Gingerbread

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.

In a pot, put 2 tablespoons of the specified amount of sugar and let it caramelize lightly. Then pour in 125 ml of cold water and let it boil until the sugar melts. When the sugar has melted, add the remaining sugar, star anise, ground ginger, nutmeg, cinnamon, and cloves, and let it simmer over medium heat until the sugar melts. Once melted, add 150 grams of flour and mix quickly until completely homogeneous, being careful not to form lumps. Let it cool and remove the star anise. In a bowl, combine 330 grams of flour, a pinch of salt, and baking soda, and mix. Pour in the spice mixture with flour and sugar, the whole egg, and melted butter. Mix all the ingredients well, then knead on a work surface until a compact and sticky dough forms. From the gingerbread mixture, form round balls and place them on a baking tray lined with parchment paper, keeping space between them, as they will expand and stick together while baking. I ended up with 24 pieces, but I made them quite large. Next time, I'll make them smaller to get 30 pieces. :D Place the tray in the preheated oven and bake the gingerbreads at moderate heat for about 15-20 minutes. The balls should be soft to the touch; if left longer, they will dry out and harden too quickly. When done, remove them from the tray and let them cool before glazing. For the glaze, beat the egg white until foamy, add the granulated sugar, and beat until the sugar dissolves and the meringue is stiff and glossy. Add 2 tablespoons of hot water to the foam, pour the foam into a container with a lid, and add 3-4 gingerbreads, close the container, and shake until the gingerbreads are glazed. Then place the glazed gingerbreads on a rack (I have a small one, so I placed them on parchment paper) and let them dry until the next day. They are absolutely delicious; you must try them. Once the glaze is dry, the gingerbreads can be stored for a few days in airtight metal boxes. They can be stored, I said, if you don't have mice in the house. :D I have a big one that devours sweets, so there's no chance for me to keep them.

 Ingredients: Ingredients: - 480 g flour (150g + 330g) - 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 ginger - a pinch of ground cloves - 1 star anise (I didn't have it, but it's fine without) Frosting: - 1 egg white - 100 g sugar - 2 tablespoons hot water

 Tags:  gingerbread christmas recipes