Rosenfellner Mühle Traditional Organic Gingerbread Baking Mix

The package is completely in German! Please see this entry for baking instructions :)

Get a leg up on the Advent season with this beautiful recipe!

Preparation:

• Pour the baking mix into a large bowl and add approx. 80-100ml milk and 70g honey, then knead together. Wrap the dough in cling film and chill for 30 minutes to 2 days. Then roll out the dough to at least 5mm thick, cut out the shapes you like and place them on a baking tray. Brush with black coffee.
• Preheat your oven to 160 ° C (standard) - or 150 ° C (convection) - Bake: approx. 15 minutes (not too long, otherwise the gingerbread will be too hard)
• Glaze with an icing made of 100g powdered sugar (sieved) with 30ml lemon juice.

Vegan preparation:

• Pour the baking mix into a large bowl, then add about 80-100ml water and 70g of barley syrup. Wrap the dough in cling film and chill for 30 minutes to 2 days. Then roll out the dough to at least 5mm thick, cut out the shapes you like and place them on a baking tray. Brush with black coffee.