Delicious tradition! As early as the 14th century, Franconian monastery brothers spread finely spiced dough on wafers to prevent it from sticking during baking. From Nuremberg, the gingerbread conquered the culinary world. With the gingerbread mold from KÜCHENPROFI, this specialty can also be made in your kitchen. Fill the cavity and smooth the dough. Lightly press the wafer down and turn the top of the mold clockwise. Then gently slide the dough and wafer onto the baking sheet – done! The practical helper made of untreated beech wood effortlessly shapes other small pastries as well. Tip: If you add a piece of apple or untreated orange or lemon peel to the gingerbread, they will stay soft.