Philippe Etchebest’s Christmas gingerbread: the easy recipe to make at home

As the days get shorter, the urge to fire up the oven returns. The recipe for Christmas gingerbread comes to the table, with the scent of honey and orange zest. You’re looking for something simple, reliable and festive.

The chef’s gesture, the family spirit

According to Cosmopolitan, Philippe Etchebest shares an accessible method. It’s based on honey, brown sugar, wheat flour and a little rye flour. The Christmas gingerbread recipe becomes a reassuring reference point.

What’s more, preparation takes just a few simple steps. Mix the powders, warm the honey, then assemble without stress. The gesture remains precise, but the hand can remain relaxed.

As a result, the spices come into their own with gentle baking. A well-lined pan helps keep the crumb soft. The recipe for Christmas gingerbread is thus more consistent at home.

“Successful gingerbread starts with good honey and gentle baking.”

Basic ingredients and variants

Cosmopolitan lists some reliable bases: honey, brown sugar, flours, yeast or bicarbonate, spice mixes. These include cinnamon, ginger, aniseed and sometimes cardamom. However, each person adjusts the intensity according to his or her sensitivity to the heat of the spices.

They can also be flavored with orange zest or chestnut honey, for a fuller-bodied taste. Nowadays, lactose-free versions are made with vegetable milk and adapted fats. The Christmas gingerbread recipe retains its character, without losing any of its pleasure.

• Preheat the oven and prepare the mould without rushing.
• Warm the honey to facilitate incorporation into the flours.
• Fresh, finely ground spices for a clean fragrance.
• Cook evenly and test with a spade before removing.
• Rest after baking for a more melting crumb.

Simple steps, fluffy results

Start by mixing flour, baking powder or bicarbonate, salt and spices. Warm the honey with a little milk, without boiling it. Then pour over the dry mixture, add the rest of the liquids, and stir just until combined.

Pour into a baking tin lined with baking paper. Bake at 160-170°C for 35 to 45 minutes, depending on thickness. The Christmas gingerbread recipe likes moderate heat to preserve the aromas.

In short, the spade comes out almost dry, with a few moist crumbs. Turn out warm and wrap when cold to retain moisture. As a result, the texture gains the next day, with a more tender crumb.

Hygiene, safety and storage

So, heat honey gently to avoid overpowering its floral notes. Consequently, avoid aggressive cooking that dries out the crumb. Christmas gingerbread is best appreciated when the balance remains intact.

On the other hand, keep the wrapped cake at room temperature for up to three days. It can be frozen in slices to keep it fresher for longer. Also, be careful with honey for babies: not before one year.

Smart tuning, service and budget

It goes well with black tea, hot chocolate or long coffee. It also goes well with savory accompaniments, such as creamy blue cheese or foie gras. A few toasted slices provide a crunchy texture that enhances the spices.

Now you can offer it as a home-made gift, wrapped in simple baking paper. The cost remains contained, with ingredients from the cupboard and a basket often under €10. The Christmas gingerbread recipe is a pleasure to make, without the extra cost.

Also, recycle leftovers into fragrant breadcrumbs for savoury crumbles. As a result, nothing goes to waste and everything is useful, from breakfast to dessert. You turn a classic into a lasting ally for your parties.

• Christmas gingerbread recipe