Summary

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

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Instructions

1. 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.
2. 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.
3. Let the dough rest in a cool place for 12-24 hours (overnight).
4. The next day, cut off the dough with two spoons and place small heaps of dough on wafers.
5. Preheat the oven and place the gingerbread on a baking sheet lined with baking paper.
6. Baking time approx. 20 minutes at 170 - 180 ° C (convection).
7. Mix the powdered sugar with the orange juice and brush the slightly cooled gingerbread with it, decorate with sprinkles if you like.