Recipe from Marlis Schulz

’Tis the season! These sweet and spicy German gingerbread gems, made to Oma Schulz’s original recipe, have become a beloved part of Christmas celebrations at Schulz. To get into the festive spirit, we’re unwrapping the secrets behind this time-honoured recipe. So pull out the baking tray, grab your favourite cookie cutters and get ready for your kitchen to smell like Christmas!

WHAT YOU’LL NEED

275 grams sugar
500 grams honey
200 grams butter
1/4 litre milk
2 tbsps. cocoa
1.5 kgs S.R. flour
4 egg yolks, beaten gently
20 -30 grams gingerbread spices

method

In a saucepan combine sugar, honey, butter, milk, cocoa and spices, mix well over a very low heat until butter and sugar are dissolved, and all is well combined.

Sift flour into a large bowl or pot, then slowly add the honey mix and beaten egg yolks. Mix to combine

Tip mixture onto a bench top to fully combine all ingredients.

Divide the mixture into quarters and roll thinly.

Cut out desired shapes.

Bake in a hot oven, 200C for around 10 mins.

Depending on your oven you may need to vary temperature and cooking times.