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German Gingerbread

A soft, sweet treat filled with warming spices, perfect for the holiday season and family traditions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: German, Holiday
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Ensure to use a good quality brand for best results.
  • 2 tsp ground ginger A must-have spice for that traditional kick.
  • 2 tsp ground cinnamon The warm, inviting spice that ties everything together.
  • 1 tsp ground nutmeg A little goes a long way.
  • 1 tsp baking soda Helps the gingerbread rise and stay fluffy.
  • 1/4 tsp salt Balances out the sweetness.
Wet Ingredients
  • 1 cup honey Opt for raw honey for natural sweetness.
  • 1 cup brown sugar Adds a lovely caramel note.
  • 1/4 cup water To adjust the texture.
Add-ins
  • 1/2 cup chopped nuts (such as almonds or hazelnuts) Toasted for extra flavor.
  • 1/2 cup candied orange peel Optional for a burst of citrus brightness.
  • powdered sugar for dusting To top it all off with a touch of sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking dish (about 9×13 inches).
  2. In a mixing bowl, combine honey, brown sugar, and water. Stir until well blended—this should take about 2 minutes.
  3. In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
  4. Gradually add the dry mixture into the wet mixture, stirring until a sticky dough forms.
  5. Gently fold in the chopped nuts and candied orange peel if using.
  6. Pour the dough into your prepared baking dish and spread it evenly.
Baking
  1. Place the dish in the oven and bake for 25-30 minutes, or until set and lightly golden.
  2. Insert a toothpick to check for doneness; it should come out clean.
Cooling and Serving
  1. Allow to cool before cutting into squares.
  2. Dust generously with powdered sugar before serving.

Notes

These gingerbreads taste even better after a day or two. Store cooled gingerbread in an airtight container for up to a week.