Traditional recipes



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Put 200 g of caramelized sugar and quench with 100 ml of warm water.

We prepare the rest of the ingredients: 3 yolks, the milk in which we dissolve the ammonium bicarbonate, 200 g of sugar, cinnamon and lard. Mix everything in a bowl, then add the caramel syrup (cooled) and mix. Gradually add flour, stirring to blend, until you get a hard but slightly sticky dough (because of the syrup), suitable for spreading.

We wrap the dough in a food foil and leave it in the fridge for a few hours or overnight.

In 4-5 hours we will have a dough that is hard to work with, hard, but which at room temperature will become sticky, so it must be worked quickly.

We spread sheets of about half a cm thick and cut shapes according to preferences, which we put in trays greased with oil or lined with baking paper.

Put the trays in the preheated oven over low heat, for approx. 5-8 minutes (depending on the oven and the thickness of the dough). When ready, they should be slightly golden, but still fluffy.

Glaze: Beat the egg whites, then gradually add the sugar (including vanilla), continuing to mix.

At one point it is quite hard to beat, but you have to incorporate all the sugar even if you like it a lot. At the end we add the teaspoon with lemon juice, mix a little more and the icing is ready.

Decorate the gingerbread pieces according to your preferences or roll them in the icing, take them out and leave them to dry for a few hours, taking care to rotate the pieces to dry on all sides.

Although the gingerbread will be crispy when cooled, it will melt in a few hours and will become more and more fluffy (like cake sheets).

They will be kept in a covered bowl or in a paper bag, in order to stay tender for a longer time.


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