John Myers
Ingredients for 1 servings:
- 150 g honey
- 70 g brown sugar
- 50 g margarine
- ½ tsp gingerbread spice
- 1 egg(s)
- 300 g flour
- 3 tsp, leveled baking powder
- 100 g rock candy (crumb candy – Grümmel)
- some milk for brushing
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
that’s how I like them best
Combine the honey, brown sugar, and margarine in a saucepan and heat gently until dissolved. Allow the mixture to cool completely, then stir in the spices, egg, rock candy, and about 3/4 of the flour. Transfer the mixture to a work surface and knead in the remaining flour. The dough will be quite tough, but it shouldn’t be too sticky. If not, add a little more flour. Roll out the dough to a thickness of about 3-5 mm and cut into rectangular pieces. Preheat the oven to 170°C (fan oven), place the dough pieces on a baking sheet (I use baking paper, but lightly greasing the sheet works just as well) and brush with milk. Bake for 15-18 minutes, then let cool. If you like, you can place nuts on the raw Printen, press them down, and bake with the rest. Or roll out the dough on sliced almonds. I like them best when they’re covered in dark chocolate after baking. The gingerbread cookies are very hard after baking, but they soften after being exposed to air for a few days. The gingerbread spice I always use consists of cinnamon, coriander, allspice, cloves, star anise, and cardamom.
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