Gingerbread

When baking, always use the scale! Baking is chemistry, cooking is art.
​Makes approx. 150 (or 4 baking sheets)
​
170 g brown sugar
50 g syrup
75 g butter
2 tbsp ground ginger
3 tbsp ground cinnamon
2 tbsp ground cardamom
2 tbsp ground cloves
A pinch of salt
1 tbsp bicarbonate
1 tbsp ground psyllium seed husks
135 g oat flour
90 g buckwheat flour
45 g almond flour
1 egg

1. Stir sugar and syrup in a saucepan at medium heat. Add butter. When the butter is melted, add spices. Remove from the heat and let it cool down.
2. Mix the remaining dry ingredients well. Add to the saucepan and knead to form crumbly dough.
3. Lastly add the egg and knead to form smooth dough. If necessary, add extra buckwheat to form the dough.
   
4. Let the dough rest for about an hour in the fridge.
   
5. Put the oven to 165°C/330°F. Roll the dough, 2-3 mm thick, and punch out figures. Bake on greaseproof paper for 6 min.