Juicy Gingerbread from Tin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g honey
- 250 grams sugar
- 1 pinch (s) salt
- 125 g mararine
- 1 cup coffee, cold
- 3 egg (s)
- 3 tablespoon rum
- 100 g almond (s) or nuts, round
- 0.5 ½ pack gingerbread spice
- 500 g corn flour
- 1 packet baking powder
- 2 tablespoon cocoa powder, sweetened
- 2 tablespoon cocoa powder, dark
- Cake icing
Print Recipe
Pin Recipe Instructions
- Warm the honey slowly and mix it with sugar. Stir in the other ingredients in sequence. Spread the mixture on a baking sheet lined with baking paper. Bake for about 20-25 minutes at 175 ° C on the 3rd sliding bar from the bottom. Then leave in the oven for about 20 minutes.
- Spread the chocolate icing or icing on the warm gingerbread and cut into pieces as desired. Packed in containers, they last through the advent season.
- If the gingerbread is too moist, do not keep it for so long, otherwise it could go moldy.
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