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Cut gingerbread

This recipe is sufficient for a baking sheet approx. 40 x 32 cm in size. The gingerbreads become about 2.5cm high, soft and have rather cake character.


  • 150g sugar, 50ml water
  • 500g honey
  • 3 Egg yolks
  • 15g vanilla sugar
  • 1 pkg gingerbread spice
  • 10g cinnamon
  • Lemons and orange zests
  • 350g rye flour
  • 350g wheat flour
  • 8g deer horn salt
  • 8g potash, 40ml milk
  • 80g soft butter
  • 160g coarsely chopped walnuts
  • 160g finely chopped arancini


Bring the sugar to the boil with the water, stir in the honey and cool to about 30°C. Mix egg yolks with the spices, mix together with the sugar solution and flour in the food processor and then knead firmly on the countertop. Dissolve the deer horn salt and potash separately in half of the milk and work separately into the dough. Mix the butter, nuts and arancini. Then roll out the dough to sheet size, place it on the baking sheet lined with baking paper and pierce with a fork. Sprinkle with milk and bake in the preheated oven at 140°C for about 50 minutes.

After overcooling, cover with chocolate glaze. Or, right after baking, add a mixture of rum and sugar, which also tastes delicious.

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