Homemade Christmas gingerbread

At the beginning of November I prepared two portions of cakes for old Polish maturing gingerbread >. After a month of maturing, I decided to prepare gingerbread from one part. My niece Hania came to help me, so it was a lot of fun at the same time.

As a reminder, here is a recipe for the cake:


500 g of honey

250 g of sugar

250 g of butter

1 kg of flour, e.g. type 550

3 eggs

125 ml of milk

1/2 teaspoon of salt

3 teaspoons of baking soda

30 - 40 g gingerbread spices - preferably homemade


In a pot, simmer honey, sugar and butter. Stir all the time, and when the sugar is completely dissolved, take the pot off the heat and cool it down.

Sift the flour, baking soda and gingerbread spice into a bowl, add salt and mix.

Eggs are grated with a cooled mass of honey, butter and sugar, preferably in a makutere, because the mixer after adding flour may turn out to be too weak. Gradually add flour, soda and gingerbread spice, while mashing, gradually water the milk.

The finished dough is either left in the makutra or put into a jar or stoneware pot. Cover with a cloth and set aside in a cool place for 5-6 weeks.

Roll out the ripe dough on a lightly floured board or counter to a thickness of about 3 mm. Cut hearts, Christmas trees, gifts, gingerbread men from the dough... and place them on a baking sheet lined with baking paper. Bake for 10 - 12 minutes at 170 ° C.

We store ready-made cookies in a closed container, they look nice in a metal Christmas box. We can frost them, pour chocolate on them, decorate with colored frosting and various sprinkles.

also check

Old Polish maturing gingerbread dough


Gingerbread cookies with buckwheat honey and dark beer


Easter yeast bunnies, spelled buns with maple syrup


Old Polish gingerbread made of ripening dough, layered with plum jam



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