Quick Tasty Gingerbread

first of all thank you ….

1. to my cook friend lunapiena for the inspiration … Anne used a gingerbread bell in her recipe “Almond Gudrun Gudrun” … I didn’t know it before and therefore unfortunately I don’t have it either, but this recipe gave me the idea try it with the ice tongs … and lo and behold, it worked brilliantly …

Preparation the evening before

1. Let the honey and butter melt gently in the saucepan – add the sugar and rum, stir well – stir the eggs into the lukewarm mixture – add lemon juice and lemon zest
2. Mix both types of flour, baking soda, gingerbread spice and vanilla sugar and add to the honey mixture – when you stir, you get a tough mixture that you then leave to stand in a cool place overnight

Preparation the next morning

1. if you want small gingerbread, you should roll the mixture into small balls … if they can be a bit larger, then working with small ice tongs (dip the ice tongs in cold water again and again) – put a wafer on top and press down well – bake the gingerbread at 150 degrees O / U heat for about 15 minutes and after baking let cool on a rack

Variations

1. the gingerbreads are soft from the start and can be eaten immediately … my husband likes them best like here WITHOUT any coating … but they also taste super good when coated with lemon glaze … but I personally like them most preferably covered with couverture …