Recipe courtesy of The French Pastry School - Chicago, IL PREPARATION TIME: 30 MINUTES BAKING TIME: 25 MINUTES INGREDIENTS 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 METHOD 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. Watch out recipe demonstration on the Silpat Youtube channel!
