Name: Moist honey gingerbread
Yield: 6-10
Cuisine: Worldwide
Ingredients: 250 g honey; 100 g brown sugar; 125 g butter; 2 eggs; 500 g flour; 1 sachet baking powder; 1 tsp bicarbonate of soda; 2 tsp gingerbread spice; 1 tsp cinnamon; 1 pinch of salt; 100 ml milk

This moist and quick honey gingerbread dough is a classic that no Christmas baking should be without. With honey, brown sugar and warming spices such as cinnamon and gingerbread spice, it conjures up the traditional taste of the Advent season in the kitchen. Easy to prepare and with little effort, a wonderfully aromatic gingerbread is created that remains beautifully soft and moist after baking. Perfect for snacking and ideal for the festive biscuit tin – this honey gingerbread is just the right recipe for those who love classic gingerbread!

Moist honey gingerbread

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Cuisine

Worldwide

Author:

Stefie

Servings

6-10

Prep Time

20-25 minutes

rest time

60min-24h

Ingredients

250 g honey
100 g brown sugar
125 g butter
2 eggs
500 g flour
1 sachet baking powder
1 tsp bicarbonate of soda
2 tsp gingerbread spice
1 tsp cinnamon
1 pinch of salt
100 ml milk

Directions

Prepare the honey mixture: melt the honey, brown sugar and butter in a small pan over a low heat and stir well until smooth and liquid. Then allow to cool slightly.
Make the dough: Crack the eggs into a large bowl and beat briefly until frothy. Add the slightly cooled honey mixture and stir thoroughly.
Mix the dry ingredients: Mix the flour, baking powder, baking soda, gingerbread spice, cinnamon and a pinch of salt in a separate bowl.
Combine the dough: Add the flour mixture alternately with the milk to the honey-egg mixture and knead into a smooth dough. The dough should be soft and slightly sticky, but not too runny.
Let the dough rest: Wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour, but preferably overnight. This allows the flavours to develop optimally.
Baking: Preheat the oven to 180°C (top/bottom heat) and line a baking tray with baking paper. Roll out the dough to about 5 mm thick and cut into rectangular or round shapes. Place the gingerbread on the baking tray and bake for 12–15 minutes until golden brown.
Apply the icing: For the icing, mix the icing sugar with water or lemon juice to a thick icing and spread it on the gingerbread while it is still warm.
Allow to cool: Allow the gingerbread to cool completely and pack it airtight so that it stays nice and moist. After a few days of storage, it will develop its full flavour and become wonderfully soft and moist.

Recipe Note

Tip: gingerbread will keep for several weeks in an airtight tin and will become even moister. For extra moistness, you can put an apple slice in the tin (but replace it regularly).

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