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House gingerbread 200g
Metzger & Söhne
Metzger & Söhne
5.0 No minimum

House gingerbread 200g

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Home gingerbread is the simplest version of the original Metzger gingerbread. Here the honey dough is refined with spices, topped with almonds and glazed with sugar after baking. The original Metzger honey dough is “cooked” exclusively with honey from Austria and stored raw for over six months. This allows the dough to mature naturally until it is made into gingerbread using only spices and without the addition of eggs, fat, preservatives or flavorings. The honey in the dough means the gingerbread lasts particularly long. If gingerbread becomes dry, Grandma Metzger recommends: Put it in a tin with a sliced ​​apple overnight. Ingredients: WHEAT FLOUR, honey (35% in the dough), RYE FLOUR, ALMONDS, yellow sugar, glucose, spices, ammonium, potash Contents: 200g Hauslebkuchen ist die einfachste Variante des Original Metzger Lebkuchens. Hier wird der Honigteig mit Gewürzen veredelt, mit Mandeln belegt und nach dem backen mit Zucker glasiert. Der Original Metzger Honigteig wird ausschließlich mit Honig aus Österreich „gekocht“ und über ein halbes Jahr im Rohzustand gelagert. So kann der Teig natürlich reifen, bis er nur mit Gewürzen ganz ohne Zugabe von Eiern, Fett, Konservierungsstoffen, Geschmackstoffen zu Lebkuchen verarbeitet wird. Durch den Honig im Teig sind die Lebkuchen besonders lange haltbar. Falls Lebkuchen trocken werden empfiehlt Oma Metzger: Über Nacht mit einem aufgeschnitten Apfel in eine Dose geben. Zutaten: WEIZENMEHL, Honig (35% im Teig), ROGGENMEHL, MANDELN, Gelbzucker, Traubenzucker, Gewürze, Ammonium, Pottasche Inhalt: 200g
Machine translation Original language
Weight 220g
Values Handmade
Made in Austria
Brand location Austria
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Metzger & Söhne
Metzger & Söhne
5.0 No minimum

The history of Metzger & Söhne begins in 1685 when the business in the Lebzelterhaus in Perchtoldsdorf was founded. Model gingerbread with images of saints as gifts and gingerbread tablets as provisions for the pilgrims were offered as gingerbread and wax bleaching for the pilgrimage church opposite. Beeswax candles were also made for the parish and pilgrims in Perchtoldsdorf and the surrounding area. With the opening of the shop on Stephansplatz in Vienna in 1758, extravagant gingerbread creations, filled with marzipan and coated with chocolate, were developed and delivered to the Viennese court, among other places. The butcher gingerbread quickly developed into the seal of quality of the Viennese gingerbread world. Today's gingerbread pralines and confectionery, filled with marzipan or fruit and coated with chocolate, have shaped the sweets repertoire ever since.

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