Gingerbread Advent Calendar

For the Gingerbread Advent Calendar, heat granulated sugar, honey and water in a saucepan, stirring constantly.

Put 250 g spelt flour and the wheat flour in a bowl, add the sugar-honey-water mixture and knead everything well. Gradually incorporate the deer horn salt and potash.

Beat the egg yolks, egg, vanilla sugar, cinnamon and gingerbread spice until foamy and incorporate into the dough. Then add the remaining spelt flour and knead everything into a smooth dough. Wrap in plastic wrap and let rest overnight in the refrigerator.

Preheat the oven to 160 °C (top/bottom heat), remove the dough from the refrigerator approx. 15 min. before further processing. Then roll out on a floured work surface to a thickness of approx. 3 mm and cut into rectangles (approx. 4 x 6 cm). Place on a baking tray and brush with a little milk.

Bake in the preheated oven on the middle shelf for about 10-12 minutes. Cover the cooled gingerbread with chocolate icing, put 24 pieces aside and let them dry. Top the remaining ones with walnut kernels.

For the sugar coating, sift confectioners’ sugar and whisk with one egg white until smooth. Pour into a thin piping nozzle and number the gingerbread Advent calendar.

Preparation Tip:

Of course, you can also label the gingerbread Advent calendar with colorful icing.

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