Elisen Gingerbread

Cream butter, sugar and eggs.

Add cocoa, cloves, cinnamon and grated lemon zest. Chop the candied lemon peel, candied orange peel and raisins in a Moulinex and fold in.

Stir in the ground nuts, flour and baking powder. Stir in the milk.

Spread the mixture 1 cm thick on round wafers.

Place the gingerbread on a prepared baking tray form and bake leisurely.

Baking time: 160 °C / about 20 to 25 min.

Coat the cooled gingerbread with chocolate glaze.

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