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Aromatic Gingerbreads

Aromatic Gingerbreads

80 min
For 20 servings

Cloves, nutmeg and cardamom pods can be ground in the bamix® Processor with the powder disk.

Tip: When it comes to gingerbread, the longer it is left to rest, the better it tastes. Gingerbread can be stored well in a biscuit tin with a whole apple. The apple makes the gingerbread softer. The apple becomes wrinkled, but should not be allowed to rot, so use a good healthy apple.

  • 250 gsugar
  • 80 gwater
  • 750 ghoney
  • 1 pcEgg yolk
  • 1 pcegg
  • 2 tbspcandied lemon peels
  • 30 gcinnamon
  • 20 gvanilla sugar
  • 1 pinchsalt
  • 5 pcscloves
  • 1 pinchnutmeg
  • 2 pcscardamom pods
  • 7 tbspmilk
  • 10 gsalt
  • 0,5 tspbaking powder
  • 600 gwheat flours
  • 600 grye flour
  • 1 pcegg white
  • 100 gicing sugar
  • 2 tbsplemon juice

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multi-purpose blade
First, bring the water and sugar to the boil and stir in the honey with the bamix® whisk. Then allow the mixture to cool slightly. Now, beat the egg and the egg yolk until foamy using the bamix® beater. Add all the remaining spices and ingredients except the flour and stir again thoroughly. Then work the honey mixture and egg mixture into the flour using the bamix® multi-purpose blade and knead to form a dough. Leave the dough to rest in a cool place, well-covered, for 2 to 3 hours, or, preferably, overnight. The next day, roll out the dough to a thickness of approx. 5 mm on a floured work surface and cut out the desired shapes. Place the gingerbread on the baking tray lined with baking paper. Bake in a preheated oven at 160 °C for about 15 minutes.
First, beat the egg white until stiff with the bamix® beater, then gradually add the icing sugar and continue beating until the mixture looks thick and shiny. During this process, drizzle in the lemon juice. Pour the icing into a disposable piping bag and, depending on the decoration you have chosen, cut off a suitably sized tip (it’s better to cut it slightly too small than too large) and decorate the gingerbread with it. Let the icing dry well.

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