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Gingerbread

A delightful gingerbread recipe that combines the warmth of spices, honey, and candied peels, perfect for festive gatherings and cozy moments.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
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
  1. In a sturdy pot, combine the honey and sugar and stir gently over medium heat until it froths and bubbles, resembling liquid amber.
  2. Pour the warm mixture into a mixing bowl and let it settle.
  3. Dice the candied peels and add them along with the sliced almonds and ground almonds to the honey mixture.
  4. In a separate bowl, mix the flour, baking powder, cinnamon, and gingerbread spice.
  5. Incorporate the dry ingredients into the honey mixture until the dough is thick and sticky.
Baking
  1. Preheat the oven to 170°C (340°F).
  2. Line a cookie sheet with parchment paper, and pour the dough onto it.
  3. Cover with another sheet of parchment paper and roll the dough to an even thickness.
  4. Remove the top parchment and bake for 20-25 minutes.
Icing and Serving
  1. Allow the gingerbread to cool before preparing the icing by mixing icing sugar and kirsch or water.
  2. Once the gingerbread is cooled, apply the icing and let it dry.
  3. 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.