Your account is not approved for this country.

Aromatic Gingerbreads

80 min
For 20 servings
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

shopping list

This recipe is on the shopping list for 2 .

Directions

beater
multi-purpose blade
whisk
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.

Our bestsellers

To the shop