Summary

Ingredients

• 120 g cane suar
• 180 g honey
• 60 g butter
• 3 egg (s)
• 0.5 ½ point gingerbread spice
• 1 point vanilla sugar
• 60 g raisins
• 60 g lemon peel, chopped
• 60 g almond (s), rated
• 2 tablespoon rum
• 250 g flour
• 0.5 ½ point baking powder
• 20 g cocoa powder (unsweetened)
• powdered sugar
• vanilla sugar

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Instructions

1. Stir sugar, honey and butter together over steam, allow to cool. Mix the eggs with the spice, cocoa and vanilla sugar until frothy, slowly add the honey mixture and stir in. Mix in the raisins, lemon peel (both can be finely ground), almonds and rum. Sieve flour with baking powder and finally stir into the mixture.
2. Fill paper capsules three-quarters full, bake at 180 degrees for approx. 20 minutes and, after cooling, lightly dust with icing sugar mixed with vanilla sugar.
3. Tip: The gingerbread mixture can also be spread on a greased baking sheet and cut into small cubes after baking. This gingerbread is equally soft and juicy.