Gingerbread: Crafting perfect holiday cookies

Gngerbread cookies are a true classic of holiday baking, loved for its spicy aroma and unique taste. Every November, I start preparing them so they develop a rich flavour and impress everyone at the Christmas Eve table. This is the perfect recipe for gingerbread, which always turn out fluffy and aromatic, with icing that shines beautifully without cracking during decoration.

Here is my proven recipe for gingerbread. I guarantee they always turn out perfectly:

Ingredients for the gingerbread:

• 200 grams real honey,
• 100 grams sugar,
• 400 grams wheat flour,
• 1 egg,
• 1 package of gingerbread spice,
• 1 tablespoon instant coffee,
• 3 teaspoons baking powder,
• a pinch of salt.

Ingredients for the icing:

• 1 cup powdered sugar,
• about 175 millilitres boiled water.

Preparation of gingerbread:

1. Heat the honey in a pot until it becomes liquid. Add the sugar and stir until it dissolves. Then, add instant coffee and gingerbread spice, mix thoroughly, and set the mixture aside to cool. In a large bowl, sift the flour, baking powder, and salt. Pour in the cooled honey mixture, add the egg, and knead a smooth dough.
2. Lightly dust the rolling surface with flour, roll out the dough to about 1 centimetre thick. Cut out gingerbread cookies using cutters – preferably in the traditional shape. Place them on a baking sheet lined with parchment paper.
3. Bake the gingerbread cookies at 190°C for about 12 minutes until they are lightly browned. After baking, let them cool.
4. Mix the powdered sugar with boiled water into a smooth, liquid mass. The icing should be thin enough to easily coat the gingerbread cookies with a thin layer, creating a shiny "shell".
5. Glaze each gingerbread cookie, allowing it to flow freely and evenly coat the cookies. Set the gingerbread aside for a few hours to let the icing set well.

What sets the gingerbread apart is their delicacy and perfect glaze. The key to making the icing is using the right amount of water – if it's too thick, it will spread poorly, and if too thin, it may completely run off the cookies.

The dough for the gingerbread must be flexible but not sticky – too much flour can make the gingerbread hard. It's also important that the honey is of good quality because it gives them their characteristic taste and aroma.