Honey dough for Danish gingerbread is an easy pre-dough, or “fordej” as we call it in Denmark, for gingerbread and honey hearts. It only contains honey and flour.
Good to know
- Make the honey dough up to 1 month in advance. If you are short on time, you can also make it a few days before.
- Store it in an airtight container in a cool, dark place.
- If you use firm honey, warm it to about 35°C first.
Honey dough for Danish gingerbread
Ingredients
Instructions
Honey dough
I use runny honey, but if you use a firmer honey, you can warm it up while stirring to about 35°C, as that makes it much easier to work with.
Put the honey and flour in a mixing bowl and knead them together into a smooth, even dough. Shape the dough with your hands if needed. Put the dough in an airtight container and store it in a cool, dark place for 1 month.
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Why make a honey dough for gingerbread?
The honey dough is the secret behind really good Danish gingerbread. When honey and flour are left together for a long time, the dough gets a much better and deeper honey flavour. That is why you make it well in advance, before you bake your gingerbread.
How far in advance should you make the honey dough?
I make my honey dough up to 1 month before I need it. The longer it rests, the more flavour it gets. If you forgot to make it in time, you can easily make it a few days ahead. The flavour just will not be quite as deep.
How do you store the honey dough?
Put the dough in an airtight container and keep it in a cool, dark place until you need it. If you use a firm honey, warm it to about 35°C while stirring before you knead the dough. That makes it much easier to work with.
How to use the honey dough
Once the honey dough has rested, grate it on a grater or in a food processor. Then knead it together with baker’s ammonia, egg yolks, potash and Christmas spices into a gingerbread dough. You can see the full method in my recipe for Danish honey hearts with dark chocolate.
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