Summary
| Prep Time | 20 mins |
| Total Time | 3 d 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 100) |
Ingredients
Ingredients- 600 grams flour
- 2 egg (s)
- 200 g honey
- 200 g beet syrup
- 1 teaspoon cinnamon
- 0.5 ½ point baking powder
- 375 grams sugar
- 0.5 ½ nutmeg, grated
- 0.5 ½ lemon (n)
- 1 point pudding powder, chocolate
- 125 g mararine
- 2 tablespoon gingerbread spice
Print Recipe
Pin Recipe Instructions
- Warm the beet syrup and honey with margarine and set aside. Mix the dry ingredients well in a large bowl and make a well in the center. Pour lemon juice and eggs on the outside of the rim, pour the beet cabbage mixture into the recess. Then knead everything from the edge until the dough is quite dry. Possibly add flour.
- Dust the dough with flour and cover with a cloth. Let it steep for a few days, kneading it well in between.
- For baking, roll out the dough approx. 1 cm thick and cut out. Bake at about 180-200 degrees in the middle for about 11-13 minutes.
- You can also press whole almonds or nuts into the dough before baking. After baking, you can decorate the gingerbread with icing sugar or sugar pearls and the like.
- After baking, place the gingerbread open in a cool place for three days so that they become nice and soft.
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