Classic gingerbread

Ingredients for 4 servings:

• 500 g honey
• 125 g sugar
• 750 g flour
• 200 g hazelnut flakes
• 15 g gingerbread spice
• 3 eggs
• 250 g sugar
• ½ lemon(s), zest
• 10 g ammonium bicarbonate
• 10 g potash
• 300 g flour

Instructions

Working time approx. 1 hour; Rest period approx. 10 days; Cooking/baking time approx. 12 minutes; Total time approx. 10 days 1 hour 12 minutes

according to family recipe

Melt the honey and sugar in a double boiler. Once cooled, stir in the flour, nuts, and spices. In a new bowl, whisk the eggs and sugar until frothy. Dissolve the leavening agents (calcined ammonium bicarbonate and potassium hydroxide) one at a time, then add them to the flour. Combine both doughs. Refrigerate the dough for 6-10 days. Work the dough through again, roll it out (approx. 0.5 cm thick), and cut out gingerbread cookies. Bake the gingerbread cookies at 180°C (top/bottom heat) for approx. 12 minutes. Leave some space between the gingerbread cookies. Once cooled, garnish the cookies as desired. They taste better if you let them sit for a few days.