Old Bohemian rye gingerbread - 540g
    • Old Bohemian rye gingerbread - 540g
    • Old Bohemian rye gingerbread - 540g
    • Old Bohemian rye gingerbread - 540g
    • Old Bohemian rye gingerbread - 540g

    Old Bohemian rye gingerbread - 540g

    Kč57
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    Loose mixture for the preparation of rye gingerbread

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    Rye flour is the original Old Bohemian raw material for the production of gingerbread. Fluffy non-sticky shift. Excellent volume. Gingerbread lasts for a long time supple. Quick and easy preparation. The mixture is also suitable for baking traditional gingerbread. Versatile use - the finished dough can be baked on a baking sheet, in a sandwich form or as a muffin.

    Ingredients: rye flour (52%), sugar, glucose, gingerbread spices, corn starch, raising agents (E450, E500), caramel, low-fat cocoa powder, emulsifier (E471), colorants (E160a). The product may contain traces of soy, nuts, eggs, milk and sesame.

    Package contains: 540 g of dough preparation mixture

    Store in a dry place.

    Instructions for use

    We need:

    3 eggs

    30 ml of oil

    200 ml of water

    Preparation:

    1. Pour the contents of the bag with the dough mixture into a bowl and add the eggs, measured water and oil. Whisk everything thoroughly with an electric beater until smooth.

    2. Pour the dough onto a greased, flour-coated sheet (30 x 40 cm) or into a sandwich mold approx. 26 cm long and bake in a preheated electric oven for about 15 - 20 minutes (30 - 40 minutes in a sandwich mold) at a temperature of 160 - 170 ° C. When baking, respect the experience with your own oven.

    3. After cooling down, we can spread gingerbread with jam or decorate nuts, coconut, etc. according to our own imagination.

    GINGERBREAD RECIPE

    We need:

    80 g honey (liquid)

    50 g of soft butter

    2 eggs (size M) + 1 egg to be smeared

    Preparation instructions:

    Pour the contents of the bag into a bowl, add eggs, honey and soft butter. We make the dough, which we let rest in the fridge for 24 hours. Then we roll out a pancake about 4 mm thick on the floured rolling pin, from which we cut out various shapes of gingerbread. Bake in a preheated oven at 175 ° C for about 8 minutes. Immediately after baking, lightly rub the beaten egg. After cooling, decorate with icing. When baking, respect the experience with your own oven.

    NUTRITIONAL INFORMATION IN 100 G:

    Energy 1190 kJ / 282 kcal

    Fat 5.1 g

    of which saturated fatty acids 0.9 g

    Carbohydrates 51 g

    of which sugars 28 g

    Fiber 5.7 g

    Protein 5.2 g

    Salt 0.77 g

    Semix
    5794