Light Gingerbread (perníčky)

recipe 

I named these gingerbread (perníčky) light gingerbread because the recipe doesn't contain cocoa, so the gingerbread (perníčky) are really quite light. They are suitable mainly when we want to cover the entire surface with icing or chocolate in the final treatment. If we want to use this recipe for classic white icing decoration, I recommend brushing the gingerbread (perníčky) with egg beaten with a bit of quality cocoa after baking.

This recipe will be appreciated especially by true lovers of sweet things. The amount of sugar and honey is considerable in proportion to flour, so it may not suit everyone. It is possible to reduce the sugar a bit, but by a maximum of 50 g, so that the overall character of the dough doesn't change. Otherwise, its preparation is easy; even beginning gingerbread makers can handle it.

The dough works really excellently. We can roll it out immediately after taking it out of the refrigerator, it is easy to cut out, and the gingerbread (perníčky) hold their shape well.

Benefits

  • the dough is easy to process 
  • contains no cocoa 
  • holds shape well 

Ingredients

  • 1000 g fine wheat flour
  • 200 g honey
  • 300 g powdered sugar
  • 100 g butter
  • 1 baking powder
  • 1 tablespoon of gingerbread spice
  • 3 eggs 

Preparation procedure

  • Mix liquid honey with lukewarm butter and eggs. We can also proceed by heating the honey a bit, dissolving the butter in it, and adding eggs to the cooled mixture.
  • In a bowl, mix part of the flour (800 g) with sugar, baking soda, baking powder, and gingerbread spice.
  • Pour the honey with butter and eggs into the dry mixture and process the dough. First with a wooden spoon, then finish on a board.
  • Depending on the appearance of the dough, we can add the remaining flour (see ball test).
  • Let the dough, well wrapped in food wrap or a plastic bag, rest in the cold for at least 24 hours.

  • Then roll out portions into a sheet approximately 5 mm thick and economically cut out the required shapes. Bake in a preheated oven at 180°C.

Tips from my experience

  • The dough will benefit from a thorough kneading for about a minute at the end, which means proper working with the hands on the board.
  • I recommend not only adhering to the minimum resting time (the original recipe states 24 hours) but, in my experience, rather extending it to 3 days.
  • The original recipe states that the gingerbread (perníčky) can be brushed with mixed egg yolk before baking. From my long experience, I don't recommend this. For larger gingerbread (perníčky) shapes, the surface is "wrinkled" after cooling.

My Recommendation

We must expect that gingerbread (perníčky) from this dough don't have the typical gingerbread plumpness; their edges remain sharper. And so, even though they bake together well, assembled motifs don't look as three-dimensional as those from other doughs. They remain flat, and thus give more of a "cookie" impression. Therefore, I don't recommend them for more complex 3D compositions either. Moreover, they are also very light, so traditional white decoration doesn't stand out much on them.

However, they are suitable for all techniques that work with full-surface decoration, such as Madeira decoration, white embroidery, or various types of sprinkled decoration.

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