Mixed gingerbread with mulled wine icing

Recipe from Mörwald "Zur Traube", Feuersbrunn.

The gingerbread from celebrity chef Toni Mörwald is stirred and not kneaded. It is then traditionally eaten with a spicy-sweet mulled wine glaze in Austria's largest wine-growing region.

Gingerbread:

• 400 g Honey
• 60 g Granulated sugar
• 220 g flour
• 20 g gingerbread spice
• 2 egg yolks
• 60 g Rum
• 140 g Rye flour
• 2 pinches Baking powder
• 100 g candied fruits
• 50 g chopped nuts

Mulled wine glaze:

• 100 g icing sugar
• 3–4 tbsp. mulled wine syrup
• Lemon juice

Preparation:

Heat the honey with the sugar and stir in the flour with the gingerbread spice. Leave the mixture to stand for about 10 minutes and then stir in the remaining ingredients. Spread onto a baking tray and bake in the oven at 170 °C for approx. 15 minutes. For the mulled wine icing, mix all ingredients until the desired consistency is achieved. Let the gingerbread cool, decorate with the glaze and cut into diamonds, rectangles or triangles.