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Gingerbread Men (thorner Kathrinchen)

Author/Submitted by:
Servings: 10
Categories: Chocolate / Christmas / Cookies / Desserts

2  tb  Butter
1/2  c  (scant) sugar
1  c  Plus 1 Tbsp honey
1  tb  Gingerbread spices (ground
    Cardamon, anise, cloves,
    Cinnamon, ginger - mixed
    Together according to taste)
1  sm  Pinch of salt
    Grated peel of 1 fresh lemon
2  tb  Sugar
1    Egg yolk
2 1/2  ts  Baking soda
2  tb  Rosewater
2 1/4  c  Flour
    Vanilla or
    Chocolate icing (optional)

Melt together the butter, sugar, and honey over low heat, then allow to cool. Add the gingerbread spices, salt, grated lemon peel, sugar, and the egg yolk; stir until lightened. Stir the baking soda into the rosewater and add to the egg yolk mixture. Combine this mixture with the flour and knead into a dough. Let stand overnight. Preheat the oven to 400 degrees F. Generously butter a baking sheet. Roll out the dough on the sheet about 1/4 inch thick, and cut the dough into long rectangles or stamp out little gingerbread men with a cookie cutter (the original 'Kathrinchen' are shaped like the pastries called 'langues du chat', or "cat's tongues" - or ladyfingers with broadened ends). Whatever design you decide on, bake for 15 to 20 minutes. And, if you choose, frost with chocolate or vanilla icing when cookies are lukewarm. The most popular kind of Christmas gingerbread in Eastern Germany was associated with The city of Thorn (present-day Torun), which was founded by The Teutonic Knights, was a Member The Hanseatic League, and Was the seat of a famous Medical University From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Shared by: Karin Brewer, Cooking Echo, 12/93

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