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Gingerbread with white icing

Gingerbread with white icing

    

Favorite Christmas pastry reminding small cold snowballs :)

Cook

No. of servings

30

Ready in

Difficulty

medium

 

 

all-purpose flour / plain flour8.75oz250grams
baking powder for gingerbread1tsp1teaspoon
chicken egg1pc1piece
gingerbread spice mix0.5tsp½teaspoon
ground almonds1.75oz50grams
ground cinnamon1tsp1teaspoon
honey 1tbsp1tablespoon
powdered sugar11.25oz320grams
unsalted butter2oz60grams
whipping cream (30-33% fat)6.75tbsp100milliliters
whole milk 3.5%3tbsp3tablespoon

1. Dough

unsalted butter 2 oz (60 g)  powdered sugar 4.25 oz (120 g)  all-purpose flour / plain flour 8.75 oz (250 g)  baking powder for gingerbread 1 tsp  gingerbread spice mix 0.5 tsp  ground cinnamon 1 tsp  ground almonds 1.75 oz (50 g)  honey  1 tbsp  whole milk 3.5% 3 tbsp  chicken egg 1 pc

Prepare dough from butter, sugar, flour, baking powder, gingerbread spice mix, cinnamon, almonds, honey, milk and egg. Split the well-kneaded dough into halves and form cylinders with diameter 3 cm. Cover the cylinders into foil and place them into the fridge for one hour.

Dough

2. 

Remove the dough from refrigerator and cut into slices about 2 cm thick.

3. 

From the slices form little balls. Place them on the baking tin with parchment paper and flatten each one. Bake in preheated oven for about 15 minutes at 390°F (200°C). Let the baked gingerbreads cool.

4. Whipped cream and sugar icing

whipping cream (30-33% fat) 6.75 tbsp (100 ml)  powdered sugar 7 oz (200 g)

Beat whipped cream with sugar...

Whipped cream and sugar icing

5. 

... and use kitchen forceps to dip the gingerbreads into the icing.

6. 

Place them on a porcelain plate and let the icing stiffen.

Bon appetit!

 

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