Beechwood gingerbread mold

• Making Nuremberg-style gingerbread
• Clean and effortlessly perfect, round gingerbread
• Also for making mini American cookies and cookies

Gingerbread is a staple during Advent and Christmas and should not be missing from any Christmas plate. With these beechwood gingerbread molds with a stainless steel scraper, you can easily, cleanly, and effortlessly make perfect, round gingerbread in the original Nuremberg style. Simply pour the dough into the recess and cover with a wafer. By turning the top, the 1 cm thick gingerbread falls onto the baking sheet thanks to the stainless steel scraper. Time-consuming handling with spoons is eliminated. Your hands remain dough-free and sticky, and clean. Also suitable for making American cookies and mini American cookies.

Recipe: Nuremberg-style gingerbread (makes approx. 15-20 pieces)

Whisk 3 eggs, 90 g brown sugar, and 1 tablespoon of honey into a foamy mixture. Mix together 1 teaspoon of cinnamon, 1/2 teaspoon of gingerbread spice, 1/2 pinch of salt, 125 g ground almonds, 125 g ground hazelnuts, 100 g candied orange peel, and 100 g finely chopped candied lemon peel. Preheat the oven to 150°C (top/bottom heat). Spread the dough into the recess of the gingerbread mold, place a wafer on top. Turn the mold, and the gingerbread will fall onto the baking sheet. Continue this process until all the dough is used up. Bake for about 20 minutes. Allow to cool completely and then cover with powdered sugar icing or chocolate, if desired, and decorate with whole almonds.

Scope of delivery

1 x gingerbread mold

1 x instruction manual