Seckauer gingerbread
Recipe of the region Murtal
Ingredients for the gingerbread
350 g rye flour T 960
850 g honey
100 g whipping cream
70 g butter
350 g wheat flour T 700
50 g candied lemon peel
22 g gingerbread spice
11 g cinnamon
15 g baking soda
150 g hazelnuts/almonds
50 g candied orange peel
2 large eggs
Gingerbread preparation
Homemade traditional gingerbread!
Thank to the Regner patisserie in Seckau for the recipe.
- Weigh the rye flour into a bowl!
- Boil the honey, whipping cream and butter and mix with the rye flour.
- Mix the wheat flour with spices and baking soda, add the remaining ingredients and knead a little. Finally, knead in the honey-flour mixture.
It is best to let the dough rest for 1 day, covered. - Roll out, cut out as you like and place on a baking tray lined with baking paper. Brush with a little egg and optionally top with almonds and cherries.
- Now bake in a preheated oven at approx. 200°C for approx. 8 – 12 min. It is important to pay attention to the baking time, which can vary from oven to oven. Approx. 8 – 12 min. Of course, you can also dip the gingerbread in some chocolate afterwards.
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