A fragrant and very soft recipe: the Gingerbread ! A good taste of Christmas spices, honey and a touch of orange zest, it is a must for the end of year celebrations. Prepare it easily at home, with few ingredients, it keeps for a very long time...
What you'll love about this gingerbread
- flavors : delicious Christmas spices in every bite and the sweet flavor of honey balanced by a touch of orange zest.
- texture : very soft, just the way we like it!
- difficulty level : very easy and quick to prepare. You will need a saucepan, a salad bowl and a cake mold (mine is 26x10x8cm)
Choosing your ingredients
- miel : the taste of the honey chosen is very important because it contributes a lot to the final taste of the gingerbread: I use all-flower honey but chestnut honey works well too. Avoid acacia honey, which is too neutral in taste for this recipe.
- all-purpose flour : I use T55 wheat flour, but you can also do half and half with rye flour. The final taste will be stronger.
- light brown sugar : I don't use much but it is still important for the texture and taste of the gingerbread.
- spices : I use a ready-made 4-spice mix (very practical). Inside there is cinnamon, ginger, nutmeg and cloves.
- baking soda and baking powder : both are important here, I do not advise you to replace them, you will not have the same final result.
How to make gingerbread easily?
- On heats up milk, honey, butter and orange zest
- Apart, we blend together the dry ingredients
- We incorporate in three parts the liquid in the dry ingredients
- We pour in the pan
- We bake !
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making successful gingerbread at home
- Do not overmix the batter when adding the liquid: just enough to no longer see any flour.
- Unmold only when the gingerbread has cooled otherwise watch out for breakage!
- Wait 24 hours before tasting it. (it's hard I know!) but you have to give it time to develop its flavors, you won't regret it.
How to store gingerbread?
A gingerbread keeps for around 10 days at room temperature, but for this it must be well wrapped in a clingfilm once cooled and place it in a airtight container or wrap it in aluminum foil. This keeps it nice and soft! No need to put it in the fridge, just a dry place that's not too hot.
Gingerbread can also freeze : wrapped in cling film and aluminum foil to protect it from humidity. It is preserved like this 3 months. To enjoy it, you must defrost it in the refrigerator for several hours. Before enjoying it, you can warm it up in the oven...
What to do with gingerbread slices?
You can enjoy gingerbread plain, it is delicious as is! However, you can also add it to your savory/sweet preparations from the beginning to the end of the meal. Here are some ideas:
- positive foie gras toast and gingerbread for an aperitif or starter (cut into a star shape, it's very festive!)
- in a stew : the Flemish stew!
- cut into cubes and browned in a pan croutons (for soups, salads...)
- cut into cubes and added to your glasses to the dessert
- sprinkled on your fruit crumbles (added to flour)
- in French toast (replacing bread or brioche)
Other recipes to try
If you like to prepare homemade Christmas treats, then I advise you to take a look at these recipes from the blog:
- Vanilla caramel pecan nut log
- Lemon meringue log
- Raspberry white chocolate pistachio log
- Eggnog
- Christmas chocolate cookies
- Cinnamon Christmas Cookies
- Shortbread jam
If you make this gingerbread, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful buns!
- 160 g whole milk
- 215 g all-flower honey or chestnut honey
- 75 g unsalted butter
- 1 cc Orange zest
- 235 g all-purpose flour
- 75 g light brown sugar
- 1,75 cc 4 spice powder mix
- 1 cc natural vanilla extract
- 1,25 cc baking soda
- 1 cc baking powder
- Pinch of salt
- Preheat the oven to 160° traditional heat. Grease a 27x10x8cm cake mold. Line it with baking paper to make unmolding easier.
- In a saucepan, heat the milk, honey, butter and orange zest while mixing. Stop when boiling.
- In a bowl, combine the flour, brown sugar, 4-spice mix, vanilla extract, baking soda, baking powder and salt. Make a well in the middle of the dry ingredients.
- Pour the milk in 3 batches into the center of the dry ingredients, mixing between each addition to obtain a smooth paste. Do not overmix, just enough to no longer see any flour.
- Pour the dough into the mold then bake for 1 hour. Test for good cooking by inserting a wooden pick which should come out dry. If it is not yet cooked, continue for a few minutes.
- Leave to cool then turn out onto a rack. Once cooled, wrap the gingerbread in cling film then in an airtight box or aluminum foil - important so that it retains its softness. If possible, wait 24 hours to taste it, until it develops its full aroma.
Good evening, is it possible to make the recipe with vegetable milk rather than cow's milk?
Thank you very much.
Celia
Hello Célia, yes you can absolutely use vegetable milk, but it will be a little less soft than with whole milk (because less fat in vegetable milk), see you soon ;)
Hello, the dough does not seem very "brown" will this change during cooking?
Thank you
Hello Terry, follow the recipe as indicated with the right ingredients, and the result will follow :) See you soon
Hello, when you talk about bicarbonate, you mean baking soda [non-food grade], but I use food grade sodium bicarbonate. Thank you for your reply. Regards, Chr
Hello, you should always use food-grade bicarbonate of soda for cooking, the kind sold in the salt aisle, never the household kind! See you soon :)
Great recipe, quick, easy and very tasty.
Thanks Sandrine! See you soon :)
Hello, I need to make unsweetened gingerbread (for an appetizer). Can I use the same recipe but omit the sugar? Or are there other changes I need to make?
Hello, yes you can try it, it will be less soft I think. See you soon :)
great recipe
A real treat! I made it last year and everyone loved it.
So I'm making it again this year. With foie gras and fig jam... absolutely delicious!
Thank you Brigitte! See you soon :)
It's so lovely to hear the compliments; this gingerbread recipe is simply wonderful. So delicious! Thank you.
Thanks Dom! See you soon :)
Hi, does it work with semi-skimmed milk too? :)
Hi, yes it works, but it won't be as soft as with the whole thing. See you soon :)
Hello,
I would like to try your beautiful gingerbread but I don't understand your measurement:
1,75 cc spice mix?
