Advent just wouldn’t be complete without Gingerbread. With the combination of honey, cinnamon and fragrant spices, the smell of Gingerbread perfectly embodies Christmas! Whether simple and classic, with filling, sugar coating, chocolate or fruit and nuts – for most Austrians, Gingerbread is inextricably linked with the festive time of the year. The spicy gingerbread dough can also be used to make wonderful Gingerbread houses which are a real treat for children. Who is nibbling at my Gingerbread house? We are! They are, after all, there to be eaten!



  • 300 g rye flour
  • 10 g baking soda
  • 2 eggs
  • 180 g icing sugar
  • 80 g honey
  • 20 g gingerbread seasoning
  • 10 g cinnamon
  • milk (for glazing)

Directions for Gingerbread

  1. Mix baking soda with flour and add eggs, sugar and honey. Mix with Gingerbread seasoning and add a little cinnamon, if required. Knead all ingredients together well and leave to stand, ideally overnight.
  2. Roll out the dough on a floured surface and use biscuit cutters to cut out shapes of your choice.
  3. Pre-heat the oven to 170°C/ 350 °F.
  4. Place the Gingerbread on a baking tray lined with baking paper and brush with milk. Bake for approx. 10 minutes until it has a nice colour.
  5. Once the Gingerbread has cooled, decorate or glaze with chocolate.


If you want to make the Gingerbread seasoning yourself, mix equal amounts of ginger powder, ground nutmeg, ground cardamom, allspice and ground coriander. Add three times the amount of cloves and a generous amount of cinnamon (at least 6x as much). Taste to see whether further spices need to be added.


The beginnings go back to the honey cake of ancient times which was regarded as an offering food and funerary object. It came to Europe, where it was made by monks in the medieval ages who even ate it during the fasting period due to its alleged healing properties, via Greece and the Roman empire. The word “Lebkuchen” comes from the Old High German “leb” which means healing or medicinal remedy. At Christmas, monasteries used healing herbs, spices and healing juices to make biscuits which were then distributed as “Lebkuchen”. There are, however, also other explanations for the origins of the word Lebkuchen. One theory says it has to do with “leb”/”Leben” (German for “life”) whilst another says it is to do with “Laib” (loaf of bread), a third, meanwhile, says that it stems from the Latin “Libum” (small cake, offering).


The classic Christmas pastry: Gingerbread! With our mixture you give your homemade Gingerbread a very special touch!

We love it!


Close-up of Lemon verbena

Watering, picking and enjoying – this is the natural cycle in your own herb garden. But why so complicated when it’s so easy? So grab it and enjoy the high-quality mountain herbs from Austria.

At a glance

  • founded in 1986 in Sarleinsbach
  • Members / owners of the cooperative: 92 farmers from regional cultivation
  • Employees: 45
  • 280 tons of herbs are grown annually

The 3 basic pillars of the brand philosophy, which remain valid until today, are defined from the beginning as:

  • 100% organic
  • as many herbs as possible from regional cultivation
  • highest quality

Convince yourself, because organic and quality is the passion!

Let’s be honest: Is there anything finer than a freshly prepared dish that is refined with tasty herbs to a real feast for the palate?