Butter Croissant – Gingerbread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 600 g suar
- 0.5 liter ½ water
- 30 g cinnamon
- 1 pack gingerbread spice
- 50 g lemon peel
- 50 g orane peel
- 500 g hazelnuts, round
- 250 g flour
- 7 croissants (butter croissants), hard
- 7 g deer horn salt
- 1 packet wafers
- Possibly cake icing your choice
Print Recipe
Pin Recipe Instructions
- Mix the sugar and eggs until foamy, add the water and spices. Then add the nuts, the previously ground croissants and the flour. Spread the dough on wafers and bake at 170 degrees for about 20 minutes.
- After cooling, you can coat the gingerbread with chocolate or lemon icing. A little tip: Use higher quality chocolate (e.g. Milka), then it will taste even better!
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