1,75 cc (teaspoon I suppose) how to measure the 1,75?
And the 1,45 cc of baking soda in the soup?
Same for this measurement.
Thank you in advance
Johnathane
Hello Johnathane, to make 1,75 teaspoons it is 1 teaspoon + 3/4 of a teaspoon.
For baking soda, note that it is 1,25 cc = 1 teaspoon + 1/4 teaspoon.
I hope this helps you, see you soon :)
Great gingerbread recipe. Very soft.
As usual, your recipes are great.
Thank you very much Isabelle for your loyalty! See you soon :)
Top recipe
I'm going to make it again for Christmas with foie gras.
Yes, perfect for foie gras! See you soon :)
Cooking!
After trying several recipes, including C. Michalak's which was somewhat similar to yours, I've definitively adopted yours, adding the zest of my own lemons and oranges. A real treat! Thank you.
Thanks Marc, I'm nowhere near the level of such a pastry chef, I focus on recipes for everyone, but I take that as a compliment! See you soon :)
Great recipe!
A delight of simplicity.
Thank you! See you soon :)
My god, that was so good! This gingerbread was amazing! Thank you so much for the recipe.
With pleasure! Glad you liked it! See you soon :)
There are no eggs in your recipe, is that normal?
Yes, I encourage you to read the other comments. See you soon :)
Hello,
Can we add pearl sugar to the recipe?
Thank you ☺️
Hello Pat, yes you can possibly add pearl sugar to the top of the cake before baking. It's not really necessary because the gingerbread itself is already sweet enough, see you soon ;)
Recipe made for the first time and adopted for its soft and reasonably sweet side
Thank you Marie! See you soon :)
Thank you for this excellent recipe; it didn't sink in at all during baking. Happy holidays!
Thanks Lidia! See you soon :)
"160 g milk" hum.. what does that give in ml? Thanks in advance.
Hello Bernadette, I usually give grams because it is more precise. 160g of milk = 160ml. See you soon :)
Hello, I have made this several times, it is a treat. I put half milk and half orange juice.
A pleasure for the taste buds. Thank you, happy holidays
Hello,
It looks delicious.
I couldn't find the 4 spice mix. I'm going to try making it myself...what spices do I need?
Thank you so much!
Hello Julia, in a 4 spice mix there are in order of importance: cinnamon, ginger, cloves and nutmeg. Be careful with the quantities of each, it is measured to really have the taste of gingerbread. You can find some from the Ducros brand in supermarkets, or other brands. See you soon :)
10 * for me! It is really delicious..we love it in my family and we make it every time. THANK YOU
Oh great! A 10/10 is very kind of you Virginie! I'm delighted that your family likes it so much :) See you soon
Just one thing to say.....perfect recipe
At our house, this gingerbread is unanimous and there are 5 of us!!!!!!
This little caramelized crust is awesome.
Anyway, this is MY new gingerbread recipe.
Thank you very much Amélie! So happy that you and your family like it :) see you soon
Thank you for this delicious recipe :D.
I divided my flour into half rye flour and half T55 wheat flour, it's great!!!
I customized the recipe by adding an egg and put 1 tsp of gingerbread spice mix, 0,5 tsp of 5 spice mix and 0,5 tsp of cinnamon. I love it!!!!
Thank you very much Hélène for your feedback! Glad you like it so much! See you soon :)
There are no eggs in your recipe?
Hello, no, because it's a loaf of bread, not a cake. See you soon :)
I made this recipe by removing the sugar and replacing the milk with fermented milk. It is delicious and very soft, just what I like!
Thanks for your feedback Amandine! Glad you like it for its softness :) See you soon
A very good recipe that I enjoy making again and again.
Can I let the dough rest in the refrigerator before baking, and for how long?
Thank you for the feedback
Hello Martine, I don't recommend resting the dough, as this interferes with the raising agents. See you soon :)
Too good, tested with chestnut honey
It really changes the taste and makes a real difference
Thank you for this recipe !
Thank you very much Lauriane, I'm glad you like it! See you soon :)
Bonjour.
All of these recipes are fabulous.
Gingerbread is amazing, everyone asks me for more.
I give the recipe to my whole family.
I'm waiting for more new recipes.
thank you very much.
Thank you very much Régine! Glad you like it! See you soon :)
Hello,
Once again I have succeeded in your recipe. Gingerbread is just perfect. And this “despite” the fact that I use “non-French” products. I mean I don't live in France at the moment.
For example, the 4 spices that I found for the recipe are stronger in taste than those found in France. Same for honey, sugar… but the cake is really successful!
Oddly the cooking time was shorter :)) Whereas usually I bake my cakes longer than indicated in your recipes.
The thank you box
Hello Oxana, thank you very much for your feedback! I'm really happy that you like my gingerbread, we all love it at home :) See you soon
Hello Aurélie,
I have nothing to say except to advise making and remaking the recipe, very simple with very few ingredients.
I couldn't wait until the next day to taste it.
Thanks for the photos, the tips and see you soon for other culinary adventures.
Happy Advent, so much to prepare before Christmas.
Thank you very much Fabienne! I am very happy that you like it :) See you soon
Hello !
Your recipe looks delicious!
Could you just correct the word "spice" everywhere on your page which is marked in the singular.
Indeed, French grammar dictates that when there is more than one thing, in this case 4 spices, the noun is agreed in number, so you must write: Pain d'épiceS.
Good night !
Hello Albert, first of all I find it dishonest to only rate 4/5 a recipe that you have not made. Second point, I thank you for your French grammar course, but when you want to give someone a lesson, you have to be sure you are right and in this case you are wrong. I quote the LAROUSSE dictionary: "Ear of corn breadce: pastry in the shape of a rectangular bread, made from flour, sugar and honey, variously flavored". It is indeed the original spelling "pain d'épice" which was validated by the Académie française and the Littré. If it hurts your eyes to see PAIN D'ÉPICE written on this page, I invite you to go to another recipe site. See you soon Albert!
