Makes the gingerbread irresistable

Its spicy-sweet flavor makes gingerbread an essential classic for the Christmas season. A small bite is enough to take you on a journey to a winter wonderland. For those who want to enhance its flavor even further, just add a little STROH!


  • 250 g honey
  • 200 g brown cane sugar
  • 100 g butter
  • 1 tsp STROH 80
  • 30 g candied lemon peel or candied orange peel
  • 250 g smooth wheat flour
  • 250 g rye flour
  • 80 g finely ground almonds or hazelnuts
  • ½ tsp untreated, finely grated organic lemon or orange zest
  • 2 tsp gingerbread spice
  • 8 g baking soda
  • 1 tbsp milk
  • 2 eggs



  • Heat the honey, sugar, butter and STROH in a saucepan at a low heat until the sugar has dissolved, without allowing it to boil.
  • Finely chop the candied lemon peel or candied orange peel in a mixer.
  • Blend the flour with the nuts or almonds, candied lemon peel, citrus zest and gingerbread spice in the bowl of a stand mixer.
  • Dissolve the baking soda in milk and add to the flour mixture. Add the hot honey mixture and the eggs and knead the dough quickly with a dough hook until everything is combined.
  • Cover the gingerbread dough with plastic wrap and refrigerate it overnight or up to 1 week.
  • Preheat the oven to 170-180 °C.
  • Roll out the dough to a thickness of 3-4 mm on a lightly floured surface and cut out with cookie cutters.
  • Place on a baking tray with baking parchment and bake for 9-13 min. (depending on gingerbread size).



  • Carefully press almonds or nuts into the dough before baking.
  • Decorate and garnish as you like with chocolate, fondant, icing sugar, egg white or lemon icing.


By loading the video, you accept the YouTube privacy policy.

More Recipes for Desserts

Back to the recipes