Grandma's Upper Silesian gingerbread

Ingredients for 1 servings:

• 250 g butter or margarine
• 250 g honey
• 250 g sugar
• 750 g wheat flour type 405
• 15 g potash
• 15 g ammonium bicarbonate
• 15 g gingerbread spice or gingerbread spice
• 4 eggs, size M
• some water, cold
• 500 g marzipan
• 500 g plum jam
• 600 g dark chocolate coating
• 100 g almond flakes
• 100 g walnuts
• Sugar sprinkles, cookie decorations, etc.

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

filled with marzipan or plum jam or as a simple cookie with chocolate coating

Gently heat the butter (or margarine), honey, and sugar in a saucepan (do not bring to a boil) until a smooth mixture forms and the sugar has dissolved. Allow this mixture to cool thoroughly. Dissolve the potash and ammonium hydroxide separately with a little cold water and add to the cooled mixture. Add the eggs as well. First, mix 2/3 of the flour with the spices and stir into the mixture. Add more flour until the dough comes together easily and can be rolled out. It will remain smooth and shiny. With marzipan filling: Roll out all of the marzipan evenly between sheets of cling film the size of a baking tray and set the film aside. Roll out approximately 300g of the dough on a baking tray lined with baking paper and set it aside. Line another sheet of baking paper and roll out another base with 300g of dough, leaving it in the tray. Now carefully spread the marzipan layer on the bottom of the tray, removing the cling film as you go. Then spread the second layer over it and remove the top layer of baking paper. Prick the dough at regular intervals with a fork (at least through the marzipan layer) to reduce bubbles. Place the tray in the preheated oven at 160°C (top/bottom heat) for 20-30 minutes. The gingerbread should be nicely browned. With plum jam filling: Line a tray with baking paper and roll out two layers, each with 300g of dough. Put the first layer to one side, leave the second layer in the tray and spread 500g of plum jam evenly over it. Roll out the first layer over it and pierce again with a fork. Bake again in the preheated oven at 160°C (top/bottom heat) for 20-30 minutes. Cut both layers into 3-4cm squares with a knife, carefully remove from the tray and spread with melted chocolate coating. To decorate, you can cover the gingerbread with marzipan, for example. For example, decorate one with walnuts and one with plum jam with almonds. If you’re making both, cut one into diamond shapes instead of squares to distinguish them. Roll out the remaining dough and, using cookie cutters, place simple cookies on another baking sheet lined with baking paper. Bake each one for just 7-10 minutes in a preheated oven at 160°C (top/bottom heat). Once cooled, decorate with chocolate coating and any decorations you like. Gingerbread covered in chocolate coating will keep fresh for a very long time in a tin and will usually last you the entire pre-Christmas period.