Honey gingerbread

Ingredients for 1 servings:

• 300 g honey, good quality
• 300 g sugar
• 2 eggs
• 250 g hazelnuts, coarsely ground, slightly roasted
• 70 g candied lemon, finely chopped
• 30 g candied orange peel, finely chopped
• 1 tsp, heaped cinnamon powder
• ½ tsp clove powder
• 2 pinch(s) cardamom, ground
• 1 pinch of nutmeg, freshly grated
• ½ orange(s), grated peel
• 2 cl cherry brandy or rum
• 10 g potash
• 600 g flour
• 1 egg yolk
• some condensed milk
• Almonds, hazelnuts or cherries

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Makes about 50 gingerbread cookies

Heat the honey in a saucepan until liquid. Let it cool slightly. Beat the eggs and sugar until frothy, then stir in the cooled honey. Stir in the roasted hazelnuts, candied lemon peel, candied orange peel, orange zest, and all the spices. Dissolve the potash in the schnapps and stir in. Finally, add the flour and mix until a firm dough forms. Knead thoroughly and let it rest for 1 hour. Then roll out the dough in portions to a thickness of 1/2 cm. Cut into rectangles or cut out circles (at least 6 cm in diameter) or other shapes. Place on a baking sheet lined with baking paper. Brush with beaten egg yolk mixed with canned milk and decorate with peeled almonds, whole hazelnuts, or halved cherries. Bake in a preheated oven at 180°C for 15-18 minutes. Let it cool and store in a tightly sealed container. We particularly enjoy these gingerbread cookies. I get blossom honey directly from the beekeeper. It’s also available in good supermarkets these days.