• Fructose content declaration
  • Competence through own intolerances
  • Free shipping from 49,50 € in Germany
  • Free shipping to many EU countries from 85 €
  • Fructose content declaration
  • Competence through own intolerances
  • Free shipping from 49,50 € in Germany
  • Free shipping to many EU countries from 85 €

Gingerbread

enough for 1 baking tray

  • 250 g Honix or rice syrup
  • 250 grain sugar
  • 100 g butter or margarine
  • 1 packet gingerbread spice
  • ½ grated organic lemon zest (not for histamine intolerance)
  • 500 g flour
  • 2 tablespoons cocoa powder
  • 2 eggs
  • 1 heaped teaspoon of potash (so that the gingerbread dough rises nicely)
  • possibly almonds for decorating
  • Hand mixer with dough hook

Put the honix/rice syrup with the grain sugar in a saucepan and heat while stirring. Then add the butter/margarine, the gingerbread spice and the lemon zest. Let everything dissolve well and then remove the saucepan from the heat and let the mixture cool a little.

Put the flour and cocoa in a mixing bowl and add the sugar/spice mixture and knead well.

Beat the two eggs and add the potash and knead into the dough.

Form the dough into a ball and let it rest in the refrigerator overnight.

Before rolling out, knead again and roll out on a surface with flour about finger thickness and cut out the figures. Press the almond into the dough before baking.

Preheat the oven to 180 degrees

Bake for about 20 minutes on the middle shelf.

If gingerbread becomes too hard after baking, you can leave the cookie tin lid open a little so that the cookies draw humidity.