Gingerbread decorations

Gingerbread decorations

Total: 25 hr 10 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 116 kcal
, Carbohydrate: 25 g
, Protein: 2 g

Ingredients

32 pieces

Hint:


The original recipe with guaranteed success is for 32 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Gingerbread dough

400g brown flour
150g caster sugar
1tbsp cocoa powder
1tbsp gingerbread spice
100g liquid honey
2tsp sodium bicarbonate
1 ½dl milk, cold

To shape

3tbsp brown flour
a little milk, for brushing

Royal icing

1 fresh egg white
1tsp lemon juice
300g icing sugar

To decorate

hundreds & thousands
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How it's done

Gingerbread dough

Mix the flour, sugar, cocoa powder and gingerbread spice in a bowl. Add the honey, stir the sodium bicarbonate into the milk and add to the mixture, mix together and knead to form a soft, smooth dough, flatten the dough, wrap it in cling film and chill for approx. 24 hrs.

To shape

Knead the dough thoroughly once again, add the flour and knead it in. On a lightly floured surface, roll out the dough to approx. 4 mm thick. Cut out shapes of your choice, place them on a baking tray lined with baking paper, brush with a little milk.

To bake

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack.

Royal icing

Lightly beat the egg white with the lemon juice, mix in the icing sugar, transfer to a disposable piping bag, cut off the tip to create a small opening.

To decorate

Spear a hole through the gingerbread pieces with a wooden skewer. Decorate the gingerbread as desired, leave to dry. Insert a piece of string through the holes and hang from a garland or branch.

Good to know
Tip: Use Betty Bossi ready-made gingerbread dough.
Shelf life: Keep cool and dry in an airtight container for approx. 1 week.

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