INGREDIENTS

1.000g	GINGERBREAD MIX
450g	Honey
250g	Water
500g	Wheat flour

PROCESSING

Method:
Heat water and honey together up to 45°C and combine with the Komplet Gingerbread Mix. Finally, incorporate the wheat flour. This dough should rest for 24 hours to obtain a maximum volume of the pastries. Bake on floured trays or baking paper. Roll out thinly. Cut into rectangles of approx. 4 x 8 cm and bake. After baking, brush with sugar glaze or coat with couverture when colled down.
Sprinkle roasted almond or hazelnut pieces on top and coat with loght or dark couverture.
If a softer consistency of the squares is desired, store at high air humidity for 1 -2 days before coating.

Mixing time: 2 – 3 minutes
Dough resting time: 24 hours (ideally)
Baking temperature: 220 – 240°C, damper open
Baking time: approx. 5 – 8 minutes

Master Tip:
Do not heat water and honey over 45°C, add the wheat flour at the end only.