Summary

Ingredients

• 300 g flour, or spelled flour
• 320 g suar, or whole cane suar
• 400 g nuts, round (walnuts, hazelnuts, almonds)
• 50 g orane peel, or rated peel an untreated oranic orane
• 50 g lemon peel, or rated zest an untreated oranic lemon
• 4 teaspoons gingerbread spice
• 1 sachet baking powder
• 550 g potato (s)
• 35 wafers, 70 mm
• 1 bar block chocolate

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Instructions

1. Boil the potatoes, peel them off, then press them and let them cool. Add all ingredients (except the block chocolate) to the potatoes and knead them well. Spread the mixture on wafers, place on baking sheets and bake for 15 minutes at 200 degrees. Pierce with a wooden stick, when no more dough sticks to it, then the gingerbread is ready. Melt the chocolate in a water bath and brush the gingerbread with it.
2. The ingredients make about 35 pieces of gingerbread on round 70 mm wafers.