Gingerbread

Ingredients for 1 servings:

• 500 g sugar
• 500 g hazelnuts
• 500 g sultanas
• 200 g candied lemon peel
• 200 g candied orange peel
• 10 eggs
• 250 g butter
• 2 tsp cinnamon
• ½ tsp cloves
• 10 g potash
• 200 g breadcrumbs
• 6 tbsp flour, more if needed
• 12 cl cognac
• 1 pack of wafers, 7 cm diameter
• 3 packs of melted chocolate glaze for spreading

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

like Nuremberg gingerbread, with wafers on the bottom

Put the candied lemon peel, candied orange peel, and sultanas through a meat grinder (I use a food processor). Pour the cognac over the mixture, cover with the ground nuts, and let stand overnight. Then add all the remaining ingredients and mix with melted butter (which has cooled again). Spread onto the wafers. Do not grease the baking tray. Bake once for 20-25 minutes at 200-220°C (top/bottom heat). Once cooled, cover with melted chocolate icing. Tip: Since the dough is very sticky, I use a tablespoon to scoop a small portion onto a wafer and keep a small bowl of water next to it, in which I moisten my index finger and use it to smooth the dough onto the wafer. These gingerbread cookies are always a hit, and a lady from a baking family said she had never eaten gingerbread cookies as good as these.