Gingerbread

I usually make gingerbread only during the holidays, when it's cold and it seems right to turn on the oven. The first time I tried this recipe was on a Sunday, thinking I would see if I could manage without a mixer. I didn't use fancy shapes, just a small glass for cutting – it works just as well.

Quick info

Total time: 12-14 hours (including chilling overnight, actual working time about 40 minutes)
Servings: 35-40 pieces (depending on size)
Difficulty: medium (especially if you lack patience with shaping and glazing)

Ingredients

500 g all-purpose flour (type 650, I prefer it for structure)
350 g acacia honey
100 g sugar
100 g butter (room temperature)
1 egg + 1 yolk (the leftover egg white is used for glazing)
10 g baking soda
3 tablespoons milk
30 g gingerbread spice mix (cinnamon, cloves, star anise, nutmeg – I grind them fresh if I have time)
Strawberry jam (for filling)

For the glaze:
1 egg white
300 g powdered sugar
6-7 drops lemon juice

Preparation method

1. In a medium saucepan, combine the butter, honey, and sugar. Stir over low heat until the sugar completely melts. Do not let it boil, just enough to make everything liquid and uniform. Transfer the mixture to a bowl and let it cool for about 10 minutes (otherwise the egg will cook in it).

2. Add the whole egg and the yolk. Mix well with a wooden spoon or spatula, not with a mixer.

3. Add the ground spices, then gradually start adding the flour, stirring all the time. The dough is quite sticky at first, but it becomes firmer over time.

4. Dissolve the baking soda in the 3 tablespoons of milk (the easiest is directly in a cup), then pour it over the dough. Mix until homogeneous. If you feel the dough is still too soft, add a little more flour, but not too much so it doesn't turn out dry.

5. Wrap the formed dough in plastic wrap and let it chill in the fridge overnight. Minimum 8 hours, but it can be longer.

6. The next day, take the dough out and let it sit on the counter for 15 minutes to relax. Dust the surface with a little flour, cut the dough in half to make it easier to handle, and knead it gently, just enough to achieve a compact texture.

7. Roll each piece of dough into sheets about 5-7 mm thick. Cut out round shapes with a small glass.

8. Place half of the rounds on a baking tray lined with parchment paper. On each, put half a teaspoon of jam, then cover with the other half and gently press the edges together. Never overfill so it doesn’t leak while baking.

9. Bake the gingerbread in a preheated oven at 180°C, on the middle rack, for 5-7 minutes. Check after 5 minutes. When the base is slightly darker in color, take the tray out. Don’t leave them too long, otherwise, they will harden.

10. Let them cool completely before glazing.

11. For the glaze, lightly whip the egg white with a whisk (not with a mixer, so it doesn't get too stiff). Gradually add the powdered sugar and lemon drops. When it becomes a glossy cream, glaze with a brush or teaspoon. If desired, color part of the glaze with food coloring, but this is optional.

Why I make this recipe often

This gingerbread keeps well and I can make it in advance, so I don't crowd the kitchen two days before the holidays. It's also suitable for homemade gifts, and the ingredients are accessible.

Tips and variations

Tips

- Use type 650 flour for a more elastic dough.
- Let the dough chill in the fridge, don’t skip this step – it rolls out easier and doesn’t stick when cutting.
- Don’t put jam too close to the edge, otherwise, it will leak while baking.
- For a uniform glaze, wait for the gingerbread to cool completely.
- When baking, don’t rely solely on time – every oven is different.

Substitutions

- You can use multifloral honey instead of acacia, but it has a slightly stronger flavor.
- Butter can be replaced with quality margarine, but it won’t have the same taste.
- The spices can vary. Sometimes I only use cinnamon and a bit of grated orange peel.

Variations

- You can leave the gingerbread without filling and just decorate it with glaze.
- For the glaze, if you don’t want raw egg white, use powdered sugar mixed with water and lemon.
- Instead of strawberry jam, you can use fruit preserves or apricot jam.

Serving ideas

- It goes well with coffee or tea.
- You can hang shapes (without filling) on the tree if you make them smaller and poke a hole with a straw before baking.
- For kids, you can color the glaze and decorate in various shapes.

Frequently asked questions

Does the gingerbread come out hard after baking?
Initially, it may be firmer, but it softens after 1-2 days in a closed box. If you want it to soften faster, put an apple peel in the box (but check that it doesn’t mold).

Can I use other types of jam?
Yes, it works with almost any thick jam – apricot, plum, even fruit preserves.

How much in advance can I make the gingerbread?
It can be prepared up to a week in advance. If stored properly, it keeps well for up to 2 weeks.

Do I have to glaze it?
No, it’s optional. Without glaze, they remain a bit softer, but nothing changes in taste or texture.

Nutritional values (per piece, approx.)

Calories: 95-105 kcal
Protein: 1.2 g
Fat: 2.2 g
Carbohydrates: 19 g
Sugar: 10-11 g
Values vary depending on the size of the piece and how much glaze you use.

Storage and reheating

The gingerbread keeps best in a metal box or plastic container, at room temperature, away from moisture. It doesn’t need refrigeration. If it has hardened, it can be left sealed in a box for 1-2 days, and it will become tender. I do not recommend reheating in the oven, but it can be microwaved for a few seconds (maximum 5-7 seconds) if you want to eat it warm, without glaze.

In a pot, I placed the butter, honey, and sugar and gently heated them until the sugar completely melted. I then put the pot in the fridge for a few minutes. Next, I poured the contents of the pot into a bowl, added the whole egg and another yolk (I kept the egg white for the glaze), flour (mixing constantly), the aromatic spices, and homogenized the mixture. Finally, I added the baking soda dissolved in the 3 tablespoons of milk and continued to mix until the baking soda was evenly distributed throughout the dough. I wrapped the dough in plastic wrap and put it in the fridge overnight until the next day. I dusted the work surface with flour, turned out the dough, kneaded it a little, and then divided it into 2. I started rolling out the pieces of dough one by one and cut shapes (in my case, with a smaller glass). I filled the cut dough with strawberry jam and then placed them on a baking tray lined with parchment paper and put them in the oven for 5-6 minutes until they were baked. The baking time varies depending on the oven, but be careful not to leave them too long to avoid drying out. I checked after 5 minutes, and the part of the cookie that was on the parchment paper had slightly changed color, and I knew they were ready. Glaze: I lightly whipped the egg white, then started to incorporate the powdered sugar and continued to mix. I first decorated the cookie with white (after it had completely cooled), and then I added color to the glaze gradually, first red and then to what was left, I added blue. It’s worth trying to make gingerbread at home, even though it’s not necessarily a quick process, but it’s very good and tasty, and I believe it’s worth the effort. Enjoy your meal!

 Ingredients: I used: 500 g white flour (I use type 650 flour) 350 g acacia honey 100 g sugar 100 g butter 1 egg + 1 yolk 10 g baking soda 3 tablespoons milk 30 g (cloves + cinnamon, ground anise, nutmeg) strawberry jam For the glaze: 1 egg white 300 g powdered sugar lemon juice (6-7 drops)

 Tags:  gingerbread cookies