I prepared two different gingerbread recipes for those who use metric/ American measurement. I have started with this gingerbread recipe about 10 years ago, decorating gingerbread cookies with friends.
Over the years I tried several gingerbread recipe variations but this is still the best for me. It is great to work with; it is semi soft after baking, and doesn’t dries out quickly. Try it, and let me know how it turns out!
500g flour
150 g confectioners sugar
2 eggs
200 g unsalted butter
150 g or 1/2 cup honey
3/4 teaspoon baking soda
1 bag Hungarian gingerbread spice mix
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4 cup flour
1 cup confectioner’s sugar
2 eggs
2 sticks of unsalted butter
1/2 cup honey
3/4 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground clove
Mix together the dry ingredients.
Add soft butter, honey and eggs to dry mix. The batter will be soft and sticky to your hand. Take it out of the bowl and mix it on a floured surface and form a ball. Cover in plastic and leave it at a cold place for a night, or 2-3 days. (honey needs time to change the plasticity of the dough).
Preheat oven to 350F. Lightly flour the surface you will work on. Roll the dough about 1/8 – 3/16- inch thin. Cut out the desired shapes. Put the cookies on a parchment paper filled cookie sheet, about 1 inch apart.
Bake cookies for about 9-11 minutes depending of your oven. They are still a little soft when you remove them. Now it is the time to make the holes. I used to use plastic straws to make the holes, but now I have a small sharp cutter, which I asked to made for myself with a friend.
Cool cookies on a cooling rack. Store your cookies in a cool dry place. I like to use tin boxes to store my cookies, plastic box with tight lids.
I start to decorate them one or two days after baking.
Additional info how to achieve the red color on gingerbread, and my favorite royal icing recipes.
Have fun!
