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Gingerbread for cutting out

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Ingredients for 1 servings:

  • 300 g rye flour
  • 150 g nuts, grated
  • 200 g cane sugar
  • 1 ½ tbsp gingerbread spice
  • 1 tsp baking soda
  • 3 tbsp honey
  • 3 eggs
  • 1 egg(s), for brushing

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 5 minutes

for approx. 45 pieces

Knead all ingredients into a dough and place in a warm place for 1-2 hours. The dough must rest so that the baking soda can work its magic. Then roll out to a thickness of 5 mm and cut out shapes as desired. Brush with egg yolk. Bake smaller cookies (5 cm diameter) at 180°C for a maximum of 5 minutes. Bake larger cookies at 180°C for a maximum of 7 minutes. The gingerbread is super soft and ready to eat. The secret to good, soft gingerbread is the baking time! Gingerbread only needs a very short time in the oven. Be sure to stick to the baking time, and it’s guaranteed to be a success.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Gingerbread for cutting out