Küchenprofi - Gingerbread Maker BAKE

Delicious tradition! Already in the 14th century Franconian monks put delicately spicy dough on wafers to prevent it from sticking to the baking process. From Nuremberg the gingerbread conquered the culinary world. With the gingerbread shaper NÜRNBERG from KÜCHENPROFI, the specialty also succeeds in your kitchen. Fill the recess and smooth the dough. Lightly press the wafer and turn the top of the former clockwise. Then let the dough and wafer gently slide onto the baking sheet - done! The practical helper made of untreated beechwood also easily brings other biscuits into shape. Tip: If you add a piece of apple or untreated orange or lemon peel to the gingerbread, they will stay soft.

• Also ideal for other biscuits - Not only suitable for making gingerbread, but also for biscuits, Americans or for coating such as cream cheese, liver sausage, ... on breads
• Incl. recipe suggestion
• Material: Untreated beech wood

Recipe suggestion

You need:

• 450 g wheat flour
• 200 g rye flour
• 200 g sugar
• 500 g honey
• 250 ml water
• 2 tsp gingerbread seasoning
• ½ tsp ammonium carbonate
• ½ tsp potash
• wafers
• chocolate coating
• blanched almonds

Bring water and sugar to a boil, remove from stove and add honey. Bring to a boil again and let cool down. Mix both flours and gingerbread seasoning. Dissolve ammonium carbonate and potash one after another in 1 tbsp water, then add with sugarhoney- water mixture to the flour. Mix until smooth. Form gingerbreads, bake in preheated oven 15 minutes at 175 °C/350 °F. Decorate the chilled gingerbreads to taste with chocolate and almonds.

Hints for succeeding:

• Remove excess dough from the former.
• Hold the former with a little distance over the baking tray.