The ultimate gingerbread recipe that always succeeds
Genuine gingerbread as it was baked in the past - without any fat: and therefore low in calories.
600 g flour - best half spelt and half rye
300 g liquid honey
200 g sugar
250 g ground nuts
100 g finely chopped candied lemon peel
1 glass of schnapps, dissolved in 10 g ammonium bicarbonate and 1 teaspoon baking soda.
(this is the sprouting agent for flat biscuits that makes the typical gingerbread consistency)
Gingerbread spice as desired - I like a lot of ginger powder
100g whole almonds.
These are boiled briefly in water, then the brown skin is removed (it's easy and fun). Then cut in half lengthwise with a sharp knife.
Put the flour in a bowl and make a hollow. Honey, sugar and eggs come into the bowl.
Mix these well and then knead with the flour. Add everything else.
The dough becomes very firm, so you need some strength to knead it.
Then let it rest in a cool place for at least a day, preferably a week.
In this time the dough matures.
Then roll out the dough 1/2 cm thick and cut it out with a cup of gingerbread.
Place on wafers and decorate with halved almonds. Press them a little into the dough, they hold well after baking.
Bake for about 15 minutes - they must still come out of the oven softly.
These gingerbreads can be stored for a very long time after cooling.
They also taste good after Christmas and get better and better! (if there are any left!) The quantity is about 4 trays.