Gingerbread on Wafers According To Grandma Erika
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 20 mins |
| Total Time | 13 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 grams margarine
- 250 grams sugar
- 500 g invert suar (artificial honey), e.., Kitziner
- 500 g suar beet syrup, e.., Grafschafter Goldsaft
- 200 g desiccated coconut
- 250 g almond (s), rated
- 200 g lemon peel
- 250 g raisins
- 5 m. Apples, straight
- 3 egg (s)
- 2 packs gingerbread spice
- 30 g clove powder
- 0.5 teaspoon ½ cinnamon
- 1 teaspoon cocoa
- 30 g potash
- 30 g deer horn salt
- 1 kg flour
- 2 point wafers, approx. 70 mm in diameter
- 4 sachets powdered sugar
- 3 orange (s)
- Sugar sprinkles or chocolate sprinkles to decorate
Print Recipe
Pin Recipe Instructions
- Heat the artificial honey, beet syrup and margarine in a saucepan until everything is liquid. Then mix in desiccated coconut, almonds, raisins, lemon peel and grated apples.
- Mix the sugar with the eggs in a bowl, then stir in the slightly cooled honey and almond mixture. Mix in the flour with the spices and remaining ingredients and stir in.
- Let the dough rest in a cool place for 12-24 hours (overnight).
- The next day, cut off the dough with two spoons and place small heaps of dough on wafers.
- Preheat the oven and place the gingerbread on a baking sheet lined with baking paper.
- Baking time approx. 20 minutes at 170 - 180 ° C (convection).
- Mix the powdered sugar with the orange juice and brush the slightly cooled gingerbread with it, decorate with sprinkles if you like.
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