Lebkuchen spice mix Young Kitchen

For spicy, fluffy gingerbread on wafers: Beat 100 g each of cane sugar and beet sugar with 2 eggs until frothy. Add 90 g ground hazelnuts, 150 g ground almonds, 30 g finely chopped candied orange peel and candied lemon peel and 1 tbsp gingerbread spice and knead. Chill the dough for 1/2 hour. Place wafers (Ø 70 mm) on a baking tray, form approx. 5 cm balls of dough and place on the wafers. Bake at 160 degrees (fan oven) for 25 minutes. 

Did you know that the first written information about gingerbread dates back to 350 BC? Back then, however, the Romans ate them all year round with a little honey on top!  

Discover all the other spices in the Young Kitchen range and our spices for baking!