Summary

Ingredients

• 100 ml water
• 400 g aave syrup
• 100 g cane suar
• 60 g veetable fat, e.., Biskin Gold
• 300 g rye flour
• 300 g wheat flour
• 1 pack gingerbread spice
• 5 teaspoons baking soda
• 2 teaspoons baking soda
• Soy cream (soy cream cuisine) to brush on
• some margarine

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Instructions

1. For the dough, heat the water, agave syrup and cane sugar in a saucepan until the sugar has completely dissolved. Now add the vegetable fat and let it melt while stirring gently. Take the saucepan off the stove and let the mixture cool down. Then fold in the remaining ingredients using a dough hook and knead everything into a nice brown dough. Let the dough rest in a sealed bowl in the refrigerator overnight.
2. Now lightly grease your hands with margarine and knead the gingerbread dough vigorously several times so that it becomes a little softer, roll out on baking paper using a rolling pin and cut out tree decorations or cut out elements for a gingerbread house. Lift off the excess edges of the dough (this prevents the elements from deforming) and pull the gingerbread pieces onto a baking sheet with the parchment paper. Brush with a little soy sauce if you like. Bake in the preheated oven for 10 - 15 minutes at 150 ° C fan oven.
3. Caution, leave some space between the individual gingerbread cookies, they will still open a little while baking.