Honey gingerbread
Christmas gingerbread that softens within a week.
- Servings
- 20
- Prep
- 45 min
- Cooking
- 10 min
- Total
- 55 min
- Difficulty
- Medium
Ingredients
| Amount | Ingredient | g |
|---|---|---|
| 3 cup | Plain flour | 375 |
| 6 tbsp | Honey | 126 |
| 0.5 cup | Caster sugar | 100 |
| 3 tbsp | Butter | 42 |
| 2 pc | Egg | 110 |
| 1 tbsp | Cocoa powder | 7 |
| 1 tsp | Ginger | 2 |
| 1 tsp | Baking powder | 4 |
Nutrition per serving
| Energy | 131 kcal / 549 kJ |
|---|---|
| Protein | 2.7 g |
| Carbohydrates | 24.7 g |
| of which sugars | 10.3 g |
| Fat | 2.5 g |
| Fibre | 0.7 g |
| Salt | 0.1 g |
Computed from the ingredients' values per 100 g; approximate.
Method
- Warm the honey with the butter and sugar.
- Add the flour, eggs, cocoa, spice and baking powder and knead.
- Cut out shapes and bake at 180 °C for 8–10 minutes.