The fastest gingerbread I've ever made

Ingredients for 1 servings:

• 130 g almonds, ground and chopped
• 100 g candied orange peel
• 100 g candied lemon
• 50 g chocolate shavings
• ½ tsp, leveled gingerbread spice
• 130 g brown sugar
• 3 small eggs
• 1 package of chocolate coating
• 1 package of wafers for gingerbread

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Risk of addiction

Mix the five dry ingredients together thoroughly. Then gradually fold in the eggs using the dough hook of a hand mixer. The mixture should not fall off the spoon on its own, but should be moist, but not wet. Using two teaspoons, spread it onto the wafers to a thickness of about 0.75 mm, leaving a border as the mixture will spread. Bake at 180 degrees Celsius (convection oven) for about 20 minutes. Allow to cool, then spread with the melted chocolate coating. In our experience, the longer they are kept in a closed tin, the better they taste than on the day they are baked, as the spices need to infuse. Alternatively, you can make them with half almonds and half hazelnuts.