Honey gingerbread recipe for cutouts: hearts, reindeer and gingerbread men
One dough for hearts, reindeer and gingerbread men
Hello food lovers,
can you smell it already? Cinnamon, cloves, honey: for us, this scent is as much a part of Advent as the candles on the wreath.
Today we'll show you our favourite gingerbread dough. A honey dough with potash and baking salt, spiced, moist and so reliable that it works even the first time. The only thing you need is patience: the dough rests for at least 24 hours, better two to four days.
From this one dough you can make everything your heart desires: hearts, reindeer, snowflakes, gingerbread men or even a whole gingerbread house.
Ingredients
For the gingerbread dough
For glaze and decoration
Step by Step
The gingerbread dough
Honey and sugar
Put 320 g honey and 100 g granulated sugar in a saucepan and warm both over low heat to about 60 °C. Stir from time to time until the sugar has completely dissolved, then let the mixture cool down completely. Warm, it would slow down the raising agents.
Digital food thermometer
Raising agents
Dissolve 5 g Baking salt in 25 g whole milk, and in a second bowl dissolve 5 g Potash in the other 25 g whole milk. Keep the two separate: the potash keeps the gingerbread moist, while the baking salt makes it rise and gives it its lovely colour.
Well
Put 530 g White flour with 8 g Gingerbread spice onto the work surface and form a well. Pour in the cold honey mixture, then 20 g whole egg and the two raising agents one after the other. A stand mixer with a dough hook works just as well.
Gingerbread spice, 45 g
Swiss white flour, 1 kg
Incorporate
Use the rubber scraper to keep drawing a little flour into the honey mixture and stir everything together slowly.
Rubber scraper, black, small
Kneading
Once the flour has absorbed the liquid and lumps form, knead by hand vigorously for several minutes until the dough is smooth and uniform.
Letting it rest
Wrap the dough well in cling film and let it rest at room temperature: at least 24 hours, or better yet two to four days. Do not put it in the fridge! During this time the spices infuse into the dough, and it becomes much easier to roll out.
Cutting out and baking
Rolling out
Knead the dough briefly, then it will become softer again. Roll it out on a lightly floured surface between the dough guides: 5 mm for small shapes, 8 mm for large ones. It will still rise a little during baking.
Teigstäbe
Non-stick rolling pin 50 cm
Cutting out
Cut out your favourite shapes: hearts, reindeer, snowflakes, gingerbread men. Place them on a baking sheet lined with baking paper.
Brushing
Brush the gingerbread with a little whole milk, which gives it a shine during baking. Preheat the oven to 190 °C fan-assisted.
Silicone baking brush
Baking paper sheets, 25 pieces
Baking
Bake the gingerbread for 5 to 10 minutes, depending on thickness and size. Keep a close eye on them!
Aluminium perforated sheet
Glaze and decorate
Gum arabic
Briefly boil 30 g Gum arabic with 100 g water and brush the still warm gingerbread with it. This gives them their beautiful shine.
Gum arabic, 20 g
Baking brush made of silicone
Royal icing
Mix the egg white icing according to the package instructions, colour it as you like with gel color and fill it into cornets.
Egg white icing 450g
Gel color "Progel" Essential set
Cornet paper, 25 pieces
Decorate
Decorate the cooled gingerbread: dots, lines, snowflake patterns or a name. Press almonds and sprinkle decor into the still moist icing, then they will hold on their own.
Enjoy
And your honey gingerbread is ready! Which motif is your favourite?
Honey gingerbread recipe
Ingredients
For the gingerbread dough
For glaze and decoration
Method
- Dough: Warm honey and sugar to 60 °C and let cool. Dissolve baking salt and potash each in 25 g milk. Knead with flour, spice and egg to a smooth dough.
- Rest: Wrap in foil and leave to rest at room temperature for 1 to 4 days.
- Bake: Knead briefly, roll out to 5 to 8 mm, cut out shapes, brush with milk, bake 5 to 10 min. at 190 °C convection.
- Decorate: While warm, brush with boiled gum arabic, and once cooled, decorate with royal icing.
Nutrition per 100 g
Storage & shelf life
Everything for this recipe
Recommended by our bakery team, in exactly the sizes this recipe was tested with.
Ingredients
Baking salt, 50 g
Potash, 40 g
Swiss white flour, 1 kg
Gingerbread spice, 45 g
Gum arabic, 20 g
Egg white icing 450g
Gel color "Progel"- Set Essential
Sprinkle decor Christmas, 60 g
Accessories
Digital food thermometer
Measuring spoon made of plastic
Rubber scraper black, small
Dough sticks
Non-stick rolling pin 50 cm
Silicone baking brush
Baking paper sheets, 25 pieces
Perforated aluminium baking sheet
Cornet paper, 25 pieces
Cookie cutter Gingerbread man
Cookie cutter Reindeer
Cookie cutter Snowflake 8 cm
Cookie cutter Christmas tree large with star 9.5 cm
Gingerbread house cookie cutter with embossing, 7.5 cm
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it turns out right
At least 24 hours, ideally two to four days at room temperature. Without resting, the gingerbread tastes flat and cracks when rolled out.
Small motifs 5 mm, large ones 8 mm. Large pieces that are too thin break when decorated.
Roll the dough out to 3 mm, place baking marzipan in between, cover with a second sheet of dough and bake for 8 to 10 minutes.
Frequently asked questions
The potash keeps the gingerbread moist, the baking salt makes it rise and gives it its dark colour. You need both.
Yes, beat one egg and weigh out 20 g of it.
In the kitchen at room temperature, well wrapped in cling film. Cold slows down the aroma.
Print recipe
Choose what should appear on the printout.
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