The recipe for commercially sold gingerbreads is of course brand dependent and some high end gingerbreads contain a large amount of Honey. But among the most common references on the market, some contain 50, 60, or even 70% glucose-fructose syrup, instead of all of the sugar ! Honey can represent less than 1%. When we know that in excess, glucose-fructose syrup promotes overweight and the rise of triglycerides, it is frankly a shame.
The gingerbread recipe
(For 1 cake mould: preparation: 15 min; cooking: 1 h to 1 h 15 min)
Ingredients
– 250g of flour
– 250 g liquid honey
– 12 cl of milk
– 25 g brown sugar
– 2 to 3 tbsp. c. special gingerbread spice mix
– 1 C. c. baking soda
– ½ tsp. c. fine salt
The realization
– Preheat the oven. 5 (150°C). Butter a cake pan.
– In a bowl, mix the flour, sugar, spicesbaking soda and salt.
– Heat the milk in a saucepan. When it simmers, remove from the heat and add the honey while stirring to melt it.
– Gradually add the whole thing to the flour, stirring with a spoon.
– Pour into the mould, smooth the surface and cook for 1 hour to 1 hour 15 minutes, covering the gingerbread with aluminum foil if the surface blackens. The tip of a knife pierced through should come out dry. Leave to cool then turn out onto a wire rack.
– Store it for several weeks, wrapped in stretch film, in a cool, dry place away from light.
Variants
With chestnut: mix white flour and chestnut flour (175 g for 75 g).
With candied ginger or dried fruit: add candied ginger cubes, candied orange peel or dried apricots, shelled unsalted pistachios, raisins, chocolate chips…
Read also :
Chestnuts: how to make children love them?
Slimming: four new ways to replace sugar
Chantilly of foie gras, gingerbread dabs