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Every year I forget how annoying and time-consuming it is to get this ultra-tough gingerbread dough halfway smooth on the tray.
@lyse is baking! ð What is it? Gingerbread cookies? Share a pic of the results, no matter how they come out, please! ð
@lyseyse But a well done gingerbread is so good.
@tkanos duh! Didnât occurred to me that it was gingerbread what he was baking. I am such a dummy.
@bender @tkanos Thanks, oh yes, it's very yummy. :-) It came out far from flat, a lot of different thicknesses, but oh well. I've already cut it up into cuboids and put it in a tin box. The thinner stuff is very crunchy and shattered into pieces when my sharp knive wanted to hit it. The thicker stuff cut beautifully. Both parts taste very great, though.
Homemade gingerbread
It's my grandma's recipe. For the dough batter
* 4Â eggs
* 65Â g butter
* 300Â g sugar
and then add
* 500Â g honey
* 675Â g flour
* 1Â sachet baking powder
* 1Â sachet gingerbread seasoning
* 65Â g grated chocolate
* 100Â g grated almonds
Bake it for about 35 minutes at 160°C. I was too lazy to add a glaze (it's also extremely sweet already), but the recipe calls for
* 300Â g powdered sugar
* 3Â tablespoons cacao
* hot water until spreadable
@lyse those look yummy, and I am bookmarking the recipe for trying it in the future. Thanks!
@lyse oh man that looks delicious ð€€
@lyse oh man that looks delicious ð€€
@lyse oh man that looks delicious ð€€
@lyse oh man that looks delicious ð€€
@bender @prologic Thanks and enjoy! :-) It's definitely worth making. Although gingerbread works all year around, I have to say that it is much better in the colder season than in summer. Not sure why that is, but my grandma always told me that gingerbread only works in winter. I didn't believe her, so after a lot of begging she finally made me one tray in summer. It was not the same. Also when I tried it years after myself, same result. So @prologic and others in the Southern hemisphere, wait half a year for best results. :-)