Albert Special!!!
You should actually find out "Dear Albert" and not bother with such details.
It's as you wish!
Both are said or said and no corrections to be made to this great recipe nor even your "grain of salt"
Academy, Littré, Zola, Rousseau ...
Personally, I give your "Pain d'épice" a 5 without hesitation.
Thank you very much Catherine for your message of support and your 5 stars to the recipe! Happy holidays :)
Hello, I made the gingerbread, it is super good, thank you for the recipe.
I would like to know if we can add chocolate chips or candied fruit without changing anything in the recipe.
thank you for your reply
Hello Véronique, so yes you can try to add some elements. To see if they do not fall to the bottom of the mold according to their density. In any case my gingerbread does not contain any. See you soon :)
Hello again
I make my own gingerbread tiramisus and I'm going to try it with yours.
Like hot gingerbread toast + goat cheese + chorizo
I love gingerbread stored in the crisper drawer of the refrigerator.
Very cold, it's great!
Afterwards, everyone has their own taste!
Thank you!!!!
Very good idea in tiramisu! In hot toasts too, a delight. In any case I am delighted that you like this gingerbread. See you soon :)
Hello
Thank you for this delicious recipe. I made it yesterday and tasted it today.....yummm a treat.
Simple and very good recipe. With or without S we don't care because the gingerbread is extra. Thanks again. I'm going to make some again right away and freeze it to see the result.
Thank you very much Joëlle for your feedback on gingerbread! Happy holidays :)
Hello, very easy recipe and the result is heavenly. I made it a week ago and the aromas are still developing. Thank you for this recipe, sorry but I didn't think to take a photo.
Hello Christine, I am delighted that you like the aromas of this gingerbread! See you soon :)
Thanks for your recipe.
I used semi-skimmed milk which is easier to digest for me.
Everyone is asking for "my" gingerbread now.
The result is perfect.
I look forward to trying your other recipes and claiming them as my own.
Thanks Eric for your feedback! I'm glad that my gingerbread recipe is delighting your loved ones, I'm counting on you to tell them about my blog :) See you soon!
Hello,
Thanks for your recipe.
I tried to make it but I must be doing something wrong: my gingerbread is not very compact and rather soft (I don't know if that's normal) and the top has formed a crust.
However, I left it for 1 hour at 160°.
Do you have any idea what could have gone wrong so I can try again!
Thank you
Hello Cindy, my gingerbread is very soft as you can read in the previous comments, that's what other readers like (and me too!). If your wooden pick comes out dry = it's cooked. You have to let it rest and it takes its consistency well (as the recipe says). On the other hand, the crust must be thin like in my photos, if it is not the case it is because maybe your oven is heating too much or the size of your mold is not suitable (if you have scrupulously followed the recipe by the way). See you soon :)
Baking soda and baking powder are one and the same species: NaHCO3.
Chemist's word
Hello Jean-Yves, thank you for your chemist's precision. In this case, with all the kitchen tests that I do on a daily basis, I assure you that baking soda does not give absolutely the same result as baking powder at equal doses, especially when there are particular elements (here honey). This is why I always recommend following the ingredients and dosages given in the recipe (I tested them). See you soon :)
Bonjour,
I ate an excellent "homemade" one with foie gras at the holidays, and I would like to know if the type of flour is important, or not at all? Ex: T 55 ... I use basic anti-lump flour for my pastries. Thank you for all your answers. Sylviane.
Hello, when I specify the type of flour it is better to comply with it to have my final texture rendering. A T55 is slightly denser than a T45 only made for classic cakes hence the anti-lumps. I always have both types at home. See you soon :)
Hello
THE real gingerbread recipe.
Extra, soft, tasty...
Personally, I added 2 teaspoons of spices, we like the strong taste of spices.
Tip if your gingerbread ice dries put it in a very humid room and it will regain its softness. At home it does not have time to dry.
Thank you very much Edwige for your message! I'm really glad you like it, a real must-have for the holidays! See you soon :)
I tried for the first time to make gingerbread with this recipe, with an excellent result! Thank you very much for sharing :)
Thank you very much Miali for your message! See you soon :)
Hi, I made this on Sunday and wrapped it in cellophane for the office Christmas lunch and it was a huge success. I took creamed sunflower honey and made the spice mix, cinnamon tonka nutmeg grated at the last minute plus ginger and ground cloves.
It's really to die for, thank you
Thank you Fabienne for your feedback! Glad you and your colleagues liked it! See you soon :)
Hello, I made your gingerbread.
It is perfect, tender in the mouth with a wonderful Christmas scent.
Thank you
Thank you very much Corinne, I'm glad you like it! See you soon :)
Hello, I don't have any bicarbonate, can I not use any?
Thank you in advance
Have a good day
Hello Marion, baking soda is essential for soft gingerbread! So don't forget :) See you soon
This recipe is a great success. For my part, I just added a little flour because I found the dough very liquid. To be repeated
Thanks Sylvie, no need to worry about the dough, if you have scrupulously followed the ingredients and instructions of the recipe, it works very well! See you soon ;)
Hello,
I can't wait to make the recipe, seeing all the comments and well done for taking the time to respond
But I have a little question, there really aren't any eggs in the recipe?
or am I missing some lines...?
Hello Aude, no egg, it's not a cake, it's a bread :) See you soon
Hello, I made the recipe, delicious but unfortunately a little overcooked but it's the fault of my old oven which no longer keeps a constant temperature... tomorrow I'll try again but 45' and I'll add time accordingly.
Hello Aurore, you are right, each oven is different! See you soon :)
A treat, soft and fragrant, golden brown. THANKS
Thanks Bagui for your feedback! Too bad you took away a star in the rating if you enjoyed it :) See you soon
Hello
I made the gingerbread and I am delighted with the result, I put 10 drops of sweet orange essential oil and gingerbread spices. A real success, thank you very much for sharing, thanks to you, I received many congratulations !!!!! But I still admitted that you were the author, happy holidays
Thank you very much Sylvie! I'm really glad that you and your loved ones like it :) See you soon
Bonjour,
Thank you for your recipe which I will try this morning.
