Gingerbread

The first time I tried making gingerbread using this method, I almost filled the entire kitchen with caramel steam because I forgot to have warm water handy. When I poured it over the burnt sugar, I panicked as it seemed like everything would overflow from the pot. I laughed, cleaned up, repeated the process, and since then, I revisit this recipe at least once every season because it’s just too good, too “ours” in flavor, and it appeals to both kids and adults, whether with morning coffee or as a snack.

The whole process takes about two hours, including baking and glazing, but you must remember that the dough needs to chill for a few hours, so don’t start if you need them tonight. It yields about two large trays, meaning 40-60 pieces (depending on the shapes; I don’t have the patience for the tiny ones). I wouldn’t say it’s hard, but it’s not exactly easy for a first-time baker either – you just need to know not to be scared of the caramel and not to forget the gingerbread in the oven.

Ingredients:
3 egg yolks – they bind and color the dough, don’t skip them
200 g sugar for caramel – for that authentic gingerbread taste
100 ml warm water – to dissolve the caramel, so you don’t create steam that burns your nose
200 ml milk – helps with homogenization and makes the dough more tender
200 g sugar (different from the caramel sugar) – it’s not a mistake, that’s the amount, don’t go overboard or it’ll be too sweet
3 teaspoons (heaped) cinnamon – this is the soul of the recipe, don’t skimp
1 heaping tablespoon of ammonium bicarbonate – use a tablespoon, not a teaspoon, and make sure it’s fresh, not damp
50 g lard (I use pork, but butter works too if you insist) – gives a unique tenderness, don’t worry, it doesn’t leave a “bacon” taste
Flour as needed – about 1 kg for me, but it also depends on the flour and your technique
For the glaze:
3 egg whites
250 g powdered sugar
2 packets of vanilla sugar (about 16 g)
1 teaspoon lemon juice

Preparation method:

1. First, put the sugar (200 g) in a pot with a thicker bottom over medium heat and let it melt. Stir occasionally to prevent burning; you want it brown, not black. Once melted, remove the pot from heat and carefully pour in the warm water (it will boil and bubble, but it calms down quickly). Stir and let it cool – don’t pour it hot into the dough as it will ruin everything.

2. Warm the milk (just lukewarm) and dissolve the ammonium bicarbonate in it. It will smell a bit strange, but don’t worry, the smell disappears during baking.

3. In a large bowl, beat the egg yolks with the second batch of sugar (200 g) until you no longer feel any granules. Add the melted lard (it shouldn’t be ice-cold), the cinnamon, and the milk with the bicarbonate. Mix well with a whisk or mixer.

4. When the caramel is just warm (not hot!), pour it over the mixture and mix again.

5. Now, it’s time for the flour. Start by adding about half a kg and mix, then gradually add the rest until you get a dough that is somewhat firm but still sticky if you keep your hand in it for too long. If you add too much flour, it will turn out hard like biscuits. It’s better to leave it slightly sticky, as it will firm up in the fridge anyway.

6. Wrap the dough in cling film and place it in the fridge for at least 4-5 hours; sometimes I forget it until the next day. It’s important for it to cool and “bind,” or it will stick badly to the surface.

7. Take the dough out and let it sit for 10-15 minutes at room temperature so you can work with it, but don’t leave it too long, or it will soften. Divide it into two to make it easier to handle.

8. On a floured surface, roll out the dough to about 0.5 cm thick. Don’t try to make it thinner, as it won’t taste as good. Cut out shapes – I use whatever I can find, stars, hearts, small cups, anything works.

9. Place them on trays lined with parchment paper or lightly greased with oil, leaving space between them (they will rise while baking). Don’t overcrowd the tray.

10. Baking: preheat the oven to a low temperature. I bake at 160°C for about 6-8 minutes, but keep an eye on them. They shouldn’t brown too much, just be slightly golden around the edges. If you leave them too long, they will harden initially.

11. Remove them and let them cool completely before glazing; otherwise, the glaze will melt instantly and run off.

12. For the glaze: beat the egg whites until stiff with a mixer, gradually adding the powdered sugar while mixing. When it gets too hard to mix (it becomes thick and sticky), add the vanilla sugar and lemon juice. Keep beating until it holds well and doesn’t run.

13. You can either decorate them with a piping bag (I use a plastic bag with a corner cut off or a teaspoon) or dip them directly into the glaze and place them on parchment paper to dry. Let them sit for a few hours, turning them occasionally to avoid moisture underneath.

That’s how it works for me.

Why do I make this recipe often? Because it’s nothing like the store-bought gingerbread, dry and lacking soul. After cooling, they seem crunchy, but within a few hours (or by the next day), they become soft and tender, even if at first, they seem rock-hard. Plus, the aroma of caramel and cinnamon is something you can’t get from anything store-bought. They’re great for snacks, desserts, festive platters, or with coffee. Once made, they keep well, so there’s no panic about having to eat them all in one day.

