John Myers
Nuremberg Style Gingerbread with Thermomix
The perfect nuremberg style gingerbread with thermomix recipe with a picture and simple step-by-step instructions.
- 150 g Almonds
- 50 g Citronat (Succade)
- 50 g Orange peel
- 50 g Raisins
- 70 g Soft butter or margarine
- 1 tsp Cinnamon
- 1 tsp Ginger bread spice
- 150 g Brown sugar
- 2 Pc. Eggs
- 1 tbsp Cocoa powder
- 125 ml Milk
- 250 g Flour
- 3 tsp Baking powder
- Wafers approx. 7 cm in diameter
- For glazing chocolate or icing sugar
- Chop the almonds, lemon peel, orange peel and raisins very finely in a mixing bowl for about 10 seconds on turbo setting. Then decant.
- Mix the butter, cinnamon, gingerbread spice, brown sugar and eggs in a mixing bowl on level 5 for about 1 minute. Add the remaining ingredients and stir in for 15 seconds on speed 3 – 4.
- Spread the viscous dough on the wafers with a tablespoon and bake on a baking sheet lined with baking paper on the middle rack at 190 degrees top / bottom heat for about 18 minutes.
- Then pull onto a wire rack to cool down. Cover with liquid chocolate couverture or powdered sugar and lemon icing, if you like.
- The gingerbread can of course be prepared just as well with a hand mixer or another food processor.
Facebook Comments