I am a miller in organic farming and I produce t.80 wheat flour and semi-whole grain rye flour too.
Do you think I can use my flour? And about the proportion 50% 50%?
Thank you
Amandine
Hello Amandine, if you switch to T80 you will have a more rustic result, as you know from your job. The taste will be stronger, and I think the gingerbread will be less soft on the other hand. See you soon :)
Good evening, I tested it with organic T150 flour and it's very good :-)
Thank you Elisa! See you soon :)
Hello Aurelie,
This recipe is perfect, I was looking for one for Christmas.
On the other hand, I only have standard flour, T45. Is this a problem?
Thank you in advance and have a good evening
Hello Annie, with T45 your dough will be a little more liquid than my recipe, T55 is better (Francine organic section of the supermarket). See you soon :)
Hello,
I would like to use this recipe to make individual little cakes in the shape of people.
How long should I cook them please?
Thank you in advance.
Christelle.
Hello Christelle, I have no idea because you have to do tests in the kitchen to be able to confirm a cooking time. You have to try it yourself by monitoring the oven door and using the wooden skewer! Happy Holidays :)
A real delight, even my colleagues order it because it is so delicious
Thanks for the recipe
Thanks Catherine! Don't hesitate to tell them to come and visit my blog :) Happy Holidays!
Hello Aurélie, I have not yet tested this beautiful gingerbread recipe, it will be done during the day, but I nevertheless give 5 stars just for the desire it gives me when looking at it and reading all these beautiful comments. Merry Christmas to you
Thank you very much Jacqueline, I hope you like it! Happy Holidays :)
Hello,
I want to make gingerbread for the holidays with your recipe which looks delicious but I can't find eggs in the list of ingredients! Please let me know if this is normal!
Have a good day
Hello Magali, no need for eggs in this gingerbread! Otherwise it gives it a cake consistency - and that's not what we want here, happy holidays :)
Good evening, I have just made your recipe, it is in the oven, it is super beautiful, I will keep you informed tomorrow about the rest.
Thank you Elizabeth! Nice tasting :)
Hello, there are no eggs in it? How does it hold up?
Good evening to you
Hello Choupette, it holds by magic! LOL
Seriously, no need for eggs in gingerbread, we don't want a cake. Read the comments of all those who have tried it before you and trust them if you don't believe me :) Happy Holidays
Absolutely perfect, quick and easy recipes just the way we like them. Thank you so much
Thank you Véro, with pleasure! See you soon :)
After making several recipes in search of a good gingerbread…. Yours was unanimously appreciated at home….. it is excellent!!!
Thank you so much ! Happy holidays ;)
I made this gingerbread today: it’s delicious.
Thank you for very generously sharing your recipes. I tested a few and they are all successful, down to the gram.
I wish you a very happy holiday season
Thank you very much Nathalie, glad you like my recipes! Happy holidays and see you soon ;)
Hello Aurélie,
I discovered your blog a few weeks ago and I want to try all your recipes!!
I tried the gingerbread last week and everyone asked for some for the holidays so I made another batch today. Having a beekeeper spouse it is a real pride to be able to present such a good product made with our own honey.
Lucia
Hello Lucie, I am delighted that you like my recipe! Happy holidays ;)
Hello Lily! Thank you very much for your recipe scrupulously followed, it is a perfect success!
I wish you a happy holiday season.
cordially
Thank you very much Dominique, with pleasure! Happy holidays
Really excellent and quick to make! Everyone loves it.
Thank you very much Aurélie.
Thank you very much Marie-France! See you soon :)
Hello
I suddenly really want to make your recipe, I don't have any milk at home but I do have whole crème fraîche? What do you think?
Merry Christmas
Thank you
Hello Marie, you really need milk because crème fraîche would not give the same result as the recipe. See you soon ;)
Hello Aurélie, could you please specify in grams the measurements in cc because depending on the process it can vary from simple to double...and I wouldn't want to miss such a good recipe, thank you
Hello Sophie, I only calculate with a teaspoon when it comes to small quantities because not everyone has scales that are accurate to 1g. I can't tell you better than what is written in the recipe. Don't worry, many people have succeeded as you can read in the comments! See you soon :)
Thank you very much for your recipe, I just tested it with the topping it looks incredible! I prepared 2 gingerbreads this evening but we will eat them Thursday evening, how do you advise me to store them?
And happy holidays to you!
Hello Celia, everything is specified on the recipe page: it can be kept wrapped in film + aluminum for up to 10 days at room temperature. See you soon :)
Hello,
I really want to try your recipe which looks delicious, but I have a friend who can't eat wheat flour.
Can you tell me if there is an alternative with another flour (for example rice flour or whole wheat flour or another one?).
Thank you very much for this recipe that I will also make as it is. I give it 5/5 even if I haven't made it yet because in my opinion it will be great.
Merry Christmas!
Hello Elisa, it is difficult in baking to imitate wheat flour but there are now mixtures of several gluten-free flours to copy wheat, it is in the gluten-free section of the supermarket or in organic stores. See you soon ;)
It was unanimous at both Christmas meals! I just replaced the vanilla with vanilla sugar and instead of the 2 Spices I only put cinnamon because I prefer it and Super good. I'm keeping this recipe, thank you
Thank you Meggie for your feedback! See you soon :)
Hello Madam, first time I make gingerbread, I chose your recipe among a large number on the Internet, I amazed myself, super good and soft compared to those of the store that I sometimes buy. Thank you for your recipe. Happy Holidays
Thank you very much Annie! Glad you like it so much :) See you soon
Hello!
Gingerbread just DE-LI--CIEUX!!!!
Recipe followed to the letter and masterpiece presented at Christmas...it was validated and devoured!
