How to Make Honey Gingerbread Dough for Homemade Molded Gingerbread
Based on the dough preparation method, gingerbread is divided into raw and choux pastry.
Raw pastry is made from dough mixed with cold syrup. The syrup can be sugar, sugar and honey, burnt sugar, or molasses.
To make choux pastry, part of the flour is simmered in hot syrup, the simmered mixture is cooled, and only then is the dough mixed.
This video shows one method for making raw dough and forming printed gingerbread using a Texturra gingerbread mold.
Online store https://www.texturra.ru
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Raw Honey Gingerbread Recipe
INGREDIENTS:
450 g* whole wheat flour
100 g honey
150 g sugar
80 g water
50 g butter
1 egg
1 level teaspoon baking soda
2 teaspoons spices
2 teaspoons cocoa
*The amount of flour may vary slightly; when mixing, adjust the dough to the consistency. It should be soft, pliable, hold its shape, and not runny. It should feel like well-kneaded play dough.
DIRECTIONS:
1. Combine sugar and water in a saucepan, heat, and bring to a boil. Turn off the heat, add honey, and let cool to room temperature.
2. Add the egg and butter to the cooled syrup and mix until smooth.
3. Mix half the flour with the baking soda and spices in a separate bowl. Pour this mixture into the syrup and stir with a spoon until smooth.
4. Add the remaining flour and knead the dough.
5. The warmer the dough, the shorter the kneading should be, otherwise the dough will become too stiff. Don't over-mix the dough to prevent it from becoming too stiff. Gathering it into a smooth ball is sufficient.
6. Wrap in a plastic bag and refrigerate for 2 hours.
7. Once cooled, begin shaping the gingerbread cookies. You can make printed gingerbread cookies using special cutting molds from Texturra (https://www.texturra.ru/) or shape the cookies in any other way, for example, by rolling out a smooth layer of dough using a cookie cutter.
8. Bake at 180-200°C.
⁃ Gingerbread cookies up to 1 cm thick - about 10 minutes.
⁃ Filled gingerbread cookies - about 15 minutes (time may vary depending on the size of the gingerbread).
Bake beautifully! Bake with Texturra!