Honey Gingerbread & Royal Icing Recipe by Teri Pringle Wood
Teri created the best from each treasured recipe: The best flavor, texture and durability for eating or "Keepsake". Cocoa powder is added in different amounts to achieve color from light golden brown to a deep rich brown. I hope you will enjoy Teri’s secret recipe. Please read through the instructions before starting. The recipe for royal icing is also provided.
Portionen: 40
Kalorien: 331kcal
Zutaten
Honey Gingerbread
- 1 cup butter
- 1 1/2 cups granulated sugar
- 2 cups good quality honey
- 2 tsp baking powder
- 4 tsp ginger
- 4 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup cocoa powder Depending on desired color
- 3 eggs
- 1200 gr all purpose flour
Egg Wash
- 1 tsp water
- 1 egg
Royal Icing
- 2 lbs powdered sugar
- 1/2 tsp cream of tartar
- 2 tsp vanilla
- 10 tbsp liquid pasteurized egg whites
Anleitungen
Honey Gingerbread
- With burner on medium-low heat melt the butter in a medium size saucepan.Add the sugar and stir until mostly dissolved, pour in honey, stir and heat until very hot and mixture is smooth (DO NOT BOIL). Remove from burner.
- Sift together baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Depending on color desired add cocoa powder up to 1/3 cup.
- Add to warm butter mixture and stir until well combined. Set aside to cool to room temperature.
- Transfer to electric mixing bowl and ad 3 eggs. Mix until combined.
- Gradually add 1200 gr. all purpose flour. When all flour is absorbed divide dough in half and wrap in several layers of plastic wrap.
- Store in a cool place for at least 24 hours or up to a week in the refrigerator. If the dough is refrigerated you will need to bring it to room temperature to continue.
- Pre-heat oven to 375°F.
- When you get ready to roll and bake spread out a good amount of flour on your working surface. Unwrap dough and knead flour into dough until the dough is very smooth, pliable and not sticky. Roll out to 1/4" for most small cookies. I roll a little thicker for larger cookies.
- Prepare Egg Wash: 1 teaspoon of water mixed with 1 egg.
- Bake 6 minutes, check to see if you have any bubbles , if you do gently smooth with a spat and continue to bake until done. Total baking time about 9 minutes for medium and up to 14 minutes for a large. Remove to rack, brush with Egg Wash and cool.
- I want to THANK Irina Gonchar, Jana Homolova and Karola Wood for their recipes, help and encouragement during this journey. HUGS to them.
Royal Icing
- Beat with paddle attachment 4-5 minutes . Store in covered container in refrigerator. Thin with water as needed for different techniques.