Mini Gingerbread Special

Ingredients for 1 servings:

• 200 g whole wheat flour, preferably freshly ground
• 100 g nuts, variety as desired
• 150 g honey
• 2 eggs
• 40 g butter
• 1 packet of baking powder
• 1 pinch of salt
• 2 tsp, heaped gingerbread spice
• some wafers, small

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

wholesome

Preheat the oven to 170°C. Finely grind the nuts and mix with the flour, gingerbread spice, and baking powder. Beat the eggs with butter, honey, and salt until frothy. Add the nut-flour mixture and knead into a dough. Spread the wafers on a baking sheet lined with baking paper. The dough is best shaped with slightly damp hands; alternatively, you can use a cookie press or spread the dough onto the wafers with a knife moistened with water. Then bake for about 20 minutes at 170°C. If desired, cover the cooled gingerbread with chocolate glaze. Tip: The gingerbread will be particularly moist in a bread oven, as it retains moisture better than a conventional oven. Alternatively, you can place a small bowl of water in the oven.