gingerbread

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• 180 g brown sugar
• 1 pinch of salt
• 1 egg(s)
• 1 tbsp honey
• 1 tsp cinnamon powder
• ½ tsp gingerbread spice
• 1 tbsp candied lemon, if desired
• 50 g ground almonds
• 3 tbsp milk
• 60 g butter or margarine
• Flour for the work surface
• e.g. powdered sugar
• e.g. water, hot

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

spicy, pure Christmas flavor

Mix the flour, baking powder, brown sugar, and salt in a mixing bowl. Add the egg, honey, cinnamon, and gingerbread spice. Finely chop the candied lemon peel with a knife and add it to the bowl along with the almonds and milk. If you don’t like candied lemon peel, you can easily omit it. Sprinkle the butter in pieces on top. Mix everything together using the dough hook of the mixer. Dust a little flour on the worktop. Form the dough with your hands into two rolls, each 3 cm in diameter. Wrap the rolls in aluminum foil and chill for 1 hour. Preheat the oven to 180°C (top/bottom heat, fan: 160°C) and line a baking sheet with baking paper. Cut the dough rolls into slices about 2 cm thick. Place the slices on the baking sheet, not too close together (the gingerbread will spread). Place the baking sheet on the middle rack of the oven and bake the gingerbread for about 15 minutes. Let cool on a plate or wire rack. To make the glaze, mix hot water with powdered sugar until thick. Brush the glaze over the gingerbread cookies, adding candy beads or food coloring for decoration.