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🍰 Moist Gingerbread with Cherries

685 kcal · 30 min · 4 servings

Ingredients

• 200 g honey
• 50 g brown sugar
• 75 g butter
• 1 egg yolk
• 1 tbsp cocoa powder
• 1 lemon (zest)
• 2 tsp gingerbread spice
• 2 tsp potash
• 2 tbsp rum
• 300 g flour
• 100 g almond slivers
• 50 g finely chopped citron
• 50 g raisins
• 130 g powdered sugar
• 3 tbsp lemon juice
• almond slivers
• 30 candied cherries

Instructions

1. 1. Put honey, brown sugar, and fat into a pot.
2. 2. Heat the mixture and stir until the sugar is completely dissolved.
3. 3. Let the mixture cool down.
4. 4. Stir in the egg yolks, cocoa, lemon zest, and gingerbread spice into the cooled mixture.
5. 5. Dissolve baking ammonia (a leavening agent) in rum and stir until smooth.
6. 6. Add the baking ammonia and rum mixture to the dough base.
7. 7. Fold in the flour, slivered almonds, candied lemon peel, and raisins.
8. 8. Knead all ingredients into a firm dough.
9. 9. Dust the work surface with flour.
10. 10. Roll out the dough to a thickness of about 1 cm.
11. 11. Cut out round gingerbread cookies with a diameter of approx. 8 cm.
12. 12. Preheat the oven to 180 degrees Celsius.
13. 13. Prepare a baking sheet.
14. 14. Place the gingerbread cookies on the sheet.
15. 15. Bake the gingerbread cookies for 20 minutes.
16. 16. Let the gingerbread cookies cool down.
17. 17. Stir powdered sugar and lemon juice until smooth for the glaze.
18. 18. Brush the cooled gingerbread cookies with the glaze.
19. 19. Decorate the gingerbread cookies with candied cherries and slivered almonds.

Nutrition per serving

• kcal: 685
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 112 g