I usually make this gingerbread when I know I have time to wait for the dough to rise. I found the recipe in my mother's old notebook, and I try it almost every year during the holidays. The photos are taken at Christmas, but it works anytime you crave something simple and fragrant with spices.
Quick info
Total time: 7-13 hours (includes rising)
Preparation time: 20 minutes
Baking time: 10 minutes/batch
Servings: about 20-24 pieces, depending on size
Difficulty: easy
Recipe type: traditional dessert, suitable for Christmas or other special occasions
Ingredients
100 g honey
1/2 teaspoon baking soda (or baking powder)
1 egg
3 tablespoons sugar
1/2 teaspoon cinnamon
225-250 g flour (as needed for the dough)
for icing (optional): powdered sugar and a few drops of water or lemon juice
Preparation method
1. In a large bowl, mix the honey with the sugar and egg. I use a whisk or a wooden spoon. It combines quite easily.
2. I add the cinnamon and baking soda. I try not to add too much cinnamon, sticking to half a teaspoon, as it can become intense.
3. I start adding the flour gradually. I mix at first with the spoon, then I begin to knead by hand. The dough should not be sticky, but not too hard either. Flour is added until I get an elastic composition that is easy to shape (usually between 225 and 250 g).
4. I roll out the dough on a floured work surface to about 1 cm thick. I use a rolling pin, and if it sticks, I add a bit more flour.
5. I cut out the desired shapes. I use gingerbread cutters, but a glass or knife works if I don't have anything else handy.
6. I place the pieces on a baking tray lined with parchment paper or sprinkled with flour.
7. I cover the tray with a clean towel and let it rise at room temperature. The recommended rising time in the recipe is between 6 and 12 hours. I usually leave them for 6 hours; I haven't had the patience for more. After rising, the pieces should be slightly puffed but not inflated like bread.
8. I preheat the oven to 170°C and let it heat up well.
9. I put the tray in the oven, one batch at a time, for 10 minutes. I don't leave them longer because they harden.
10. After baking, I take the gingerbread out onto a cooling rack or a wooden board to cool. If I want to glaze them, I mix powdered sugar with a little water or lemon juice and quickly spread the glaze with a brush or spoon while they are still warm.
Why I make this recipe often
This recipe is suitable for when I have the patience to wait for the rising, and the ingredients are at hand. I like it because it doesn't involve complicated processes, and I can adjust the flavor to my taste. The gingerbread keeps well for a few days and is great for packing or for guests.
Tips and variations
Tips
- Longer rising makes the gingerbread fluffier. If you rush, they come out denser.
- It's important not to add too much flour at the start because the dough loses some moisture after rising.
- Don't leave them in the oven for more than 10 minutes; they harden quickly.
Substitutions
- Baking soda can be swapped with baking powder, but the taste differs slightly.
- If you don't have cinnamon, you can omit it, but you'll lose the specific aroma.
- Honey has no substitute here; it's the ingredient that gives the right texture and flavor.
Variations
- Ground cloves can be added if you want a more intense flavor, but the original recipe only uses cinnamon.
- The shapes can be anything you have on hand: stars, hearts, circles.
Serving ideas
- Iced with powdered sugar and lemon, plain, or dusted with sugar.
- Goes well with tea or milk.
- Can be packaged as a small holiday gift.
Frequently asked questions
Is the gingerbread soft or crunchy?
It depends on how long you let it rise and how long it stays in the oven. With a long rise and timely baking, it comes out fluffy. If it stays in the oven too long or doesn't rise enough, it becomes crunchy or even hard.
How long should it rise at a minimum?
The minimum would be 6 hours, but the longer, the better. Below 6 hours, I do not recommend; it won't develop the right texture.
Can I use another type of sweetener instead of honey?
I do not recommend it for this recipe. Sugar alone does not provide the right texture; honey is important for consistency and flavor.
If I don't have special cutting shapes, what can I use?
You can cut with a glass or knife; it's not mandatory to have dedicated shapes.
Is the icing mandatory?
No. It's just for appearance and a bit of sweetness. Without icing, the gingerbread keeps better.
Nutritional values
Estimate per serving (without icing, for 1 piece out of 24):
Calories: 45-50 kcal
Carbohydrates: 9-10 g
Protein: 1 g
Fats: 0.7 g
These are approximate values and may vary depending on how much flour you use and the size of the shapes.
Storage and reheating
The gingerbread keeps at room temperature in a metal box or in a sealed bag for 4-5 days. If it hardens too much, you can leave it in a box with a slice of apple to soften slightly. No reheating is necessary, but it can be microwaved for a few seconds to become fluffy again.
