Name: Spice Gingerbread
Prep time: 30 min
Cook time: 668675 min
Total time: 668705 min
Yield: 1 Portionen
Ingredients: 250 g Honey; 250 g Cane sugar brown; 100 g Butter or margarine; 1 Pck. Gingerbread spice; 1 Lemon(s) of which the grated zest; 500 g Flour; 2 EL Baking cocoa; 2 Egg(s); 12 g Potash about 1 rounded tsp; 2 cl Cherry water

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Cook Time

11145 h 5 min

Description

This spice gingerbread from the Thermomix® is a Christmas pastry with honey, brown sugar, gingerbread spice and lemon. Preparation in the Thermomix® takes about 30 minutes, the total time including resting time is about 11 days. The recipe yields one portion and is ideal as festive finger food or dessert. Perfect for those who love the taste of Christmas.

Ingredients (10 ingredients)

Preparation (10 steps)

Heat honey and sugar

Thermomix® Setting

5 min/122°F/Speed 2 50

Put 250 g honey and 250 g brown cane sugar in the mixing bowl and heat for 5 min./50°C/speed 2.

300

Add fat, spices and lemon zest

Thermomix® Setting

2 min/122°F/Speed 2 50

Add 100 g butter or margarine, 1 pack gingerbread spice and the grated zest of 1 lemon to the mixing bowl and stir in for 2 min./50°C/speed 2.

120

Let cool down

Pour the mixture from the mixing bowl into a bowl and let it cool slightly. Clean mixing bowl.

Mix flour and cocoa

Thermomix® Setting

10 sec/Speed 4

Put 500 g flour and 2 tbsp baking cocoa in the mixing bowl and mix for 10 sec./speed 4.

Add honey-sugar mixture, eggs and potash

Add the cooled honey-sugar mixture, 2 lightly beaten eggs and 12 g potash, which was previously dissolved in 2 cl cherry water, to the mixing bowl.

Knead dough

Thermomix® Setting

3 min/Kneading speed

Knead the dough for 3 min./kneading stage until it no longer sticks and is smooth and shiny. Add some flour if necessary.

180

Let the dough rest

Shape the dough into a ball, wrap in cling film and let it rest in the refrigerator for at least 1 night, preferably 2 months.

Roll out and cut out the dough

Roll out the dough on a floured surface to a finger's thickness and cut out shapes with a stencil or cookie cutter. Let the cut out shapes rest for another 1-2 hours.

Bake gingerbread

Place the gingerbread on a baking sheet lined with baking paper and bake in a preheated oven at 180-200°C (convection oven slightly less, gas mark 2-3) for approx. 20 minutes. Check the color and reduce the heat if necessary.

Cool and decorate gingerbread

Let the gingerbread cool down immediately on a wire rack. Decorate with sugar glaze as desired or brush with sugar water shortly before the end of baking time. Press almonds lightly into the dough before baking.