Gingerbread
Ingredients:
- 450 g fluor
- 250 g frizzled powder sugar
- 1 cafe spoon grounded cinnamon
- 1 cafe spoon grounded clove
- 1 cafe spoon grounded ginger
- 1 lemon’s rasped peel
- 1 cafe spoon cookind soda
- 3 pcs chicken eggs
- 150 g honey
Mix and work out well all the ingredients in a bigger bowl, add the eggs and honey last. When you are done, put the pasta into a floured bowl, cover with a foil and let it be in a day in the fridge. Finally you just have to stretch, tear/cut and bake. Stretch the pasta for 3mm thick on a floured board. Preheat the oven and bake one batch for 5-10 minutes. You can make it 1-2 weeks before Christmas, when it have to be, it is going to be nice and soft.
Let the baked gingerbread stay for 1-2 days before you make the decoration.
Icing decoration:
- 1 egg white
- 10 dkg drizzled powder sugar
Make a hard foam from the egg white and in more steps shuffle the powdered sugar into, work it outuntil you will get a dense dollop. Fill a nylon bag with the dollop, tie the top and cut down one corner to have a 1-1,5mm hole on it. Feel free to color the icing with food coloring, custard powder, saffron extract or red beet as you like the most.
I wish you a nice and creative decoration!
