Fine gingerbread

Ingredients for 1 servings:

• 5 tbsp milk
• 200 g margarine
• 350 g sugar
• 3 eggs
• 3 egg yolks (the 3 egg whites were needed for the glaze)
• 500 g flour
• 250 g raisins (preferably soaked in rum overnight)
• 200 g candied lemon peel
• 100 g candied orange peel
• 200 g hazelnuts, ground
• 200 g almond(s), ground
• 250 g honey, liquid
• 3 tbsp cocoa powder, heavily deoiled
• 1 packet of baking powder
• ½ pack of gingerbread spice (5-10 grams, to taste)
• 1 tsp cinnamon
• 1 tsp cardamom
• 3 egg whites
• 1 cube of coconut oil
• 125 g powdered sugar

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

immediately soft and with a wonderfully delicate, delicious glaze

Beat the margarine with sugar, eggs, and egg yolks with a hand mixer until fluffy, then whisk in the milk and add the flour a spoonful at a time. It’s better to use a dough hook. The dough will be quite tough and sticky later, so I start mixing the last bit of flour with my hands. Then add all the other ingredients and mix either with a hand mixer (dough hook) or with your hands. This will form a tough, sticky dough. There’s no need to let the dough rest. Then, using a teaspoon, place small heaps of dough onto a baking sheet lined with baking paper. I always bake the gingerbread at 180°C until the edges are lightly browned. This varies from oven to oven. For me, it takes 10 to 15 minutes. Then let the gingerbread cool. Whisk the remaining 3 egg whites until stiff peaks form, gradually adding 125g of powdered sugar. Melt the coconut oil in a saucepan and gradually add it while stirring. Spread the icing on top of the cooled gingerbread. We don’t always have enough icing for all the gingerbread because it’s so delicious that we spread it a bit thicker, but that doesn’t mean you have to spread it sparingly. The icing isn’t like powdered sugar icing, so don’t spread it as thinly as you would with store-bought gingerbread—you don’t want the brown color of the dough to show through the top. We always place the gingerbread on large cake dishes. It’s best to store them in a cool place so they don’t dry out too much.