Gingerbread slices
Are you looking for a recipe for gingerbread that doesn’t have to rest? Gingerbread that can be eaten straight away? Gingerbread that always turns out? This is the perfect recipe for simple and quick gingerbread cookies (in Poland – Krajanka Piernikowa)! No cutting out shapes, no decorating. Preparation time is about 15 minutes (without baking time and icing drying time). I got this recipe from my grandmother, traditionally this bread is baked in my family even several times during the holiday season because it disappears very quickly. Read the recipe for the best gingerbread slices below⬇⬇⬇.
Recipe modifications:
- If you like the gingerbread to have a distinct flavor of jam, add more of it, e.g. a whole jar. You don’t have to use plum jam. Use any kind you like.
- The recipe I got from my grandmother (the one you will find below) says that you can replace the sour cream with milk. However, I always add sour cream. The dough with milk will probably be a little thinner.
- You can replace wheat flour with any other flour. You can also use bread, whole grain or spelled flour instead of traditional wheat flour (type 405-550).
- The proportions for the icing are approximate, you can change the amount of water and powdered sugar as you wish.
How to make gingerbread slices?
Mix all ingredients together until combined. Then divide it into smaller parts and roll them into rolls. Place the rolls on a baking tray lined with baking paper and bake. The dough is very thick, it is best to knead it by hand, in a standing mixer with a yeast or thick dough attachment, or in a thermomix like device. A hand mixer may not be able to handle such a thick dough.
If you divide the dough into 8 parts and make narrower rolls, bake them for about 15-20 minutes. If you divide the dough into 4 parts (like I did), the rolls will be thicker and will bake longer – for 25-30 minutes. Then the cake must cool down, then just cut it, frost it and the sweet gingerbread slices are ready!
What spice mix for gingerbread?
You can buy ready-made gingerbread spice or compose your own. The homemade gingerbread mixture should include: cinnamon, ginger, cloves, nutmeg, coriander, cardamom, black pepper, allspice, anise and fennel.
When buying ready-made gingerbread spice, read the composition carefully because most ready-made spices are mainly flour and sugar mixed with a small amount of spices. It is better to buy pure spice, usually in a smaller package of about 15-20g.
At what temperature should you bake gingerbread?
Bake the gingerbrad logs at 180 °C. The gingerbread rolls are baked after about 20 minutes, depending on their size. To make sure the gingerbread is well baked, do the stick test. Insert a wooden stick into the center of the cake. If the stick is dry (it may be slightly sticky), the cake is ready and can be removed from the oven. Cut the cooled gingerbread cake with a knife and cover with icing.
How to frost gingerbread?
Prepare a thin icing for the slices, which will penetrate the slices, making them sweet and soft. Prepare the icing from powdered sugar and hot water. The proportions for preparing the icing are approximate, you can change them depending on whether you want to obtain a thick layer of icing (thick icing, a lot of sugar, little water) or a thin layer of icing on the outside that will penetrate deep into the cookies (thin icing, more water). You can pour the icing over the gingerbreads and mix gently with your hands so that the icing covers all the pieces (it is best to do it in a very large bowl). Then pour it onto the baking tray so that the icing dries and the gingerbreads do not stick together. You can also dip the gingerbread cubes into the icing individually or in batches and place them on a baking tray. It takes longer, but you will be sure that each piece is thoroughly covered with icing.
When to make gingerbread?
Traditional gingerbread is made even a few weeks before the holidays so that it has time to soften, and the gingerbread dough itself often has to rest in the refrigerator for a long time before baking. But the gingerbread slices can be eaten right after baking! After icing, the gingerbread slices are immediately ready to eat. However, it is best when the icing dries and soaks into the slices. i.e. after a few hours. Adding up the baking, cooling and drying time of the icing, it is best to make the slices the day before 😉.
How to store gingerbread cookies?
Thanks to the icing, the gingerbreads do not dry out and go bad quickly, so they can be stored for a long time. It’s best to keep them in an airtight container (when the icing is completely dry).
Gingerbread slices are perfect for people on a vegetarian, flexitarian and pescatarian diet. Contains gluten.
The proportions given below make approximately 132 cookies.
Read the step-by-step recipe on how to prepare gingerbread slices and watch the video below the recipe.
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Gingerbread Slices
Ingredients
Dough
- 1 kg flour
- 200 g butter
- 200 g sour cream (or a glass of milk)
- 1 cup sugar
- 2 eggs
- ½ jar jam (about. 150 g, I use plum jam)
- 3 tbsp cocoa powder (extra dark)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 packs gingerbread spice mix (about 30-40 g)
- 3 tbsp honey
- salt
Icing
- 500 g powdered sugar
- 200-300 ml hot water
Instructions
Dough
- Mix all ingredients with a mixer or by hand. The dough will be very thick. When all the ingredients are combined, place the dough on the counter and divide it into 4-8 parts.There is no need to sprinkle the countertop with flour because the dough is compact and does not stick to the countertop. Form a roll from each part. They don't have to be perfect. Place the rolls on a baking tray lined with baking paper.1 kg flour, 200 g butter, 200 g sour cream, 1 cup sugar, 2 eggs, ½ jar jam, 3 tbsp cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 2 packs gingerbread spice mix, 3 tbsp honey, salt
- Place the dough in the oven preheated to 180 °C (
356 °F) and bake for approx. 20 minutes. Remove the baked cake from the oven and set aside to cool.
- Cut the cooled gingerbread into smaller pieces and cover it with icing.
Icing
- Mix sugar with hot water to create a thin icing. If you want more icing on the cut, you need to prepare a thicker icing (less water), and if you want a thinner layer of icing, prepare a thin icing (more water).Pour the icing over the sliced gingerbreads and mix them in a bowl or dip the gingerbreads individually in the icing, then spread the gingerbread cubes on a baking tray until the icing dries.The gingerbread cookies are best after a few hours when the icing penetrates the cookies and dries completely. This will make the gingerbreads soft and sweet. Enjoy!500 g powdered sugar, 200-300 ml hot water
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
