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Member recipe

Austrian Gingerbread Cookies

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(1 ratings)

Member recipe by


Serves 1 - 40 Cookies

Simple recipe to make Austria's traditional Christmas cookies.

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  • 350 g brown sugar
  • 4 eggs
  • 4 tbsp honey
  • 50 g butter, melted
  • 2 tbsp rum (optional)
  • 3 tbsp ground cinnamon
  • 2 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp ground coriander
  • 1 tsp cardamon
  • 2 tsp ground ginger
  • zest of 1 lemon
  • 1 tbsp baking soda
  • 2 tbsp warm milk
  • 200 g ground almonds or walnuts
  • 600 g rye flour
  • 1 egg, to coat cookies
  • optional: chopped walnuts or dried fruit to decorate cookies


    1. Blend sugar, eggs, honey, butter, rum, spices and lemon zest. Cover this mix and let it rest for 12 hours in the fridge.
    2. Dissolve baking soda in the milk. Blend with the spice mix. Add nuts, and mix well. Add flour and thoroughly knead the dough.
    3. Preheat the oven to 170C/fan 150C/gas 5.
    4. Roll out the dough, about 1 cm thick. Use cookie cutters to create cookies and put them on a baking tray (lined with parchement paper). Apply a thin layer of egg onto the cookies. Optional: Put chopped walnuts or small pieces of dried fruit on top. Bake the cookies for about 8-10 minutes (they should remain light in colour). Let cool.
    5. Store gingerbread cookies in an air-tight container. They will keep for several weeks. If they get hard, add a slice of apple to soften them.

Comments, questions and tips

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20th Dec, 2014
Delicious flavour. Very sticky mixture. I had to add about 4 tablespoons or more extra of rye flour before I could handle it. Extra was kneaded into the dough so I could roll it without sticking to my rolling pin. I was worried about the 1 tablespoon of baking soda as it seemed rather a lot, however I put in the full amount and it turned out OK. Cooking time of 10 minutes at 150C worked in my fan forced electric oven. The biscuits weren't chewy like those I had in Austria, but they may soften with time. The dough needs to be rolled to suggested thickness of 1cm. I tried less but the biscuits needed the extra thickness for the gingerbread texture. I think I will make again and try leaving the mixture sticky and handling like scone dough to see if they turn out more like true Austrian gingerbread I bought in Mariazell.
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