Skip to main content
Dessert

Nuremberg Gingerbread

A spiced honey dough baked into gingerbread cookies.

From the Wikibooks Cookbook · 15 ingredients
Jump to recipe ↓

Why it works: Nutmeg and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 11,917 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓

The recipe

Serves 15
Oven180 °C
Time15–20 minutes

Ingredients

Contains: wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the dough

  1. Bring the honey and sugar to a boil in a saucepan while stirring.

  2. Remove from the heat and let cool.

  3. Sift the flour into a bowl.

  4. Stir in the remaining ingredients.

  5. Pour the honey mixture into the flour.

  6. Add the baking powder and stir and knead the dough until it cools down.

Shape and bake

  1. Roll out the dough.

  2. Cut out the dough and place on the gingerbread wafers.

  3. Decorate with an almond.

  4. Transfer to a baking sheet.

  5. Let cool for about a day.

  6. Bake at 180 °C for 15–20 minutes.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Nutmeg + cinnamontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + cinnamontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,027 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Cardamom + cinnamontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,299 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Cinnamon + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  5. Cardamom + gingertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,114 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Honey
Adds sweetness and moisture, and keeps the gingerbread soft and chewy.
Granulated sugar
Adds sweetness and helps form a glossy, set syrup with the honey.
Flour
Provides structure once the dough is mixed and baked.
Chopped hazelnuts
Add crunch and a toasted, nutty flavor to the dough.
Baking powder
Releases gas during baking so the gingerbread rises and lightens.

The step that matters

Let the honey mixture cool before adding it to the flour. Honey and sugar boiled to a syrup are very hot; adding them too early can make the dough runny and hard to handle, and heat can dull the baking powder's rising power.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Illustration of Orange Bundt CakeIllustrationOrange Bundt Cake349 recipesIllustration of Lemon CakeIllustrationLemon Cake228 recipesIllustration of Ginger CookiesIllustrationGinger Cookies213 recipesIllustration of Lemon IceIllustrationLemon Ice147 recipes