Gingerbread recipe - gingerbread
Time
Preparation time: 20 min.
Cooking or baking time: 25 min.
Total preparation time: 45 min.
Already 350 v. Chr. Chr. There were the first types of small spiced honey cake. As the recipe then refined and became closer to our present-day gingerbread, they were cut and pressed into religious forms in the 15th century. Nowadays you can find the so-called Bildlebkuchen as gingerbread hearts, Gingerbread Man, Pepperkakor (Sweden), Piparkakut (Finland), northern Kosuljas (Russia). In many cultures, the gingerbread is known as Christmas cookies, although some varieties are also eaten throughout the year.
The art of baking gingerbread was once a craft in itself and was not done by the bakers. The gingerbread bakers called themselves Lebzelter, Lebküchler or Lebküchner. For baking, many sweeteners such as honey are used and little water. Due to the dry nature of Ginger Bread is very long shelf life, which is certainly noticed in the gingerbread hearts before. You can really keep it for ages.
The many sweeteners also come with many spices: anise, fennel, ginger, cardamom, coriander, mace, nutmeg, cloves, allspice and cinnamon.
There are two types of gingerbread or gingerbread. The brown gingerbread and wafer gingerbread.
Gingerbread Wafers
ingredients
- 500 g of ground hazelnuts
- 375 g of brown sugar
- 1 tbsp flour
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
- 100 g of citron
- 100 g of orange precipitate
- 2 Msp Hirschhornsalz
- 5 eggs
- 1 pinch of salt
- some nutmeg
- some cardamom
- wafers
preparation
- Put everything in a bowl and stir
- Place the wafers on a baking sheet lined with baking paper and spread the gingerbread dough on each individual
- Bake in preheated oven at 160 ° C for 20-25 minutes
Brown gingerbread
ingredients
- 50 g butter
- 250 g of sugar
- 500 g of honey
- 750 g of flour
- 125 g of citric acid
- 125 g of grated chocolate
- 125 g of grated almonds
- 1 teaspoon cinnamon
- 1 teaspoon cocoa powder
- 1TL clove powder
- 1 pinch of salt
- 3 tsp deer horn salt
- 1 tbsp water
- 4 tablespoons rosewater
preparation
- Heat butter, honey and sugar in a saucepan until they have melted. Let the whole thing get cold for a while.
- Mix everything except rose water and butter and knead well.
- Grease the baking tray and spread the dough on it.
- Leave dough at room temperature for 4 days
- After the waiting time, apply rose water and bake in a preheated oven at 155-165 ° C for 35 minutes.
- Remove gingerbread from the tin and brush with rose water.
- When the gingerbread dough has cooled, you can shape and decorate it to your heart's content.
