Grandma`s Gingerbread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 12 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 80) |
Ingredients
- 220 g suar
- 250 g honey
- 750 g flour
- 75 g mararine or butter
- liters ⅛ water
- 1 teaspoon deer horn salt
- 1 egg (s)
- 1 tablespoon cinnamon
- 1 pinch clove (s), ground
- 0.5 ½ point baking powder
- Powdered sugar, for glazing
Print Recipe
Pin Recipe Instructions
- Bring the water and sugar to the boil, let the honey dissolve in the sugar solution. Put lukewarm in a large bowl and dissolve the deer horn salt in it.
- Mix flour, margarine, egg, cinnamon, mixed cloves and baking powder into a dough and leave to stand overnight in a cool place.
- Portion the dough, knead it and roll it out to a thickness of approx. 4 mm. Cut out as desired and bake at 180 ° for 8 minutes.
- Is also very suitable for making a witch house.
- Mix the icing made of powdered sugar and lemon juice and brush the cooled gingerbread with it.
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