Gingerbread: Recipe from Baker I Trust.

1. 1st basic recipe: Always 50 g sugar per egg

Preparation :

1. Cut the orange peel, dates and lemon peel into small pieces.

Begin :

1. Beat the egg whites with salt on a water bath until it has a nice shine.
2. Let the sugar and rum run in and stir.
3. Fold in the nuts carefully so that the snow is not destroyed.

Staghorn salt:

1. It drifts better. Put 2 teaspoons in small heaps on the baking paper or the wafers. 30 minutes (time is important, do not change) bake at 130 ° C.
2. Let cool down: 30 min.

heat:

1. Heat the apricot jam. Please do not use cold, this is important!

to seal :

1. With apricot jam. Keeps the gingerbread fresh and reduces drying out. Let dry. approx. 6 hours

The next day :

1. Melt the couverture, spread the gingerbread, top with cherries or almonds U: S: W: and let dry again. Only then put it in a tin can.

Drying times:

1. are very important otherwise the baked goods can get moldy quickly. We want to enjoy Christmas!