Gingerbread is definitely my favorite Christmas treat! All flavors of the spices and the delicious honey combine so perfectly and the taste reminds one of a cozy and contemplative Christmas Eve with the family. A bite of this delicious gingerbread will definitely put you in the Christmas spirit and you'll want to decorate the tree and get the Christmas music going.

Many of you know that we manufacture our cosmetics in Southern Germany in our own production and that I am originally from there. Every year I was very curious about when the gingerbread will finally be available in the store in the autumn (nowadays it feels like this every year).

Most of all, my anticipation was huge when my grandmother baked her gingerbread (according to her traditional German recipe) just before Christmas and the whole house smelled of delicious Christmas gingerbread.

An absolutely critical ingredient in gingerbread is a delicious traditional ginger bread spice, There is absolutely no way to make gingerbread without it ginger bread spice prepare. There is no substitute and you can not just leave it out. I know that ginger bread spice outside Western Europe is virtually impossible to find. But it's easy to do it yourself! In my other one Blog you find the recipe for my homemade ginger bread spice, an absolutely magical spice mixture. But even if you're lucky and in Germany simply in the store ginger bread spice I recommend you to make your own. It will taste a hundred times better and give your gingerbread a richer, deeper and more aromatic taste! If you are this homemade ginger bread spice Add to this authentic German recipe for gingerbread, you just have to close your eyes and you will feel like you are at Christmas time at one of the Christmas markets in Germany.

You can find many different gingerbread recipes on the internet. Some for the Nuremberg gingerbread, which are made without flour, but with nuts. Other gingerbreads are made from a stiff dough that is rolled and baked. My favorites are those soft gingerbreads, traditionally in the form of stars, hearts and pretzels that I would like to show you in this recipe. After baking the cookies, I prefer to cover them with chocolate, but you can also take a rum-sugar icing or eat them right away.

These cookies can be kept in a jar with glaze for up to 10 days (but they never make it that far away from home because we've eaten them before) or you can pack and freeze them to keep them fresh longer.