Ingredients
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175g honey
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350g brown sugar
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125 g unsalted butter, chopped
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750 g plain flour (strong)
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2 level spoons baking powder
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3 level teaspoons ground dried ginger
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2 level teaspoons cinnamon
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½ teaspoon dried ground cloves
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½ teaspoon dried ground nutmeg
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½ teaspoon dried ground chili
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½ teaspoon salt
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2 large beaten eggs
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1 beaten egg to egg wash all cookies as they come out of the oven
Method
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Combine honey, butter and brown sugar in a pot and heat gently, stir and remove from medium heat once melted.
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Meanwhile, sift flour into a mixer bowl; add in the rest of the dry ingredients. Turn on mixer on medium using the paddle attachment – pour in eggs and then pour in warm wet mixture combining well – swap for a dough hook once combined and mix, scrape down.
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As the machine starts to struggle, turn out mixture onto a silicone mat and get to work – roll it out to 5 or so millimeters thick, use our gingerbread cutters
- Roll your Gingerbread dough out between Cover Ups Double to make your life easier, if you don't have then, use 2 sheets of parchment paper, just watch out for paper creases.
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Lay gingerbread on More Reusable Cookie Liners on a cookie tray, allowing at 1 cm between each piece to ensure they don't touch during baking and bake in a preheated 170°C oven for 12 to 15 minutes depending on the size of the cookie – ensuring similar sized cookie on the same tray to avoid mixing cooking times. Keep an eye on them - as you need the edges start to brown, remove them.
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As soon as they come out of the oven, brush them with the egg wash to they "cook" and seal your gingerbread for a longer shelf life and a good shiny finish.
- Do not move warm gingerbread from the trays for around 10 minutes as they will be soft and prone to breaking - allow them to firm up before placing on a cooling rack
To construct your gingerbread house, we highly recommend our More Mortar Royal Icing recipe as a fool proof way to keeping your house together.
IF you are NOT a fan of gingerbread ( I know, the horror!) you can leave out the spices from the recipe an and add an extra table spoon of flour and vanilla paste to make up for it and you will have a delicious vanilla and honey bread instead - so all the structure and yumminess of this recipe without the gingerbread part of it!
Happy Baking!, Monica