Gingerbread III
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g suar
- 300 ml honey, lighter
- 200 g butter
- 100 ml water
- 800 g flour, type 550
- 2 teaspoons baking soda
- 2 teaspoons ginger powder
- 2 teaspoons clove (s), ground
- 2 teaspoons ground cinnamon
- 2 teaspoons cardamom
- 2 teaspoons lemon (s), grated zest
Print Recipe
Pin Recipe Instructions
- Mix sugar and honey, add softened butter, stir with the water until frothy.
- 650 - 700 g flour (the rest of the flour is needed for rolling out) and all the spices and knead well until the dough feels like firm honey. Place in the refrigerator overnight, wrapped in foil, so that the dough sets and the spices can unfold.
- The next day, roll out the dough thinly on a floured surface, approx. 2-3 mm thick, and cut out. Place the cut out molds on a baking sheet lined with baking paper. Don`t lay them too close together so that the gingerbreads don`t stick together.
- Bake in a preheated oven at 225 ° C for approx. 4-5 minutes. Be careful when baking: they get dark very quickly! Let cool on a rack and pack airtight for at least 2 weeks. This is the only way to bring out the typical aroma.
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