Gingerbread Delight: Aromatic & Versatile Dough

Delicious, tender and aromatic, for wonderful baking! This gingerbread dough turns out very tasty, with a rich aroma of honey. It can be used to make products of different sizes and shapes. It can also be prepared in advance and used as needed.
cook time: 1h
Lucas Halstead
Gingerbread Delight: Aromatic & Versatile Dough

Nutrition Facts (per serving)

342
Calories
7g
Fat
58g
Carbs
6g
Protein

Ingredients (10 portions)

Basic:

Sugar 225 g
Wheat flour 400 g
Butter 80 g
Water (boiling water) 125 ml
Cocoa 15 g
Eggs (small size) 2 pc
Honey 225 g
Dry spices (a mixture of spices for gingerbread, if desired, you can add a little more or a little less) 1 tsp
Soda (no slide) 1 tsp
Rye flour (wallpaper) 150 g

Recipe instructions

Step 1

Step 1
How to make gingerbread dough? Prepare all the necessary ingredients for our gingerbread dough.

Step 2

Step 2
Pour half (you can separate it simply by eye) of all the sugar into a dry frying pan with a thick bottom.

Step 3

Step 3
Melt the sugar until it becomes a rich caramel color over moderate heat.

Step 4

Step 4
Next, very carefully!!!, so as not to get burned, pour in 125 ml of boiling water and stir. By the way, if suddenly the caramel has frozen in places, then boil it over low heat until all the pieces of frozen caramel have dissolved. In this case, it is necessary to stir frequently with a spatula.

Step 5

Step 5
Add the remaining sugar and stir until it is completely dissolved.

Step 6

Step 6
Over medium heat, stirring, cook the caramel for 3-4 minutes.

Step 7

Step 7
Remove the caramel from the heat and add butter to it first. Stir until dissolved.

Step 8

Step 8
Next add honey. Mix thoroughly until smooth. By the way, if you have candied honey, then to make it easier to mix in, you can preheat it in a water bath until it becomes liquid.

Step 9

Step 9
This is the mixture we should get.

Step 10

Step 10
Add spices to our mixture. I added cinnamon, ginger and nutmeg, but in addition to them, they also add ground cloves, ground allspice, cardamom, and star anise.

Step 11

Step 11
While the sugar-honey mass is still hot, sift 80 g of wheat flour into it (take from the total amount).

Step 12

Step 12
Mix thoroughly and set aside to cool.

Step 13

Step 13
In the meantime, sift and mix 150 g of rye flour, 150 g of wheat flour into a bowl (we will add the remaining wheat flour as needed), all the cocoa powder and soda.

Step 14

Step 14
Break the eggs into a separate container and lightly beat with a fork. Before using, wash eggs in warm water and soda, as there may be harmful bacteria on their surface.

Step 15

Step 15
Add eggs to a slightly warm mixture.

Step 16

Step 16
And mix well.

Step 17

Step 17
Next, gradually add our prepared dry mixture.

Step 18

Step 18
Start kneading the dough with a spoon.

Step 19

Step 19
And when the dough becomes thick enough, continue on the work surface with your hands. When our prepared dry mixture runs out, start adding the remaining wheat flour little by little. You may need a little less or more flour for the dough, depending on the required consistency.

Step 20

Step 20
Knead the dough until smooth. The finished gingerbread dough should be soft and tender, but not liquid. Select the thickness of the dough depending on what you plan to bake from it. For simple gingerbread cookies, the dough can be kneaded softer, but for a gingerbread house — thicker. But the main thing is not to overdo it with flour, the dough should not be very thick, because then after baking the gingerbread cookies will turn out too hard.

Step 21

Step 21
Place the finished honey gingerbread dough in a bag and place it in the refrigerator for a day to allow the dough to rest.

Step 22

Step 22
Thatʼs all, our homemade gingerbread dough is ready to use. You can use it to bake small gingerbread cookies or make a large gingerbread house. You need to roll out this dough between two sheets of parchment.

Step 23

Step 23
Delicious gingerbreads and bon appetit!

Additional rubrics

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