Ingredients for the Seckau gingerbread
- 350 g rye flour T 960
- 850 g honey
- 100 g whipped 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
Preparation of the Seckau gingerbread
Traditional homemade gingerbread!
Thanks to Konditorei Regner in Seckau for the recipe.
- Weigh the rye flour into a bowl!
- Bring the honey, cream and butter to the boil and mix with the rye flour.
- Mix the wheat flour with the spices and bicarbonate of soda, add the remaining ingredients and knead a little. Finally, knead in the honey and flour mixture.
Cover the dough and leave to rest for 1 day. - Roll out, cut out as desired and place on a baking tray lined with baking paper. Brush with a little egg and top with almonds and cherries if desired.
- Bake in a preheated oven at approx. 200°C for approx. 8 - 12 minutes. 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.
