Gingerbread with Stevia

For the gingerbread, mix all the ingredients except the eggs, make a well in the center and add the eggs.

Knead everything together in a food processor to form a dough (about 15 minutes), then shape into a ball and wrap in aluminum foil.

Place in the refrigerator overnight.

The dough should be in the refrigerator for at least a day. You can also prepare the dough 2 or 3 days ahead.

The longer the dough rests, the better the flavors will develop.

15 minutes before further processing, take the dough out of the refrigerator and remove the foil.

Cut slices of the dough about 3 to 4 cm thick, press lightly by hand and roll out carefully with the dough roller.

Cut out gingerbread with any shapes, maximum 3 pieces per slice.

Line baking sheet with baking paper and place gingerbread on it.

Brush with beaten egg.

Top with nuts, e.g. almonds, if desired.

Bake in preheated oven at 200° C for approx. 6 – 8 minutes.

Let cool and store in a tin.

If the gingerbread is too hard, add half an apple for two days.

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