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Cranberry-Ginger Gingerbread

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Ingredients for 1 servings:

  • 2 eggs
  • 90 g brown sugar
  • 100 g cranberries
  • 1 tbsp honey
  • 1 tsp cinnamon powder
  • 2 tsp gingerbread spice
  • 1 pinch of salt
  • 110 g hazelnuts, ground
  • 1 tsp, leveled ginger powder
  • n. B. Flour, approx. 1-2 tbsp
  • Wafers (5 cm)
  • 50 g chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Beat the eggs and sugar in a bowl until frothy. Chop the cranberries in a blender and add them to the bowl with the remaining ingredients, stirring everything together. Spread the batter on the wafers with 2 teaspoons and bake in an oven preheated to 170°C for 25-30 minutes. Allow the gingerbread cookies to cool on a wire rack. Melt the chocolate coating in a water bath and spread it over the cookies, decorating as desired.

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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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