Soft Gingerbread Drops

The essence of Christmas, but you can bake it any time. Lovely, delicious and can be stored for long.


Ingredients and Instructions:


  • 600 g flour
  • 3 egg yolks
  • 1 egg
  • 150 g icing sugar
  • 250 g honey
  • 50 g lard
  • 125 g sour creme
  • 2 teaspoon vanilla sugar
  • 0,5 tsp ground ginger
  • 0,5 tsp allspice
  • 0,5 tsp cardamom
  • 1,5 tsp cinnamon


  • 3 egg whites
  • 250 g icing sugar
  • lemon juice

Beat the egg yolks and the egg with the icing sugar and the spices.
Heat up the lard and the honey in a microwave oven until it’s homogeneous.
Combine the two mixture and add the sour cream and the flour. Mix it very well and chill it in the fridge for one day.
Next day preheat the oven to 170°C.
Whisk the egg whites with the sugar and a few drops of lemon juice until it’s hard and shiny.
Take teaspoonful pieces from the batter and form little balls with your hand. Bake them for 10 minutes.
Dip the gingerbreads into the sugar glaze till they’re warm and place them to a dry surface.
The coating need to dry out for ~ 1 day.

The gingerbreads can be stored for a month, but they are too delicious for that. 🙂



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