This gingerbread recipe has been going around for hundreds of years. Honey gingerbread is rooted deeply in Polish culinary tradition, and it’s a taste that cannot be mistaken for anything else. This maturing dough needs to rest for at least 4 weeks before baking, and then another few days to soften. Preparation requires some physical strength as mixing the melted butter and honey with flour and other ingredients easily counts as a workout. The effort pays off a month down the line, when you have a heap of intoxicatingly fragrant gingerbread with a unique taste that cannot be bought or made quickly.