Silesian gingerbread

Ingredients for 100 servings:

• 600 g flour
• 2 eggs
• 200 g honey
• 200 g beet syrup
• 1 tsp cinnamon
• ½ tsp baking powder
• 375 g sugar
• ½ nutmeg, grated
• ½ lemon(s)
• 1 pkt. pudding powder, chocolate
• 125 g margarine
• 2 tbsp gingerbread spice

Instructions

Working time approx. 20 minutes; Rest period approx. 3 days; Total time approx. 3 days 20 minutes

Heat the beetroot syrup and honey with the margarine and set aside. In a large bowl, mix the dry ingredients well and make a well in the center. Pour the lemon juice and eggs around the outside edge and add the beetroot mixture to the well. Then knead everything from the edge outwards until the dough is quite dry. Add more flour if necessary. Dust the dough with flour and cover with a cloth. Let it rest for a few days, kneading well every now and then. To bake, roll out the dough to a thickness of about 1cm and cut out shapes. Bake in the center at about 180-200 degrees Celsius for about 11-13 minutes. You can also press whole almonds or nuts into the dough before baking. After baking, you can also decorate the gingerbread with powdered sugar glaze or sugar pearls or similar. After baking, leave the gingerbread uncovered in a cool place for three days so that they become nice and soft.