Honey Gingerbread Dough

Honey gingerbread dough is a universal cooked-custard base for cookies, gingerbread and shortcakes: honey, cinnamon and ground ginger give it that festive holiday aroma. The dough is cooked over a water bath, rests in the fridge for an hour, and rolls out thin, and the baked pieces keep well without going stale. I recommend mixing it ahead of time - it's a pleasure to work with.

Honey Gingerbread Dough

Cooked honey dough with cinnamon and ground ginger - a versatile base for gingerbread, cookies and shortcakes.

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Prep Time 25 minutes mins

Cook Time 7 minutes mins

Chilling 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings: 500 g

Course: Dough basics

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 350 g flour
• 100 g sugar
• 40 g margarine
• 2 tbsp honey
• 1 egg
• 0.5 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground dried ginger

Method

 

1. Combine all ingredients except the flour in a bowl and set it over a pot of simmering water. Cook the mixture for 10-15 minutes, stirring occasionally with a whisk, until it rises and becomes fluffy.
2. Remove the bowl from the heat, add the flour in parts and knead the dough. Gather it into a ball, cover, and chill in the fridge for 1 hour to rest.
   
3. Place the dough on a floured surface and roll it out very thin. Cut out shapes and transfer them to a floured baking sheet.
   
4. Bake in a preheated oven at 180°C for 5-7 minutes. Let the finished pieces cool completely - they can be eaten as is or decorated with icing. Enjoy!
   

Notes

Baked goods made from honey dough keep well and hold their aroma for a long time.

Tips

• Rolling: roll the dough out very thin - the gingerbread will come out crisp and even.
• Resting: don't skip the hour in the fridge, chilled dough is much easier to handle.
• Decorating: let the pieces cool completely before painting them with icing.