foodbatch.com
Gingerbread v3
- Yield:g
- Time active: 1h, 45min
- Storage:Fridge: 7 days, Frezer: 90 days
- Difficulty:easy
| Ingredient | Weight | Procedure |
|---|---|---|
| Water | 5.0g | 1.1. Chop almonds coarsely. 1.2. Combine sugar and butter, mix until fluffy. 1.3. Combine all dry ingredients. 1.4. Mix water and baking soda. 1.5. Combine all and mix. 1.6. Form into cylinder. 1.7. Wrap and refrigerate 4h or more. 1.8. Take out of fridge and slice. 1.9. Bake in oven at 175C until golden brown. |
| Butter | 200.0g | |
| Almonds | 125.0g | |
| Dried ginger, ground | 12.5g | |
| Cinnamon, ground | 12.5g | |
| Light Syrup | 100.0g | |
| Clove, ground | 7.5g | |
| Flour | 300.0g | |
| Baking Soda | 5.0g | |
| Water | 5.0g | |
| Butter | 200.0g | |
| Almonds | 125.0g | |
| Dried ginger, ground | 12.5g | |
| Cinnamon, ground | 12.5g | |
| Light Syrup | 100.0g | |
| Clove, ground | 7.5g | |
| Flour | 300.0g | |
| Baking Soda | 5.0g |