Rye gingerbread

Cookinero 27 Feb 2025

Gingerbread is a traditional delicacy of European cuisine. The history of this sweet began more than 1000 years ago. You can bake gingerbread of various tastes and colors yourself! Rye gingerbread will be a great addition to family tea. Rye flour and a honey mixture of honey, brown sugar and butter are combined in this original recipe! You can add various spices to the honey mixture to taste, for example, ginger, cinnamon, cardamom or nutmeg!

How to cook Rye gingerbread

Step 1

Rye gingerbread

Place honey, brown sugar and butter in a saucepan or saucepan. Melt the ingredients over medium heat until smooth.

Step 2

Rye gingerbread

Remove the saucepan from the heat and allow the honey mixture to cool. Add cinnamon sticks to the mixture for flavor.

Step 3

Rye gingerbread

In a separate deep bowl, sift rye flour, add baking powder and chicken egg. Add honey mixture and knead the dough well.

Step 4

Rye gingerbread

Form the dough into a ball, wrap it in cling film and refrigerate for 1 hour.

Step 5

Rye gingerbread

Remove the dough ball from the refrigerator and remove the cling film. Form the dough into a roll and cut into slices of equal thickness.

Step 6

Rye gingerbread

Shape the slices into a circle and make them slightly flat, the thickness should not exceed 1 cm. Make notches or other patterns on the gingerbread with a knife. Prepare a clean baking sheet and put baking paper on it. Place the rye gingerbread blanks on it!

Step 7

Rye gingerbread

Bake the rye gingerbread in the oven for 20 minutes at 180 C. After cooking, leave the gingerbread for 60-90 minutes at room temperature. This will make them a little harder. Done!

Rye gingerbread - FAQ About Ingredients, Baking Time and Storage

Yes, you can use whole wheat flour or all-purpose flour, but the texture and flavor will differ slightly. Rye flour adds a distinct earthy taste, so expect a milder flavor with substitutes.
Store in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the fridge for up to 2 weeks or freeze for up to 3 months.
Yes! Replace the butter with coconut oil or vegan butter, and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of a chicken egg.
Chilling the dough helps firm it up for easier shaping, but if you're short on time, you can proceed—just handle the dough gently, as it may be stickier.
Aim for 1 cm thickness for even baking. Thinner slices may crisp up too much, while thicker ones could stay doughy inside.
Absolutely! Wrap the dough tightly in cling film and freeze for up to 2 months. Thaw in the fridge overnight before shaping and baking.
Enjoy them plain, or pair with coffee, tea, or spiced cider. For a festive touch, decorate with icing or drizzle with dark chocolate.
Yes, you can slightly reduce the brown sugar, but keep in mind it affects texture and sweetness. Honey is key for moisture, so don’t omit it entirely.

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