Basic Recipe for Gingerbread

(*) Cook as in Nuremberg Heat honey, butter and sugar over medium heat, stirring constantly until sugar is dissolved around. Allow to cool to hand heat.

Add lemon skin, egg, cocoa and all spices.

Melt potash and staghorn salt in tap water. Add to honey mixture in combination with flour. Knead into a firm dough. Wrap the dough in plastic wrap and let it rest for a day at room temperature.

Knead the dough again.

Roll out on a floured surface to a thickness of 1 to 2 mm.

Cut shapes or possibly rectangles to taste. Place on a greased and floured baking sheet. Bake at 180° Celsius for 15 to 20 minutes.

Tip: Stock up on high-quality spices – it pays off!

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