Thank you for this recipe which I keep on hand
My pleasure ! Thank you Celine! See you soon
I have tried quite a few gingerbread recipes and yours is the one I find the best! I follow it to the letter. It is easy, quick and you get a soft and fragrant result as desired. A treat during the holidays!
Thank you very much Claire! I'm really glad you like it :) See you soon
PERFECT gingerbread thank you.
Thank you very much Hanane!
I don't usually leave comments, but I really wanted to thank you for your recipe that I've been making for 2 years before that I didn't like gingerbread at all and being a fan of homemade I tested it for friends and there it was a favorite! Since then I haven't let go of your recipe, I made it again last night and can't wait to taste it tonight with my family. Happy Holidays!
Great, thank you very much Christelle! I'm glad you like it so much :)
Cc so I loved your recipe but I don't understand I wanted to make some again and it didn't rise even though I followed the instructions to the letter do you have any idea so that it doesn't fall. Thanks
Hello Carine, if you have already succeeded and this time you do not have the same result it comes either from your ingredients or from your realization... I am not in the kitchen with you impossible to say. Read the recipe again carefully. See you soon :)
A treat, well-dosed in spices with a good taste of orange. Thank you for this delicious recipe. So I'm making one again today!
Thank you Angelique! Glad you like it so much :) See you soon
Gingerbread made for Christmas, everyone loved it! Very simple recipe to make
Thank you very much Emilie :) See you soon
Hello,
Gingerbread made the day before yesterday: very very good and soft! A delight! I just replaced the orange zest with cubes of candied oranges and lemons. Thank you!
Thank you Titise for your feedback! See you soon :)
Hello..very surprised when I saw that there were no eggs in the recipe, I followed the recipe almost to the letter, and it really is a success! The taste, the consistency, the appearance, it corresponds to my ideal of gingerbread...thank you very much, it will be made and remade regularly...
Hello Françoise, I'm glad it's your ideal gingerbread! See you soon :)
Hello, we have been wanting to try homemade gingerbread made with a homemade spice mix for a long time. We loved the result and we eat it with butter, chocolate, cheese or foie gras (even veggie!). Thanks for the recipe.
Thank you very much Melanie, I'm really glad you like this gingerbread! See you soon :)
This recipe is exactly what I was looking for. I waited until the next day, but there was a very big drawback, I took three slices….
Thanks Franck for your message, that's what gluttony is! See you soon :)
Hello,
I'm about to try your recipe... the promise of softness makes my mouth water!
Quick question: you say traditional heat... do you think that rotating heat changes the situation?
Thank you
Hello Bruno, to answer you, yes it changes everything :) Fan heat heats up hotter than traditional heat. When I mention traditional, you have to respect it if you want to obtain the result that I show :) See you soon
Hello,
Is it possible to vacuum pack gingerbread for storage? And if so, for how long? Thanks :)
Hello Anne-Lise, I don't know the criteria for vacuum storage, so I can't give you any information... See you soon :)
Great recipe!!! I added small apple cubes! Thank you!
Thanks Brigitte! Good idea the apple cubes :) See you soon
Hello
I made it once and I'm making it again because I loved your recipe with all your explanations!
Merci à vous
Thank you very much Dominique! Glad you like it so much! See you soon :)
Hello
easy recipe to make if you follow the doses and all the ingredients carefully
I let the dough rest before putting it in the oven to make it easier to rise. Before removing the gingerbread from the mold, I brush on a little honey-butter milk that I have previously kept.
Thanks Patrick for your feedback! See you soon :)
Hello, I really liked your recipe and I'm going to make it again for the Christmas holidays.
Thank you Patricia, I'm glad you like my gingerbread! See you soon :)
It doesn't exactly taste like traditional gingerbread but it's so good! As for storing it, no need to worry, I made half the dose because there are only 2 of us, in 2 days we ate it all...
Thank you for this recipe
Thank you Dominique! Glad you like it :)
Great recipe, delicious, thank you!!!
Thank you very much Christine! See you soon :)
Super soft, a good taste of gingerbread. This is the best recipe I have found so far and I am on my 6th! I am keeping this one!! Thank you very much
Oh thank you Aurélie! Glad that this recipe is first in your "top" gingerbread! See you soon :)
Great recipe made with my son in a snowman-shaped mold. It's just delicious!
Thank you Marianne! See you soon :)
Hello and thank you for this very nice gingerbread recipe very well explained. I wanted to make one I came across your recipe by chance which seemed perfect to me. The result is magical. I find the taste of my childhood. Thank you for everything.
Thank you very much Serge! I am delighted that you have rediscovered the taste of gingerbread from your childhood! See you soon :)
This recipe is a pure marvel!! Made with chestnut honey for my part and added candied orange peel + diced ginger.
Delicious! Thanks for this recipe
Thank you very much Manon! Glad you like this gingerbread! See you soon :)
Hello,
One thing strikes me, there are no eggs in your recipe?
Hello, I have already answered this question several times in the comments, no no egg, it is not a cake: it is a bread :) See you soon
Recipe 100% validated!
The gingerbread is super soft, I will make it again for the holidays.
Thank you very much Adeline! See you soon :)
I can't wait to try this
Incredible
Ultra soft, fragrant
My kids now love gingerbread..
I valid
Oh that's great, thanks Sophie! See you soon :)
Hello, a first for me and it was great (even with semi-skimmed milk because I'm not used to whole milk)...
Maybe I should have reduced the baking time, my oven is new and the bread has browned a little
I also added an orange glaze on top for a little more indulgence... The flavors blend perfectly.
Thank you, have a great holiday ✨
Thanks Charlotte! Glad you like it anyway! See you soon :)
Excellent, it's perfect!
Thank you Bernadette! See you soon :)
Thank you, the only recipe that I found absolutely easy to make, very well explained, I had a great time making it and the result was magnificent, a thousand thanks... A pure delight, I added candied fruit and orange zest.
