Add your favorite honey to the gingerbread dough. It is important that it is liquid. I use multifloral honey, but you can also use a more delicate honey, e.g. acacia, or a distinctive honey, e.g. buckwheat.<\/p>\n\n\n\n
What to add to gingerbread dough?<\/strong><\/p>\n\n\n\n How to decorate gingerbread cookies?<\/strong> How long to knead gingerbread dough?<\/strong> How to cut gingerbread cookies?<\/strong> How many minutes should gingerbreads be baked?<\/strong> What should you spread on gingerbread before baking?<\/strong> Can the gingerbread dough be made the day before? What flour for gingerbread?<\/strong> What gingerbread spices are best for gingerbread?<\/strong> When to bake gingerbread cokies?<\/strong>\n
To decorate gingerbread, you can use ingredients such as:<\/p>\n\n\n\n\n
Knead the dough only until the ingredients are combined and a uniform, smooth mass is formed.<\/p>\n\n\n\n
Don’t have gingerbread cutters? Thedough is ready and all the shops are closed? Instead of cutters, use something you probably have at home!<\/p>\n\n\n\n\n
Place the gingerbreads in a preheated oven at 175-180\u00b0C (347-356\u00b0F) and bake for about 6-7 minutes. Larger and thicker gingerbreads can be baked longer, about 8-9 minutes. Bake the gingerbreads on baking paper to prevent them from sticking to the baking tray. We bake gingerbread without fan, using the conventional heating.<\/p>\n\n\n\n
There is no need to glaze the gingerbreads before baking, especially if you plan to frost them later. However, if you want the gingerbread to be shiny when you take it out of the oven, you can brush them with an egg mixed with a little bit of milk.<\/p>\n\n\n\n
<\/strong>The dough from this recipe must be chilled before rolling. If you want, you can chill it overnight or keep it in the fridge for up to 3 days, wrapped tightly in foil to prevent it from drying out and any odors from the fridge penetrating the cake.<\/p>\n\n\n\n
I add plain wheat flour type 405-500 to the gingerbread dough. If you want to prepare healthier gingerbread or gluten-free gingerbread, you can experiment with different types of flour.<\/p>\n\n\n\n
You can opt for a ready-made mix or create your own gingerbread spice blend \u2013 you can find the recipe for a homemade version on the blog: homemade gingerbread spice mix<\/a>. A proper homemade gingerbread mix should include cinnamon, ginger, cloves, nutmeg, coriander, cardamom, black pepper, allspice, anise, and fennel.
If you decide to buy a ready-made spice mix, carefully check the ingredients. Many store-bought options are primarily flour and sugar with only a small amount of actual spices. It\u2019s better to choose a pure spice blend, usually available in smaller packages of about 15-20 g.<\/p>\n\n\n\n
The gingerbreads in this recipe do not need to be aged or matured. They can stay for a long time even when frosted. Icing made from just water and powdered sugar does not spoil, so if you want, you can frost the gingerbreads much earlier. You can prepare these gingerbreads both the day before and a month before Christmas Eve and they will still taste just as good.<\/p>\n\n\n
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