BakingWinter
Soft honey gingerbread, no resting needed
Spiced honey gingerbread that's soft straight away and doesn't need days to mature: you can bake and decorate it on the same day.
- Prep:
- 25 min
- Baking/cooking:
- 20 min
- Serves:
- about 40 pieces
The honey we recommend for this recipe: Wildflower honey
Its full, rich flavour stands up well to the spices, and if it has crystallised, it melts with the butter anyway. You'll need about 150 g of honey.
For a different flavour: Chestnut honey – makes a darker, spicier, slightly bitter gingerbread. If you don't like the bitterness, mix it half and half with Acacia honey.
Ingredients
- 150 ghoney (about 100 ml)(Wildflower honey)
- 350 gplain flour, plus a little for rolling out
- 100 gicing sugar
- 80 gbutter
- 1egg
- 1 tspbicarbonate of soda
- 2 tspgingerbread spice mix (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves)
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Melt the butter and honey together in a small pan over a low heat. Don't let it boil – it only needs to be lukewarm and smooth.
- 2
In a bowl, mix the flour, icing sugar, bicarbonate of soda and spices.
- 3
Pour in the lukewarm honey butter and the egg, and knead into a smooth, even dough.
- 4
Roll it out on a floured surface to 5–6 mm thick, cut out shapes and place them on a baking tray lined with baking paper.
- 5
Bake at 175–180 °C for 8–10 minutes, one tray at a time. They're ready when the bottoms are just starting to colour.
- 6
Decorate once cool. Kept in an airtight tin, they stay soft for days.
In our guides: Honey at a Hungarian Christmas: honey wafers, poppy seed guba and gingerbread, Why does honey crystallise, and what should you do about it?, The beekeeping year: what does a beekeeper do from January to December?, Baking and cooking with honey: tips and a little gingerbread history, Mead: one of the world’s oldest drinks – and what the word reveals
Oszd meg, ha tetszik
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