Obviously, everyone knows this recipe… and you’ve been baking this gingerbread for years… Yes, it’s only me being that late ;P
That’s my next first time on Sarenka :)
First gingerbread in my life! Last year I remember making some last minute gingerbread cookies but… it wasn’t anything special :) I decided not to give up on them and prepare something more classic ;D What’s more, dough that has to wait more than 5 weeks to be made? Hell, it sounded so unbelievable! :)
So the only thing I could do was to… bake it :)
It waited patiently in the fridge for weeks, then decided to be troublesome while rolling it, then finally baking… And… Masterpiece! Melting in the mouth! De-li-cious :)
Next time I’ll add some more plum jam or make my own version of it. Gingerbread will be even better… if it’s possible :)
Finally some Christmas post, you may say :)
Directly from Moje Wypieki… Gingerbread :)
All the best!
Ingredients (form 32x21cm) – Prepare the dough 4-6 weeks before baking!!!
- 250g honey
- 3/4 cup sugar
- 125g butter
- 1/2kg all-purpose flour
- 2 small eggs
- 1 1/2 tsp baking soda
- 1/4 cup milk
- 1 bag of gingerbread spice (40g)
Stir flour with salt and baking soda. Leave aside.
Heat up honey with butter and sugar till the moment of boiling.
Stir thoroughly till sugar dissolves completely.
Add flour with salt and soda to honey mixture. Stir.
Pour milk in. Stir in.
Add eggs. Stir.
Last but not least, add gingerbread spice and knead the dough decently.
The dough is quite loose but no worries, it will get thicker in the fridge :)
Put the dough in a glass bowl, cover it with a linen cloth and leave in the fridge… for a few weeks ;)
It may be a good idea to check on the dough from time to time, just to see if everything is fine :)
Baking (5-7 days before serving)
Divide the cake into three parts.
Line the form with baking paper.
Flour the worktop a bit… and try to roll the third part of the dough to reach 0,5 cm :)
Rolling may seem difficult but do your best to roll it to the size of the form.
Place the rolled dough in the form.
Bake at 170°C for 15-20 minutes.
The same rule applies to the two doughs awaiting to be baked :)
Interlay the cooled cakes with plum jam (as much as you want to :) I used 600g of jam)
Press the cakes a bit.
Weight the gingerbread down using… your favourite book, for example :))
Leave aside for several days.
You can glaze the cake using chocolate or frosting.
Whatever floats your boat :)
- 100g dark chocolate
- 40g butter
Chop the chocolate.
Melt the butter.
Add chopped chocolate and stir it until smooth and combined.
Leave for a moment so that the glaze gets thicker and… pour in onto the cake :)
- 1 cup caster sugar
- 3-4 Tbs boiling water
Pour the sugar with boiling water and stir it thoroughly until smooth.
And… pour it onto the cake :)
My gingerbread was made from half of a portion but if you want to get a really big piece of gingerbread, please double the ingredients :)