How many grams of gingerbread do you want to bake?
This gingerbread dough combines honey, spices, and KOMEKO KUCHENGLÜCK to create an aromatic delight. Whether used as Biberle (a type of gingerbread), Printen (another type of gingerbread), or for a witch's house, these gingerbread cookies remain moist and can be decorated as desired. Ideal for the Advent season or as a gift.
#gluten-free
#lactose-free
Ingredients
For the dough:
-
80
g honey
-
80
g beet syrup
-
40
ml water
-
30
g coconut oil
-
3
g potash
-
3
g ammonium bicarbonate
-
200
g
KOMEKO KUCHENGLÜCK
-
9
g gingerbread spice
-
1
pinch of salt
-
1
tsp apple cider vinegar
For the Printen:
-
Sliced or chopped almonds
-
Chopped sultanas
-
Candied lemon peel
-
Candied orange peel
For the Biberle:
-
Marzipan
-
Chocolate coating for decoration
-
A little milk or almond milk for brushing
Preparation
- Make the dough:
Heat honey, beet syrup and water, add coconut oil and let cool. - Prepare the leavening agent:
Dissolve potash and ammonium bicarbonate with a little water. - Knead the dough:
Mix KOMEKO KUCHENGLÜCK, the gingerbread spice and salt together with the cooled honey to form a dough. Add the apple cider vinegar and the raising agents while kneading. - Let the dough rest:
Wrap the dough in foil and let it rest until the next day. - Forming Biberle:
Roll out the dough long and narrow, wrap the marzipan stick, cut into pieces and place on a baking tray. - Forming Printen:
Knead the fruit into the dough, roll it out, cut it, brush it with milk and lightly press the nuts in. - Bake:
Bake the Printen or Biberle at 180°C (top/bottom heat) for 8-10 minutes. Decorate with chocolate coating if desired.
Tips: Store gingerbread in a sealed tin with an apple. For softer gingerbread, cover and let it rise the next day. This dough is also suitable for witch's houses.
