Foolproof super soft gingerbread recipe
Gingerbread is a symbol of Christmas. The problem is that most recipes produce a hard kind of gingerbread that’s almost impossible to chew. Here’s how I bake a soft version.
I was 18 when I went to university 300 km from my parents’ home and unfortunately, I had hardly any kitchen skills and learnt everything I now know from TV shows and cookbooks.
Christmas baking was never a thing in my family when I was a kid. My mother hated baking, but I might have inherited the love for this activity from my paternal grandmother who was a pro. Sadly, I didn’t have a close relationship with her. We used to visit her a few times a year, but being the introvert she was, she always asked us to leave after 15 minutes. The love for baking got passed genetically anyway. Ever since I started baking, I have loved to experiment with recipes.
I started making gingerbread this way a few years ago and it has become a favourite with friends and family.
Gingerbread
Ingredients
- 500 all-purpose flour
- 150 ml honey
- 1 egg
- 50 g butter
- 130 g confectioner’s sugar
- 10 g baking soda
- 15 g gingerbread spice mix
Directions
- Melt the butter and honey together. Do not boil!
- Mix in the spice mix, sugar and the egg.
- Mix the flour with the baking soda and start adding the honey mixture little by little.
- Once you get a smooth dough, wrap it in cling film and let it sit for 5-6 hours in a cool place – ideally in the fridge.
- Preheat the oven to 180 degrees Celsius.
- Roll it out to about half a cm thick. Cut out the desired shapes and bake them for about 10 minutes until golden brown.
- Place the baked gingerbread in an airtight container and add an apple cut into half to keep it soft.
