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Simple Gingerbread from Tin

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Simple Gingerbread from Tin

The perfect simple gingerbread from tin recipe with a picture and simple step-by-step instructions.

  • 200 g Butter
  • 3 tbsp Honey
  • 350 g Flour
  • 300 g Sugar
  • 100 g Ground hazelnuts
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 3 tsp Ginger bread spice
  • 250 ml Milk
  • 4 Eggs, whisked
  • 1 packet Dark couverture
  1. Melt the butter and honey in a saucepan. Add milk and whisked eggs. Mix the flour, sugar, mixed hazelnuts, baking powder, vanilla sugar and gingerbread spice well in a bowl. Stir into the butter mixture. Pour onto a baking sheet that has been greased or lined with baking paper and at 175 degrees top / bottom heat for about 20-25 minutes. to bake. Melt the couverture, spread it on the gingerbread. Let cool and cut into cubes. Very tasty and juicy 🙂
Dinner
European
simple gingerbread from tin

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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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