Gingerbread from the tray

Preparation

• 1
  Finely grind Kölln Oat Bran Fleks® in the food processor and mix with the Kölln Oat Bran flakes and baking soda.
• 2
  Put butter and honey in a saucepan and heat over low heat. Mix the melted butter with the honey, remove from the heat and allow to cool slightly.
• 3
  Stir in the egg white, gingerbread spice and baking cocoa. Add the oat bran mixture and knead everything into a smooth dough using the dough hook of a hand mixer. Cover and chill in the refrigerator for 1 hour.
• 4
  Preheat the oven and line a baking tray with baking paper. Roll out the dough on a floured work surface to a thickness of approx. 5 mm and cut out with a cookie cutter (e.g. Christmas tree shape). Knead the leftover dough again and cut it out.
• 5
  Spread the cookies on the baking tray and bake on the middle shelf of the oven for 12-15 minutes until golden brown. Meanwhile, rinse the orange with hot water, pat dry and finely grate the peel.
• 6
  Remove the gingerbread from the oven, sprinkle with orange zest and let cool completely on a wire rack.
• 7
  Top/bottom heat: 170 °C Circulating air: 150 °C Baking time: approx. 15 minutes Preparation time: approx. 30 minutes Waiting time: 60 minutes
• 8
  Part of the orange can also be used as lemon zest. This gives the gingerbread a kick of freshness.