Yummy Gingerbread
December 17, 2022

The recipe is from Tunde Dugantsi, The Gingerbread Artist. Tunde creates amazing gingerbread cookies. I have listed her recipe here so it is easy to print. If you’re not familiar with mézeskalács, you can read our article about it HERE.

~Liz

With this more traditional recipe you need to plan ahead. The cookies will have a beautiful smooth surface and a gorgeous golden color. This is an ideal recipe if you just want to decorate with white icing.

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

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.

With this more traditional recipe you need to plan ahead. The cookies will have a beautiful smooth surface and a gorgeous golden color. This is an ideal recipe if you just want to decorate with white icing.

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.

Need a Royal Icing recipe? Check out one from Tunde http://www.thegingerbreadartist.com/2014/08/royal-icing.html

You can find all sorts of recipes and videos by Tunde at her website http://www.thegingerbreadartist.com/

Yummy Gingerbread

The recipe is from Tunde Dugantsi, The Gingerbread Artist.
Prep Time 1 d 1 hr

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.

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