Gingerbread
500g Honey
500 g Sugar Beet Syrup
500g Sugar
250g Butter
2000g Flour
1 packet of Cinnamon (15 g)
4 pinches of Ground Cloves
10 g Potash
10 g Sal Volatile
6 tbsp Water
50 g Ground Almonds
50 g Finely Diced Candied Lemon Peel
Flour for Dusting
For the icing:
900 g Powdered Sugar
9 tbsp Lemon Juice
6 tbsp Water
Melt honey, syrup, butter and sugar in a saucepan while stirring, then cool. Place flour in a bowl. Press a hollow in the middle. Sprinkle cinnamon and ground cloves. Dissolve the potash and sal volatile separately with water. Cover and let stand for 10 minutes. Pour the honey mixture into the middle of the flour. Mix well. Add sla volatile and the potash (separately), almonds and lemon peel and knead the dough until smooth. Let the dough rest overnight. Roll out on a floured work surface to a thickness of approx. ½ cm. Cut out rectangles about 3x7 cm in size (or cut them out with cookie cutters as desired). Place on a baking tray lined with baking paper and bake in an oven preheated to 170 degrees (top and bottom heat) or 150 degrees (fan oven) for around 11 minutes. To make the icing, mix sifted powdered sugar with lemon juice and water in a bowl until smooth and brush the gingerbread cookies with it (alternatively, you can of course choose other icings).