Recipe courtesy of The French Pastry School - Chicago, IL
PREPARATION TIME: 30 MINUTES
BAKING TIME: 25 MINUTES
Honey 315 g/11.1 oz. 1 cup
Brown sugar 35 g/1.26 oz. 3 Tbls
Whole eggs 2 eggs 2 eggs
Whole milk 90 g/3.15 oz. 1/3 cup + 1 Tbls
Whole wheat flour 110 g/3.95 oz. ¾ cup + 1 Tbls
Rye flour 110 g/3.95 oz. 1 cup
Baking powder 10 g/0.36 oz. 1 Tbls
Ground cinnamon 1 g/0.032 oz. ½ tsp
Ground nutmeg 1 g/0.032 oz. ½ tsp
Ground anise 1 g/0.032 oz. ½ tsp
Ground cloves 1 g/0.032 oz. ½ tsp
PREPARE THE GINGERBREAD
Preheat the oven to 340°F/170°C.
Combine the honey and brown sugar in a pot. Bring to a low simmer. Remove from the heat and set aside.
Whisk together the eggs and milk into a mixing bowl.
Sift together the flours, baking powder and spices.
Using a whisk, slowly add the egg and milk mixture to the flour mixture. Whisk gently until just combined.
Whisk in the warm honey mixture until just combined.
Pour the batter into the moulds, ¾ of the way full.
Bake for 25-28 minutes until a toothpick inserted in the center comes out clean.
Cool for 30 minutes and then unmould.
Note: Whole wheat flour can be substituted for the rye flour. Nuts or chopped, candied citrus peels can also be added to the mix.
Download the recipe pdf here.
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