Traditional Gingerbread Recipe

Gingerbread recipe picture

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My gingerbread recipe I show you in this post. Traditional, gluten-free and without flour comes the delicious Christmas cookies on the table.

Before opening the bakery, I did various research on Wikipedia and other sources. The history of durable baked goods goes back a long way and this fact made me reconsider the choice of ingredients.

Why make it yourself? Because 99% of Christmas baked goods come with flour and are therefore in combination with sugar anything but healthy. So I went back to tradition and cut out the modern ingredients of flour, sugar and candied industrial fruit.

In this article, I show you how to make a delicious original gingerbread based on nuts, honey and dried fruit. For the preparation please reserve about an hour, the cooking video and the photos show you everything step by step. Do you have any questions? I’ll be happy to answer them via the comment function at the bottom of the page. It’s worth reading on! Have fun!

1. Recipe Gingerbread

So that you can quickly go to the bakery, I’ve put you the baking recipe today at the top.

So if you are very fast, then your gingerbread will be ready in about an hour.

In the lower section after the recipe you will find more information about our popular pastry!


Cooked, photographed and written down by chef Thomas Sixt.

Servings 10
Calories 289
Total Time 20 Min.
Preparation Time 5 Min.
Cook Time 15 Min.

Simple tutorial for traditional gingerbread prepared without flour.

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Gingerbread recipe picture
Make gingerbread yourself with cover picture baking recipe for Christmas.


60 g figs (dried)
60 g apricots (dried)
100 g almonds
100 g Brazil nuts
150 g walnuts
1 pc Lemon (I use organic lemon)
3-4 tbs honey (I use organic honey)
3-4 tsp gingerbread spice (I use homemade)
2 pc eggs
4 cl rum
1 tsp staghorn salt (I have unfortunately forgotten)


2 tbs lemon juice (From the lemon above!)
160 g powdered sugar


Gingerbread dough

Grated nuts
Grated nuts in the baking bowl

Prepare dough

Preheat the oven to 180° C.

Chop the almonds, walnuts and Brazil nuts.

This is best done with an electric chopper or blender.

In a pinch, process the nuts in a freezer bag with a meat pounder.

The mortar can also be used.

Fig cutting
Cut dried figs

Cut dried fruit

Cut the dried figs suitable small.

Cut the figs into cubes
Finely diced figs on a board.

Chop dried fruits

Chop the figs into wonderful little cubes.

Cut the apricots into small pieces
Cut the dried apricots into small pieces

Cut apricots

Dried apricots also cut into cubes with a knife.

Grate the lemon
Rub the lemon peel

Lemon zest

Take the zest from one organic lemon.

Nuts and fruits in bowl
Prepared, grated nuts and fruits in bowl.

Add fruits

Add the dried fruit to the nuts, add the lemon zest.

Gingerbread dough ingredients
Gingerbread dough ingredients prepared in the bowl.

Add spice

Add gingerbread spice.

I used here a homemade mixture that I trust.

Honey gingerbread dough
Honey and eggs are added to the gingerbread batter

Add Ingredients

Add eggs, rum and honey to sweeten the mixture.

Gingerbread batter mixed together
Honey gingerbread dough after mixing.

Stir dough

Mix the mixture well with the kitchen mixer.

Please use dough hook.

Portion the gingerbread dough
Portion the gingerbread dough with the ice cream scoop.

Portion dough

Line a baking sheet with parchment paper.

An ice cream scoop or serving ring will help get even gingerbread on the baking sheet.

Gingerbread dough shaped baking sheet
Gingerbread dough formed on the baking sheet with parchment paper.

Spacing tip

When loading the baking tray, pay attention to spacing.

Baked gingerbread cookies
Gingerbread baked on the baking sheet.


Bake the gingerbread in the oven for about 15-20 minutes at 180° medium heat.

Lemon glaze

Prepare lemon glaze
Mix lemon juice and powdered sugar to a lemon glaze.

Lemon glaze

Mix lemon juice and powdered sugar.


Gingerbread recipe picture
Make gingerbread yourself with cover picture baking recipe for Christmas.


Allow the gingerbread to cool after baking.

Use a pastry brush to apply the lemon glaze to the gingerbread and let dry for a good 2 hours.

Now the gingerbread is ready.

Store the gingerbread in suitable tin or tin can for several weeks.


2. Calories and Nutritional Values

3. Why you Better Make Gingerbread Spice yourself

The heart laughs at “homemade”. Here, the nose also laughs.

The scents of a homemade gingerbread spice are incomparable, as is the taste!

Pestle and pulverize the spices of your heart to your liking.

The aroma is incomparable and you are variable: preferences and intolerances can be taken into account.

You can control the composition and origin of the individual spices. That’s how chefs love it – I speak from my gut. 🙂

Make gingerbread spice yourself, this conjures up Christmas flavors in your bakery and the taste is just better!

Tip from cook Thomas Sixt
Cinnamon in mortar
Cinnamon sticks in a mortar, when crushing the sticks you can rediscover the wonderful flavors.
Gingerbread spice
Gingerbread spice you can make yourself in a short time and use for baking and cooking. Thomas Sixt Food Photographer

4. Why I use Dried Fruit Instead of Candied Fruit

Dried fruits contain large amounts of antioxidants. The high fiber content of the fruit makes you full for a long time and is digestively perfect. A variety of vitamins, minerals and phytochemicals provides your body with optimal.

Personally, I now like to eat not so sweet and love it more fully aromatic. Of course, light bitters taste pleasant to me. I find all this in the dried fruit. But feel free to choose for yourself what you like.

Dried fruit for the cereal and cake, taste simply delicious and more fruit!

Ingredient tip from chef Thomas Sixt
Cut apricots small
Cut dried apricots into small pieces

5. Gingerbread Icing that Succeeds Easily

For the icing, only chocolate or lemon icing come into question for me. Last I had even discovered marshmallow icing and smurf icing. Such a thing does not come me in the bag or on the Christmas cake! My variants I would like to bring you here again briefly closer:

5.1 Chocolate glaze

In order for the chocolate icing to appear firm and shiny later, here are the short step by step instructions:

Tempered chocolate promises a brilliant appearance

Baking tip from chef Thomas Sixt
Dark chocolate cut
Always cut the chocolate into small pieces before melting in a water bath.

5.2 Lemon glaze

Lemon icing is much easier than chocolate icing. You only need a little lemon juice and powdered sugar. Mix these two ingredients together while listening to Christmas music. Then you can immediately coat your pastry and let it dry.

The preparation:

Watch the amount of lemon juice, I usually take too much and then need a lot of sugar 🙂 instead of powdered sugar you can grind cane sugar itself and give the pastry even more original… lend.

Baking tip from chef Thomas Sixt
Prepare lemon glaze
Mix lemon juice and powdered sugar to make a lemon glaze.

6. More matching Ideas

Comments, Cooking Questions and Answers

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