Ginger gingerbread family

COOK TIME
90 mins

TOTAL TIME
810 mins

Ingredients

Directions

1. 1

   The day before, chop ginger finely for the dough. Melt butter, honey and sugar while stirring. Add the ginger and let it cool down for about 10 minutes. Mix rice flour, 250 g buckwheat flour, gingerbread spice, cocoa, baking powder and 1 pinch of salt. Add egg yolk and honey mixture to the flour mixture. Knead to a smooth dough with the dough hooks of the mixer. Cover and chill overnight.

2. 2

   Preheat oven the next day (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper. Halve the dough, put one half in a cold place, knead the other half briefly. Dust the work surface with some buckwheat flour. Roll out the dough to a thickness of about 5 mm. Cut out gingerbread figures, knead the rest of the dough, roll out and cut out.

3. 3

   Place the figures on the plates with a little distance between them and brush them thinly with water. Bake the trays one after the other in a hot oven for 12-15 minutes. Take them out and let them cool down on the trays. Lift onto cake rack and let cool.

4. 4

   Sift icing sugar for the icing. Add cold egg whites. Stir with a whisk to a smooth, thick icing. Pour the icing into a freezer bag (or a self-made piping bag made of baking paper). Cut off a small corner. Decorate the gingerbread with the icing. Let it dry.

5. 5

   Tip: From big to small! Always start with the largest figures and use the spaces between the dough for the smaller ones.

Nutrition Facts

KCAL
60 kcal

CARBS
11 g

FATS
1 g

PROTEINS
1 g