.....and here are a few tips from my experience that could be helpful when baking.
Gingerbread
If you only want to bake a few gingerbread cookies, it's still okay in terms of effort if you spread the gingerbread mixture onto the wafer with a spoon or a knife. The gingerbread turns out much more evenly (also in terms of portioning) if a gingerbread mold is used. This also makes it much faster.
I recommend always letting a gingerbread mixture rest for a night before baking and not baking it immediately after making it. The mixture then binds and holds its shape better when baking.
If you notice that the gingerbread mixture is too soft, simply add a little more of the nuts or almonds used. Then the mass becomes firmer.
Roll Out Dough
I've gotten into the habit of rolling out dough between cling film instead of dusting the work surface and dough with flour. Of course you can brush or blow the flour off the surface of the dough. But there is always something left behind, which usually doesn't look nice and also results in an uneven baking result.
