Basel gingerbread

Category: Confectionery
Basel gingerbread

Ingredients

honey 200 g
powdered sugar 50 g
light molasses 25 g
flour 250 g
hazelnuts (roasted) 100 g
pistachios 50 g
candied lemon and orange 100 g
cinnamon, nutmeg, cardamom taste
orange liqueur 30 ml
baking powder 6 g
milk 30-50 ml
fondant glaze:
sugar 130 g
light molasses 25 g
water 50 g

Cooking method

  • 1. Heat honey, icing sugar and molasses to 60 degrees and let cool. Add flour and spices and knead the dough at medium speed for 15 minutes. Leave to ripen for 24 hours.
  • 2. Grind nuts VERY finely, mix with baking powder and add to the dough. Mix well (the dough is stiff after laying, but it gets warm under the hands and becomes plastic). Add candied fruits and liqueur, knead until smooth.
  • 3. Divide the dough into 50 g pieces and form into balls. Spread out on a baking sheet lined with baking paper at a considerable distance from each other (in the oven the balls will "spread" into flat cakes of the same size) and bake at 150 degrees for 20-25 minutes.
  • 4. For fondant glaze, boil the syrup from the given ingredients to 115 degrees and beat with a mixer at maximum speed until white. Grease hot gingerbread cookies (immediately from the oven) with icing. If necessary, slightly warm the glaze, as it hardens quickly.
  • 5. Allow the gingerbread cookies to cool on a wire rack and place in a cold oven over a large bowl (or other container) of room temperature water to soften overnight. Then put it in a hermetically sealed glass or tin dish.

Note

The recipe is taken from my beloved K. Schumacher. But since I do not have special equipment for softening gingerbread products, an idea was born with water and an oven.
There are a lot of gingerbread recipes. I bring to your attention one more. My family loved them.
In addition to the spices given in the recipe, I add a little more vanilla and ground pink pepper.
Cook with love and bon appetit!

Merri
Marina, what Christmas gingerbread!
Twist
Irishathanks for the praise! The taste is classic, but the recipe is rather intricate.

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