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Weinviertel gingerbread

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Ingredients for 1 servings:

  • 560 g flour (rye flour)
  • 250 g sugar
  • 3 tbsp honey
  • 100 g lard
  • 3 eggs
  • ½ tsp baking soda
  • 250 g apricot jam
  • 4 handfuls of prunes
  • 4 handfuls of raisins
  • 2 handfuls of walnuts, chopped
  • 125 ml brandy

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

Combine flour, sugar, honey, lard, eggs, and baking soda to form a dough and let it rest for 1 day. For the filling, cut the prunes into noodles, then soak them and the raisins in brandy and let them rest for another day. The next day, divide the dough into 3 equal pieces and roll out into approximately 3 mm thick rectangles. Spread each thinly with jam, sprinkle with the marinated fruit and nuts, and roll into strudels. Place the gingerbread rolls on a greased baking sheet and bake in a preheated oven at 200°C for about 30 minutes. Once cooled, cut into pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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