RECIPE STEPS
- 6000 g of honey
- 1950 g of sugar
- 200 g of potassium carbonate
- 75 g of baking powder
- 4500 g of weak flour
- 4500 g of rye flour
- 1500 g of chopped almonds
- 1500 g of chopped candied orange peel
- 30 g of cloves
- 30 g of nutmeg
- 225 g of cinnamon
- 120 g of gingerbread spices
- 300 g of egg yolks
- 2 yogurts
Toast the almonds and chop the candied orange peels in advance.
Melt the honey (do not exceed 40°C) and add the sugar.
Dissolve the potassium carbonate in 200g of water and the ammonia in 100g of water, then add them to the mixture.
Once the dough is homogeneous, transfer it to a board and let it rest overnight in the refrigerator.
Roll out to 3 mm thickness using a rolling mill and cut out with a star-shaped cookie cutter.
Bake on a greased and lightly floured black tray at 200°C in a deck oven. The gingerbread should remain soft.
Allow to cool and then coat with a Caribe or Jivara chocolate covering.
2. Storage
Store between 15 and 20°C, away from moisture and light.
Shelf life: two months
Can be frozen.
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