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How to Bake the Perfect Gingerbread Cookie

Posted by Cameron Parker on

Our feature blogger this week is talented food blogger and stylist Agnieszka Pałtynowicz - all the way from Poland! She's taking over the blog to teach us how to make the perfect Christmas treats in the lead up to the silly season.



(Recipe for about 30 cookies)

December smells of spices and sweets! Gingerbread rules! It's my fav because it can be a snack or a decoration, and you can have it with stuffing and without. Today I'll be showing you the recipe for gingerbread with plum jam.


- 2 cups flour + more for rolling

- ¾ teaspoon instant coffee

- 1,5 spoon dark cocoa

- 2 spoons hot honey

- ¾ cup sugar

- 1,5 teaspoon baking soda

- 2 spoons mix of seasoning spices or: 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon cloves.

- 1 spoon unsalted butter, room temperature

- 1 egg + 1 beaten egg

- ¼ lightly heated milk

- 1 teaspoon grated orange peel

- plum marmalade

+ frosting, chocolate glaze, kitchen cutting molds e.g. stars, kitchen syringe.


  1. In a large bowl, whisk together flour, cocoa and coffee, pour hot honey and mix all. While stirring, add one after the other: sugar, baking soda, spices, butter and egg.
  1. Add orange peel to milk and gently heat together. Gradually pour warm milk (preferably one teaspoon at a time, we don’t have to use all the liquid) into the mass and knead the dough until it is moderately hard and dense. If it comes too thin, you can sprinkle a little flour. Thoroughly knead for another 10 minutes.
  1. There are two ways of stuffing - before baking and after.

Before baking:

- on a floured table rool the dough to a thickness of ½ cm. Cut out shapes with selected molds. Spread one half of the dough with a little plum marmalade and cover the second half, pressing the dough around the filling - if the shape will deform, we can cut it again with the mold.

After baking:

- on a floured table rool the dough to a thickness of 1 cm. Cut out shapes. After baking, press marmalade inside with a syringe or a filler. This way we can put more filling inside.

Put gingerbreads on a baking tray lined with baking paper at intervals of 2-3cm. Spread with beaten egg.

  1. Bake in oven preheated to 180 ° C for about 7-10 minutes (gingerbread without filling) and about 10-13 minutes (gingerbread with filling).
  1. Decorate with: frosting, chocolate icing, etc. Ready brownies are perfect for the role of decoration of Christmas tree!


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