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Honey gingerbread cookies coated with glaze, in a festive mood
Mouth-watering honey cookies topped with a zesty lemon sugar glaze

Honey gingerbread cookies (Puszedli)

Author: Flavelo
Recipes Cakes and Desserts
Puszedli is the softer, puffier cousin of gingerbread. The texture of the dough is determined by the high proportion of honey and the resting time. Immediately after baking it is often hard, but due to the hygroscopic (water-attracting) property of honey, it absorbs humidity from the air and becomes soft and crumbly over time.
🕒 Prep Time 30 mins
🍳 Cook Time 12 mins
⌛ Total Time 2 hrs 42 mins
🍽️ Servings 30 servings
🔥 Calories 70 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bain-marie for the glaze
  • Baking tray
  • Mixing bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Heat the honey, butter and icing sugar together until melted, then let cool to lukewarm.

Tip: Heat helps the sugar dissolve in the honey, but don't boil it as flavours will be damaged.
2 ✓

Mix the flour with the bicarbonate of soda and spices. Add the honey mixture and the eggs. Knead together (it will be sticky!).

Tip: Bicarbonate of soda activates in an acidic medium (honey) and produces gas, which raises the dough.
3 ✓

Place in the fridge for at least 2 hours. The dough will solidify and become mouldable.

Tip: The starch granules in the flour absorb moisture during this time.
4 ✓

With wet hands, form walnut-sized balls and place them well apart on a baking tray lined with baking paper.

Tip: They will expand and spread during baking.
5 ✓

Bake at 180°C for 10-12 minutes. Be careful, it burns quickly!

Tip: Do not overbake! It is ready when the bottom is just starting to brown. If overbaked, it dries out.
6 ✓

For the glaze, whisk the egg white with the icing sugar and lemon juice over steam until stiff and glossy. Toss the cooled cookies in it.

Tip: Whisking over steam (pasteurisation) makes the egg safe, and the foam dries faster, forming a hard 'royal icing' layer.

Recipe FAQ

It turned rock hard.
This is natural immediately after baking. Put it in a metal tin with a slice of apple, it will soften in 1-2 days.
It spread in the oven.
The dough was too soft (didn't rest enough), or there was too much bicarbonate of soda/honey.

Ingredients

  • 500 g Plain flour
  • 200 g Honey
  • 150 g Icing sugar
  • 100 g Butter
  • 2 units Eggs (for dough)
  • 1 tsp Bicarbonate of soda
  • 1 tsp Gingerbread spice mix (cinnamon, cloves)
  • 200 g Icing sugar (for glaze)
  • 1 unit Egg white (for glaze)
  • 1 tsp Lemon juice (for glaze)