I found this recipe in "Deutsche Moden-Zeitung" fom November 1943. It was most probably meant for Christmas, and it features some wartime specifics... Notice there's no egg and no butter!
125 g wheat flour
125 g rye flour
1-2 tablespoons of artificial honey/syrup
80-100 g sugar
exactly 1/8 l (i.e. 125 ml) milk
a pinch of salt
spices to your preference
12 g of ammonia
Form a dough (add ammonia into the milk first), roll out and cut. Bake on a greased baking tin. You can also replace the wheat flour with oatmeal.
- Well, that's what the original recipe said. Artificial honey is a German invention from wartime, when real honey was scarce (I hear it was awful). Nowadays, artificial honey is the scarce commodity, so I used the real stuff. :-)
I used the so called "gingerbread baking powder" instead of ammonia (and did, therefore, not bother adding it to the milk first). It's a mix of baking powder and gingerbread spices - so I left out the spices step as well. Also, I wanted to use up an old opened package, so I used more - I think next time I'll stick to the original estimate.
And because I was temporarily out of milk (that's what you get for loving milk in your tea), I replaced part of it with cream and water...
The original recipe does not say how hot the oven should be and how long you should bake it. So I experimented. We have hot air oven, mind you, so these data only apply to that, but:
I did it in two batches, the first on 200 degree Celsius for ten minutes - those came out hard, crunchy the first day and hard, the type you douse in your tea, the second. The second batch I baked on 160 degrees, also for ten minutes - those came out relatively soft the first day. I have no idea what they were like the second day, because when I woke up today, they were already gone!
Also, because of that, I have no pictures. I wanted to take pictures in the morning light today, but now I can't. :-) I'm definitely making them again. And trying out the oatmeal variant.