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