Gingerbread

Ingredients for 1 servings:

• 250 g sultanas
• 100 g candied lemon
• 100 g candied orange peel
• 250 g hazelnuts, ground
• 250 g sugar
• 5 eggs
• 125 g butter
• 100 g breadcrumbs
• 1 tsp, heaped cinnamon powder
• ½ tsp, leveled clove powder
• ½ tsp, leveled cardamom powder
• 5 g potash
• 3 tbsp flour
• 8 cl whiskey

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 12 minutes; Total time approx. 13 hours 12 minutes

our Christmas classic, for about 40 pieces

Blend the candied lemon peel, candied orange peel, and sultanas (preferably using a food processor or meat grinder), pour the whiskey over them, cover with the hazelnuts, and let them sit overnight. Then combine all the remaining ingredients and the melted, cooled butter. Spread onto wafers and bake on a baking tray lined with baking paper at 200°C (180°C fan-assisted) until they have a light brown edge. Do not overbake, or they will dry out. 70 mm wafers for about 12 minutes and 50 mm wafers for about 10 minutes. Let cool and decorate with either icing or chocolate coating.