Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g rye flour
- 150 g nuts, round
- 200 g cane suar
- 1 ½ tablespoon gingerbread spice
- 1 teaspoon baking soda
- 3 tablespoon honey
- 3 egg (s)
- Flour for the work surface
- Egg (s) for brushing
- wafers
Print Recipe
Pin Recipe Instructions
- Mix all ingredients and knead into a dough. Let rest in a warm place for 1 - 2 hours so that the baking soda works.
- Roll out the dough on a floured work surface and cut out with molds or, since the dough is very sticky, always cut off a teaspoon of dough and press about 5 mm thick onto wafers with wet hands. Or roll out the dough under cling film as a flatbread on baking paper, bake and cut immediately after baking. Brush the dough with egg yolk before baking to give it a nice shine.
- Bake the gingerbread at 180 ° C for approx. 5 - 10 minutes, depending on its size. It is essential to pay attention to the baking time so that they do not become hard.
- Tip: The gingerbread can also be covered with chocolate.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below