John Myers
Ingredients for 1 servings:
- 350 g sugar
- 320 g flour
- 200 g hazelnuts, grated
- 200 g almonds, grated
- 2 packets of baking powder
- 4 eggs
- 4 medium-sized jacket potatoes, floury, from the day before
- 1 tsp cinnamon
- ½ tsp clove powder
- 1 pinch of cardamom, add carefully
- 1 pack of wafers
- possibly gingerbread spice
- possibly cake icing
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
no waiting for the gingerbread
Pass the cooked potatoes through a food processor or mash them very finely with a masher. Then add the remaining ingredients and knead into a dough by hand (this is important because even with a whisk, the ingredients won’t blend well). Despite the small amount of liquid (just from the eggs), the dough will become a very sticky mass that will be difficult to remove from your fingers. If you’re not confident mixing the spices yourself, you can use a ready-made gingerbread spice, but the ingredients listed are really sufficient to achieve an excellent result! Now divide the dough between the wafers. When portioning, it helps to moisten your fingers slightly with water. This also helps to smooth the surface of the gingerbread. Then bake the gingerbread (preferably on baking paper) on the middle rack of the oven at 160°C (fan oven) for 15-20 minutes. Depending on the size of the wafers, this will yield 40 to 50 gingerbreads. A little tip: I’ve found that the gingerbread cookies turn out better when baked on a rack lined with parchment paper rather than on a baking sheet, as the wafers don’t absorb as much water. If you like, you can finish the gingerbread cookies with a chocolate or sugar glaze after they’ve cooled. But it’s not absolutely necessary, as they taste great as they are.
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