Oh great, thank you very much Monique! See you soon :)
This recipe is delicious.
Hey, I would even say excellent.
THANK YOU
Thank you very much Sylvia! Goodbye :)
Thank you for the recipe that I just tried, the softness is exceptional! I added a few small squares of candied orange for the sake of it!
Thanks for your return ! See you soon :)
delicious
Impressive recipe for its simplicity and taste! Authentic and comforting, everyone loves it :)
Thank you very much Mary! Goodbye :)
This recipe is simply splendid. Easy to make, for my part I do not use ready-made spices so I can adjust to everyone's taste. And I keep it jealously.
Oh thank you Lou for your feedback! It means a lot to me! See you soon :)
Very good.
This is the first time I made gingerbread, it's really delicious.
Thank you Suzanne! See you soon :)
Amazing!!
That's the word!! Truly the best I've ever eaten, and the only one my husband can eat too, even though he doesn't usually like it!
All the recipes I've tried are amazing!
I'm going to try the vanilla caramel pecan yule log for Christmas!!
Thank you for sharing!
Oh thank you so much Lee! That really warms my heart! See you soon :)
I just did it
I can't wait until tomorrow to taste it...
What a nice smell of spices
Thank you very much
Thank you Marie Do! See you soon :)
Simply delicious and so easy to make
Thank you Laurence! See you soon :)
This recipe is very simple to follow but so delicious. The gingerbread is soft and fragrant, everything is very well balanced. This recipe has been validated by everyone here and I have been asked to remake it for Christmas :)
Thank you Anaïs for your feedback! See you soon :)
I just made it after having loved it at my sister-in-law's, it smells really nice in the house, can't wait to taste it
Thank you very much Catherine! See you soon :)
Very good, I added star anise, rye flour and a strong honey. Very fragrant and soft.
Thanks for your return !
I liked this gingerbread.
Very good recipe!!!
Thank you very much Françoise! See you soon :)
Hello, thank you for this wonderful recipe. There are no eggs in the recipe?
Hello Muriel, trust the recipe, no need for egg in bread, it's not a cake :)
Oh yes I forgot to ask I have a glass cake mold, I suppose you have to butter it well before cooking
Muriel, be careful, glass mold is very difficult to judge the cooking, mine is metal and that's what I always recommend in baking. No matter the mold, you have to grease it. See you soon :)
For my part, I also added a little buckwheat and semi-wholemeal flour, and I added star anise and a little orange juice.
But thanks for the recipe, it's the best gingerbread I've ever made! Very soft! A treat
Great recipe!! I used honey from a beekeeper cousin and it's amazing. I recommend it. And use "real" honey
Thanks Laurent! See you soon :)
I followed the recipe scrupulously. I made 2. It fills the house with the scent of Christmas! We will enjoy them on Christmas Day, with the family. Happy Holidays
Thank you Marie! See you soon :)
I didn't find mayor
Thank you very much for this fabulous recipe I highly recommend it
Thanks Lolo! See you soon :)
Perfect!
The best recipe I have ever tried.
Thanks Fred! See you soon :)
A killing... There will be 2 more for the 31st
A great recipe
I divided the recipe in 2 and added orange peel...
This changes the taste slightly.
The texture is super soft, a treat. Thank you
SUPER easy to make and a delight enjoyed by everyone the result is as in the photo and 2 days later even better too bad there will be none left to know if it is even better later!!
Thank you Nadia! See you soon :)
It's great, the second time I've made your recipe, the first time I added more milk but the result was softer and there was no difference with lactose-free milk, with the foie gras on top, everyone loves it. Well done!
Excellent Everyone is asking for more Thank you very much
Thank you Monique! See you soon :)
Extra soft, very fragrant
The best I have made and tasted so far.
Thank you for this excellent recipe
Thanks Corinne! Glad you like it so much! See you soon :)
I tested the recipe, it's really great, the hardest part is waiting 24 hours to taste it.
Very good, very simple, we enjoyed it. I recommend it. Thank you.
Thank you for the Christmas recipe, a success to give or to treat yourself.
excellent easy to make very good recipe
Recipe made this morning, scrupulously respecting the ingredients and quantities with a little personal note ... a tablespoon of chocolate powder: I couldn't resist and have already tasted it (It smells so good) .... rated 5/5 !!!! Thank you for this recipe!
Thank you Lilie for this fabulous recipe that my daughter had tasted at a friend's house. I just tasted the gingerbread with a good tea, it's a treat! It's soft as you want. I made it with all-flower honey. I followed your recommendations, I simply used an organic mix from COOK "gingerbread" which gives a great result. I added about 30 g of dried and mixed candied orange, this intensifies the taste a little. During cooking, the cake spread delicious aromas in the house. I am greedy and like baking, I will look at your other recipes. My compliments and greetings.
All my guests loved it!
Incredible recipe. Quick and efficient. This is the best gingerbread I have made by following the recipe to the letter (except the milk; I used semi-skimmed and it was great).
I crushed my spices in a pestle and mortar (nutmeg, cinnamon stick, cloves + passed through a strainer) which gives it even more flavor.
Great recipe.
Thanks Rodolphe, See you soon :)
very soft and very good gingerbread. Thank you for all your recipes
Thank you Monique! Glad you like my recipes, see you soon :)
I followed the recipe and the result is great! Soft and exquisite taste
Excellent, soft and keeps very well!
Thank you Agnes! See you soon :)
A wonderful recipe that was a huge success with my guests.
For my part, I put 2 tsp and 2 tsp of spices and bicarbonate and it was great.
Thank you Marie-Hélène! See you soon :)
Thank you, just perfect: tasty, super soft, A DELIGHT
Thank you Brigitte! See you soon :)
Thank you perfect recipe
A real delight, I adopted this easy recipe
Delicious
I made it for the first time around Christmas, and it's been MY gingerbread recipe ever since. It's a surefire way to make my own spice mix. Thank you, Lilie, for this wonderful recipe.
