Ingredients
Wet Ingredients
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Dry Ingredients
Instructions
Step 1
In a saucepan, heat honey and sugar together until the sugar dissolves. Stir continuously to ensure it doesn't burn. Once dissolved, remove the mixture from heat.
Immediately add baking soda and the spices. Mix well and set it aside to cool slightly.
Step 2
Add butter to the warm mixture and stir until you achieve a smooth consistency. Allow the mixture to cool down to about 60 degrees Celsius (140 degrees Fahrenheit).
Once cooled, incorporate the egg and mix thoroughly until combined.
Step 3
Gradually add the flour to the mixture. Use your hands to knead until a smooth dough forms. If the dough is too sticky, add a bit more flour until it reaches a manageable consistency.
Step 4
Wrap the dough tightly in plastic wrap and place it in the refrigerator for at least an hour. This will make the dough easier to roll out later.
Step 5
After chilling, take out the dough and roll it thinly between two sheets of parchment paper. Aim for a thickness of about 0.5 cm.
Cut out a square measuring 20x20 cm (approximately 8x8 inches) from the dough.
Step 6
Preheat your oven to 200 degrees Celsius (around 390 degrees Fahrenheit). Bake the cut dough for about 7 minutes, or until lightly golden.
While the squares are still warm, use cookie cutters or a knife to create puzzle shapes and edges. Feel free to tidy the edges for a neater appearance.
Step 7
Prepare a royal icing and let it cool completely before decorating your gingerbread pieces. You can also add various sprinkles for extra flair.
This recipe will yield enough dough for several puzzles, and you can use any leftover to cut out gingerbread cookies in various shapes.
Servings
Equipment
A sturdy mixing bowl is essential for combining your ingredients. Choose one that is big enough to prevent spills.
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This will help you roll out the dough evenly. A silicone rolling pin can be a great choice since it prevents dough from sticking.
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Use a non-stick baking sheet or line it with parchment paper for easy removal of your gingerbread pieces.
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Get creative with various shapes! Make sure your cutters are sharp for clean edges. A puzzle-shaped cutter will add a fun twist!
An icing bag with a fine tip allows for detailed decoration. Don’t worry, you can also use a zip-lock bag with a corner cut out for easy icing!
Variations
Vegan Version: Substitute honey with maple syrup or agave syrup. For the butter, use a plant-based margarine or coconut oil. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for binding. 🌱 Let your creativity shine with these alternatives!
Faq
- Can I freeze the gingerbread dough?
Absolutely! Wrap the dough tightly in plastic wrap and store it in the freezer for up to 2 months. Just thaw it in the fridge before rolling it out.
- What if my dough is too sticky?
Don’t worry! If your dough feels sticky, sprinkle in a bit more flour until it reaches the right consistency. Just be careful not to add too much!
- How do I know when my gingerbread is done baking?
The edges should be firm, and a light golden color should appear. Remember, they will continue to cook slightly after being removed from the oven!
- Can I use different spices?
Of course! Feel free to experiment with your favorite spices, like cloves or even a touch of nutmeg for added flavor!
- What's the best way to decorate my gingerbread puzzles?
Use royal icing for a smooth finish, or get creative with fondant and edible markers. Don’t forget to have fun with it!
- Is it possible to make the pieces the day before?
Yes! You can bake the puzzle pieces a day in advance and store them in an airtight container. Decorate them on the day of serving for freshness!