Gingerbread (perníčky) from Vysočina

recipe

This recipe is interesting because it contains no sugar or cocoa, but instead has a lot of honey. Its flavor is further enhanced by the addition of lemon zest.The basis of this dough is only flour and honey, so it is close to traditional recipes, differing mainly in the use of butter and eggs. Its preparation is relatively easy, and therefore I recommend it to beginners or less experienced gingerbread makers. The dough works well, but initially it may stick a little due to the high honey content. On the other hand, it contains only a small amount of fat, so it tastes very similar to old gingerbread recipes. It is necessary to observe the resting time so that you can work with it well when cutting out shapes.

These gingerbread (perníčky) excel with the full honey flavor of original gingerbread recipes.

Benefits

  • without suggar 
  • quick dough preparation
  • holds shape well 

Ingredients 

  • 600 g plain wheat flour
  • 500 g honey
  • 80 g butter
  • 1 baking powder
  • 3 tablespoon of gingerbread spice
  • 1 egg
  •  4egg yolks
  •  lemon zest from 1 larger lemon

Preparation procedure

  • We start with honey, which we carefully heat, dissolve the butter in it, and let it cool completely. Add eggs and egg yolks.
  • Gradually pour this mixture into a bowl in which we have carefully mixed flour with spices, baking powder, and grated lemon zest.
  • Process the dough first with a wooden spoon, then lightly knead it on a board.
  • Carefully wrapped in a plastic bag or food wrap, let it rest in the cold for at least two days.
  • Then roll out portions into a sheet approximately 5 mm thick, cut out and bake in an oven preheated to 190°C for about 10 minutes, depending on the size.

  • Immediately after removing from the oven, lightly brush the gingerbread (perníčky) with egg beaten with a bit of hot water

Tips from my experience

  • The honey needs to be heated only very slightly; the butter will dissolve beautifully in it, and the subsequent processing of the dough is then quick.
  • Don't torture the gingerbread (perníčky) in the oven for too long; they won't be dried out.   
  • After baking, the gingerbread (perníčky) are lighter, so if you want to make the white decoration stand out more, I recommend adding a teaspoon of cocoa to the brushing mixture.

My Recommendation

The gingerbread (perníčky) hold their shape well and also bake together beautifully, which we can use directly for creating assembled motifs. They can be successfully used for baking on smaller and larger 3D molds. 

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