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Orange honey gingerbreads in Christmas serving
Soft, orange-infused honey cookies glazed to perfection

Orange honey gingerbreads

Author: Flavelo
Recipes Cakes and Desserts
The secret of honey doughs is the hygroscopic, i.e. moisture-retaining property of honey. That's why this cake stays soft for days, even weeks, unlike water-based doughs which dry out. The essential oils of the orange are released by the oven heat, permeating the spiced dough.
🕒 Prep Time 20 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr
🍽️ Servings 20 servings
🔥 Calories 125 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan (for heating honey)
  • Mixing bowl
  • Baking tray with baking paper
  • Brush (for glaze)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Heat the honey and butter together until liquid, then let cool to lukewarm.

Tip: If you add it hot to the dough, it will cook the egg (coagulation) and make the flour paste-like.
2 ✓

Mix the flour with the bicarbonate of soda, spices, sugar, salt and grated orange zest.

Tip: Bicarbonate of soda is an alkaline leavening agent which produces gas under heat and acid, making the gingerbread porous.
3 ✓

Add the lukewarm honey, eggs and lemon juice to the flour mixture. Knead thoroughly.

Tip: The acidity of the lemon juice activates the bicarbonate of soda.
4 ✓

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

Tip: The dough is sticky; water helps (hydrophobic effect) prevent it sticking to your hands.
5 ✓

Bake at 180°C for 10-12 minutes until the bottom just starts to colour. Don't wait for the top to brown!

Tip: When overbaked, the sugar caramelises and takes on a hard glass-like structure upon cooling.
6 ✓

Mix the icing sugar with a few drops of water to a thick glaze, and brush onto the still warm gingerbreads. Leave to dry.

Tip: The glaze dries faster on warm dough because the residual heat evaporates the water.

Recipe FAQ

Why did the gingerbread turn hard?
You probably overbaked it. Honey dough might seem soft when taken out of the oven, but hardens as it cools. Or it absorbed too much flour during kneading.
How can I soften it afterwards?
Put it in a sealable box with a slice of apple. The dough will absorb the apple's moisture and soften.

Ingredients

  • 500 g Plain flour
  • 200 g Honey
  • 150 g Granulated sugar
  • 1 unit Orange (grated zest only)
  • 1 tsp Ground cinnamon
  • 0.5 tsp Ground cloves
  • 1 tsp Bicarbonate of soda
  • 2 units Eggs
  • 5 g Butter
  • 1 tbsp Lemon juice
  • 200 g Icing sugar (for glaze)
  • 1 pinch Salt