Here is our favourite recipe for classic Czech gingerbread.
The recipe is adapted to make the best possible relief, so you won't find any soda or baking powder in it. We use this recipe for all our gingerbread pictures.
150 g: Butter, Hera, Zlatá Haná
300 g: icing sugar (I prefer less, the dough is quite sweet)
750 g: plain flour
120 g: honey (if it is paste I use directly, otherwise I dissolve)
4 pcs: eggs (I whisk first)
1 packet (20 g): gingerbread spices
cocoa powder as desired
150 g: Butter, Hera, Zlatá Haná
300 g: icing sugar (I prefer less, the dough is quite sweet)
750 g: plain flour
120 g: honey (if it is paste I use directly, otherwise I dissolve)
4 pcs: eggs (I whisk first)
1 packet (20 g): gingerbread spices
cocoa powder as desired
Mix all the bulk ingredients in a large bowl and form a well in the middle. Add the others in the middle and start working into the dough from the center. I make the dough the day before and leave it in the fridge overnight to set. I take it out about 30 min before baking so it has time to loosen slightly.
Bake at 180°C for about 6 minutes as needed until the gingerbread changes texture. If you don't overbake them, the gingerbread will be soft right away.
Unbaked ↓
Baked ↓
If you happen to leave the gingerbread cookies to bake for a long time and they become hard after baking, just put them in a paper box and leave them in a damp place (e.g. balcony) where they will absorb moisture from the air and thus soften.