Gingerbread

Ingredients for 1 servings:

• 250 g syrup (rice syrup)
• 80 g glucose
• 60 g butter
• 200 g wheat flour, type 550
• 150 g rye flour, type 1050
• ½ bag of cream of tartar baking powder
• ½ bag of baking soda
• 1 tsp, heaped gingerbread spice
• 1 tsp, ground cinnamon (Ceylon cinnamon)
• 1 pinch of vanilla, ground
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 6 minutes; Total time approx. 12 hours 46 minutes

fructose-free 250

Heat the rice syrup and glucose, remove from the heat. Stir in the butter and let cool. Combine the flour, raising agent, and spices. While stirring, add the syrup mixture and knead with a food processor. Refrigerate overnight in cling film. Roll out the dough to about 3 millimeters thick and cut out shapes. Bake in a preheated oven at 180°C for about 6 minutes on the middle rack. This recipe also works with honey and raw cane sugar.