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Gingerbread

Gingerbread

    

The traditional recipe for tasty Christmas gingerbread. You will bake approximately 1.5 kg of gingerbread.

Cook

No. of servings

Ready in

Difficulty

medium

 

 

all-purpose flour / plain flour1.8lb800grams
bicarbonate1tsp1teaspoon
chicken egg4pcs4pieces
ground cinnamon2tsp2teaspoon
ground cloves1tsp1teaspoon
honey 4tbsp4tablespoon
powdered sugar11.25oz320grams
unsalted butter8.75oz250grams

1. Preparing the dough

all-purpose flour / plain flour 1.8 lb (800 g)  unsalted butter 8.75 oz (250 g)  powdered sugar 11.25 oz (320 g)  honey  4 tbsp  chicken egg 4 pcs  ground cinnamon 2 tsp  ground cloves 1 tsp  bicarbonate 1 tsp

Put a flour into bowl, add butter chopped into quarters, powdered sugar, honey and eggs. Add cinnamon, cloves and baking soda to the dough. Mix everything together. Knead the dough with hands ( it will stick to your fingers). Put finished dough into the cold for 24 hours.

Preparing the dough

2. Mould the dough

Mould smaller pieces of dough on floured board. Cut different Christmas designs.

Mould the dough

3. Cut cookies, put them on a baking tin

Lay cut gingerbread on baking sheet (or on a baking sheet with baking paper). Brush gingerbread with beaten egg.

Cut cookies, put them on a baking tin

4. Decorating

Decorate with poppy seeds, sunflower seeds, raisins, sesame seeds and nuts (almonds, walnuts, hazelnuts).

Decorating

5. 

Bake for 10 minutes at 170 °C.

6. Storing

Put gingerbread to the prepared box. When cool, add 1/4 of sliced apples to it. Change apple when needed, make sure it will not get moldy. Apple keeps gingerbread soft and supple. Gingerbread can be stored in a cool place even without apples, but before serving, move them into smaller boxes and add the apple in order to soften the gingerbread.

Storing

Bon appetit!

 

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