Gingerbreads – a standard recipe


Recipe that is with me from the beginning of the adventure with baking gingerbread, that is about 10 years.

As a standard, I bake them a few weeks before Christmas, so that they can soften properly, and at the same time I save myself some time baking before Christmas.

Cookies are a bit hard, so they have to put theirs in a closed container, but after icing before Christmas they become soft and delicious.

I admit that the moment when you feel the smell of baked gingerbread, makes me feel Christmas. Do you have it too?


  • 500  g  of wheat flour  (alternatively change into spelled)
  • 300  g of  honey
  • 100  g  of powdered sugar
  • 120  g  butter / margarine
  • 1  item  egg
  • 2  teaspoons of  baking soda
  • 40  g  gingerbread spices  (cinnamon, ginger, cloves, anise)
  •  cocoa  (optional 2 tablespoons)

Honey and butter warm in a pot until they dissolve and then cool. Pour the remaining ingredients into a bowl, add honey and butter. Make the best by hand. Then it’s best to cool (I always prepare the cake the day before). Roll to a thickness of about 3 mm and lightly sprinkle with flour. Cut gingerbreads of any shape and put on a baking tray lined with baking paper with light gaps. Bake for about 8 – 10 minutes at 180ºC. Gingerbreads after baking are hard, so they should be stored in a tightly closed container. You can bake them a few weeks before Christmas, remembering to decorate later 


* spelled flour gives an interesting taste

** I always prepare a dough of several types of gingerbreads the day before and cool in the fridge to make the baking process work better

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