Nothing stays as it is, everything must at some point bend to the time and go with it. The same applies to our packaging – although a certain amount of tact and sensitivity is required for this procedure. You want to appear with a modern appearance, but you don’t want to lose your complete identity and you don’t want to complicate the search for your usual products unnecessarily – we think we have succeeded quite well so far.
In the course of these changes, the flat bag of gingerbread has also been revised and the recipe on the back of the picture has been adapted accordingly – but the recipe of the spice mix has not changed. The back of the old package was decorated with a recipe for a classic gingerbread, this has been replaced by a recipe for gingerbread men. Meanwhile it turned out that the old recipe is very popular with you and we received some inquiries that were surprised about the change and wanted to have the old recipe. Therefore we decided to put both recipes online so that you can access them at any time.
Recipe gingerbread (old packaging)
- 300 g sugar
- 4 eggs
- 1 sachet vanilla sugar
- 100 ml oil
- 2 tablespoons honey
- 1 packet hard grain gingerbread spice
- 250 ml milk
- 350 g flour
- 1 packet of baking powder,
- 100 g ground hazelnuts.
- Honey (liquid) or hazelnut couverture (for spreading)
Mix all ingredients except the honey or hazelnut couverture to a sponge mixture. Spread the dough on a baking tray lined with baking paper and bake at 170 °C for approx. 20 minutes. Leave to cool and then spread with liquid honey or hazelnut couverture. You can let your imagination run wild when decorating or simply dust with icing sugar.
Recipe gingerbread men (new packaging)
- 125g butter
- 100g sugar
- 250g liquid honey
- 500g of flour,
- 1 packet of gingerbread spice
- 1 teaspoon baking powder
- 1,5 tablespoons cocoa powder
- 1 egg
Bring butter, sugar and honey to the boil in a pot and mix well. Pour into a mixing bowl to cool. In a second bowl mix flour, gingerbread spice, baking powder and the cocoa powder and add to the honey mixture together with the egg. Knead with your hands or dough hooks. Chill for 2 hours. Roll out the dough 1/2 cm thick and prick the gingerbread men out of the dough. Bake on a baking tray covered with baking paper at 160?°C (fan oven) on the middle shelf for approx. 15 minutes. Then decorate as desired.
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