No Spice Honey Gingerbread

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No Spice Honey Gingerbread

by Claire Marie Chang

Make your kids this No Spice Honey Gingerbread this festive season!

Cuisine : Baking  Course : Dessert Skill Level : Novice
Prep : 1 hr 20 mins  Cook : 11 mins Ready in : 1 hr 31 mins  Serves : 6-8 Servings


  • 150g Unsalted Butter, Cubed
  • 100g Mix of Light & Dark Brown Sugar
  • *Can use Molasses Sugar as well
  • 170g Honey
  • 1/4 tsp Seas Salt/Fine Salt
  • 1 tsp Baking Soda
  • 1 Egg (65g)
  • 1 tsp Vanilla Bean Paste/Extract
  • 535g Plain Flour
  • 1 tsp Baking Powder


  1. Preheat oven to 180°C
    1. Combine butter, sugar and honey. Heat over gentle heat till the butter is fully melted. Transfer to metal/glass mixing bowl.
    2. Add Baking Soda and salt. Stir well to combine. Leave to cool to room temperature.
    3. Sift dry ingredients together.
    4. Using the paddle attachment, mix in on low speed egg and vanilla.
    5. On low speed, add flour in 2-4 additions till full combined.
    6. The dough will be soft. Divide into two portions. Flatten and cling wrap dough.
    7. Refrigerate for 1hr or till firm to handle.
    8. When ready to use, flour your worktop, dough and rolling pin.
    9. Roll to your desired thickness. Cut using floured cookie cutters.
    10. Bake for 9-11 minutes depending on cookie size.

    * Keep at room temperature for up to 7 days. Best eaten within 2 days for its soft texture.

    Chilled dough keeps well in fridge for up to 7 days.

    Alternative flavours:

    • Honey Cinnamon: Add 1-2tsp ground cinnamon
    • Honey Gingerbread: Add 1 tsp ground all spice and 1-2tsp ground ginger
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