Honey gingerbread porcini
These beautiful biscuits were originally developed to accessorize my New Forest roulade recipe for Hampshire Life magazine‘s Christmas edition, but they also make a lovely gift for any foodie friend with a sweet tooth.
This lebkuchen-style gingerbread is intensely spiced with a lovely soft, almost chewy texture. Although they’re made over the course of 3 days, there’s actually hardly any work involved each time. Unlike most baking, uniformity isn’t important here. A bit of natural variation in shape and size between each one will make them look all the more realistic.
- 50 g salted butter
- 80 g runny honey
- 60 g treacle
- 60 g dark muscovado sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg, freshly grated
- 260 g plain flour
- ¼ tsp bicarbonate of soda
- 1 egg yolk
- 3 tbsp white royal icing
- 1 tbsp poppy seeds
- Melt the butter in a saucepan, then take the pan off the heat and stir in the honey, treacle and brown sugar.
- Stir in the spices, followed by the flour and bicarb, then bring the mix together with your hands. You can sprinkle over a tablespoon of water if it’s too crumbly, but knead the dough as little as possible to form a smooth ball. Wrap in clingfilm and rest in the fridge overnight.
- Shape twelve porcini caps with oiled hands, adding a little indent underneath where the stems will attach later. Make the stems a little narrower than you want them to end up, as they’ll spread a tiny bit when cooking. Leave to dry overnight, covered loosely with a dry tea towel.
- Preheat the oven to 170°C (150 fan) | 325°F | gas 3. Bake the gingerbread for 15 minutes, or until set on top. Brush the caps with egg yolk, then return to the oven for 3 minutes or until shiny and brown. Leave to cool completely on the tray.
- Brush the stalks with white royal icing and sprinkle the ends with poppy seeds. Leave to set on greaseproof paper.
- Use a dab of royal icing to attach the caps to the stalks, then leave to set before packaging or serving.