myAROMA Blog | myAROMA Shop Germany | myAROMA | Christmas cookies: Gingerbread from the tin with a natural aroma

Bakery

Gingerbread off the sheet

12.12.2022 | 2 minimum reading time

Recipe

For 1 tray

Preparation Time: 60 minutes

incredients

4 eggs

150 grams of margarine

150 g sugar

10 drops of myAROMA vanilla

2 tbsp. honey

350 g flour

1 package baking powder

2 tsp gingerbread spice

10 drops of myAROMA cinnamon

100 g ground hazelnut

1 tbsp Finely chopped orange

250 ml punch/mulled wine

Cake icing, whole milk or dark chocolate

preparation

Mix together the eggs, margarine, sugar and myAROMA vanilla. Tip: First drop myAROMA vanilla into the eggs and then mix with the rest, then there are no "aroma lumps". Add honey and continue beating. Then add flour, baking powder, gingerbread spice, myAROMA cinnamon, hazelnuts, orangeat and punch/mulled wine and mix well. Spread batter evenly on a lined baking sheet. Bake the gingerbread in a preheated oven at 180 °C top/bottom heat for approx. 20 minutes. Once cool, brush with cake icing and decorate with sugar sprinkles. Then cut into small cubes.