Gingerbread cookies

Ingredients for 1 servings:

• 250 g flour
• 4 eggs
• 100 g sugar
• 250 g butter
• 3 tbsp honey
• 1 pack of ammonium bicarbonate
• ½ pack of baking powder
• 1 pack of gingerbread spice
• 1 tsp cinnamon
• 1 pinch of salt
• 1 pinch of nutmeg
• 1 pinch of ginger
• 3 tbsp cocoa powder
• 100 g candied lemon
• 100 g candied orange peel
• 100 g fruit mix
• 150 g raisins
• 100 g almond(s), sweet, chopped
• 150 g hazelnuts, ground
• ½ bottle of bitter almond flavor
• 1 bottle of rum flavoring
• 1 bottle of butter-vanilla flavoring
• 1 pack of wafers (150 pieces)
• ¼ liter milk, more if needed
• Rum to soak the raisins, then no rum flavoring required

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, beat the sugar and eggs until fluffy in a bowl. Add the softened butter, followed by the honey. Then, sift in the flour, baking powder, and baking soda. Add all the ingredients one at a time. Soak the raisins in rum the day before. The batter shouldn’t be too firm. It should have a thick consistency, similar to sponge cake batter. Then, spread it onto the wafers with a small spoon. You can, however, add half an almond or hazelnut to the top as a decoration if you don’t want to coat them separately with glaze, and bake them with the biscuits. The biscuits are then baked at approximately 200°C (gas mark 3) for 15 minutes. Once cooled, they can be covered with cocoa glaze or any other coating. They are ready to eat immediately and don’t need to be stored in a tin for ages like real gingerbread.