Homemade Gingerbread
Ingredients
- For the dough
- 4 eggs
- 100 grams sugar
- 100 grams brown sugar (brown suar)
- 50 grams Candied lemon
- 20 grams candied orange
- 60 grams Jam (such as Apricot)
- 160 grams Marzipan
- 1 tsp honey
- 1 generous pinch Lemon peel
- 120 grams ground almonds
- 120 grams ground Hazelnuts
- 80 grams Pastry flour
- 20 grams breadcrumbs (such as biscuit or bread dumplings)
- 1 generous pinch Baking powder
- 20 grams Gingerbread spice
- round Wafer
- powdered sugar (for dusting)
- For the dark glaze
- 200 grams Dark couverture chocolate
- 2 Tbsps butter
- For the light glaze
- 100 grams powdered sugar
- 1 tsp lemon juice
- 1 tsp Rum
- 1 Tbsp warm water
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Line two baking sheets with parchment paper. Cut the wafers and place on the sheets.
For the dough, beat the eggs and sugar until frothy. Finely chop the candied lemon and orange and slowly stir into the egg mixture. Stir the jam and marzipan until smooth. Stir into the egg mixture. Stir in the honey and lemon zest. Mix the nuts, flour, crumbs, baking powder and gingerbread spice. Fold into the dough.
Place the dough into a pastry bag and spread the dough onto the wafers. Smooth the gingerbread with a damp knife and sprinkle with powdered sugar. Bake for 10-15 minutes, until golden brown. Cut off the excess wafer after baking and let cool on a wire rack.
For the dark glaze, chop the chocolate into pieces and melt with the butter over a hot water bath. Brush half of the gingerbread with the glaze and let dry at room temperature.
For the light glaze, mix the sifted powdered sugar, lemon juice, rum and water until thick. Spread over the remaining gingerbread and let dry at room temperature before serving.
