Last week I made gingerbread again using this recipe. I was in the mood for something to have with coffee, something that would last a few days and not be too complicated to prepare. It also helps when I have unexpected guests, as I can bake it in advance and glaze it the next day. I always find the ingredients in the pantry; the only detail I care about is not to skip the spices, otherwise, it turns out dry.
Quick Info
Total time: about 2 hours (plus cooling and drying the glaze)
Servings: 24-30 pieces, depending on size
Difficulty: easy to medium
Ingredients
For the gingerbread:
- 480 g flour (divided: 150 g for the sugar base, 330 g for the dough)
- 260 g sugar
- 125 ml water
- 50 g butter
- 1 egg
- 1/2 teaspoon baking soda
- a pinch of salt
- 1 teaspoon cinnamon
- a pinch of nutmeg
- a pinch of ground ginger
- a pinch of ground cloves
- 1 star anise (if you have it, can be omitted without problems)
For the glaze:
- 1 egg white
- 100 g sugar
- 2 tablespoons hot water
Preparation Method
1. Put 2 tablespoons of the 260 g sugar in a small pot and let it caramelize slightly over low heat, without stirring continuously. When the sugar has melted and taken on color, add 125 ml of cold water. Stir and keep on the heat until the caramel dissolves.
2. Pour the remaining sugar over the syrup, add the star anise (if using), cinnamon, ginger, nutmeg, and cloves. Stir and keep on medium heat until the sugar is completely melted.
3. Remove the pot from the heat and quickly incorporate 150 g of flour, stirring vigorously to avoid lumps. Let it cool until it reaches room temperature. Remove the star anise.
4. In a large bowl, mix 330 g of flour, a pinch of salt, and baking soda.
5. Pour the cooled spice mixture, add the slightly beaten egg and melted butter. Mix everything with a wooden spoon, then knead by hand until you have a smooth, sticky dough.
6. Take a piece of dough and shape it into balls about the size of 30 g each. Place them spaced apart on a baking tray lined with parchment paper. The dough sticks a bit to the hands, but do not add extra flour – otherwise, it will harden when baked.
7. Bake in a preheated oven at 180°C (medium heat) for 15-20 minutes. Do not leave them too long; they should be soft to the touch when you take them out. If baked too long, they become hard once cooled.
8. Remove them to a rack or parchment paper and let them cool completely before glazing.
9. For the glaze, beat the egg white with the sugar. When it starts to thicken, add the 2 tablespoons of hot water and mix until the sugar is dissolved and the meringue is shiny and thick.
10. Place 3-4 gingerbreads in a container with a lid, pour a few tablespoons of glaze over them, close the lid, and shake the container gently – they will be evenly glazed. Remove them to parchment paper or a rack, let them dry overnight for the glaze to harden well. Repeat with the rest.
Why I make this recipe often
This recipe lasts without problems for a few days, even a week, and does not dry out easily if kept in a metal box. It does not require hard-to-find ingredients, and the dough does not need to be chilled. It is versatile: I can change the spices based on what I have in the cupboard.
Tips and Variations
Tips
- Quickly mix the flour into the hot syrup to avoid lumps.
- Do not add extra flour when shaping, even though it seems sticky – it will turn out perfect when baked.
- Bake at medium heat; do not raise the temperature, as they may crack and caramelize too much.
Substitutions
- You can use only cinnamon if you do not have the other spices.
- Butter can be replaced with quality margarine, if needed.
- If you do not have star anise, simply omit it.
Variations
- Add grated orange peel for a different flavor.
- Replace part of the sugar with honey (about 50 g) for a warmer taste and slightly denser texture.
- You can cut the dough with shapes, but for a fluffy texture, I stick to balls.
Serving Ideas
- They are good with coffee or tea.
- They can be packed for school.
- For festive occasions, they can be decorated with colored sugar or melted chocolate.
Frequently Asked Questions
Do the gingerbreads need to rise?
No. The dough is shaped and baked immediately after it is ready, without resting time.
Can they be frozen before or after baking?
They can be frozen after baking, without glaze. When thawing, I leave them at room temperature and glaze them on the same day.
What can I substitute for the egg?
If you have allergies, you can try using 2 tablespoons of applesauce or banana puree, but the texture will be slightly denser.
How long does the glaze last?
The glaze remains hard and shiny for several days if stored in a dry place, away from moisture.
Nutritional Values
One piece (out of 24) has approximately 105 kcal: 21 g carbohydrates, 2 g fat, 1.5 g protein. The glaze slightly increases the sugar intake. They are sweet but not very high in fat.
