Honey Gingerbread Recipe
Delicious gingerbread: the perfect recipe
Gingerbread belongs to Advent just like the scent of cinnamon and orange wafting from the kitchen. This recipe is our classic: a honey dough with Potash and Baking salt, spicy, moist and so reliable that it works even on your first try.
There is one thing you need to plan for: the dough needs to rest. At least 24 hours, ideally two to four days. During this time the spice develops through the dough and it becomes much easier to roll out. In return, you can then keep it for up to three months and work with it whenever you feel like it.
This one dough makes everything: hearts, reindeer, snowflakes, gingerbread men, or a whole Gingerbread house.
Ingredients
Gingerbread dough
Step by step
Gingerbread dough
Warm the honey and sugar
Put 320 g honey into a pan, add 100 g granulated sugar and warm both on a low setting to about 60 °C. Stir again and again as you go.
As soon as all the sugar crystals have dissolved, set the mixture aside and let it cool completely. It has to be cold before it goes to the flour, since warmth slows down the leavening agents.
Dissolve the leavening agents
While the honey cools, weigh out everything else. Dissolve 5 g Baking salt in 25 g whole milk and, in a second bowl, 5 g Potash in the other 25 g whole milk. Let both stand until you need them.
The two belong apart and have different jobs: Potash keeps the Gingerbread moist, while the Baking salt makes it rise and gives it its lovely colour.
Baking salt 50 g
Potash 40 g
Gingerbread spice, 60 g
White flour, 1 kg
Flour well and liquids
Put 530 g White flour with 8 g Gingerbread spice onto the work surface and form a well. Pour in the cooled honey and sugar mixture, then 20 g whole egg and, one after the other, the two dissolved leavening agents.
It works just as well in the food processor with the Dough hook.
Knead the dough
With the Rubber scraper, keep pulling a little flour into the honey mixture and knead everything slowly. As soon as the flour has absorbed all the liquid and larger lumps form, keep kneading vigorously by hand for several minutes, until the dough is homogeneous. In the Dough machine it happens in one go.
Let it rest for at least 24 hours
Wrap the dough well in cling film and let it rest at room temperature: at least 24 hours, better two to four days. Not in the fridge and not on the balcony, room temperature is right.
During this time the spice draws into the dough. Without it the Gingerbread tastes flat and is harder to roll out.
Cutting out & baking
Knead the dough through and roll it out
Knead the rested dough through briefly, by hand in portions, not too much at once, or in the Dough mixer. This makes it soft again.
Then roll it out on a lightly floured work surface like a biscuit dough: 5 mm for smaller motifs, 8 mm for larger ones. Remember that the dough still rises during baking.
Cut out the motifs and brush with milk
Cut out the gingerbread cookies with cookie cutters of your choice: heart, reindeer, snowflake, Gingerbread man, and place them on a baking tray lined with baking paper. Brush them with a little whole milk: this gives the shine during baking.
Baking
Bake the gingerbread in the preheated oven at 190 °C fan for 5 to 10 minutes. The time depends on the thickness and size of the motifs, so keep an eye on them.
Shine & decorating
Apply gum arabic
Briefly bring 30 g gum arabic to the boil with 100 g water and brush the still warm gingerbread with the silicone brush. This gives the final shine.
Decorate with Royal icing
Mix the Royal icing Mix according to the pack instructions, fill it into a cornet and decorate the cooled gingerbread. Dots, lines, snowflake patterns, a name: there is no wrong here.
Press almonds, Sprinkle decor or Sugar pearls into the still moist icing, then they hold on their own.
Honey gingerbread
Ingredients
Gingerbread dough
Icing & decoration
Preparation
- Honey: Warm the honey with the sugar to 60 °C until the sugar dissolves, then let it cool.
- Raising agents: Dissolve the baking salt and the potash each in 25 g whole milk.
- Dough: Shape the flour with the spice into a well, work in the honey mixture, whole egg and raising agents, and knead vigorously.
- Resting: Wrap in foil and let rest at room temperature for at least 24 hrs., ideally 2 to 4 days.
- Rolling out: Knead the dough through and roll out to 5 mm (small shapes) up to 8 mm (large ones).
- Cutting out: Cut out the shapes, place them on the tray and brush with whole milk.
- Baking: 5 bis 10 min. at 190 °C fan.
