Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 30) |
Ingredients
Ingredients- 5 egg (s)
- 125 g butter
- 500 g honey
- 500 g suar, brown
- 500 g nuts
- 1 packet lemon peel
- 1 packet orange peel
- 1 teaspoon cocoa powder
- 1 pinch carnation (s)
- 5 g nutme - blossom
- 1 point gingerbread spice
- 1 point deer horn salt
- 3 tablespoon oil (salad oil)
- 1 cup / s cold coffee
- 750 g flour
- Wafers
- possibly cake icing
Print Recipe
Pin Recipe Instructions
- Mix all ingredients together and distribute on wafers. The mass shouldn`t be too runny. Bake slowly, about 180 ° C and 10-15 minutes. Depending on the amount of dough on the wafers.
- Cover the cooled gingerbread with sugar icing or chocolate icing.
- The advantage is that the gingerbread cookies are equally soft and do not have to be stored first.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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