Gingerbread

When I need something quick for snacks or small treats to take on the road, I make this gingerbread recipe. It's the one I keep coming back to because it doesn't require many ingredients, and if I have a jar of honey and two eggs in the fridge, I can get started right away. I've also made it with the kids because it's easy to cut shapes from the dough, and it doesn't need to rise for long or require constant attention in the oven. I like that it's not overly sweet and that the cinnamon flavor comes through nicely, even when I use plain flour from the store.

Quick Info

Total Time: 1 hour (including cooling and decorating)
Servings: 2-3 trays, depending on the size of the shapes, about 40-50 pieces
Difficulty: easy to medium

Ingredients

For the gingerbread:
- 2 medium eggs
- 3 tablespoons honey (liquid honey mixes more easily)
- 100 g sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon rum essence
- 1 teaspoon vinegar (to neutralize the baking soda)
- Flour as needed (usually about 450-500 g, but I start with 400 g and add more at the end if necessary)

For the icing:
- 1 egg white
- 30 g powdered sugar (it comes out finer with powdered sugar than with granulated sugar)
- 2-3 drops of lemon juice

Instructions

1. In a large bowl, beat the eggs with the sugar and honey using a mixer on medium speed. It doesn’t need to be frothy, just combined and the sugar should dissolve somewhat.

2. In a small glass, place the baking soda and pour the vinegar over it. Mix it, and once it stops fizzing, pour it over the egg mixture. Add the cinnamon and rum essence. Mix again.

3. Start adding the flour, about a quarter at first, then the rest gradually. When I can no longer use the mixer, I continue with a spoon, then with my hands. The dough should be soft but not too sticky. I add more flour if it feels too sticky. I don't force it with flour because it will harden when baked if I add too much.

4. On a floured surface, roll out a piece of dough with a rolling pin to about 1 cm thick. I leave the rest of the dough in the bowl covered. I cut out shapes as desired and place them directly on a baking tray lined with parchment paper. I leave a little space between them, but they don’t rise much.

5. Bake in a preheated oven at 180°C for about 10-12 minutes per tray. I check that the edges are slightly browned, but they should remain soft. If they bake too long, they become dry and hard once cooled.

6. I take the gingerbread out and let it cool on a rack or on paper. In the meantime, I make the icing: I beat the egg white until stiff, then gradually add the powdered sugar. I continue to beat until it holds well and thickens. Finally, I add a few drops of lemon juice.

7. I decorate each gingerbread piece after it has completely cooled. I use a piping bag or a cut corner of a plastic bag, depending on how much effort I want to put in. The icing hardens completely after 1-2 hours.

Why I make this recipe often

I don’t need to plan ahead because the ingredients are basic. I like that I can adjust the sweetness and that they don’t get very hard, even after a few days. They store well, don’t crumble easily, and are suitable for various shapes and decorations. It can be easily adapted for smaller trays or more cookies.

Tips and Variations

Tips
- Don’t add all the flour at once. Depending on the size of the eggs or how liquid the honey is, you may need less or more.
- If you want a fluffier gingerbread, roll the dough a bit thicker and bake for less time.
- For the icing, the powdered sugar should be as fine as possible; otherwise, it will remain crunchy.
- The dough can be made in the evening and kept in the fridge, but it will be harder to roll out when very cold; it needs to rest at room temperature for 10-15 minutes.

Substitutions
- Honey can be replaced with molasses or maple syrup, but the flavor will be slightly different.
- The rum essence can be omitted or replaced with vanilla, according to preference.
- For an egg-free version, you can try a mixture of 2 tablespoons of water + 1 tablespoon of oil, but the texture will be denser.

Variations
- Add 1/2 teaspoon of ground ginger for a spicier flavor.
- You can add grated orange or lemon zest to the dough.
- They can also be made in a mini version for small cookies to enjoy with coffee.

Serving Ideas
- They can be placed in boxes and kept for a few days, perfect for packing or with tea.
- I’ve also used them as dessert for picnics or as gifts wrapped in cellophane.

Frequently Asked Questions

1. How can I tell if the gingerbread is baked enough?
The gingerbread is done when the edges are slightly browned, and the surface is still soft to the touch. It will harden after cooling.

2. What should I do if the dough is sticking too much to my hands?
Gradually add flour, but don’t overdo it. Sometimes it’s enough to let it rest for 10 minutes; it will firm up a bit.

3. Can I freeze the dough or the baked gingerbread?
The dough can be frozen, but I recommend using it within a month. The baked gingerbread keeps better at room temperature.

4. Does the icing stay sticky?
If you don't add enough powdered sugar or if you don’t let the gingerbread cool completely before decorating, it may remain sticky. I let it sit until it hardens completely.

5. Can it be made without a mixer?
Yes, you can mix by hand, but it takes longer to combine the sugar and honey with the eggs.

Nutritional Values (for a medium piece, without icing)

- Calories: approx. 50 kcal
- Protein: 1 g
- Carbohydrates: 9 g
- Fat: 1 g

The icing adds another 3-4 kcal per piece, depending on how much you use. They are not very fatty cookies, but they do contain carbohydrates from honey, sugar, and flour.

Storage and Reheating

Gingerbread keeps best in metal tins or sealed containers at room temperature. It lasts 5-7 days without problems. If it hardens, you can place half an apple in the container (covered) to maintain some moisture and prevent it from drying out. There’s no need to reheat it, but if you want it to be softer, you can steam it for 1-2 minutes or microwave it on low power. The icing holds up well and doesn’t crumble if you let it dry completely before storing.

 Ingredients: 2 eggs 3 tablespoons honey 100 g sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon rum essence flourFor decoration: 1 egg white 30 g sugar 2-3 drops lemon juice

 Tags:  gingerbread