The recipe for gingerbread sold in stores of course depends on the brand 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 the entire sugar ! Honey can represent less than 1%. When we know that in excess, glucose-fructose syrup promotes overweight and the rise in triglycerides, it’s a shame.
The gingerbread recipe
(For 1 cake tin: preparation: 15 min; cooking: 1 hour to 1 hour 15 minutes)
Ingredients
– 250g of flour
– 250 g of liquid honey
– 12 cl of milk
– 25 g of brown sugar
– 2 to 3 tbsp. to c. of “special gingerbread” spice blend
– 1 C. to c. baking soda
– ½ tsp. to c. fine salt
The achievement
– Preheat the oven th. 5 (150 ° C). Butter a cake tin.
– In a salad bowl, mix the flour, sugar, spices, baking soda and salt.
– Heat the milk in a saucepan. When it is simmering, remove from the heat and add the honey while stirring to melt it.
– Gradually incorporate everything into the flour, stirring with a spoon.
– Pour into the mold, smooth the surface and cook for 1 hour to 1 hour 15 minutes, covering the gingerbread with aluminum foil if the surface darkens. The point of a knife stuck through the center should come out dry. Let cool then turn out onto a rack.
– Store it for several weeks, wrapped in stretch film, in a cool, dry place and protected from light.
The variants
With chestnut: mix white flour and chestnut flour (175 g for 75 g).
With candied ginger or dried fruits: add diced candied ginger, candied orange peels or dried apricots, unsalted peeled pistachios, raisins, chocolate chips …
Read also :
Chestnuts: how to make children love them?
Slimming: four new ways to replace sugar
Foie gras whipped cream, gingerbread mouillettes
