for 32 pieces

Gingerbread dough

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

To shape

3 tbsp	brown flour
a little	milk, for brushing

Royal icing

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

To decorate

hundreds & thousands

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.

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