Quick gingerbread

Ingredients for 1 servings:

• 300 g flour
• 200 g sugar
• 50 g honey
• 200 g butter, very soft
• 2 eggs
• 150 ml milk, lukewarm
• 2 tbsp cocoa powder, unsweetened, NO cocoa
• 15 g gingerbread spice
• 1 pinch of salt
• 10 g baking powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple sheet cake

Put the softened butter, sugar, honey, and a pinch of salt into a saucepan or non-stick pan and heat gently. Simmer (preferably on the lowest heat) until the sugar has dissolved and caramelized slightly (stirring frequently so nothing burns). Turn off the heat and set aside, or cover and let it rest on the stovetop. Put the flour, cocoa powder, gingerbread spice, and baking powder in a bowl and mix briefly. Now add the eggs and milk and mix in. Almost at the same time, add the warm butter, sugar, and honey mixture and beat until everything is well combined. (The batter should be relatively runny. If it isn’t, add a little more milk). Spread the batter onto a well-greased baking sheet or one lined with baking paper and place it on the middle rack of the preheated oven. Bake at 180°C top/bottom heat or 160°C fan-assisted oven for a good 15 minutes (please be careful, every oven heats differently. Be sure to do the skewer test. If no dough sticks to the cake, it’s done). Allow the gingerbread to cool completely and cut into pieces. Decorate as desired. I like to make double the amount on the baking tray because we like the gingerbread thicker. You can also use 100g dark chocolate instead of the 2 tablespoons of cocoa. Caramelizing the sugar gives the gingerbread a delicate aroma. But this is NOT necessary. You can also cream the butter with sugar and honey and then add the eggs, followed by the milk and the flour mixture.