Gingerbread to Cut Out
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g rye flour
- 150 g nuts, rated
- 200 g cane suar
- 1 ½ tablespoon gingerbread spice
- 1 teaspoon baking soda
- 3 tablespoon honey
- 3 egg (s)
- 1 egg (s), for brushing
Print Recipe
Pin Recipe Instructions
- Knead all ingredients into a dough and place in a warm place for 1-2 hours. It is essential that the dough rest so that the baking soda can take effect.
- Then roll out 5 mm thick and cut out as desired. Brush with egg yolk.
- Bake smaller biscuits (diameter 5 cm) at 180 ° C for a maximum of 5 minutes.
- Bake larger biscuits at 180 ° C for a maximum of 7 minutes.
- The gingerbread cookies are super soft and instantly edible. The secret to good soft gingerbread is the baking time! Gingerbread only needs a very short time in the oven. It is essential to stick to the baking time, then it is guaranteed to succeed.
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