The fine honeydew honey is collected by the bees from coniferous and deciduous trees. He has a aromatic-strong, almost malty taste, a light brown to reddish-bown colour and is usually viscous.
(for 60 cookies)
50 g butter
1/2 untreated lemon
400 g sugar
250 g Wernet foresthoney
100 g ground almonds
2 tbs gingerbread seasoning
50 g each of candied lemon peel and candied orange peel
800 g floar
2 baking soda
250 g powdered sugar
5-6 tbsp rum
half almonds for decoration
melt the butter, wash the lemons hot and dry them with a towel. Rasp the lemon peel and squeeze the juice.
beat the eggs and suger until foamy. Stir in honey, almonds, gingerbread seasoning, butter, lemonjuice and -peel, candied lemon and orange.
Knead dough with flour and baking powder, about
Let rest for 2 hours. Preheat oven to 200 degrees.
Roll out dough and cut out with cookie-cutters, bake on a tray covered with baking paper for about 15 minutes.
Mix the powdered sugar and rum until smooth. Brush cooled gingerbread with it. Decorate with one almond half each.
For 1 kg of honey, the bees need to collect about 3 kg of nectar or honeydew, which conforms about 60,000 honey-stomach fillings.
In order to fill this honey stomach once approx. 15 to 100 blooms (depending upon flower type) must be flown.
The bee can carry 50mg of nectar on each of her thrilling flights - by the way, this weight is one-third of her total body weight!
For example, bees need to visit around 900,000 to 1 million flowers for 1 kg of sweet honey.
During the lifetime of a bee, it produces an average of 2.5 to 3 grams of honey - but this requires it to collect three times the amount of nectar.
Especially considerable is the route of the bee:
For 1 kg of honey, the swarm of bees covers a distance of 40,000 to 120,000 km, depending on the flowering time. This corresponds to the single - triple earth circumference of the earth!