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Gingerbread

(Basic Recipe)
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Average: 3.3 (3 votes)
(3 votes)
Gingerbread

Gingerbread - Spicy pastry for holiday nibbling

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Health Score:
Health Score
6,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 7 d.
Ready in
Calories:
258
calories
Calories

Healthy, because

Even smarter

Nutritional values

Biscuits made from gingerbread dough are low-fat and very digestible. Lactic acid bacteria are formed during fermentation, which bring a fine aroma and, similar to the probiotic bacteria in yoghurt, support the body's defences and intestinal flora. Essential oils from the spices additionally stimulate digestion.

Packed in tins and stored in a cool place, gingerbread keeps for about 6 months, but hardens over time. That's how you get them nice and tender again: Just put the part of the supply that will be needed soon into a plastic bag overnight with a slice of fresh bread.

1 piece contains
(Percentage of daily recommendation)
Calorie258 kcal(12 %)
Protein5 g(5 %)
Fat11 g(9 %)
Carbohydrates33 g(22 %)
Sugar added13 g(52 %)
Roughage5 g(17 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.2 mg(14 %)
Folate27 μg(9 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.8 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium201 mg(5 %)
Calcium37 mg(4 %)
Magnesium64 mg(21 %)
Iron1.6 mg(11 %)
Iodine1 μg(1 %)
Zinc1.4 mg(18 %)
Saturated fatty acids1.9 g
Uric acid31 mg
Cholesterol5 mg
Development of this recipe:

Ingredients

for
35
Ingredients
½
1 ounce
3 tablespoons
black Tea
4 ounces
1 ounce
2 ounces
Goose fat (without salt and spices; or margarine)
4 ounces
chopped almonds
14 ounces
1 teaspoon
2 teaspoons
ground Cinnamon (Ceylon)
¼ teaspoon
ground Cloves
¼ teaspoon
½ teaspoon
ground Cardamom
1 pinch
1 pinch
Preparation

Kitchen utensils

1 Kitchen scale, 1 Tablespoon, 1 Small bowl, 1 Fine grater, 2 Bowls, 1 Measuring cups, 1 Pot, 1 Wooden spoon, 1 Mixing bowl, 1 Teaspoon, 1 Hand mixer, 1 Plastic wrap, 1 Rolling pin, 1 Knife (or pastry wheel), 1 Baking sheet, 1 Parchment paper, 1 optional Cookie cutter, 1 Wire rack, 2 Cookie tins

Preparation steps

1.
Gingerbread preparation step 1

Dissolve potash in 3 tablespoons warm water. Rinse lemon in hot water, wipe dry, finely grate the peel and place in a bowl.

2.
Gingerbread preparation step 2

Mix honey with tea in a pot. Mix in sugar, milk and goose fat, stirring constantly. Heat until warm while stirring. Remove from heat and transfer to a mixing bowl.

3.
Gingerbread preparation step 3

Mix together chopped almonds, whole wheat flour and grated lemon peel. Stir in vanilla sugar, cinnamon, clove, anise seed, cardamom, mace and cayenne pepper.

4.
Gingerbread preparation step 4

Mix ingredients well. Add potash and honey mixture and knead thoroughly with a hand mixer on low speed until dough is firm.

5.
Gingerbread preparation step 5

Pour mixture into a bowl, sprinkle dough with a little flour and cover with plastic wrap. Ideally, leave the bowl for at least 1 week standing at room temperature and for up to 6 weeks. By doing so, in a process similar to leavening bread, lactic acid bacteria will develop to loosen the dough and give it flavor (this is referred to as "fermentation").

6.
Gingerbread preparation step 6

Knead the finished fermented dough briefly then put into plastic wrap and sprinkle with a little flour. Cover with a second layer of plastic wrap.

7.
Gingerbread preparation step 7

Roll sheet out until about 5 mm (about 2 inches) thick. Cut gingerbread into 35 rectangles or diamonds. For Advent or the Christmas season, cut out seasonal shapes to taste or form walnut-sized balls.

8.
Gingerbread preparation step 8

Line a baking sheet with parchment paper. Distribute gingerbread on baking sheet about 4 cm (approximately 1 1/2 inches) apart and bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F/convection 325°F) for 8-12 minutes depending on thickness.

9.
Gingerbread preparation step 9

Remove gingerbread and let cool briefly on baking sheet. Then transfer to a wire rack and let cool completely.