Honey-Spiced Gingerbread with Glaze

1. 1 Wheat flour 45 g
2. 2 Honey 16 g
3. 3 Butterpack 180 g ≈ $1.58 12 g
4. 4 Sugar 12 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
6. 6 Ground ginger 1 g
7. 7 Cinnamon 1 g
8. 8 Cloves 1 g
9. 9 Baking soda 1 g
10. 10 Powdered sugar 18 g
11. 11 Lemon≈ $4.70 per kg 5 g
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Gently melt the honey, butter³, and sugar over low heat, stirring until smooth, then cool for 5 minutes.

2. Add the egg, salt, ginger, cinnamon, cloves, and baking soda, then fold in the flour to form a soft dough.

3. Wrap the dough and chill for 20 minutes to firm up for rolling.

4. Preheat the oven to 350°F (180°C). Roll the dough to ¼-inch (6–7 mm) thickness and cut into gingerbread shapes.

5. Bake for 10 minutes at 350°F (180°C) until the edges are lightly golden, then cool completely for about 20 minutes.

6. Mix powdered sugar with lemon¹¹ juice until smooth and thick enough to drizzle.

7. Drizzle the glaze over the cooled gingerbread and let sit for 20–30 minutes until the surface sets.