Gingerbread recipe for the Advent season: through the Christmas season with love and indulgence! Christmas time without gingerbread? Unimaginable! These spicy-sweet delicacies are the heart of the Advent season and a wonderful treat for young and old alike. With this recipe, you can conjure up succulent gingerbread that not only tastes delicious, but also makes your home smell wonderful. Perfect for a cozy afternoon or as a gift from the kitchen. Ingredients for about 20 gingerbread cookies:
- For the dough:
- 250 g honey
- 150 g brown sugar
- 100 g butter
- 1 egg (size M)
- 1 teaspoon gingerbread spice
- 1 teaspoon cinnamon
- 1 pinch of salt
- 400 g flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- For the glaze:
- 100 g powdered sugar
- 2-3 tbsp lemon juice or water
- Optional: chocolate coating, chopped nuts or colorful sugar sprinkles
Preparation:
- Prepare the dough:
- Melt the honey, sugar and butter in a pan over a low heat. Stir occasionally until everything is well mixed. Leave to cool.
- In a large bowl, beat the egg with the gingerbread spice, cinnamon and a pinch of salt until frothy.
- Stir in the cooled honey, sugar and butter mixture.
- Mix the ingredients:
- Mix the flour and baking powder together and knead into the moist mixture in batches. Add milk as required until you have a smooth but firm dough.
- Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour (preferably overnight).
- Shape and bake the gingerbread:
- Preheat the oven to 180 °C (top/bottom heat). Line a baking tray with baking paper.
- Roll out the dough to a thickness of approx. 0.5 cm on a floured work surface and cut out with Christmas cookie cutters (stars, hearts, Christmas trees).
- Place the gingerbread on the baking tray and bake for 10-12 minutes. They should still be soft and not get too dark.
- Decoration:
- For the icing, mix the powdered sugar with lemon juice or water until smooth. Decorate the cooled gingerbread with icing, chocolate coating or sugar sprinkles as desired. Leave to dry.
- Serve:
- Store the gingerbread in a well-sealed tin. They will stay fresh for weeks and develop their full flavor.
Tips for your gingerbread:
- Individual touch: add finely chopped nuts or dried fruit to the dough.
- Spice mix: Experiment with spices such as nutmeg, cardamom or cloves for a more intense flavor.
- Gift idea: Wrap the gingerbread in cellophane bags and embellish them with Christmas ribbon – a lovely gift!
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