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Gingerbread is one of the most emblematic specialities of Alsace. While its artisan production is today concentrated in the village of Gertwiller - world capital of gingerbread - its tradition goes back several centuries and was once practised in many Alsatian families at festive time. Making your own gingerbread at home means reconnecting with this ancestral tradition and offering loved ones a unique, personalised treat infinitely superior to industrial versions.
The secret of good Alsatian gingerbread rests on three pillars: the quality of the honey, the carefully dosed spice blend and the resting time of the dough. Unlike other baking recipes that demand speed, gingerbread rewards patience: a dough rested for several hours, or even overnight, develops far more complex aromas and a far softer texture than a dough baked immediately.
The quality of the honey is decisive for gingerbread success. Favour a characterful honey - forest honey, fir honey, chestnut honey or wildflower honey - rather than an overly neutral acacia honey that would contribute few aromas. Vosges fir honey, with its slightly mentholated resinous and woody notes, is particularly appreciated in Alsatian tradition for its assertive personality that gives gingerbread an incomparable aromatic depth.
Rye flour, traditionally used in Alsatian gingerbread, brings a slightly rustic flavour and a denser texture than wheat flour. The spice blend is the personal signature of each household. The classic base includes cinnamon, star anise, cardamom, ginger, cloves and nutmeg.
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Honey from Alsace
Alsace PGI All Flowers Honey
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Ingredients for a 30cm loaf tin: 250g honey (forest or fir honey preferred), 250g rye flour, 50g plain wheat flour, 1 sachet baking powder, 1 egg, 80ml warm milk, 1 tablespoon gingerbread spices (cinnamon, anise, cardamom, ginger, cloves), the zest of one untreated orange, a pinch of salt. For the glaze: 2 tablespoons honey diluted in a little hot water.
Preparation: gently heat the honey in a saucepan until it becomes liquid and slightly warm (not boiling - 40-50°C maximum to preserve its aromas). In a large bowl, mix the flours, baking powder, spices and salt. Add the warm honey, beaten egg, warm milk and orange zest. Mix until a smooth, supple and slightly sticky dough forms. Leave the dough to rest for 30 minutes to 1 hour at room temperature, covered with cling film.
Baking: preheat the oven to 160°C (fan). Butter and flour a loaf tin. Pour the dough into the tin and smooth the surface. Bake for 45 to 55 minutes. Brush the still-hot gingerbread generously with the honey glaze. Wrap the cooled gingerbread in cling film and leave to rest at least 24 hours, ideally 48 hours, before tasting.
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The honey must never boil: above 60°C, honey's enzymes and aromas degrade irreversibly. Heat it gently until just liquid and slightly warm to the touch. A bain-marie is the safest method for gentle heating.
For soft gingerbread that keeps well, make sure not to overbake. Well wrapped in cling film, homemade gingerbread keeps 2 to 3 weeks at room temperature. It is even better after a week as the spices continue to develop.
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The basic gingerbread recipe lends itself to many creative variations. For gingerbread with candied fruits, add 100g of candied fruits (orange, lemon, citron) cut into small dice to the dough before baking. For a jam-filled gingerbread, particularly popular in Alsatian families: pour half the dough into the tin, lay a generous layer of mirabelle, apricot or bitter orange jam on top, then cover with the rest of the dough.
For a glazed gingerbread worthy of Alsatian artisans, prepare royal icing (icing sugar + egg white) and decorate the surface once cooled with traditional Alsatian motifs: stars, fir trees, storks or reindeer.
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