Thank you very much Lou! See you soon :)
Excellent !!!
Followed to the letter and perfect result!
The hardest part was waiting 24 hours.
Thank you for adding this recipe to my favorites right away!
With pleasure Adeline! See you soon :)
Back from the honey festival, I wanted to make gingerbread for the first time. But this one was amazing! Instead of letting it rest for 24 hours, I only waited 24 minutes... It's truly delicious, thank you for this recipe!
With pleasure! See you soon :)
More than delicious!
Thank you Sylvia! See you soon :)
Hello Lilie, thank you for the gingerbread recipe, it looks delicious! I'll try it this fall for my grandchildren.
When I like a recipe, I write it down in a notebook, always adding its origin. So if someone wants me to give it to them, I make a photocopy and the owner's contact details are automatically transferred.
There is no egg?
It's normal ?
Hello, yes it's a bread, not a cake. See you soon :)
Recipe made this morning. My husband saw it and waiting for tomorrow, no way! So we just tasted it and my husband said, don't make another recipe! It goes into the family recipe book. It's delicious even fresh! Thank you very much!
Great if you liked it! Thanks Dominique, see you soon :)
Extra recipe
The gingerbread is soft and crispy on top
A real treat!!
Thanks Isa! See you soon :)
Very moist, I added some clementine juice to the batter, excellent!
Thank you Véronique! See you soon :)
Excellent. Perfect recipe. The gingerbread isn't dry.
Thank you very much for your recipe.
Thank you Amandine! See you soon :)
An excellent recipe, a real treat, thank you.
Thanks René! See you soon :)
Very tasty and soft
Thank you Josyane, see you soon :)
The gingerbread is a treat, very well done, delicious, moist, keep up the good work, thank you!
Thank you! See you soon :)
This recipe is incredible, one of the best I've ever eaten, so moist, with that slightly sticky layer on top, it's truly excellent, thank you so much!
Thanks Olga! See you soon :)
I didn't have whole milk, and yet the texture is incomparable. Thank you for this delicious gingerbread recipe, which was a hit with everyone, to the point that we made another one 24 hours after the first… will we manage to wait until tomorrow to enjoy it? It's far from certain.
Thank you Annabelle! See you soon :)
Hello, excellent gingerbread! I just added a little orange juice to the milk, 50g of chestnut flour (which I deducted from the T55 flour), and 2 tsp of mixed spice; otherwise, I followed the recipe exactly. Thank you so much for sharing your recipe.
See you soon for another recipe!
Thank you! See you soon :)
The main problem with this gingerbread is that it never lasts very long...
I made one 3 days ago and it's already finished! So I made another one today, doubling the recipe ;o)
But there's little chance it will last 6 days...
Thank you for all these delicious recipes.
Thanks Olivier! See you soon :)
Absolutely delicious, I highly recommend the recipe!
Thanks Corinne! See you soon :)
Hello Lilie. Thank you for sharing this gingerbread recipe with us.
I'm going to prepare your recipe tomorrow, I have a few small questions.
Do you grease and line with baking paper, both at the same time?
Does the gingerbread cool in the oven or outside?
Thank you in advance and good day
Hello, yes, I grease and line the baking sheet. We cool it outside the oven. See you soon :)
Great recipe, I've been making it since last year, thank you!
Thank you Angélique! See you soon :)
I made this recipe last Christmas as a gift for the teachers, and the gingerbread was a huge hit! Do you have a version with figs? Thank you so much!
Thanks Olivia! This is the only one I have. See you soon :)
I have been following you for 2 years now and every one of your recipes that I have made has always delighted the taste buds of my family and friends.
Thank you for sharing your expertise with us!
This gingerbread is a real treat!
Oh thank you so much Vanessa for your loyalty! See you soon :)
Thank you, but I didn't see the recipe.
Hello, it's at the bottom of the page. See you soon :)
I followed the recipe exactly. Excellent!
I'm working on another one.
Thank you Michèle! See you soon :)
The recipe is a real find, the gingerbread is delicious, wonderfully moist! I added 40 grams of chocolate chips, the chocolate and orange combination is just perfect.
Thank you for this recipe
Thank you Christelle! See you soon :)
Excellent recipe. The gingerbread stays moist and is easy to make. Thank you for the recipe!
Thank you Monique! See you soon :)
Amazing! This is the best gingerbread I've ever made, plus the recipe is simple. I just reduced the sugar (50g) because it was served with something cold and rich. Everyone loved it. I'll definitely make it again.
Thanks Sylvie! See you soon :)
I made it yesterday for a Saint Nicholas Day meal, and it was a huge success. Thank you for this recipe; it's very easy to make. I didn't have whole milk, but it worked perfectly with semi-skimmed milk.
Thank you Nadia! See you soon :)
Excellent, very easy
Thank you! See you soon :)
Perfect recipe (after trying quite a few). Soft and pleasant texture, not dry at all. Try it and you'll love it!
Thank you Laurence! See you soon :)
The best gingerbread recipe in the world. Thank you.
I'm checking your recipes more and more often and I'm never disappointed.
Happy holidays.
Thank you very much Françoise, see you soon :)
Perfect
Thank you!
Great! Thanks for the recipe. Made without baking soda, it worked. I made 5 small ones in a silicone mold. Crispy on the outside, soft on the inside.
Hello, baking soda is still necessary for large formats (FYI). See you soon :)
A really great recipe, a very moist gingerbread, fantastic! Thank you
Thank you Sylvie! See you soon :)
I want to thank you for sharing this recipe, it's simply amazing!
I've been wanting to try making homemade gingerbread for ages. Since I don't have an oven, I managed to adapt your recipe to a pan on an induction hob, and the result is simply amazing! Steaming it makes it incredibly moist! But once you start eating it... it's hard to stop.
Thanks Yannick! See you soon :)
I can confirm, this gingerbread is absolutely amazing! Thank you Aurélie, I just made it and it's already been devoured by my little family!
