Gingerbread – basic recipe

Ingredients for 1 servings:

• 250 g sugar
• 80 g water
• 750 g honey
• 1 large egg(s)
• 60 g egg yolk
• 30 g cinnamon
• 20 g vanilla sugar
• 8 g clove(s), ground
• 8 g cardamom, ground
• 4 g nutmeg, ground
• 1 lemon(s), grated peel
• 600 g rye flour
• 600 g wheat flour
• 12 g ammonium bicarbonate
• 5 g potash, (pharmacy)
• 100 g milk

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 55 minutes

Gingerbread for gingerbread house or for cutting out

Boil the sugar and water and stir in the honey. Allow the mixture to cool to 30 degrees Celsius. Beat the egg, egg yolk, and all the spices until frothy (you can also use the 12g gingerbread spice mix). Mix the mixture, along with the honey solution, into the flour and mix well. Dissolve the potash and horn salt separately in half of the milk and then mix them separately into the dough. Wrap the dough and leave to rest in the refrigerator overnight. Roll out the dough to a thickness of about 5 mm, cut out shapes, or cut out the pieces for the gingerbread house. Place on a baking tray lined with baking paper and brush with milk. Decorate with nuts, if desired. Bake at 160 degrees Celsius for about 15 minutes. Have fun and good luck.