Tips, variations, and serving ideas

Tips:
- Don’t skimp on the cinnamon, or it will turn out bland and characterless.
- Make sure the ammonium bicarbonate is fresh; otherwise, they won’t rise or soften.
- Don’t work too much with warm dough, as it will stick to everything and frustrate you.
- Don’t leave the gingerbread in the oven too long. It’s better for them to be slightly soft when you take them out; they will harden and then soften on the counter.
- For a smooth glaze, let them dry on a rack, not directly on the tray/paper.
- If you have kids, let them decorate; no need to be a perfectionist.

Ingredient substitutions and adaptations:
- Lard: butter works too, but the texture will be a bit more “cake-like,” not as tender. If you’re fasting, you can try margarine, but it won’t turn out the same.
- Gluten-free: use gluten-free flour, but you might need less or compensate with a bit of cornstarch.
- Ammonium bicarbonate: don’t substitute it with baking powder; it’s not the same, but if you have none, you can try it; it will turn out differently, not classic gingerbread.
- Burnt sugar: if you’re afraid of making caramel, use store-bought caramel syrup, but it won’t have the same taste, in my opinion.

Variations:
- You can also add nutmeg, ground ginger, or cloves if you like the flavor, but I stick with cinnamon.
- If you want, you can add raisins or chopped nuts directly into the dough, but they won’t cut as nicely.
- The glaze can be colored with food coloring if you want visual effects for the kids.
- The shapes can be anything; they don’t have to be just stars and Christmas trees.

Serving:
- They go wonderfully with black tea or bitter coffee.
- They hold up well on a platter with other pastries and don’t “leak” like others.
- For kids, I pack them or give them for breakfast; they don’t leave crumbs like biscuits.
- They also pair well with a bit of sweet cream cheese for a quick dessert, but it’s not traditional.

Frequently asked questions

1. Can I use only baking soda if I don’t have ammonium bicarbonate?
Answer: You can, but the texture will be different – they will come out denser and won’t have that specific tenderness of gingerbread made with ammonium bicarbonate. Ammonium bicarbonate gives that airy structure, and the smell disappears during baking.

2. The gingerbread is hard after baking; did I do something wrong?
Answer: It’s normal for them to be a bit hard at first, but after cooling and sitting for a few hours in a closed container, they become tender. If they still don’t soften, you may have added too much flour or baked them too long.

3. Can you taste the lard?
Answer: No, you can’t taste the lard if it’s of good quality and you haven’t added too much. If you use butter, that’s fine, but the texture will be slightly different.

4. Can I freeze the dough?
Answer: Yes, it freezes very well; wrap it tightly in cling film and let it thaw overnight in the fridge. After thawing, let it sit at room temperature for a bit to make it workable.

5. Can it be made without glaze?
Answer: Sure, I sometimes leave them plain when I’m in a hurry or don’t want the hassle. The glaze isn’t necessary for taste, but it looks nicer and keeps the gingerbread softer.

Nutritional values (approximate)

Calories? Don’t panic; you’re not eating two trays at once. For a piece weighing about 25 g, you have approximately 80-100 kcal (due to the sugar and flour). Most of the energy comes from carbohydrates (sugar and flour), about 75%, with the rest from fats (lard or butter) and a little from protein (egg yolk and a bit from flour). If you want the version without glaze, you can reduce about 15-20 kcal per piece. The recipe is a dessert, not a “healthy snack,” but it has no additives, and if you make it at home, you know exactly what you put in it. They are dense and rich, so you can’t eat too many at once.

How to store and reheat

After they have cooled and (optionally) been glazed, store them in a metal box or a paper bag. They last without problems for 7-10 days, sometimes even longer, as long as they don’t get moisture. Don’t refrigerate them, as they will harden and lose their charm. If you made too many and they dried out, put a slice of apple in the box – after a day, the gingerbread will soften again. I don’t reheat them, as they’re not cake or bread – but if you really want to eat them warm, pop them in the microwave for 30 seconds; they’ll be softer, but not like fresh. The glaze can melt if it’s warm, so it’s better to leave them at room temperature.

 Ingredients: 3 egg yolks, 200 g caramelized sugar dissolved in 100 ml warm water, 200 ml milk, 200 g sugar, 3 teaspoons of cinnamon, 1 heaping tablespoon (not a teaspoon) of ammonium bicarbonate, 50 g lard, flour as needed (about 1 kg). For the glaze: 3 egg whites, 250 g powdered sugar, 2 packets of vanilla sugar, 1 teaspoon of lemon juice.

 Tags:  gingerbread