Honey-Cocoa Gingerbread | with no ginger!

Honey-Cocoa Gingerbread | with no ginger!

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Hope you’ll enjoy this Honey-Cocoa Gingerbread with no ginger recipe! I remember being little and not being able to appreciate spiced cookies and treats, so I thought I’d develop a honey-cocoa flavoured one instead!

Some who tried it said they preferred the stronger cocoa flavoured one, and some preferred the stronger honey flavoured one.. sooo.. here’s both recipes for you to try! Happy Baking!

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INGREDIENTS:
(Option 1 – Stronger Cocoa to Honey flavour)
– 3 1/2 cups (420g) plain flour
– 1/4 cup + 2 tablespoons (40g) dutch processed cocoa powder
– 3/4 teaspoon baking soda
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 3/4 cup (168g) softened unsalted butter, room temperature
– 1/2 cup + 1 teaspoon (133g) firmly packed dark brown sugar
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1/2 cup (172g) pure honey

(Option 2 – Stronger Honey to Cocoa flavour) (Personal preference!)
– 3 3/4 cups (460g) plain flour
– 2 1/2 tablespoons dutch processed cocoa powder
– 3/4 teaspoon baking soda
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 3/4 cup (168g) softened unsalted butter, room temperature
– 1/2 cup + 1 teaspoon (133g) firmly packed dark brown sugar
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1/2 cup (172g) pure honey

*Roll to 0.5cm thick or slightly less than 1/4 inch.

PREHEAT to 175 degs Celcius
BAKE AT:
– 175 degs Celcius for 7mins then
– 145 degs Celcius for 4mins

BAKING IN ADVANCE: (Freeze for up to 3 months before decorating)
– Ensure cookies are COMPLETELY cool and dry before storing in an airtight container and sticking in the freezer
– HUMID ENVIRONMENT may cause moisture to sit on cookies. Simply place 1 sheet of baking paper between each layer of cookie when storing in an airtight container before freezing

DEFROSTING:
– Open container immediately after removing from the freezer and remove all cookies and place on a cooling rack until completely defrosted and dry (check the tops are not shiny before piping royal icing decorations)
– Do not stack cookies up while defrosting or condensation may cause them to stick

MERINGUE POWDER BASED ROYAL ICING:
– 1/4 cup (35g) meringue or egg white powder
– 1/2 cup (112g) luke warm or room temperature water
– 450g icing sugar (aka confectioners or powdered sugar)
+ 1/2 cup and 1/8 cup more icing sugar for boarder icing (added to half the flood icing mixture)

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DISCLAIMER: This is not a sponsored video. All opinions are my own. Recipe adapted from (1)Conchar, L., 2020. Best Gingerbread Cookies Recipe | Soft & Chewy Christmas Cookies. [online] Life Love and Sugar. Available at: lifeloveandsugar.com/best-gingerbread-cookies/ [Accessed 10 November 2019]; and (2) Thesimple-sweetlife.com. 2020. The Ultimate Guide To Royal Icing. [online] Available at: thesimple-sweetlife.com/royal-icing-the-basics/ [Accessed 20 November 2020].