Delicious Gingerbread Slice Recipes! Try them three different ways

Delicious sweet gingerbread cuts are not so well known among pastry chefs! But that is a great pity and a mistake!

Especially if we run out of inspiration between sponge, rub or other cuts.

And that’s the right time to try slices with the smell and taste of gingerbread. Get inspired by our recipes.

Gingerbread slices with jam

We can prepare fluffy and tasty cuts for a weekend afternoon or even a festive moment.

What will we need

• 460 g plain flour
• 1 bag of baking powder for gingerbread
• 1 teaspoon gingerbread spice
• 100 g of powdered sugar
• 200 g of honey
• 2 eggs
• a glass of plum jam
• a few figs, finely chopped
• a few chopped dates
• 1/2 handful of chopped walnuts
• 1/2 handful of peeled and chopped almonds
• 3 tablespoons of rum

Method

1. Add baking powder, spices, sugar to the flour, beat in the egg and add honey.
2. We make a smooth dough, wrap it in foil and let it rest until the next day in the cold.
3. The next day, divide the dough in half and roll out two sheets.
4. We can roll out the dough directly on baking paper, it is easier to work with.
5. We will prepare the filling.
6. Mix finely chopped figs and dates into the jam, add chopped nuts and almonds.
7. Finally, season with rum and mix well.
8. Transfer one sheet with paper to a baking sheet, spread the filling and carefully transfer the second sheet to the filling.
9. Pierce with a fork in several places and bake in a moderately heated oven until slightly golden.
10. While still warm, cut into small cubes about 2 x 2 cm, let cool completely and store in the cold.

Special gingerbread cuts with nuts

If you are one of those people who love the taste of Christmas gingerbread, you can prepare these gingerbread slices that are suitable for any occasion, additionally topped with sweet marzipan cream.

What will we need

Dough

• 440 g butter (chopped and softened)
• 350 g of sugar
• 20 g finely grated lemon peel
• 735 g of flour
• 20 g of baking powder
• 20 g of ground ginger

Glaze

• 260 g of butter
• 85 g of maple syrup
• 790 g of sweetened condensed milk
• 36 g of ground ginger
• 150 g quarters of walnuts (or other nuts)
• 90 g of candied ginger
• 60 g of dark (70%) chocolate

Method

• Wipe the bottom and sides of the baking sheet.
• Cream the butter and sugar together.
• Add lemon zest and mix.
• Sift the flour, baking powder and ginger into the mixture and mix until well combined and the mixture holds together.
• Weigh the mixture and set aside 400 g.
• Spread the remaining dough evenly on the baking sheet.
• Bake for 25 minutes or until golden. Remove from the oven and place on a wire rack to cool.
• To make the topping, place the butter, syrup, condensed milk and ground ginger in a saucepan and heat over medium heat.
• Stir continuously until the butter melts and combines with the condensed milk and the mixture takes on a caramel color.
• Pour over the baked base and spread evenly.
• Take the reserved 400g of dough and break it into pieces and spread it over the ginger caramel.
• Finally, sprinkle everything with walnuts and candied ginger.
• Bake for 20 minutes or until the caramel is a deep golden brown and set.
• Allow to cool completely.
• Then decorate the surface with melted chocolate.

Inverted gingerbread slices with apples

Are you in the mood for quick and tasty gingerbread cuts? Try this recipe for apple slices, which you can prepare in a short time without unnecessary weighing.

What will we need

• 30 g butter, melted
• 40 g of brown sugar
• 2 large apples, peeled and sliced

For gingerbread

• 60 g butter, softened
• 60 g of sugar
• 40 g of brown sugar
• 1 large egg, room temperature
• 50 ml of molasses
• 250 g plain flour
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground ginger
• 1/2 teaspoon of ground cloves
• 1/2 teaspoon of salt
• 1/4 teaspoon ground nutmeg
• 80 ml of brewed tea

Method

• Pour the butter into the baking dish and sprinkle it with brown sugar.
• Place the apples on top of the sugar.
• Cream the butter and sugars over the gingerbread in a large bowl until light and fluffy.
• Beat the eggs, then add the molasses and mix with the sugar mixture.
• Mix the dry ingredients and gradually add them to the sugar mixture, alternating with the tea, beating well after each addition.
• Pour the mixture over the apples.
• Bake at 180°C for 45-50 minutes or until a toothpick inserted into the center comes out clean.
• Cool for 10 minutes before turning out onto a plate. Serve warm.

History of gingerbread houses

The tradition of decorated gingerbread houses began in Germany at the beginning of the 19th century, it is said to have become popular after the not-so-Christmas fairy tale about Hansel and Gretel was published in 1812.

The original Brothers Grimm fairy tale contains the line: “When they came closer, they saw that the house was built of bread and covered with cakes, and the window was made of transparent sugar.” (In later versions, it became gingerbread rather than just bread.)

Inspired by this story, German bakers started making small decorated gingerbread houses, spiced honey cookies.

The origin of gingerbread is not exact. Ginger root was first cultivated in China about 5,000 years ago and was believed to have medicinal and magical properties.

Others record it as late as 992 AD, when the Armenian monk Gregory of Nicopolis is believed to have taught Christian bakers in France how to make it.

Gingerbread in the shape of people is often attributed to the court of Queen Elizabeth I, where cookies were made in the likeness of important guests.

In Shakespeare’s Love’s Labour’s Lost from 1598, she was even referred to: “And if you have but one penny in the world, you should have it to buy a gingerbread.”

In the following centuries, shaped gingerbread became popular throughout Europe, with figurines and models used as window decorations or given as gifts for religious holidays or birthdays.