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Gingerbread
What would the Christmas season be without gingerbread? That's right - that's hard to imagine! You get the perfect taste with the S! Gingerbread spice and as a fruity topping, Roland Trettl recommends S! ground orange peel - mixed with lemon juice - and S! Raspberry fruit powder.
preparation
Beat eggs and sugar cold for at least 10 minutes – until all sugar crystals are completely dissolved.
The honey together with the espresso and the finely ground orange peel from STAY SPICED ! heat slightly in a pan or small saucepan and then stir under the egg sugar mass.
The rye flour with baking soda and the STAY SPICED ! Sift through the gingerbread spice and gradually lift it under the foam mass.
The gingerbread dough should be refrigerated and stored in a dark place for 1-2 months before being further processed.
Roll out the gingerbread dough, cut it out at a height of about 1.5 cm and then bake for 30 minutes at 175 °C (top/bottom heat).
Mix icing sugar with lemon juice and with STAY SPICED ! Season raspberry fruit powder to create a beautiful rich color. Decorate the gingerbread as desired with the mixture.
If the gingerbread is stored with apple slices in a closed cookie jar, it can be stored for about 2 months.
S! Tip: For an even tastier storage of the gingerbread just some STAY SPICED ! Fill the mulled wine spice into a tea bag and place it in the cookie jar for storage.
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