Baking

Capilano Honey Gingerbread

  • Easy

  • 1 hour 30 mins

Christmas baking is an unmissable yearly tradition for so many families. Here’s our super-simple but deliciously classic gingerbread recipe. Made with the sweet addition of honey of course.

  • Skill Level

    Easy

  • Prep Time

    1 hour 20 mins

  • Cooking Time

    10 mins

  • Servings

    20

Ingredients

  • 125g butter, softened
  • 180g (½ cup) Capilano Pure Honey
  • ½ cup dark brown sugar
  • 1 egg yolk
  • 2½ cups plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp of ground ginger*
  • ½ tsp of ground cinnamon
  • ½ tsp of nutmeg

* Double the quantity of ginger for a stronger traditional gingerbread taste. This recipe has been made for little taste buds!

  1. Using an electric mixer, beat butter, honey and dark brown sugar together in a medium bowl until creamy. Add egg yolk and beat until combined.
  2. Sift flour, spices and bicarbonate of soda together and add to creamed mixture. Stir with a wooden spoon until combined. Use your hands to gather into a firm dough.
  3. Knead lightly, then divide into 2 discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
  4. Preheat oven to 170ºC. Line 2 large baking trays with non-stick baking paper.
  5. Knead one disc until smooth. Roll out on a floured board to 3 mm thick. Use a variety of Christmas cookie cutters (we used a 12cm high cutter) to cut shapes. Use a small spatula or butter knife to help carefully transfer the shapes onto the prepared trays 2cm apart. Gather scraps and re-roll to make more shapes.
  6. Bake for 8-10 minutes or until golden, swapping shelves halfway through cooking time. Stand on trays 10 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.
  7. Decorate and store gingerbread in an airtight container for up to 1 week.

Used in this recipe

  1. Using an electric mixer, beat butter, honey and dark brown sugar together in a medium bowl until creamy. Add egg yolk and beat until combined.
  2. Sift flour, spices and bicarbonate of soda together and add to creamed mixture. Stir with a wooden spoon until combined. Use your hands to gather into a firm dough.
  3. Knead lightly, then divide into 2 discs. Wrap each disc in plastic wrap and refrigerate for 1 hour.
  4. Preheat oven to 170ºC. Line 2 large baking trays with non-stick baking paper.
  5. Knead one disc until smooth. Roll out on a floured board to 3 mm thick. Use a variety of Christmas cookie cutters (we used a 12cm high cutter) to cut shapes. Use a small spatula or butter knife to help carefully transfer the shapes onto the prepared trays 2cm apart. Gather scraps and re-roll to make more shapes.
  6. Bake for 8-10 minutes or until golden, swapping shelves halfway through cooking time. Stand on trays 10 minutes, then carefully transfer to a wire rack to cool completely. Repeat with remaining dough.
  7. Decorate and store gingerbread in an airtight container for up to 1 week.
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