Gingerbread is an essential part of the Christmas table and makes a great decoration for the Christmas tree. Below is our favourite Gingerbread recipe we prepare during the holidays. It takes approximately 1 hour to make and almost no time to disappear, especially with kids in the house.
While the instructions are easy to follow, do remember only to decorate the cookies once they are cooled down! Here we use Gingerbread Spice Mix, which you can prepare easily using ground cinnamon, nutmeg and ginger.
For the dough:
• 50 dkg plain flour
• 15 dkg powder sugar
• 15 dkg butter or margarine
• 1.3 dl Raw Artisan Honey Shop Sunflower or Wildflower Honey
• 1.5 teaspoons of soda bicarbonate
• 2 egg yolks
• 1 teaspoon Gingerbread Spice Mix
For the decoration:
• 20 dkg powder sugar
• 1 egg white
• 4-5 drops of fresh lemon juice
Sift the flour into a large bowl, add the Gingerbread Spice Mix and the soda bicarbonate.
Mix in the butter, honey, powder sugar and the egg yolk. Knead into a uniform, easily moulding dough. First, the dough might feel sticky, so keep kneading it until it comes off your fingers.
Divide the dough into two equal portions and form each into a ball. Gently flatten each ball with your hands, wrap tightly and leave in the fridge to chill for at least 2 hours.
Once the dough is chilled, unwrap one and place it on a lightly floured surface. Use a floured rolling pin to roll the dough evenly until it is approx. half cm thick. Then use your favourite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer the dough shapes onto a parchment-covered baking sheet.
Place in a pre-heated 170°C oven and bake for 8-10min.
Once the cookies are ready to repeat the steps with the remaining dough.
When all the cookies are ready and cooled down, prepare the decorative icing. Mix the egg white, powder sugar and lemon juice in a bowl. Whisk well. When it’s shiny, thick and white transfer into a piping bag and create your desired shapes and patterns.