John Myers
Ingredients for 45 servings:
- 300 g honey
- 125 g sugar
- 125 g butter or margarine
- ½ tsp clove(s), ground
- ½ tsp all-spice
- 2 tsp ground cinnamon
- 525 g flour, 550
- 150 g walnuts, ground
- 15 g potash
- 4 tbsp rum
- 1 egg(s)
- 150 g powdered sugar
- 1 tbsp lemon juice
Instructions
Working time approx. 30 minutes; Rest period approx. 7 days; Total time approx. 7 days 30 minutes
Dissolve the honey, sugar, and butter, stirring until the sugar is dissolved. Cool to lukewarm, stirring occasionally. Combine the cloves, allspice, cinnamon, 500g flour, and walnuts in a bowl. Stir in the potash and rum. Knead the honey, flour mixture, egg, and potash into a firm dough. Sprinkle the remaining flour over the dough and cover with cling film. Leave to stand at room temperature for at least a week. Knead the dough again vigorously and remove walnut-sized pieces. Roll into balls and place 4cm apart on a baking tray lined with baking paper. Bake at 175°C (Gas Mark 2) for 12-15 minutes. After baking: Mix the icing sugar and lemon juice until smooth. Place this in a freezer bag and cut off a small corner. Cut the gingerbread into thin strips and let it dry.
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