The kitchen fills with fragrant whispers as the scent of gingerbread begins to weave its way through the air, tantalizing the senses and evoking warm memories of cozy winters and sweet traditions. It is a comforting dance of spices, honey, and the promise of shared moments, each bite a story waiting to be embraced. In crafting this delicate treasure, we invite joy into our homes and hearts alike.

Why make this recipe

Gingerbread is more than mere sustenance; it is a celebration crafted with passion and precision. This delightful confection brings together the warmth of cinnamon and the bold whisper of ginger, harmonizing with sweet honey and candied peels to offer a confection that resonates with tales of holiday cheer and heartfelt gatherings. With its textured density and rich flavors, this gingerbread is a testament to the artistry that lies within each thoughtful step of the baking process, yielding a confection that invites sharing and connection.

How to make Gingerbread

Ingredients:

150 g ground almonds (1+1/4 cups)
30 g sliced almonds (1/4 cup)
450 g honey (1+1/3 cups)
180 g sugar (2/3 cups)
90 g candied orange and lemon peels (1 cup)
450 g flour (3 cups)
1 tsp baking powder
1 tsp gingerbread spice
1 tsp cinnamon
100 g icing sugar (1/2 cup + 3 tbsp)
3 tbsp kirsch or water

Directions:

In a sturdy pot, combine the honey and sugar—allow the magic of heat to awaken their sweetness. Stir gently over medium heat, watching as the concoction froths and bubbles, a beautiful transformation, until it glistens like liquid amber. Pour this warm elixir into a mixing bowl, letting it settle, breathing in the moment.
Next, bring forth the candied peels; dice them into tiny jewels and introduce them to the fragrant mixture of honey and sugar, alongside the sliced almonds and ground almonds. Each addition tells a story, layering the dough with textures and flavors.
In a separate bowl, create a haven for the dry ingredients: flour, baking powder, cinnamon, and gingerbread spice. Infuse this floury blend with warmth and history, mixing until it is an even fabric of promise. With a steady hand, integrate this essence into the honey mixture, uniting them until the dough is thick and sticky. Fear not the toughness; it is simply the nature of this wondrous gingerbread.
Preheat your sanctuary, the oven, inviting it to warm at 170°C (340°F). Line a cookie sheet with parchment paper, ready to cradle your dough. Pour the dense mixture onto the sheet and cover it with another sheet of parchment paper. With the rolling pin as your wand, roll gently yet firmly, spreading the dough until it evokes a softness beneath your hands. Remove the top parchment and place it in the oven to bake for 20-25 minutes, releasing a symphony of scents that will envelop your home.
As your gingerbread cools, turn your attention to the icing—a blend of icing sugar and kirsch or water, transforming into a glossy glaze. Once the gingerbread has cooled, anoint it with this sweet glaze, allowing it to dry, each brush stroke a caress. Once ready, summon your strength to cut the dense gingerbread into inviting cubes—each measure a tantalizing promise—and seal them in a metal tin, preserving the warmth until shared.

How to serve Gingerbread

These gingerbread squares can be served as delightful morsels alongside afternoon tea or as an accompaniment to festive gatherings, inviting friends and loved ones to share the moment. Each cube, seemingly simple yet rich in heritage, brings with it a wave of comfort to those who indulge.

How to store Gingerbread

To keep your gingerbread fresh and enduring, store it in a cool, dry place. A tightly sealed metal tin is ideal, ensuring that the flavors remain vibrant while allowing the spices to whisper their secrets patiently to one another over the days.

Tips to make Gingerbread

Ensure the honey and sugar mixture cools slightly before adding the almonds to prevent them from losing their delightful crunch.
Adjust the spices according to your palate; if you desire a bolder flavor, a hint more cinnamon or extra gingerbread spice will do wonders.
For a simple twist, consider incorporating a blend of your favorite dried fruits into the dough for an unexpected burst of flavor.

Variations
For those who wish to explore further, creativity can abound in this classic recipe. Infuse the gingerbread with a hint of citrus zest, or deepen its complexity with a touch of dark chocolate folded through the dough. Each variation is a personal touch to an age-old masterpiece.

FAQs

Can I use a different sweetener instead of honey?
While honey provides a unique depth to gingerbread, you may substitute it with dark corn syrup or maple syrup for a slightly different flavor.
Can I freeze gingerbread cubes?
Absolutely! Enjoy the flexibility of baking ahead; simply freeze the cubes in an airtight container, and defrost them as needed.
Is it possible to make this recipe gluten-free?
Yes, by substituting the all-purpose flour for a blend of gluten-free flour, you can enjoy gluten-free gingerbread without sacrificing flavor or texture.

The beauty of baking lies not only in the flavors and textures that come alive with each step but also in the tranquil patience it requires. As we meld together the ingredients of life—much like the flavors within our beloved gingerbread—we are reminded that beauty flourishes in time, care, and the sweetest of intentions.

Gingerbread

A delightful gingerbread recipe that combines the warmth of spices, honey, and candied peels, perfect for festive gatherings and cozy moments.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings: 20 pieces

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

450 g 450 g flour All-purpose flour
1 tsp 1 tsp baking powder
1 tsp 1 tsp gingerbread spice Or a mix of ground ginger, cloves, and nutmeg
1 tsp 1 tsp cinnamon

Wet Ingredients

450 g 450 g honey
180 g 180 g sugar Granulated sugar
90 g 90 g candied orange and lemon peels Diced into small pieces
150 g 150 g ground almonds
30 g 30 g sliced almonds
3 tbsp 3 tbsp kirsch or water For the glaze
100 g 100 g icing sugar For icing

Method

Preparation

In a sturdy pot, combine the honey and sugar and stir gently over medium heat until it froths and bubbles, resembling liquid amber.
Pour the warm mixture into a mixing bowl and let it settle.
Dice the candied peels and add them along with the sliced almonds and ground almonds to the honey mixture.
In a separate bowl, mix the flour, baking powder, cinnamon, and gingerbread spice.
Incorporate the dry ingredients into the honey mixture until the dough is thick and sticky.

Baking

Preheat the oven to 170°C (340°F).
Line a cookie sheet with parchment paper, and pour the dough onto it.
Cover with another sheet of parchment paper and roll the dough to an even thickness.
Remove the top parchment and bake for 20-25 minutes.

Icing and Serving

Allow the gingerbread to cool before preparing the icing by mixing icing sugar and kirsch or water.
Once the gingerbread is cooled, apply the icing and let it dry.
Cut the gingerbread into cubes and store in a metal tin.

Notes

Ensure the honey and sugar mixture cools slightly before adding the almonds to retain their crunch. Variation ideas include adding citrus zest or dark chocolate.