Thank you! See you soon :)
Excellent recipe. I made it for the first time yesterday and it's absolutely fantastic! Moist, not too spicy. The edges are lightly caramelized. I just reduced the sugar a bit to suit my taste. I'm definitely keeping this recipe and it's going in my little recipe book!
Thank you for sharing
Thank you Yolande! See you soon :)
Hello, first of all, thank you so much for this recipe! Should the honey be liquid or soft? I just made the gingerbread, and one part is still very soft, almost like soft caramel. I think the honey didn't incorporate well into the mixture and ran to the bottom of the loaf. That said, the taste is great. I can't wait to make it again with the right result! Thank you so much for your clarification!
Hello, I recommend liquid honey. See you soon :)
Hello,
My honey is not liquid, is it possible to make the recipe with it?
Hello, I only work with liquid honey, that's what I recommend. See you soon :)
Is it normal that there's no egg?
Yes, I've answered that question dozens of times in the comments :)
Hello
Perfect gingerbread.
A real delight
Thank you
Thanks Ann, see you soon :)
Hello, I would like to try your gingerbread for Christmas :-)
I've seen that some people replace some of the milk with orange juice. Do you recommend this?
I have 4 spices at home and speculoos spices? Are they the same thing?
For the orange zest, I suppose it's best to use organic? Unless washing the oranges with baking soda would be enough?
I'll give you my result :-)
Thanks in advance for your advice
Hi Béa, I recommend making my recipe exactly as written (it's already very popular this way). See you soon :)
Hello Aurelie,
I'm going to make your recipe. I only have one question.
Instead of baking it in a loaf tin, I'd like to bake it in mini molds, like for canelés. I presume the baking time will be reduced, but by how much, in your opinion?
Thank you for your feedback, and MERRY CHRISTMAS!!!
Hi Joëlle, I don't know, you'll have to try it out. See you soon :)
Hello Aurelie,
Thank you for your reply, I will test it tonight and keep you informed!
See you soon !
Delicious perfection
Thank you Valérie, see you soon :)
I made my first gingerbread using your recipe. It was amazing! Everyone who tasted it loved it; its soft texture makes it delicious. I'm printing the recipe to make it again. I'll try it at Christmas with goat cheese and a little honey. Thank you for this recipe!
Thanks Bea! See you soon :)
Made for a friend's birthday. Everyone was very surprised; we mostly ate gingerbread when we were little... But everyone loved it!!! I was even asked to share the recipe.
I agree, the strong honey flavor is essential! Excellent recipe. Thank you.
Thanks Chris! See you soon :)
Excellent! Thank you very much.
Thank you Marion! See you soon :)
Hello, I made this gingerbread earlier this week, it was really good, we were able to taste it the same day and wrapped it up nicely for the 25th. Oops, surprise, it vanished by the time we got home from Christmas Eve! I'm pleased to announce that my dogs loved this gingerbread.
Plus k, make another one and hide it well this time.
Glad they loved it too :) See you soon
I only make this recipe now; it's perfect both in terms of taste and texture.
It's easy to make thin slices that don't crumble
A must-do, and worth repeating without moderation.
Thank you Martine! See you soon :)
Delicious! I made a second one as soon as the first one was finished. Thank you so much!
Great recipe, easy to make and approved by the whole family
Thank you Fabienne! See you soon :)
First time trying a gingerbread recipe and I've found the best one yet! The whole family loved it. It was moist and flavorful, with a thin, crispy layer. Thank you!!
Thanks Sophie! See you soon :)
Excellent recipe, simple and quick. We thoroughly enjoyed it. Thank you for sharing.
And for those who are happy to avoid unnecessary disposable packaging, I recommend greasing the pan and then flouring it. The gingerbread will unmold easily without sticking. Similarly, for storage, opt for an airtight container rather than plastic wrap; it's easier to open and close for a slice, and less polluting.
Thank you Sylvie. See you soon :)
Absolutely delicious gingerbread. I made it the first time with clementine zest because I didn't have any oranges, and then with orange zest. It was so good! The texture is melt-in-your-mouth, and the aroma is perfect. I've finally found "the" recipe! Thank you for sharing.
Thanks Sabrina! See you soon :)
Hello
Your recipe is excellent, thank you for sharing it; from now on I'll adopt your recipe and forget the one I used before. This fragrant and moist gingerbread is a wonderful accompaniment to foie gras.
Thank you Brigitte! See you soon :)
Excellent. Perfect recipe. The gingerbread isn't dry.
Thank you very much for your recipe.
Thank you Amandine! See you soon :)
Made for Christmas with a big
Success!! A real treat, I'll order it again for New Year's Eve!
Thanks Nath! See you soon :)
This was our first time making gingerbread. We followed the recipe exactly and it was excellent. Thank you for sharing.
Thank you Cécile! See you soon :)
This gingerbread is absolutely delicious! I'd been looking for a good recipe for ages. Here it is! It was a hit with everyone! I know I'll be making it regularly from now on. Thank you, Aurélie!
Thank you, Béatrice! See you soon :)
This is the second time I've made this gingerbread with plant-based milk.
It's absolutely amazing!!!! I love it
Thank you! See you soon :)
Best gingerbread I've ever made
This recipe is definitely worth keeping. It's really delicious and super moist.
Thank you for sharing, for all your advice.
Thank you Florence, see you soon :)
Simple and so delicious! I only make this one. A real treat.
Thank you Françoise! See you soon :)
I had a lot of unused honey, and I also had some preconceived notions about gingerbread - I only knew the industrial kind!
We thoroughly enjoyed ourselves, thank you so much!
Thanks Karine! See you soon :)
This recipe looks absolutely delicious. I haven't tried it yet, but I'd like to make gingerbread in small gingerbread man-shaped molds for my son. Have you ever tried baking them in small molds, and if so, what would the baking time be?
Hi Aurélie, I haven't tried it in small molds. I think you'll need to reduce the quantities a bit. See you soon :)