100 grams of sugar for punch,

150 grams of sugar for syrup, 100 grams of oil,

150 grams of boiling water,

420-450 grams of wheat flour, 1 tsp baking powder,

2 tsp spices.





Turn on the kettle beforehand, so that by the time the caramel is ready, the water is already as hot as possible.


Pour sugar into a saucepan with a thick bottom and put on a small fire. The sugar will begin to melt after a few minutes. You can shake your saucepan using its handles to make the mixing sugar process go smoother. If you stir with a spoon or spatula, there can be formed caramel lumps, which are very difficult to dissolve later.


Sugar will melt and turn into a beautiful caramel having a rich colour. There will appear a bluish smoke. At this point, you need to pour boiling water into the saucepan with sugar.

This should be done very carefully, pour water in small portions closer to the pan wall in order not to scald your hands, as there is a very intense process of vaporization. Spray will be flying in every direction and steam will sizzle a lot. So, I recommend using a pot rather than a frying pan. High walls of saucepan will protect you from hot splashes.


Add the remaining sugar. Continue cooking by stirring the mix over low heat until the sugar is completely dissolved.


Add oil and spices. Stir until the butter is completely melted. Remove from heat and cool mixture so that it is of room temperature.


Mix flour with soda. Sieve it. Make the dough ready. You can use the flour to control the flour consistency. It should be neither too dense nor too soft.

Wrap the dough in a plastic bag and leave to rest for 15 minutes. 


You can shape a gingerbread in 2 ways:


Dry. Sprinkle the gingerbread board with flour or potato starch/cornstarch. This method works perfectly for small and medium-sized baking dishes. The pattern is fixed and less likely to float.

Wet. Lubricate the inner surface of the gingerbread board with cooking oil. The method is more suitable for large boards or if you would like to make a very complex relief pattern.


For gingerbread without filling:

Cut a piece of dough of the desired weight and roll it out using a rolling pin.


Press the dough into the baking dish, your hand thoroughly and carefully tapping on its surface so that the pattern on the board is wholly repeated on the future gingerbread.



Roll a rolling pin over the board to smooth out the gingerbread inner side. Remove dough excesses with a knife.

On the, we provide you with the recommended weight of the dough for each specific board to cook one gingerbread without filling. If you use pieces of dough of the specified weight, there would be no excesses of dough going beyond the edges.



Slide the gingerbread’s edges from the board by 0.5-1 mm so it would be easier to take out.

Turn the board over, lightly pry the edge of the gingerbread in order to get it out of the baking dish. Gingerbread will lay down on a baking sheet covered with parchment under gravity forces. 



On a baking sheet, leave about 5 cm between the pieces of gingerbread, because they will get bigger in size when baking.

Bake gingerbread immediately, do not leave them standing on a baking sheet in a hot kitchen.



To preserve the pattern, put the pan in the oven heated to its maximum (220-250 degrees, depending on your oven) for 3 minutes. After that, open the oven door for 20-40 seconds because a strong heat would come out and reduce the temperature to 170 degrees. Bake for 5 to 15 minutes depending on the size of your gingerbreads.


Take the baking sheet with hot gingerbreads out of the oven, but gather them after a few minutes, when your gingerbread is cooled down to form a solid shape. If removed immediately, gingerbreads can be damaged or broken.

When the whole batch of gingerbreads is ready, they can be covered with icing altogether.



100 grams of sugar and 40 grams of water are brought to a boil. After boiling reaches its maximum, reduce the stove power to a minimum and cook for another 1 minute.

Apply the hot glaze on all sides of the gingerbread by quick movements using a special brush. Dry on a wire rack at room temperature. The icing hardens quickly, and after 10-15 minutes it is covering the gingerbread with a beautiful matte slightly whitish coating that protects a gingerbread from drying. Glaze hardens entirely after a few hours.


I would like to draw your attention that undercooked sugar icing does not harden on gingerbreads; it remains sticky and transparent. Overcooked icing when solidifies with a dense white opaque layer and makes a beautiful relief invisible.

If you leave the gingerbread for a day in a tin or glass jar, it will be impregnated with the filling, and the spices will free their smells and gingerbreads will only taste better.