Gingerbread – Basic Recipe
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 grams sugar
- 80 g water
- 750 g honey
- 1 large egg (s)
- 60 g e yolks
- 30 g cinnamon
- 20 g vanilla suar
- 8 g clove (s), round
- 8 g cardamom,, round
- 4 g nutme, round
- 1 lemon (s), grated zest it
- 600 g rye flour
- 600 g wheat flour
- 12 g deer horn salt
- 5 g potash, (pharmacy)
- 100 g milk
Print Recipe
Pin Recipe Instructions
- Bring the sugar to the boil with the water and stir in the honey. Let the mixture cool to 30 degrees.
- Mix the egg with the yolk and all the spices until frothy (gingerbread spice, the finished mixture 12 g is also possible). Work into the flour together with the honey solution and work through well.
- Dissolve the potash and deer horn salt separately in half of the milk and work them into the dough separately. Wrap the dough and let it rest overnight in a cool place.
- Roll out the dough to a thickness of approx. 5 mm, cut out or cut the parts for the gingerbread house. Place on the baking sheet lined with parchment paper and brush with milk. Decorate with nuts if necessary.
- Bake at 160 degrees for about 15 minutes. Have fun and good luck.
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