Recipe for my “Honey Gingerbread”. As soon as i started decorating cookies I fell in love with the traditional look of the European countries and knew the artists I admired so much were decorating on a special cookie I was not familiar with and I started doing research.
I didn’t want to “ask” for treasured recipes but eventually I did and had many recipes shared with me. All were good and had their special characteristics. BUT I wanted the Best from each… So, I spent many hours and batches of dough trying to get the best from each and finally last summer I came up with this recipe that achieves all I wanted. Flavor, texture and durability for eating or “Keepsake”. Cocoa powder is added in different amounts to achieve color from light golden brown to a deep rich brown. I hope you will enjoy this recipe. Please read through the instructions before starting.
“Honey Gingerbread”- Teri Pringle Wood
1 cup butter
1 1/2 cup granulated sugar
2 cups good quality honey
With burner on medium-low heat melt the butter in a medium size saucepan. Add the sugar and stir until mostly dissolved, pour in honey, stir and heat until very hot and mixture is smooth (DO NOT BOIL). Remove from burner,
2 teaspoons baking powder
4 teaspoons ginger
4 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon salt
Depending on color desired add cocoa powder up to 1/3 cup
Add to warm butter mixture and stir until well combined. Set aside to cool to room temperature.
Transfer to electric mixing bowl and add:
Mix until combined
1200 gr. all purpose flour
When all flour is absorbed divide dough in half and wrap in several layers of plastic wrap.
Store in a cool place for at least 24 hours or up to a week in the refrigerator. If the dough is refrigerated you will need to bring it to room temperature to continue.
Pre-heat oven to 375
When you get ready to roll and bake.. spread out a good amount of flour on your working surface. Unwrap dough and knead flour into dough until the dough is very smooth, pliable and not sticky. Roll out to 1/4″ for most small cookies. I roll a little thicker for larger cookies.
Bake 6 minutes, check to see if you have any bubbles , if you do gently smooth with a spat. and continue to bake until done. Total baking time about 9 minutes for medium and up to 14 minutes for a large. Remove to rack, brush with Egg Wash and cool.
1 teaspoon of water mixed with 1 egg.
If you have any questions please ask and I will try to help..
I want to THANK Irina Gonchar, Jana Homolova and Karola Wood for their recipes, help and encouragement during this journey HUGS to them.
*****ROYAL ICING RECIPE*****
2 pounds powdered sugar
1/2 teaspoon cream of tartar
1-2 teaspoons vanilla
10 tablespoons liquid pasteurized egg whites -yes they are safe! Refer to definition of pasteurized…
Beat with paddle attachment 4-5 minutes . Store in covered container in refrigerator. Thin with water as needed for different techniques.
*****SUGAR COOKIE RECIPE *****
1 cup butter ( slightly softened)
1 cup sugar
2 teaspoons vanilla or flavoring of choice
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Gradually add to butter mixture, beat until well combined.
Roll to approximately 1/4″ thickness, cut, place on baking sheet, place in freezer for about 3 minutes prior to baking in a 350 oven 9-10 minutes