Pfefferkuchen Aufen Blech
Source: Mary Trepke Time and Temperature: 350 F
1 lb. of honey (2 cups)
1 cup butter
2 cups brown sugar (dark brown)
3 eggs
2 Tbsp. ammonium carbonate (baking ammonia or Hirschhornsalz)
4 tsp. baking powder
2 pkgs Pfefferkuchen gewuerz or:
1/2 tsp. ground ginger
1 tsp. ground anise seed
1 tsp. ground coriander
1 tsp. ground cloves
2 tsp. cinnamon
1 tsp. mace
1 tsp. ground staranise
3 Tbsp. cocoa powder
Heat honey and butter together until butter is just melted. Whisk in enough flour (about 2 cups) to make a cake-like batter. Allow to cool until about room temperature.

Dissolve ammonia in about 1/2 cup of boiling water. Add water slowly as it will fizz wildly! Allow to cool slightly.

Beat eggs and brown sugar into honey mixture. Mix spices, baking powder and cocoa in to about 2 cups of flour. Mix in and then add ammonia. Add more flour until mixture just comes away from the sides of the bowl. Dough should not stick to fingers if lightly touched.

Chill for a few hours.

Press dough into bottom of 2 large, lightly greased, rimmed cookie sheets or 3 smaller ones. It should be quite thin. Bake at 350 deg. F. until just barely set.

While still hot, glaze with icing made from Icing sugar, cocoa powder and boiling water. (about 2 cups of icing sugar and ¼ cup of cocoa powder was about right for 2 pans) Sprinkle immediately with colourful sprinkles for the authentic Tante Mary touch!