John Myers
Ingredients for 1 servings:
- 375 g margarine
- 250 g sugar
- 500 g invert sugar (artificial honey), e.g. Kitzinger
- 500 g beet syrup, e.g. Grafschafter Goldsaft
- 200 g desiccated coconut
- 250 g almonds, grated
- 200 g candied lemon peel
- 250 g raisins
- 5 m.-sized apples, grated
- 3 m.-sized eggs
- 2 packs of gingerbread spice
- 30 g clove powder
- ½ tsp cinnamon
- 1 tsp cocoa
- 30 g potash
- 30 g ammonium bicarbonate
- 1 kg flour
- 2 points wafers, approx. 70 mm diameter
- 4 packets of powdered sugar
- 3 oranges
- Sugar sprinkles or chocolate sprinkles for decoration
Instructions
Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 10 minutes
for approx. 120 – 130 pieces
Heat the artificial honey, beet syrup, and margarine in a saucepan until liquid. Then stir in the desiccated coconut, almonds, raisins, candied lemon peel, and grated apple. In a bowl, combine the sugar and eggs, then stir in the slightly cooled honey-almond mixture. Mix the flour with the spices and remaining ingredients and stir in. Let the dough rest in a cool place for 12-24 hours (overnight). The next day, scoop out the dough with two spoons and place small heaps of dough on wafers. Preheat the oven and place the gingerbread on a baking sheet lined with baking paper. Bake for approximately 20 minutes at 170-180°C (fan oven). Mix the powdered sugar with the orange juice and brush the slightly cooled gingerbread with it. Decorate with sugar sprinkles if desired.
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