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Fine gingerbread with potatoes

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Ingredients for 1 servings:

  • 200 g potatoes, cooked, finely grated or squeezed
  • 3 eggs
  • 300 g cane sugar
  • 50 g candied orange peel, very finely chopped
  • 50 g candied lemon peel, very finely chopped
  • 10 g gingerbread spice
  • 1 tsp, smothered cinnamon
  • 200 g flour
  • 1 tsp baking powder
  • Wafers, 50 mm diameter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 52 minutes

for approx. 50 pieces

Beat the eggs and sugar in a food processor for about 10 minutes until thick and foamy. Mix the remaining ingredients and stir in. Scoop the batter onto the wafers and place them on the baking sheet. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Bake the gingerbread on the middle rack for about 17 minutes and let it cool on a wire rack. Best eaten fresh.

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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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