Gingerbread

Gingerbread
Gingerbread

In Czech or Slovakia the lucky ones usually inherit traditional Christmas gingerbread recipe in a family.

Traditionally they are baked well ahead, as they are very hard and they need time to soften up.

For those who are less lucky and still looking for a modern version „ready to eat – no wait“ gingerbread recipe – here is one well-tested.

This recipe is good for gingerbread decorations, larger shapes and houses.  You need to plan ahead with this recipe as gingerbread dough should rest for a minimum 2 hours or best over night in the fridge.

50 g honey best clear dark runny
50 g butter (unsalted)

Put in bowl over a bain-marie (bowl over the hot water pot) only melt until soft (does not need to be hot). You can do it also in the sauce pan on a very low heat, but be careful.

Dry ingredients:

325 g plain flour I used type 00 + extra for dusting
125 g caster sugar or granulated sugar
1 tsp bicarbonate of soda
25 – 30 g gingerbread spice or same volume of following spices:
1 tsp cinnamon
½ tsp ground ginger
½ tsp crushed cardamom seeds (about 8 pods)
you can add 2-4 ground cloves or ground black pepper
Gingerbread Spice Mix Recipe

Mix all above dry ingredients in bowl with fork or whisk to incorporate little air into flour.

2 whole eggs

Add into flour (dry ingredients) 2 whole eggs and with table knife cut through mixture to slightly incorporate egg into flour. Add slightly cooled melted honey and butter and again with table knife cut through mixture to achieve kind of crumble.

With fingers gently press down the mixture in the same bowl to form smooth hard dough.

Divide it into 2 or 4 smaller balls – wrap it in plastic bag (so it will not dry) and refrigerate it for at least 2 hours or best over night.

Preheat the oven to 170 °C

Take out from fridge one ball at a time, roll it out quite thinly (about 5mm) onto floured surface and cut out biscuit shapes of your choice. Lift each biscuit with knife and place them on the baking paper on baking tray.

Bake in the middle of the oven for 10-12 minutes or until golden brown at the edges. Remove from oven and leave on the tray for few minutes. If you want to cut larger shapes – roll out the dough directly on baking paper and carefully take extra dough away.