Alsatian Gingerbread
A fresh take on traditional gingerbread, with the French/German addition of anise seed. Perfect with a cup of coffee or a liqueur!
Ingredients
- 1/2 cup honey
- 2 tbsp brown sugar
- 1/2 cup whole wheat flour, see Notes
- 1/2 cup rye flour, see Notes
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground anise you can grind whole anise seed easily in a mortar and pestle etc.
- 1/4 tsp ground allspice
- 1/8 tsp white pepper
- 1/4 tsp kosher salt
- 1 1/4 tsp baking powder
- 1 large egg
- 4 tbsp whole milk
- 1 tbsp candied orange or lemon peel finely diced
Glaze
- 1/4 cup icing sugar
- 1 tbsp milk or eggnog
- 1/4 tsp rum
Instructions
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Preheat the oven to 350 degrees.
In a small saucepan, combine the honey and the brown sugar and heat gently, stirring, until the sugar is dissolved and the mixture is warm.
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Sift together the flours, spices, salt, and baking powder into the bowl of a stand mixer.
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In a small bowl, whisk together the egg and milk.
With the mixer on low and using the paddle attachment, slowly pour the milk-egg mixture into the flour mixture. Stop and scrape up any flour that’s stuck to the bottom of the bowl.
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Add the warm honey and brown sugar and then the diced citrus peel and mix on medium speed until well-combined.
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Lightly coat with veggie spray and then line a medium loaf pan (9x5") with parchment paper so that it is hanging over the sides. Alternatively, lightly butter and flour a medium loaf pan.
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Pour and then scrape the mixture into the pan. Tap the pan a couple of times to release any air bubbles, and bake for 40 to 50 minutes, until the loaf is deep brown. Cool in pan on a rack for 15 minutes.
Remove using the parchment paper as handles, since it will not have risen high up the sides.
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Mix the icing sugar, milk and rum for the glaze. Make it as thick or thin as you desire (the way I remember it, it is on the thinner side) Drizzle over the cake when slightly cooled.
Recipe Notes
Feel free to substitute Cup for Cup Gluten Free blends as long as they contain xanthan gum. If you want to replace them with gluten free flours like buckwheat or sorghum, use 1/4 tsp of xanthan gum per 1 cup of flour.
This will not rise greatly. It's not supposed to. But it will taste amazing.
I crush my anise seeds instead of using anise powder. I like the texture.
You may skip the citrus, or just use orange and lemon zest, if that is all you have on hand.
You can also add candied ginger to the mix.
I like it glazed, since this is how I remember it! As an option, why not replace the milk with eggnog for the glaze?! Or how about adding a touch of rum?
Store in a well sealed container- it will age wonderfully.
Adapted from Food 52