Decorated gingerbread

Decorated gingerbread

Total: 3 hr 12 min. | Active: 1 hr
Nutritional value / piece: 83 kcal
, Fat: 4 g
, Carbohydrate: 13 g
, Protein: 1 g


50 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dry ingredients

400 g white flour
1 parcel sodium bicarbonate (approx. 5 g)
¼ tsp salt
½ tsp cinnamon
¼ tsp ground cloves
a little allspice


200 g butter
150 g ground cane sugar
1 ½ dl maple syrup
2 tsp ginger, finely grated
1 organic orange, use only a little grated zest


icing for writing (brown)
Smarties (only red ones)


1 fresh egg white
100 g icing sugar
20 marshmallows (small)
icing for writing (red and brown)
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How it's done

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Dry ingredients

Mix the flour, baking soda, salt and spices in a bowl.


Heat the butter in a pan. Add the sugar, maple syrup, ginger and orange zest, stir until the sugar has dissolved. Remove the pan from the heat, allow to cool slightly. Add the butter mixture to the dry ingredients, quickly combine to form a dough, cover and refrigerate for approx. 2 hrs.

To shape

Roll out the dough in batches between two cut-open plastic bags to a thickness of approx. 3 mm. Use a round cutter to cut out circles (each approx. 6 cm in diameter), place on two baking trays lined with baking paper.

To bake

Bake each tray for approx. 6 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.


On half of the biscuits, use a decorating pen to paint a small dot, stick a red Smartie to it, then use the pen to draw antlers and eyes.


Combine the egg whites with enough icing sugar to make a thick glaze. Coat the remaining biscuits with it. Place one marshmallow on each biscuit, use the decorating pen to draw arms, eyes, nose and buttons.

Good to know
Shelf life: Store in an airtight container for approx. 1 week.

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