The Fruity Twist on an Authentic Classic

They are among the earliest harbingers of the Christmas season and an indispensable part of every cookie platter: aromatic, delightfully spiced gingerbread cookies. In this recipe, the classic gets a wonderfully fruity twist, adding a burst of orange flavor to the beloved tradition.


For candied oranges

  • 200 ml orange jam
  • 2 oranges
  • 1 vanilla bean
  • 1 cinnamon stick
  • 3 cloves
  • 2 tbsp STROH 80


For the gingerbread

  • 500 g rye flour
  • 2 tbsp gingerbread spice *
  • 1 tsp baking soda
  • ½ tsp salt
  • 50 g butter
  • 200 g honey
  • 2 eggs
  • zest of 1 organic orange
  • 2 tbsp fresh orange juice
  • 2 tbsp STROH 80
  • 1 egg for egg wash


For the orange glaze

  • 200 g icing sugar
  • 2 egg yolks
  • zest of 1 organic orange
  • 2 tbsp orange juice
  • 1 tbsp STROH 60


*If not available, use a mixture of ground cinnamon, clove, allspice, ginger, cardamom or nutmeg.



For candied oranges

  • For the candied oranges, peel 1 orange.
  • Cut both oranges into 4 mm thin slices.
  • Place in a saucepan with the orange jam and the spices and bring to a boil.
  • Simmer for about 15 minutes until the oranges are candied.
  • Place the oranges on parchment paper and keep the remaining jam.


For the gingerbread

  • Sieve the flour, gingerbread spices, salt and baking soda into a bowl and mix them.
  • Crumble the butter into the dough and mix thoroughly.
  • Add eggs, honey, STROH, orange peel and orange juice and knead into a dough (The dough should be soft and moist, add more flour or liquid if needed).
  • Wrap the dough in cling film and let it rest for 1 hour.
  • Preheat the oven to 180 °C fan.
  • Roll out the gingerbread (about 1 cm high).
  • Cut out the gingerbread with biscuit cutters. For the orange gingerbread, cut out round shapes.
  • Brush the finished gingerbread with egg wash or top with candied orange.
  • Bake the gingerbread for about 10 minutes.
  • Cautiously transfer from the hot tray and allow to cool.


For the orange glaze

  • Mix egg yolks, orange juice, orange peel, STROH and icing sugar with a whisk until you get a spreadable glaze (Add more liquid or sugar as required).
  • Use a knife to spread the glaze on the gingerbread.
  • Let the glaze dry for several hours at room temperature.
  • Spread the remaining jam on the orange gingerbread.


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