The recipe remains simple and practical, especially suitable when you want something classic without many complicated ingredients.
Quick info
Total time: 7-13 hours (includes rising)
Preparation time: 20 minutes
Baking time: 10 minutes/batch
Servings: about 20-24 pieces, depending on size
Difficulty: easy
Recipe type: traditional dessert, suitable for Christmas or other special occasions
Ingredients
100 g honey
1/2 teaspoon baking soda (or baking powder)
1 egg
3 tablespoons sugar
1/2 teaspoon cinnamon
225-250 g flour (as needed for the dough)
for icing (optional): powdered sugar and a few drops of water or lemon juice
Preparation method
1. In a large bowl, mix the honey with the sugar and egg. I use a whisk or a wooden spoon. It combines quite easily.
2. I add the cinnamon and baking soda. I try not to add too much cinnamon, sticking to half a teaspoon, as it can become intense.
3. I start adding the flour gradually. I mix at first with the spoon, then I begin to knead by hand. The dough should not be sticky, but not too hard either. Flour is added until I get an elastic composition that is easy to shape (usually between 225 and 250 g).
4. I roll out the dough on a floured work surface to about 1 cm thick. I use a rolling pin, and if it sticks, I add a bit more flour.
5. I cut out the desired shapes. I use gingerbread cutters, but a glass or knife works if I don't have anything else handy.
6. I place the pieces on a baking tray lined with parchment paper or sprinkled with flour.
7. I cover the tray with a clean towel and let it rise at room temperature. The recommended rising time in the recipe is between 6 and 12 hours. I usually leave them for 6 hours; I haven't had the patience for more. After rising, the pieces should be slightly puffed but not inflated like bread.
8. I preheat the oven to 170°C and let it heat up well.
9. I put the tray in the oven, one batch at a time, for 10 minutes. I don't leave them longer because they harden.
10. After baking, I take the gingerbread out onto a cooling rack or a wooden board to cool. If I want to glaze them, I mix powdered sugar with a little water or lemon juice and quickly spread the glaze with a brush or spoon while they are still warm.
Why I make this recipe often
This recipe is suitable for when I have the patience to wait for the rising, and the ingredients are at hand. I like it because it doesn't involve complicated processes, and I can adjust the flavor to my taste. The gingerbread keeps well for a few days and is great for packing or for guests.
Tips and variations
Tips
- Longer rising makes the gingerbread fluffier. If you rush, they come out denser.
- It's important not to add too much flour at the start because the dough loses some moisture after rising.
- Don't leave them in the oven for more than 10 minutes; they harden quickly.
Substitutions
- Baking soda can be swapped with baking powder, but the taste differs slightly.
- If you don't have cinnamon, you can omit it, but you'll lose the specific aroma.
- Honey has no substitute here; it's the ingredient that gives the right texture and flavor.
Variations
- Ground cloves can be added if you want a more intense flavor, but the original recipe only uses cinnamon.
- The shapes can be anything you have on hand: stars, hearts, circles.
Serving ideas
- Iced with powdered sugar and lemon, plain, or dusted with sugar.
- Goes well with tea or milk.
- Can be packaged as a small holiday gift.
Frequently asked questions
Is the gingerbread soft or crunchy?
It depends on how long you let it rise and how long it stays in the oven. With a long rise and timely baking, it comes out fluffy. If it stays in the oven too long or doesn't rise enough, it becomes crunchy or even hard.
How long should it rise at a minimum?
The minimum would be 6 hours, but the longer, the better. Below 6 hours, I do not recommend; it won't develop the right texture.
Can I use another type of sweetener instead of honey?
I do not recommend it for this recipe. Sugar alone does not provide the right texture; honey is important for consistency and flavor.
If I don't have special cutting shapes, what can I use?
You can cut with a glass or knife; it's not mandatory to have dedicated shapes.
Is the icing mandatory?
No. It's just for appearance and a bit of sweetness. Without icing, the gingerbread keeps better.
Nutritional values
Estimate per serving (without icing, for 1 piece out of 24):
Calories: 45-50 kcal
Carbohydrates: 9-10 g
Protein: 1 g
Fats: 0.7 g
These are approximate values and may vary depending on how much flour you use and the size of the shapes.
Storage and reheating
The gingerbread keeps at room temperature in a metal box or in a sealed bag for 4-5 days. If it hardens too much, you can leave it in a box with a slice of apple to soften slightly. No reheating is necessary, but it can be microwaved for a few seconds to become fluffy again.
The recipe remains simple and practical, especially suitable when you want something classic without many complicated ingredients.