Christmas gingerbread with topping

• Dough

  • 500 g plain flour

  • 200 g of powdered sugar

  • 5 tablespoons of liquid honey

  • 100 g of melted butter

  • 2 whole eggs

  • 1 teaspoon of ground cinnamon

  • 1 teaspoon of ground cloves

  • 1 teaspoon of baking soda

  • ½ teaspoon of baking powder

  • 2 teaspoons of gingerbread spice

• Frosting

  • 1 egg white without tail

  • 150 g of sifted powdered sugar

  • 1 teaspoon of solamyl

• Workflow, tips & tricks

  • Pour all the dry ingredients into a large bowl and mix them well.

  • Melt 100g of butter, beat the eggs with a fork in a small bowl and add them to the dry ingredients together with the honey.

  • Knead the dough by hand, wrap it in cling film and let it rest in the fridge until the next day.

View fullsize

View fullsize

View fullsize

View fullsize

• Roll out the dough on a floured board and cut out gingerbread cookies.

Bake at 170 degrees in a heated oven for about 10 minutes. The thinner the dough, the shorter you leave them in the oven if you want them to be soft immediately after baking. A thin dough takes 7 minutes, leave a thicker one in the oven for 10 minutes.

• If you don't want to decorate the gingerbread cookies, brush them with a beaten egg immediately after baking to make them beautifully shiny. If you want to decorate the gingerbread with a white egg frosting coating afterwards, do not brush them with egg after baking, the coating would not stick to them.

• Mix the frosting in a bowl with a fork, put part in a bag or several bags, cut off the tip and decorate. If the frosting seems too thin, mix in sifted powdered sugar. 100g of powdered sugar is enough for a thin icing to fill the surfaces, and 200g of sugar is needed for a thick icing. Decorate the gingerbread cookies only after they have cooled down.