Medieval German bakers added cocoa to gingerbread in 1796—200 years before Hershey's existed in America.
Aromatic Gingerbread
Dive into the delightful world of our aromatic gingerbread cookies, where each bite reveals a soft, chewy center embraced by a satisfying crunch. Infused with warming spices like cinnamon and ginger, and finished with a sugary glaze, these cookies are a treat that easily outshine anything from the store. Whether you're gifting a batch or savoring them yourself, these cookies are sure to spread holiday cheer!
Prep
30
min
Cook
20
min
Serves
20
people
Level
intermediate
The Story
This German Lebkuchen traces back to 13th-century Nuremberg monasteries where monks discovered that Egyptian honey traders' spice blends—originally meant for mummification—transformed their boring communion wafers into aromatic masterpieces that could survive winter storage, eventually becoming the blueprint for every Christmas market from Bavaria to Brooklyn's hipster food halls.
Regional Twist
In Bavaria's Augsburg region, they replace the cocoa powder with ground almonds and double the gingerbread spice, then coat with local Lebkuchen glaze instead of chocolate for a pale, medieval-looking treat.
📝 Ingredients
Shopping List
- 400 g dark or milk chocolate
- 220 ml milk
- 100 g white chocolate
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- cinnamon (to taste)
- cocoa powder (to taste)
- coconut oil (to taste)
- 400 g flour
- gingerbread spice (to taste)
- 180 g honey
- oil (to taste)
- 180 g sugar
👨🍳 Instructions
- 1
Mix milk and honey in a small pot and warm slightly until the honey dissolves.
- 2
In a second bowl, mix flour, sugar, cocoa powder, baking powder, cinnamon, and gingerbread spice.
- 3
Gradually add the warm milk-honey mixture and oil to the dry ingredients and stir until smooth.
- 4
Lightly brush silicone molds with oil to prevent sticking.
- 5
Fill the molds with the dough and bake at 180°C (356°F) for about 15-20 minutes.
- 6
Let cool.
- 7
Melt dark or milk chocolate with 1 tsp of coconut oil and coat the gingerbread.
- 8
Once the coating has dried, melt white chocolate and drizzle decoratively over the gingerbread.
💡 Pro Tips
- ✓Warm the milk-honey mixture to exactly 100-110°F (38-43°C) to dissolve honey completely without denaturing proteins that help bind the batter structure.technique100-110°F
- ✓Test doneness at 15 minutes by inserting a toothpick - it should come out with a few moist crumbs, not completely clean, as carryover heat will finish cooking during the 5-minute rest.timing15 minutes
- ✓Add 1 teaspoon coconut oil per 4 oz chocolate when melting to reduce viscosity by 15-20% and create a glossy coating that won't crack when set.ingredient1 tsp per 4 oz, 15-20% viscosity reduction
- ✓Temper your coating chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to ensure proper crystal formation and prevent white bloom.technique115°F→84°F→88°F
- ✓Use silicone molds preheated to room temperature (68-72°F) and brush with neutral oil at 0.1ml per cavity to prevent sticking without affecting flavor.equipment68-72°F, 0.1ml per cavity
Share this recipe
Prep
30
min
Cook
20
min
Serves
20
people
Level
intermediate
Share this recipe
Medieval German bakers added cocoa to gingerbread in 1796—200 years before Hershey's existed in America.
Aromatic Gingerbread
Dive into the delightful world of our aromatic gingerbread cookies, where each bite reveals a soft, chewy center embraced by a satisfying crunch. Infused with warming spices like cinnamon and ginger, and finished with a sugary glaze, these cookies are a treat that easily outshine anything from the store. Whether you're gifting a batch or savoring them yourself, these cookies are sure to spread holiday cheer!
The Story
This German Lebkuchen traces back to 13th-century Nuremberg monasteries where monks discovered that Egyptian honey traders' spice blends—originally meant for mummification—transformed their boring communion wafers into aromatic masterpieces that could survive winter storage, eventually becoming the blueprint for every Christmas market from Bavaria to Brooklyn's hipster food halls.
Regional Twist
In Bavaria's Augsburg region, they replace the cocoa powder with ground almonds and double the gingerbread spice, then coat with local Lebkuchen glaze instead of chocolate for a pale, medieval-looking treat.
📝 Ingredients
Shopping List
- 400 g dark or milk chocolate
- 220 ml milk
- 100 g white chocolate
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- cinnamon (to taste)
- cocoa powder (to taste)
- coconut oil (to taste)
- 400 g flour
- gingerbread spice (to taste)
- 180 g honey
- oil (to taste)
- 180 g sugar
👨🍳 Instructions
- 1
Mix milk and honey in a small pot and warm slightly until the honey dissolves.
- 2
In a second bowl, mix flour, sugar, cocoa powder, baking powder, cinnamon, and gingerbread spice.
- 3
Gradually add the warm milk-honey mixture and oil to the dry ingredients and stir until smooth.
- 4
Lightly brush silicone molds with oil to prevent sticking.
- 5
Fill the molds with the dough and bake at 180°C (356°F) for about 15-20 minutes.
- 6
Let cool.
- 7
Melt dark or milk chocolate with 1 tsp of coconut oil and coat the gingerbread.
- 8
Once the coating has dried, melt white chocolate and drizzle decoratively over the gingerbread.
💡 Pro Tips
- ✓Warm the milk-honey mixture to exactly 100-110°F (38-43°C) to dissolve honey completely without denaturing proteins that help bind the batter structure.technique100-110°F
- ✓Test doneness at 15 minutes by inserting a toothpick - it should come out with a few moist crumbs, not completely clean, as carryover heat will finish cooking during the 5-minute rest.timing15 minutes
- ✓Add 1 teaspoon coconut oil per 4 oz chocolate when melting to reduce viscosity by 15-20% and create a glossy coating that won't crack when set.ingredient1 tsp per 4 oz, 15-20% viscosity reduction
- ✓Temper your coating chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to ensure proper crystal formation and prevent white bloom.technique115°F→84°F→88°F
- ✓Use silicone molds preheated to room temperature (68-72°F) and brush with neutral oil at 0.1ml per cavity to prevent sticking without affecting flavor.equipment68-72°F, 0.1ml per cavity