Storage and Reheating
After the glaze has completely hardened, I put the gingerbreads in metal boxes or airtight containers. They last 5-7 days without problems. I do not recommend reheating, but if they have become slightly hard, I put an apple peel in the box to soften them again. They should not be stored in the fridge, as the glaze will become damp.
Quick Info
Total time: about 2 hours (plus cooling and drying the glaze)
Servings: 24-30 pieces, depending on size
Difficulty: easy to medium
Ingredients
For the gingerbread:
- 480 g flour (divided: 150 g for the sugar base, 330 g for the dough)
- 260 g sugar
- 125 ml water
- 50 g butter
- 1 egg
- 1/2 teaspoon baking soda
- a pinch of salt
- 1 teaspoon cinnamon
- a pinch of nutmeg
- a pinch of ground ginger
- a pinch of ground cloves
- 1 star anise (if you have it, can be omitted without problems)
For the glaze:
- 1 egg white
- 100 g sugar
- 2 tablespoons hot water
Preparation Method
1. Put 2 tablespoons of the 260 g sugar in a small pot and let it caramelize slightly over low heat, without stirring continuously. When the sugar has melted and taken on color, add 125 ml of cold water. Stir and keep on the heat until the caramel dissolves.
2. Pour the remaining sugar over the syrup, add the star anise (if using), cinnamon, ginger, nutmeg, and cloves. Stir and keep on medium heat until the sugar is completely melted.
3. Remove the pot from the heat and quickly incorporate 150 g of flour, stirring vigorously to avoid lumps. Let it cool until it reaches room temperature. Remove the star anise.
4. In a large bowl, mix 330 g of flour, a pinch of salt, and baking soda.
5. Pour the cooled spice mixture, add the slightly beaten egg and melted butter. Mix everything with a wooden spoon, then knead by hand until you have a smooth, sticky dough.
6. Take a piece of dough and shape it into balls about the size of 30 g each. Place them spaced apart on a baking tray lined with parchment paper. The dough sticks a bit to the hands, but do not add extra flour – otherwise, it will harden when baked.
7. Bake in a preheated oven at 180°C (medium heat) for 15-20 minutes. Do not leave them too long; they should be soft to the touch when you take them out. If baked too long, they become hard once cooled.
8. Remove them to a rack or parchment paper and let them cool completely before glazing.
9. For the glaze, beat the egg white with the sugar. When it starts to thicken, add the 2 tablespoons of hot water and mix until the sugar is dissolved and the meringue is shiny and thick.
10. Place 3-4 gingerbreads in a container with a lid, pour a few tablespoons of glaze over them, close the lid, and shake the container gently – they will be evenly glazed. Remove them to parchment paper or a rack, let them dry overnight for the glaze to harden well. Repeat with the rest.
Why I make this recipe often
This recipe lasts without problems for a few days, even a week, and does not dry out easily if kept in a metal box. It does not require hard-to-find ingredients, and the dough does not need to be chilled. It is versatile: I can change the spices based on what I have in the cupboard.
Tips and Variations
Tips
- Quickly mix the flour into the hot syrup to avoid lumps.
- Do not add extra flour when shaping, even though it seems sticky – it will turn out perfect when baked.
- Bake at medium heat; do not raise the temperature, as they may crack and caramelize too much.
Substitutions
- You can use only cinnamon if you do not have the other spices.
- Butter can be replaced with quality margarine, if needed.
- If you do not have star anise, simply omit it.
Variations
- Add grated orange peel for a different flavor.
- Replace part of the sugar with honey (about 50 g) for a warmer taste and slightly denser texture.
- You can cut the dough with shapes, but for a fluffy texture, I stick to balls.
Serving Ideas
- They are good with coffee or tea.
- They can be packed for school.
- For festive occasions, they can be decorated with colored sugar or melted chocolate.
Frequently Asked Questions
Do the gingerbreads need to rise?
No. The dough is shaped and baked immediately after it is ready, without resting time.
Can they be frozen before or after baking?
They can be frozen after baking, without glaze. When thawing, I leave them at room temperature and glaze them on the same day.
What can I substitute for the egg?
If you have allergies, you can try using 2 tablespoons of applesauce or banana puree, but the texture will be slightly denser.
How long does the glaze last?
The glaze remains hard and shiny for several days if stored in a dry place, away from moisture.
Nutritional Values
One piece (out of 24) has approximately 105 kcal: 21 g carbohydrates, 2 g fat, 1.5 g protein. The glaze slightly increases the sugar intake. They are sweet but not very high in fat.
Storage and Reheating
After the glaze has completely hardened, I put the gingerbreads in metal boxes or airtight containers. They last 5-7 days without problems. I do not recommend reheating, but if they have become slightly hard, I put an apple peel in the box to soften them again. They should not be stored in the fridge, as the glaze will become damp.