This is the best Gingerbread ever!!
For us it is a must to bake these gingerbread for christmas.
Often it is the problem, that the gingerbread get hard. But not with this one. The dough has to be prepared and stored for two weeks before baking.
You can also build a gingerbread house!
More Christmas Cookie recipes:
Vanilla Crescent Cookies
Linz “Eye“ Cookies
- 310 g flour
- 250 g rye flour
- 500 g brown sugar
- 1/2 Tbls bicarbonate of soda
- 1,5 sachet gingerbread spice (22g)
- 4 eggs
- 100 g honey
- 1 egg to brush
- almonds to decorate
Mix flour (both), sugar, bicarbonate of soda and gingerbread spice. Make a little hole in the middle, add in eggs and honey and knead.
Place dough in a “hermetically” sealed tupperware and store cool for 14 days. (Gingerbread will stay soft)
Roll out in 5 mm thick (on floured surface) and cut out in different shapes.
Put on a baking tray (with baking paper), brush with whisked egg and place halved almond on it.
Bake in preheated oven at 220° C for 6 – 7 minutes.
Roll out this gingerbread dough not too thinly and bake hot and briefly.
This gingerbread does not become hard!
Peel the almonds: Boil the almonds briefly in water. Quench and then they can be peeled very easily.
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Gingerman can…. 🙂