Start your holiday baking with perfect gingerbread

Gingerbread is a classic in holiday baking, cherished for its spicy aroma and unique taste. Every November, I start preparing them to develop a rich flavor that never fails to impress at the Christmas Eve table. This is the perfect recipe for gingerbread, which always turns out fluffy and aromatic, with an icing that beautifully shines without cracking during decoration.

Here is my proven recipe for gingerbread. I guarantee they always turn out perfectly:

Ingredients for the gingerbread:              

• 7 oz real honey,
• 3.5 oz sugar,
• 14 oz wheat flour,
• 1 egg,
• 1 package of gingerbread spice,
• 1 tablespoon instant coffee,
• 3 teaspoons baking powder,
• a pinch of salt.

Ingredients for the icing:  

• 1 cup powdered sugar,
• about ¾ cup boiled water.

Preparation of gingerbread:        

1. Heat the honey in a pot until it becomes liquid. Add the sugar and stir until it dissolves. Then, add the instant coffee and gingerbread spice, mixing thoroughly. Set the mixture aside to cool. In a large bowl, sift together the flour, baking powder, and salt. Pour in the cooled honey mixture, add the egg, and knead a smooth dough.
2. Lightly dust the rolling surface with flour and roll out the dough to about 0.4 inches thick. Cut out gingerbread cookies using cutters—preferably in the traditional shape. Place them on a baking sheet lined with parchment paper.
3. Bake the gingerbread cookies at 375°F for about 12 minutes, until they are lightly browned. After baking, let them cool.
4. Mix the powdered sugar with boiled water to form a smooth, liquid mass. The icing should be thin enough to easily coat the gingerbread cookies with a thin layer, creating a shiny "shell".
5. Glaze each gingerbread cookie, allowing it to flow freely and evenly coat them. Set the gingerbread aside for a few hours to let the icing set well.

What sets these gingerbread apart is their delicacy and perfect glaze. The key to making the icing is using the right amount of water—too thick, it will spread poorly; too thin, it may completely run off the cookies.

The dough for the gingerbread must be flexible but not sticky; too much flour can make them hard. It's also important that the honey is high-quality, as it gives these cookies their characteristic taste and aroma.