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🍰 Traditional Gingerbread in Grandma's Style

383 kcal · 50 min · 4 servings

Traditional Gingerbread in Grandma's Style Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm the honey and sugar in a pot until they are liquid.
  2. 2. Stir the fat, spices, and lemon zest into the warm mixture.
  3. 3. Remove the pot from the heat and let the mixture cool down briefly.
  4. 4. Gradually add the flour and cocoa to the honey-sugar mixture.
  5. 5. Knead the ingredients well until a firm dough forms.
  6. 6. Lightly beat the eggs in a separate bowl.
  7. 7. Stir the beaten eggs into the dough.
  8. 8. Carefully dissolve the potash (an old leavening agent) in the cherry liqueur.
  9. 9. Work the potash solution completely into the dough.
  10. 10. Continue kneading the dough until it is no longer sticky and looks shiny.
  11. 11. If necessary, add a little more flour to remove the stickiness.
  12. 12. It is best to use the dough hooks of a hand mixer or a food processor for kneading.
  13. 13. Shape the dough into a ball.
  14. 14. Let the dough rest for at least one night.
  15. 15. For the best taste, you can let the dough rest for two months.
  16. 16. Knead the dough thoroughly once more before rolling it out.
  17. 17. Dust a work surface with flour.
  18. 18. Roll the dough to a finger thickness.
  19. 19. Cut out the gingerbread using a template or a cookie cutter.
  20. 20. Let the cut-out shapes rest for another one to two hours.
  21. 21. Preheat the oven to 180 to 200 degrees.
  22. 22. Place the gingerbread on a tray lined with baking paper.
  23. 23. Slide the tray to the middle rack of the oven.
  24. 24. Bake the gingerbread for about 20 minutes.
  25. 25. Make sure the gingerbread does not get too dark, as they will taste bitter otherwise.
  26. 26. Reduce the heat if the gingerbread are browning too quickly.
  27. 27. Use slightly less heat for convection or set the oven to gas level 2 to 3.
  28. 28. Brush the gingerbread with sugar water shortly before the end of baking if you want a shiny effect.
  29. 29. Press almonds lightly into the dough before putting them in the oven.
  30. 30. Let the baked gingerbread cool down immediately on a wire rack.
  31. 31. Decorate the cooled gingerbread as you like with icing.
  32. 32. Store the gingerbread in a humid environment or together with a cut apple if they become too hard.

Nutrition per serving