Gingerbread – The Classic for the Christmas Season

Calories & Effort

• Calories per piece: approx. 84 kcal
• Preparation time: approx. 1 hour
• Total time: approx. 4 hours (including resting time)
• Servings: Makes approx. 80 pieces

Ingredients

For the dough:

• 500 g wheat flour
• 250 g rye flour
• 20 g baking soda
• 300 g honey
• 200 g sugar
• 1 egg
• 2 egg yolks
• 200 g soft butter
• ½ lemon peel, grated
• 1 pkg. vanilla sugar
• 1 pkg. gingerbread spice (alternatively see tips)
• 50 ml milk (for brushing)

For decoration (optional):

• Almonds or walnuts (for topping)
• Lemon-sugar glaze (100 g powdered sugar with 3 tbsp lemon juice)

Preparation

1. Make the dough

1. Thoroughly mix the wheat flour, rye flour, and baking soda in a large bowl.
2. Gently heat the honey and sugar in a pot until the sugar has dissolved.
3. In a separate bowl, combine the egg, egg yolks, soft butter, lemon peel, vanilla sugar, and gingerbread spice.
4. Add the honey-sugar mixture and the flour mixture and knead everything into a smooth dough.
5. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 3 hours, preferably overnight.

2. Shape and bake

1. Lightly knead the dough and roll it out to about 8 mm thick on a floured surface.
2. Cut out gingerbread in desired shapes using cookie cutters and place them on a baking sheet lined with parchment paper.
3. Brush the gingerbread with a little milk.
4. Optional: Top with almonds or walnuts.
5. Bake in a preheated oven at 180 °C (top/bottom heat) or 160 °C (convection) for about 10–12 minutes until the gingerbread is lightly golden brown.

3. Decorate and serve

1. Allow the baked gingerbread to cool completely.
2. Optional: Brush the gingerbread with lemon-sugar glaze or coat with melted chocolate.
3. Store the gingerbread in an airtight container – they will become softer and more flavorful over time.

Pro Tips for Perfect Gingerbread

1. Intensify aroma:
   The dough develops its full aroma when it rests in the refrigerator overnight.
2. Dough consistency:
   If the dough is too sticky, add a little more flour. If it is too dry, 1–2 tbsp of milk will help.
3. Decoration:
   Almonds or walnuts can be pressed onto the gingerbread before baking – a visual and taste highlight.
4. Homemade gingerbread spice:
   For individual flavor: use 3 g cinnamon, 2 g ground cloves, 1 g ground ginger, and 2 g lemon peel.
5. Long-term storage:
   Gingerbread can be stored in a container for up to 4 weeks and becomes increasingly flavorful over time. A piece of apple in the container keeps them soft.

Product Knowledge: Honey and Gingerbread Spice

Honey

Honey is an important ingredient in gingerbread as it provides the typical sweetness and soft consistency. Use high-quality bee honey to achieve the best flavor.

Gingerbread Spice

The mixture of cinnamon, cloves, ginger, cardamom, and nutmeg gives gingerbread its distinctive flavor. Homemade spice allows for individual adjustments.

What can go wrong – and how to fix it?

1. Dough sticks:

   • Cause: The dough was not chilled long enough.
   • Solution: Place the dough back in the refrigerator and then work it on a well-floured surface.

2. Gingerbread becomes hard:

   • Cause: Baked too long or stored improperly.
   • Solution: Reduce baking time and store the gingerbread in an airtight container with a piece of apple.

3. Dough tears when rolling out:

   • Cause: The dough was too dry or too cold.
   • Solution: Let the dough rest at room temperature for a short time and incorporate 1–2 tbsp of milk if necessary.

4. Gingerbread tastes bland:

   • Cause: Too little spice.
   • Solution: Adjust the gingerbread spice and fine-tune the spices individually.

Why love this recipe?

Gingerbread is an essential part of the Christmas season. Its spicy aroma and flavor create a festive atmosphere in any home. This recipe combines classic flavors with simple steps – ideal for beginners and advanced bakers alike.

Interactive conclusion

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