Grandma's Gingerbread - A Very Old Recipe

Updated at: Thu, 09 Nov 2023 12:17:34 GMT

Step 1

Warm honey and sugar. While stirring, add the fat, spices and lemon zest. Remove from heat and allow to cool slightly.

Step 2

Gradually mix the honey-sugar mixture with the flour and cocoa and knead well. Lightly beat the eggs and mix into the dough. Gently stir the potash into the kirsch, dissolve well and mix into the dough.

Step 3

IMPORTANT:

Step 4

Do not let the dough stand for long while preparing it, otherwise it will become stiff and difficult to work with.

Step 5

Knead and mix until it no longer sticks and is smooth and shiny. (You may have to add a little more flour)

Step 6

It's best to use the dough hook of the hand mixer, or better yet, the food processor. Grandma left the whole kneading process to Grandpa.

Step 7

Form a ball and let the dough rest for at least 1 night. But as recommended above, the gingerbread only tastes really good if you leave the dough “in peace” for 2 months.

Step 8

Before rolling out, knead it again really firmly and then roll it out on a floured surface as thick as a finger.

Step 9

Cut out the dough using a template (grandpa was allowed to make one) or a heart cutter. Let these structures rest for another 1 - 2 hours.

Step 10

Bake on baking paper (or lightly greased, floured tray) in the preheated oven, middle shelf.

Step 11

Check the color every now and then because the gingerbread must not become too dark, otherwise it will taste bitter. Reduce the heat if necessary.

Step 12

Baking time about 20 minutes at 180 - 200 °C. Hot air a little less, gas level 2 - 3 The amount is enough for a normal tray. Allow the gingerbread to cool immediately on a rack. If you want the surface to be shiny, brush it with sugar water shortly before the end of the baking time. Otherwise decorate the cooled gingerbread cookies with sugar icing.

Step 13

If you want to decorate with almonds, you should press them lightly into the dough before baking.

Step 14

Grandma loved hearts, which she brushed with hazelnut glaze (finished product) after they had cooled. In the middle she placed a chocolate mocha bean or a silver sugar ball for decoration.

Step 15

Of course, for us children there was also this typical Santa Claus with a wafer picture. (That's why Grandpa had to make the stencil too).

Step 16

I don't know how Grandma Frieda attached these pictures specifically. Probably with a paste of powdered sugar and water.

Step 17

The taste is very typical of how gingerbread used to taste. Slightly tart, similar to those decorated gingerbread hearts at the fair, but of course a lot better.

Step 18

It is possible that the gingerbread will become rock hard, so you should store it in moist air or with a cut apple. This will make it buttery soft again.

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