- Shine: Bring the gum arabic to a boil with the water and brush the warm gingerbread.
- Decorating: Once cooled, decorate with royal icing.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery: exactly the sizes the recipe was tested with.
Ingredients
Baking salt 50 g
Potash 40 g
Gingerbread spice, 60 g
Royal Icing Mix, 450g
White flour, 1 kg
Gum arabic 20g
Accessories
Digital thermometer, waterproof and foldable
Rubber scraper black, small
Metal horn
Silicone brush, 20 cm
Reindeer cookie cutter
Heart cookie cutter large
Gingerbread man cookie cutter
Wilton gingerbread man cookie cutter, 10 x 11.5 cm
Gingerbread house cookie cutter with embossing, 7.5 cm
Christmas cookie cutter set, 6 pieces
Wilton Christmas cookie cutter set, 18 pieces
Christmas cookie cutter set, 4 pieces
Christmas cookie cutter & stencil set, 4 pieces
Delivery in 1 bis 2 working days · Free shipping from CHF 100
So gelingt es garantiert
Twenty-four hours are the minimum, two to four days are better. The dough rests wrapped in foil at room temperature, not in the fridge. Skip it and you get a gingerbread that tastes flat and tears when rolled out.
Small motifs 5 mm, large ones 8 mm. The dough still rises during baking, and large pieces rolled out thin break later when decorating.
If you want to fill the gingerbread with baking marzipan, roll it out to 3 mm, place the marzipan in between with a smaller Cookie cutter and cover it with a second sheet of dough. Bake for 5 minutes, turn the tray and add another 3 to 5 minutes.
Frequently asked questions
The two share the work. Potash keeps the honey bake moist so the gingerbread stays juicy. The Baking salt makes the honey dough rise and gives it its typical dark colour. Leaving out either one does not work.
Yes. Whisk a whole egg and weigh out 20 g of it. You do not need whole egg powder.
In the kitchen. The finished dough rests wrapped in cling film at room temperature for two to four days. Cold slows down the process that gives it its aroma.
Print recipe
Choose what should appear on the printout.
Related products
Metal horn
Cookie cutter gingerbread man
Silicone brush, 20 cm
White flour, 1 kg
Cookie cutter reindeer
Royal Icing Mix, 450 g
Cookie cutter set Christmas 6 pieces
Rubber scraper Black, small
Gingerbread spice, 60 g
Potash 40 g
Elevating salt 50 g
Digital thermometer, waterproof as well as foldable
Cookie Cutter Heart Large
Wilton gingerbread man cookie cutter, 10 x 11.5 cm
Christmas cookie cutter & stencil set, 4 pieces
Wilton Christmas cookie cutter set, 18 pieces
Gum arabic 20g
Christmas cookie cutter set, 4 pieces
Ausstecher Lebkuchenhaus mit Prägung, 7.5 cm
Bewertungen
Leave a comment
Comments
-
Lebkuchenrezept
By: Roli On 2025-12-03Kann ich für das Vollei ein normales Ei benutzen oder ist da 20g Volleipulver gemeint ?
Replied by: Rebecca Odermatt On 2025-12-03
-
Lebkuchenteig
By: Theres Heuberger On 2024-11-23Hallo Rebecca,
Vielen Dank für dein Feedback.
Süsse grüsse
Tesy -
Lebkuchenteig
By: Theres Heuberger On 2024-11-21Frage: Ich möchte gerne den Lebkuchen mit Backmarzipan füllen. daher die Frage: Soll ich den Teig nur 3mm ausrollen dann mit einem kleineren Ausstecher das Marzipan und dann wieder mit dem Teig bedecken? Wie lange dauert dann das Backen?
Replied by: Rebecca Odermatt On 2024-11-21
-
Lebkuchenrezept
By: Renate Morgenthaler On 2023-11-20Liebe Rebecca
Im Rezept heisst es, dass man den Lebkuchenteig 2-4 Tage ruhen lassen soll. Stellt man den auf den Balkon, in den Kühlschrank oder lässt man ihn bei Zimmertemperatur ruhen?
Mit me liebe Gruess
Renate MorgenthalerReplied by: Rebecca Odermatt On 2023-11-20
Related posts
Make your own chocolate Easter bunnies
Make your own decorative Swiss roll
Cinnamon Star Biscuits Recipe
Make your own chocolate pumpkin pralines
How can I convert a cake recipe?