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Coconut gingerbread

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 250 g sugar
  • 1 tsp cinnamon powder
  • ½ tsp clove powder
  • 200 g desiccated coconut
  • 300 g flour
  • 2 tsp baking powder
  • some milk
  • m.-sized wafers
  • 2 lemons
  • powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Makes about 55 pieces. Beat the eggs and sugar until very frothy, then stir in the cinnamon, cloves, and coconut flakes. Sift in the flour mixed with the baking powder and stir in the milk as needed. The mixture should not be too runny. Using a piping nozzle or 2 tablespoons, place even mounds of the wafers on top. Leave a small edge free and bake at 160°C (320°F) for about 15 minutes. Squeeze the lemons and mix with powdered sugar to make a thick glaze. Brush the mixture over the cooled gingerbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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