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Honey gingerbread recipe

9 Liked
3 Comments
★★★★★ (5.0)
 

Delicious gingerbread - the perfect recipe

It's finally the most wonderful time of the year again - Christmas is just around the corner! And what should definitely not be missing? Exactly, delicious gingerbread! With our simple and sure-fire recipe for honey gingerbread, baking is child's play and is guaranteed to conjure up a festive atmosphere in your kitchen.
Honey gingerbread is a traditional biscuit that is easy to bake and perfect for Christmas. With their spicy flavour and sweet temptation, they are the absolute highlight of the Advent season. The warm gingerbread flavour and the sweet taste of honey make them irresistible.
Our recipe for honey gingerbread is simple and easy to make, so even beginners in the kitchen can conjure up these delicious gingerbread cookies without any problems.
So, what are you waiting for? Get the ingredients together and get ready for a baking adventure that will not only fill your kitchen but also your heart with Christmas joy.

With this recipe, you can also easily make gingerbread houses and decorate them creatively. Have fun baking, decorating and snacking!

Most important key data

Dough quantity: 1 kg

Baking time: approx. 5-10 minutes

Difficulty level: Medium

Shelf life: 1 month

Gingerbread dough

Honey320 g
Granulated sugar100 g
Table salt5 g
Whole milk | part 125 g
Potash 5 g
Whole milk | part 225 g
White flour530 g
Gingerbread spice8 g
Whole egg20 g

Glaze & decoration

Gum arabic30 g
Water100 g
Royal icingas required

Making the gingerbread dough

Put the honey in a pan and then add 100 g of granulated sugar. Heat both together on a low heat. It is best to use a thermometer for this, as the honey and sugar mixture should not reach a temperature of more than 40 °C. As soon as all the sugar crystals have completely dissolved and the sugar mixture has reached this temperature, you can put the honey and sugar mixture to one side and leave to cool.

In the meantime, you can mix all the other ingredients.

Pour the table salt into a small bowl with the milk (part 1) and dissolve it in it. Then fill another bowl with the second part of the milk (part 2) and dissolve the potash in it. Leave both to stand until further processing.

Place the flour and gingerbread spice on your work surface, form a hollow and pour the cooled sugar and honey mixture into it. This would also work well in a food processor fitted with a dough hook. Then add the whole egg and the two dissolved raising agents one after the other and mix everything together.

Now use the rubber scraper to pull a little flour into the honey mixture at a time and start kneading the dough slowly with the rubber scraper. As soon as the flour has absorbed all the liquid and larger lumps of dough have formed, you can now knead the dough completely by hand (or knead it into a dough directly in the dough machine). Knead the dough vigorously for several minutes until you have a homogeneous dough.

The finished dough can be wrapped well in cling film and left at room temperature. The dough should now be left to rest for at least 24 hours, preferably for 2 to 4 days, before it is processed further.

After the resting time, you can knead it briefly by hand (not too much dough at once) or even better with a dough kneading machine. This will make it a little softer and easier to roll out later. The dough can now be rolled out on a lightly floured work surface to a thickness of 5 mm. The thickness varies depending on the size of the motif and your own preference. We have rolled out the dough to a thickness of 5 mm for smaller motifs and 8 mm for the larger ones. The dough still rises during baking.

Then cut out the gingerbread with cutters of your choice (z.B. gingerbread house, gingerbread man, reindeer, heart, etc.), place them on a baking tray lined with baking paper and then brush them with a little whole milk. Brushing with whole milk gives the gingerbread a little more lustre during baking.

The gingerbread is then baked in a preheated oven at 190 °C for 5 to 10 minutes (varies depending on the thickness and size of the design).

After baking, coat the still-warm gingerbread with a little gum arabic - this provides the final shine. To do this, simply bring the gum arabic powder to the boil briefly with the water and then apply to the gingerbread with a silicone brush.

Finally, you can decorate the finished gingerbread with royal icing. Need a few more ideas for inspiration? Then take a look at this blog! It explains how you can conjure up great decorations with royal icing.

Storage & shelf life

The finished gingerbread can be stored for up to a month in an airtight tin.

The unprocessed gingerbread dough can easily be stored at room temperature for up to 3 months. The honey and sugar in the dough have a preservative effect without it going bad.

What are potash and table salt used for in gingerbread?

Potash is mainly used to keep honey pastries moist.

Thanks to the leavening salt, the honey dough rises beautifully, giving it its wonderful colour.

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Nutrition declaration per 100 g

Energy value in kJ: 1344 kJ | Energy value in kcal: 317 kcal | Fat: 1 g, of which saturates: 0.3 g | Carbohydrates: 68 g, of which sugars: 33 g | Protein: 8 g | Salt: 0.02 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Cakes and pastries, Winter & Christmas, Sweet pastry

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Comments

  • Lebkuchenteig
    By: Theres Heuberger On 2024-11-23
    Rating:
    ★★★★★ (5.0)

    Hallo Rebecca,
    Vielen Dank für dein Feedback.
    Süsse grüsse
    Tesy

  • Lebkuchenteig
    By: Theres Heuberger On 2024-11-21
    Rating:
    ★★★★★ (5.0)

    Frage: Ich möchte gerne den Lebkuchen mit Backmarzipan füllen. daher die Frage: Soll ich den Teig nur 3mm ausrollen dann mit einem kleineren Ausstecher das Marzipan und dann wieder mit dem Teig bedecken? Wie lange dauert dann das Backen?

    Replied by: Rebecca Odermatt On 2024-11-21 Hallo Theres

    Besten Dank für Deine Anfrage. Ja genau, wenn Du den Lebkuchen befüllen möchtest, so kannst Du diesen auf 3mm Dicke ausrollen. Die Backzeit variiert je nach Grösse des Endproduktes. Ich würde Dir empfehlen den gefüllten Lebkuchen für 5 Minuten zu Backen und danach das Blech kurz zu wenden und für weitere 3-5 Minuten zu Backen, viel länger sollte dies nicht dauern.

    Ich wünsche Dir ganz viel Spass beim Backen.

    Liebe Grüsse Rebecca

  • Lebkuchenrezept
    By: Renate Morgenthaler On 2023-11-20
    Rating:
    ★★★★★ (5.0)

    Liebe Rebecca
    Im Rezept heisst es, dass man den Lebkuchenteig 2-4 Tage ruhen lassen soll. Stellt man den auf den Balkon, in den Kühlschrank oder lässt man ihn bei Zimmertemperatur ruhen?
    Mit me liebe Gruess
    Renate Morgenthaler

    Replied by: Rebecca Odermatt On 2023-11-20 Liebe Renate

    Ja, genau. Der fertige Lebkuchenteig kannst Du in Frischhaltefolie eingepackt bei Raumtemperatur (z.B. in der Küche) 2-4 Tage liegen lassen.

    Ganz liebe Grüsse
    Rebecca

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