Teri Pringle Wood’s Flavourful Honey Gingerbread Recipe

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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,

Sift together:
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:
3 eggs
Mix until combined

Gradually add:
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.

Egg Wash:
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.

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.

1 cup butter ( slightly softened)
1 cup sugar
Creamed together
Beat in
1 egg
2 teaspoons vanilla or flavoring of choice
Sift together
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

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