This is the most amazing gingerbread, a feast of spices and a fixed thing my grandmother baked each year for Christmas.
Just to make the dough for these gingerbread puts one in the Christmas spirit, I love the smell of the spices in the warm honey, the grated lemon rind and orange pieces.
The recipe is from my olde- maybe even my great-grandmother who lived in Vonsild situated right Christiansfeld, which is precisely known for their gingerbread. I have never made them differently than as those flat balls with icing on.
The only thing that is a little difficult is to bake them, they are baked for a bit will be the raw in the middle and they get too much, they will be too hard. Each year, says my “now remember not to bake them too long so they become hard”, It should be added here so that my mother never even have baked them, It is me who has got the recipe from my grandmother :).
RECIPE – Honey cakes
INGREDIENTS
250 g honey
250 (g) sugar
2 eggs (Vegan-see below)
1 tablespoons cinnamon
2 TSP bumped cloves
1 TSP Cardamom
Torn shell of a lemon
25 g pommeranskal (available in eco (It is candied orange) the rest can be frozen until next year)
200 (g) chopped peeled almonds (chopped with knife, not fine as powder)
12 g potash dissolved in water
1/4 TSP antler salt
CA. 1/2 kg flour
VEGAN: I have baked a portion without eggs, they need to bake a bit longer, and may be a bit harder in the, but still tastes great 🙂 Alternatively I would mix 2 TSP fiber remember with 4 tablespoons water as a substitute for 2 eggs,
APPROACH
- Honey and sugar is melted (heats) together and allow to cool a little
- Then stir potasken in (is mixed in water first)
- The spices are met in
- Eggs, almonds and flour mixed in
- The dough is kneaded
- Roll the dough into balls (CA 6 cm in diameter) and gi’ them on the forehead (quote my grandmother)
- Bake 6-8 my 200 ° c
- The trick now is to not bake them too long, for so they can be quite hard when they are cooled
- Low possibly test to break a, as soon as there is no raw dough in the Middle take the out
- Cool
- Pipe a thick glaze with powdered sugar and water and put a dollop on each
- If they are stacked in a cake tin so wait until the glaze is completely dry
If you are missing bageartikler, cake shapes, chocolate etc. I can recommend the two webshops Baking time and Bagebixen, they both sell. Callebaut chocolate that I use, as well as a heeeel lot udstikkerforme, Grommets mm. I also bought my big chocolate smeltere with Bagebixen.
Hi !
I have tried to make the cakes and they taste almost like my beloved grandmother. However, I am in doubt, whether the cakes to be baked at 200˚C hot air or ordinary. oven ?
Anna
so…I love them really 🙂 I use hot air, but the key is to keep an eye, they must be brown but be removed as soon as they are not liquid inside, they get too much, they are easy hard.