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Yummy Gingerbread

The recipe is from Tunde Dugantsi, The Gingerbread Artist.
Prep Time 1 day 1 hour

Ingredients
  

  • 500 g 4 cup flour
  • 100 g 1 cup confectioner’s sugar
  • 2 eggs
  • 1/4 cup half stick butter
  • 3/4 cup honey
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground cloves

Instructions
 

  • Melt the honey with the butter, then add all the remaining ingredients. Mix them well together then cover with a plastic wrap and refrigerate overnight. Keep refrigerated until you are ready to bake it.
  • Preheat oven to 350F.
  • Generously flour the surface you will work on. If you do this you will not need parchment paper.
  • Roll the dough about 1/8 inch thin. A fondant rolling pin with rolling pin guide rings is a helpful tool.
  • Cut out the desired shapes.
  • Put the cookies on a non-stick cookie sheet, about 1 inch apart. (I usually rotate 4 cookie sheets while baking).
  • Bake cookies for about 8 minutes or until ready. They are still a little soft when you remove them.
  • Cut the holes for candle holders while still soft.
  • Cool cookies on a cooling rack.
  • Store your cookies in a cool dry place. I like to use tin boxes to store my cookies until I decorate them.
  • After decorating the cookies, wrap them in cello bags.