In my family – as in many German families – it is a tradition to bake biscuits during Advent, they are called “Weihnachtsplätzchen” -Christmas cookies. I can’t remember a single Advent season without baking these sweet little nibbles.
There is one recipe that is never missing: Gingerbread cake according to my grandma’s recipe. I usually bake many small versions and decorate them – they are wonderful to give as gifts and make my friends happy too.
Here is the recipe:
225 g sugar beet syrup
150 g sugar
3 eggs
200 ml milk
Gingerbread spice
500 g flour
1 sachet baking powder
Mix the syrup well with the sugar and the eggs, then slowly stir in the milk until a smooth mixture is formed. Mix the flour with the baking powder and spices and stir in gradually. A heavy, dark, shiny dough will form.
Pour into the desired moulds and bake at 180°C for about 45 to 50 minutes (for large moulds like a Guglhupf). Smaller shapes such as muffins or trees take less time.
Esther Finis, companion of Mary Ward, CJ Middleeuropean Province
