Honigleckerlei

Home made barvarian gingerbread. Came out pretty well.

Hope you had a good day :)

Recipe for anyone interested

Honigleckerlei Gingerbread
100g honey
35g butter, softened
125g soft dark brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 good pinch ground cardamom
zest of a lemon
75g chopped nuts
100g cut mixed peel
50g finely chopped crystallised ginger
250g self-raising flour
1 teaspoon baking powder
Splash of milk to make dough

Icing
75g icing sugar
Juice of half a lemon or 1 tablespoon brandy / other alcohol of choice

Method
Warm the honey until it is runny, but do not cook it. Cream the butter andthe sugar together and stir in the honey, the flavourings, the nuts and mixed peel. Sift the flour and the baking powder into the mixture (do it in several goes) and blend well. The mixture should take on the appearance of fine breadcrumbs – at this stage add just enough of the milk to form a soft dough. Knead it well, then pat the dough out to a thickness of half acentimetre on a swiss roll tin (20cm x 30cm) or similar lined with greaseproof paper. Bake in a preheated oven 180oC (Gas Mark 4) for no more than 20 minutes, until the dough is risen and golden in colour. Bake carefully and do not overcook as the sugar-rich dough burns easily. While the dough is baking, make the icing – sift the sugar into a bowl, add the lemon juice or brandy and mix together. On removing from the oven, cut the gingerbread into squares (roughly an inch or so a side) with a sharp knife while still hot, then brush with icing. Leave to cool completely on the baking sheet, then transfer to an airtight tin when cold. The gingerbread improves with keeping… (supposedly!)