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Traditional honeycake

Traditional honeycake

    

Traditional honeycakes have been baked without fat in the past.

Cook

No. of servings

100

Ready in

1 h. 30 min.

Difficulty

medium

 

 

1. 

chicken egg 4 pcs  powdered sugar 7.75 oz (220 g)

Whip the eggs with sugar.

2. 

honey  2 tbsp  ground cinnamon 1 tsp  ground cloves 0.5 tsp  ground coriander spice  0.25 tsp  ground nutmeg 1 pinch

Add honey and spices (you can also use some gingerbread mixture).

3. 

ground walnuts 3.5 oz (100 g)

Add nuts...

4. 

...and mix.

5. 

all-purpose flour / plain flour 1.4 lb (650 g)  baking powder for gingerbread 0.25 oz (10 g)

Finally, add the flour mixed with the baking powder ...

6. 

...and knead a dough. Put the dough in the cold for 3 hours.

7. 

all-purpose flour / plain flour

Roll the dough on a floured board to a thickness of about 1 cm.

8. 

Cut out different shapes.

9. 

chicken egg 1 pc

Put the cutted shapes on a baking sheet lined with baking paper and spread them with a beaten egg.

10. 

walnuts

Garnish with pieces of nuts.

11. 

Bake for 8 minutes at 180 °C.

Bon appetit!

all-purpose flour / plain flour1.4lb650grams
all-purpose flour / plain flour-
baking powder for gingerbread0.25oz10grams
chicken egg5pcs5pieces
ground cinnamon1tsp1teaspoon
ground cloves0.5tsp½teaspoon
ground coriander spice 0.25tsp¼teaspoon
ground nutmeg1pinch1pinch
ground walnuts3.5oz100grams
honey 2tbsp2tablespoon
powdered sugar7.75oz220grams
walnuts-

 

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