeks. After 2-3 days, it becomes softer.
Can the dough be frozen?
Yes, the dough can be frozen for up to a month. Thaw in the fridge, then use as normal.
Does the dough need to be chilled?
Yes, otherwise it’s hard to roll out, and the flavors don’t develop well. 5 hours is the minimum, but overnight is best.
Can I use butter or margarine instead of lard?
Yes, but the texture will be slightly different. With butter, they become less tender; with margarine, they are slightly more crumbly.
Is the gingerbread very hard after baking? Is that normal?
Yes, it is slightly hard immediately after baking and cooling. It naturally softens within 1-2 days if kept in a sealed box or paper bags.
Nutritional Values (per piece, estimated for 50 pieces/serving)
Calories: approx. 80 kcal
Protein: 1.5 g
Carbohydrates: 17 g
Fats: 1.5 g
Most of the calories come from sugar and flour. Lard or butter adds extra fat.
Storage and Reheating
Gingerbread is best stored in metal tins or paper bags at room temperature. The glaze hardens completely in 12-24 hours and no longer sticks. If it has hardened too much, you can place a few apple slices in the box to soften it. I do not recommend reheating in the oven – it dries out quickly. Consume directly after it has softened over a few days.
Quick Info
Total Time: 6-8 hours (including dough chilling)
Servings: 2 large trays (about 50-60 pieces, depending on size)
Difficulty: Medium
Ingredients
Dough:
- 200 g sugar for caramelizing
- 100 ml warm water
- 3 egg yolks
- 200 ml milk
- 150 g sugar
- 1 teaspoon cinnamon
- 1 teaspoon mixed spices (cloves, ginger, anise)
- 1 tablespoon baking ammonia
- 50 g lard
- about 900 g flour
Glaze:
- 2 egg whites
- 150 g powdered sugar
- 50 g vanilla powdered sugar
Instructions
1. Caramelize the sugar (200 g) in a heavy-bottomed saucepan over low heat. When it turns amber, pour in the 100 ml of warm water all at once. Be careful of the steam. Stir and keep on heat until fully dissolved. Turn off the heat and let the syrup cool completely.
2. Dissolve the baking ammonia in cold milk (this helps prevent a strong smell during baking). Mix the egg yolks with the 150 g of sugar, lard, spices, and milk with ammonia.
3. Add the cooled caramel syrup to the egg yolk mixture. Begin to gradually incorporate the flour. I used 900 g, but sometimes a bit more or less may be needed, depending on the type of flour and humidity. The dough should be cohesive and elastic but remain slightly sticky to the touch due to the syrup.
4. Wrap the dough in plastic wrap and refrigerate for at least 5 hours. I usually leave it overnight; it’s easier to work with the next day.
5. Divide the dough into 4 pieces. On a well-floured surface, roll out each piece to about 5 mm thick. Cut out desired shapes with cookie cutters.
6. Gather the scraps, knead briefly, and roll out again until all the dough is used.
7. Place the shapes on a baking tray lined with parchment paper, leaving a little space between them. Bake at 170°C in a preheated oven for 6-7 minutes. They should not brown too much on the surface, just develop a golden hue. They will still be soft when you take them out of the oven.
8. Let them cool in the tray for 2-3 minutes, then carefully transfer them to a wire rack to cool completely. They are fragile while hot.
9. For the glaze, beat the egg whites until stiff (at room temperature). Gradually add the powdered sugar and vanilla sugar, mixing until you achieve a white, glossy mixture.
10. Spread the glaze with a brush or teaspoon on each completely cooled piece of gingerbread. You can color the glaze with a little food coloring if you like. If using sprinkles for decoration, sprinkle them while the glaze is still wet.
11. Let the gingerbread sit in the air until the glaze hardens completely. This usually takes overnight.
Why I Make This Recipe Often
This recipe is practical, especially if you want to make a large batch and keep gingerbread for several days. The spice aroma is balanced, and the texture remains soft after a few days in a box. You can decorate it however you like, and it doesn’t dry out too quickly.
Tips and Variations
Tips
- If you have time, let the dough rest in the fridge overnight. It rolls out more easily, and the flavors develop better.
- Add a little extra flour to the work surface. If it becomes too stiff, don’t add too much flour – it’s better to knead briefly and work with small pieces.
- Bake in batches; don’t overcrowd the trays. The first batches may need an extra minute or so, depending on your oven.
Substitutions
- Lard can be replaced with butter (though it slightly changes the texture, making them less tender).
- If you don’t have baking ammonia, you can try baking powder, but the texture will be different, less airy.
- For an egg-free version, the egg yolks can be replaced with extra milk, but the gingerbread will be denser.
Variations
- You can use only cinnamon if you don’t want the other spices.
- Instead of an egg white glaze, you can quickly make one with lemon juice and powdered sugar (for a simple decoration).
- Add 1-2 tablespoons of honey to the dough for flavor, but adjust the flour accordingly.
Serving Ideas
- Pairs well with black tea or warm milk.
- Decorated simply, it’s great for gifts or packed lunches for school.
- You can place the gingerbread between two sheets of parchment paper and let it sit for 2-3 days for a very soft texture.
Frequently Asked Questions
How long does the gingerbread last?
Stored in a sealed box at room temperature, it stays good for 2-3 weeks. After 2-3 days, it becomes softer.
Can the dough be frozen?
Yes, the dough can be frozen for up to a month. Thaw in the fridge, then use as normal.
Does the dough need to be chilled?
Yes, otherwise it’s hard to roll out, and the flavors don’t develop well. 5 hours is the minimum, but overnight is best.
Can I use butter or margarine instead of lard?
Yes, but the texture will be slightly different. With butter, they become less tender; with margarine, they are slightly more crumbly.
Is the gingerbread very hard after baking? Is that normal?
Yes, it is slightly hard immediately after baking and cooling. It naturally softens within 1-2 days if kept in a sealed box or paper bags.
Nutritional Values (per piece, estimated for 50 pieces/serving)
Calories: approx. 80 kcal
Protein: 1.5 g
Carbohydrates: 17 g
Fats: 1.5 g
Most of the calories come from sugar and flour. Lard or butter adds extra fat.
Storage and Reheating
Gingerbread is best stored in metal tins or paper bags at room temperature. The glaze hardens completely in 12-24 hours and no longer sticks. If it has hardened too much, you can place a few apple slices in the box to soften it. I do not recommend reheating in the oven – it dries out quickly. Consume directly after it has softened over a few days.