December 13 – Gingerbread recipe for the Advent season

Gingerbread recipe for the Advent season: through the Christmas season with love and indulgence! Christmas time without gingerbread? Unimaginable! These spicy-sweet delicacies are the heart of the Advent season and a wonderful treat for young and old alike. With this recipe, you can conjure up succulent gingerbread that not only tastes delicious, but also makes your home smell wonderful. Perfect for a cozy afternoon or as a gift from the kitchen. Ingredients for about 20 gingerbread cookies:

• For the dough:
  • 250 g honey
  • 150 g brown sugar
  • 100 g butter
  • 1 egg (size M)
  • 1 teaspoon gingerbread spice
  • 1 teaspoon cinnamon
  • 1 pinch of salt
  • 400 g flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk
• For the glaze:
  • 100 g powdered sugar
  • 2-3 tbsp lemon juice or water
  • Optional: chocolate coating, chopped nuts or colorful sugar sprinkles

Preparation:

1. Prepare the dough:
   • Melt the honey, sugar and butter in a pan over a low heat. Stir occasionally until everything is well mixed. Leave to cool.
   • In a large bowl, beat the egg with the gingerbread spice, cinnamon and a pinch of salt until frothy.
   • Stir in the cooled honey, sugar and butter mixture.
2. Mix the ingredients:
   • Mix the flour and baking powder together and knead into the moist mixture in batches. Add milk as required until you have a smooth but firm dough.
   • Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour (preferably overnight).
3. Shape and bake the gingerbread:
   • Preheat the oven to 180 °C (top/bottom heat). Line a baking tray with baking paper.
   • Roll out the dough to a thickness of approx. 0.5 cm on a floured work surface and cut out with Christmas cookie cutters (stars, hearts, Christmas trees).
   • Place the gingerbread on the baking tray and bake for 10-12 minutes. They should still be soft and not get too dark.
4. Decoration:
   • For the icing, mix the powdered sugar with lemon juice or water until smooth. Decorate the cooled gingerbread with icing, chocolate coating or sugar sprinkles as desired. Leave to dry.
5. Serve:
   • Store the gingerbread in a well-sealed tin. They will stay fresh for weeks and develop their full flavor.

Tips for your gingerbread:

• Individual touch: add finely chopped nuts or dried fruit to the dough.
• Spice mix: Experiment with spices such as nutmeg, cardamom or cloves for a more intense flavor.
• Gift idea: Wrap the gingerbread in cellophane bags and embellish them with Christmas ribbon – a lovely gift!

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