Lucerne Gingerbread

Mix sour sugar, honey, cream, spice and baking soda. gradually add flour and tree nut kernels until a medium-firm dough is formed.

The amount of flour varies and must be adjusted. Knead the dough a little, then shape it into a round flat loaf.

Bake in the heated oven on the lowest rack for one hour at 220 °C. While still warm, brush the gingerbread with pear honey to give it a shine.

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