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Medovnicky - honey version of gingerbread biscuits

Jana Malonga

For Snack / Other


Published on

60 minutes to prepare and 60 minutes to cook

Serves 30


Honey version of gingerbread biscuit made for Xmas in our home. They come out really soft and stay soft. Times are approximate and do not include overnight stay in the fridge. You get lots out of this batch and I often make these as Xmas pressies.


1 kg plain flour
380g runny honey
300g icing sugar
120g stork melted and cooled (otherwise you will cook it too)
4 eggs
2 teaspoons of bicarbonate of soda
10 cloves - ground or a level teaspoon of already ground
1 heaped teaspoon of cinamon

2 egg whites mixed with a teaspoon of icing sugar to glaze straight after baking


Mix all the ingredients well and leave it to stand in the fridge overnight in a covered ball (otherwise it will dry out)

Take it out of the fridge and after about 15-30 min. Sprinkle some flour onto a board and roll the dough into about 2 - 3cm (around 1 inch) thickness. Cut out some Xmas shapes with cutters (angel, tree, bell or any other shapes)

Line baking trays with greaseproof paper and bake in the preheated oven
I have fun assisted and done it on 180C for 8 minutes a batch last year I had a gas and it was on gas mark 7 for about 12 min.

As soon as they are taken out of the oven glaze them with eggwhites and icing sugar it will keep them soft. Leave them to cool

Enjoy with tea or coffee


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