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This gingerbread with honey and walnut kernels is spicy sweet, nutty and very aromatic. It sweetens up your winter days and brings a change to the cookie plate. It is also perfect as a Christmas gift. You can find a detailed honey walnut gingerbread recipe with the exact quantities and step-by-step instructions below.
Which honey to use?
Use good quality honey for the recipe, just like for the medovik cake or the honey cookies. It should be tasty and aromatic. This is reflected in the taste of the gingerbread.
Just like for the honey pryaniki, this can be any type of honey, for example blossom honey or forest honey. As you heat it together with butter and sugar, it doesn’t matter whether the honey is solid or liquid.
Experiment with any nuts
I made the gingerbread with walnut kernels, just like the cake “Grafskie razvaliny” and the Pokrovsky pryanik. They combine perfectly with the honey dough.
Alternatively, you can use other nuts, similar to the cookies “Chestnuts”. Try the recipe with chopped hazelnuts or almonds, for example. Be sure to roast the whole nuts beforehand so that they develop their flavor.
Spices to taste for honey walnut gingerbread
You can refine the dough for the honey walnut gingerbread with spices of your choice. I used cinnamon and nutmeg for this. You can also add ginger powder, cardamom and cloves, as in the Piernik Staropolski recipe.
Long-lasting freshness thanks to icing
The honey walnut gingerbread stays fresh for a long time thanks to the sugar icing and doesn’t dry out, just like the pryaniki with sour cream or the Tula pryanik. You should coat them on all sides if possible.
Only pack the honey walnut gingerbread in an airtight container once the icing has dried well, just like the caramel pryaniki and the pryaniki “Nezhenka”. Otherwise they could become soggy. Keep them in a place that is not too warm.
This honey walnut gingerbread is
- spicy sweet,
- nutty,
- moist,
- soft,
- incredibly delicious,
- aromatic,
- easy to make,
- ideal for the Advent season, alongside the Dominosteine or filled gingerbread hearts,
- perfect for giving as gift.
Easy honey walnut gingerbread recipe
The honey walnut gingerbread recipe, which you can find in the recipe box at the end of this post, is very simple. It’s best to prepare the dough the day before and leave it to chill overnight.
Step 1:
To make the dough, heat honey, butter, sugar, spices and salt together until you have a homogeneous mixture. Once it has cooled slightly, stir in egg and roasted walnuts. Then add flour and baking soda and knead into a sticky dough, which you leave to chill for at least 6 hours.
Step 2:
Then roll out the honey walnut dough on a floured work surface, not too thinly, and cut out larger round cookies. Bake the gingerbread for about 15 minutes.
Step 3:
In the meantime, prepare the icing. To do this, boil sugar with a little water for a few minutes.
Step 4:
Now brush the hot honey walnut gingerbread with the hot sugar icing and leave to dry.
How to make gingerbread with honey and walnut: tips and tricks
- Use high quality honey for the recipe.
- You can add other spices of your choice to the dough.
- The amount of flour specified in the recipe may vary. Only add as much flour to the honey mixture in portions until you have a soft, sticky dough.
- You can also make rectangular gingerbreads instead of round ones.
- Do not make gingerbreads that are too small or too flat, otherwise they could taste dry.
- Depending on the size of your gingerbreads, the baking time specified in the recipe may vary.
Did you make the honey walnut gingerbread using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
Try these Christmas recipes too:
- Quark stollen recipe – how to make moist no yeast stollen
- Vegan cinnamon stars – the classic in the Christmas bakery without egg
- Vegan spritz cookies – heavenly aromatic with spice and orange
Honey walnut gingerbread
Ingredients
- 100 g honey
- 150 g butter
- 120 g sugar
- 1 egg
- 60 g walnut kernels
- approx. 300 g flour
- 6 g baking soda
- 1 tsp cinnamon
- 1/3 tsp nutmeg grated
- 1/3 tsp salt
- flour for the work surface
for the sugar icing
- 100 g sugar
- 30 ml water
Instructions
- Roast walnut kernels in a pan or in the oven, leave to cool and chop coarsely.
- Put honey, butter, sugar, cinnamon, nutmeg and salt in a saucepan and heat (do not boil!) slowly over a low heat, stirring until the butter and sugar have melted. Then leave the honey mixture to cool to lukewarm.
- Add egg to the honey mixture and mix.
- Add the chopped walnuts and mix.
- Mix flour with baking soda.
- Add the flour mixture in portions to the honey walnut mixture and knead briefly to form a soft, sticky dough.
- Cover the dough and place in the fridge for at least 6 hours or overnight.
- Roll out the dough on a floured work surface to a thickness of approx. 1.5 cm and cut out round gingerbread cookies approx. 8 - 9 cm in diameter.
- Spread the honey walnut gingerbreads well apart on a baking sheet lined with baking paper and bake in a preheated oven at 356 °F (180 °C) for approx. 15 minutes.
Preparation of the sugar icing
- Place sugar and water in a small saucepan and heat slowly, stirring until the sugar has dissolved.
- Bring the sugar icing to a boil and cook for 2 minutes until bubbling.
Coating the gingerbreads with the icing
- Brush the hot gingerbreads quickly with the hot sugar icing.
- Leave the honey walnut gingerbreads to dry and cool.
Notes
- Use high quality honey.
- You can add other spices of your choice to the dough.
- The amount of flour specified may vary. Only add as much flour to the honey mixture in portions until you have a soft, sticky dough.
- You can also make rectangular gingerbreads instead of round ones.
- Do not make gingerbreads that are too small or too flat, otherwise they could taste dry.
- Depending on the size of your gingerbreads, the baking time specified may vary.
- Take note of the detailed tips and tricks for making the honey walnut gingerbread at the top of the article.
If you are using Pinterest, you can pin the following picture:
