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Gingerbread Recipes

OUR MOST POPULAR EUROPEAN GINGERBREAD! (The recipe on our card)

We have included this here, as well as on our card insert, in case you’d like to download it again. We chose it because, after testing, it proved the most popular. It is typical of the kind that is popular in many parts of Europe. It is quite strong in spice. There are many recipes for gingerbread, though, so we included other options on our site here if they are more to your taste? And, hey, you may have your own favourite, in which case go for it! 

INGREDIENTS

½  cup honey

1/3 cup butter

½ cup dark brown sugar

1 large egg (lightly beaten)

2 ¼ cups flour

½ teaspoon mixed spice

2 ½ tablespoons cinnamon

2 ½ tablespoons ground ginger

½ teaspoon salt

Note: Mixture might feel moist when handling but cooks well nonetheless!

INSTRUCTIONS

  1. Preheat oven to 350 degrees Farenheit/180 degrees Celsius.
  2. In a saucepan, heat the honey, butter and brown sugar over medium heat until the butter melts and the sugar dissolves.
  3. Remove from heat, cool. (You don’t want to scramble the egg you’re adding in the next step.)
  4. Stir in egg.
  5. Add sifted flour, spices and salt. (Adjust spices to taste if needed.)
  6. Roll out dough on lightly floured surface, about ¼ inch / 6 mm thick.
  7. Wrap in plastic, if time, and rest dough in fridge for 30 minutes.
  8. Cut into preferred shapes. (If making hole for hanging, do so before cooking.)
  9. Cook for approx. 8 mins.

10. Cool on rack. Gingerbread will harden as it cools.

 

GINGERBREAD: SWEET AND MILD!

This is a lighter gingerbread with less spice and a greater sweetness. 

INGREDIENTS

1/2 cup golden syrup/honey

1/3 cup butter

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon mixed spice

1 tablespoon cinnamon

1 tablespoon ground ginger

1/2 teaspoon salt

1 tsp baking powder (if you like)

1/4 tsp baking soda (if you like)

Note: You’ll see the baking powder and soda are up to you. That’s because the shapes will rise a bit, if used, making a softer cookie, but the design will  spread and perhaps change a little as they rise.

INSTRUCTIONS

  1. Preheat the oven to 350 Fahrenheit/180 Celcius.
  2. Whisk the flour, salt and spices together in a bowl. Set aside.
  3. Cream the butter and sugar until they’ve just come together.
  4. Add the egg and mix until incorporated.
  5. Add the golden syrup/honey, vanilla.
  6. Slowly mix in the flour mixture until your dough forms.
  7. Wrap in plastic and put in fridge for 30 minutes.
  8. Roll out on a lightly floured surface to 1/4″ thickness. Bake on a parchment lined baking sheet for 8-9 minutes.

GINGERBREAD: DEEP AND RICH!

This is a heavier gingerbread, with the taste of molasses, heavier spice and a little less sweetness. If you don’t love molasses, honey or even golden syrup will work too.

INGREDIENTS

½ cup butter

½ cup brown sugar

½  cup molasses (not black strap)

1 teaspoon salt

1 egg yolk

1 ½ tablespoons cinnamon

1 ½ teaspoons mixed spice

1 ½ tablespoons ginger

1 tsp baking powder (if you like)

1/4 tsp baking soda (if you like)

3 cups flour

Note: You’ll see the baking powder and soda are up to you. That’s because the shapes will rise a bit, if used, making a softer cookie, but the design will  spread and perhaps change a little as they rise.

INSTRUCTIONS
  1. Pre heat oven to 350 degrees Fahrenheit/ 180 degrees Celcius.
  2. Put syrup, salt, sugar, butter and spices into mixing bowl.
  3. Beat for five minutes.
  4. Add egg yolk and beat for a few more seconds.
  5. Add sifted flour and beat for a few seconds.
  6. Knead for 2 mins with hands.
  7. Wrap in plastic and put in fridge for 30 mins.
  8. Roll out on a lightly floured surface to, again, 1/4“ thickness. Bake on a parchment lined baking sheet for 7 to 8 minutes.