Gingerbread with honey and milk
6 servings
120 minutes
Gingerbread cookies with honey and milk are a cozy treat that fills the home with the aromas of spices and sweetness. This recipe has roots in European traditions where gingerbread was a symbol of celebration and warmth. The rich flavor of honey harmonizes with the spicy notes of ginger, cinnamon, and cloves, creating a unique balance of sweetness and spice. The dough becomes tender thanks to butter and milk, while honey adds depth of flavor. These cookies are perfect for a cozy tea time, especially on cool evenings. They can be decorated with icing or simply enjoyed for their natural texture. Each crispy edge and soft center makes them a beloved dessert that brings joy with every bite.
1
You will also need metal molds (in the shape of animals or various figures) for cutting dough or a regular cup with thin walls.
2
In a pot over medium heat, melt the butter, add sugar, milk, and cook on low heat, stirring constantly until the sugar dissolves. Remove the pot from heat and let it cool for 10 minutes. Add honey and mix. Add this butter mixture to a bowl with flour and knead the dough thoroughly with a spoon — it will be quite liquid, but will be suitable for rolling after cooling. Cover with plastic wrap and refrigerate for 1-1.5 hours. Dust the table with flour and roll out the dough to a thickness of 3-5 mm. Cut out cookies from the dough using metal forms or a regular glass and carefully transfer them to a baking sheet lined with parchment paper.
- Butter: 120 g
- Sugar: 150 g
- Milk: 60 ml
- Honey: 80 g
- Wheat flour: 320 g
- Soda: 5 g
- Ground cloves: 3 g
- Ground cinnamon: 15 g
- Ground ginger: 10 g
3
Bake in the oven at 180–200 degrees until golden-brown for 5–10 minutes (depending on how strong or weak your oven heats).