This popular winter treat is usually made with a mixture of honey and sugar. We’ve replaced the white sugar with our date sugar to obtain a more aromatic and balanced recipe.


  • 100 g date sugar
  • 200 g honey
  • 1 dl cream of your choice
  • 10 g butter of your choice
  • 1 packet baking powder
  • 2 tbsp gingerbread spices
  • 350-500 g flour


  1. In a large pan, heat the date sugar, honey, cream and butter on low heat. Mix well and remove from the stove when the mixture is nice and smooth. Let cool down.
  2. Put all dry ingredients in the food processor and stir slowly with the hook.
  3. Carefully add the sugar honey mixture while continuing to stir slowly. Add more flour if necessary. The dough should not be too dry nor too sticky.
  4. Wrap the dough in clear film and let it rest in the fridge for 3 hours.


  1. Preheat the oven to 200 °C.
  2. Roll the dough; it should be about 1 cm thick.
  3. Cut the gingerbread with cookie cutters and put them on a baking tray lined with parchment paper.
  4. Bake for 7 to 10 minutes. Careful – the gingerbread should not get too dark.
  5. Put them on a plate, let them cool down, and decorate them however you wish!

The gingerbread can be stored in a tin.

Winter recipe by Nawaï Li

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