Gingerbread

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 2
COOK TIME
180 mins
TOTAL TIME
180 mins

Ingredients

Servings: 80
  • 50 g candied ginger
  • 1 Egg (Gr. M)
  • 400 g + some flour
  • 125 g Sugar
  • 125 g cold butter
  • 225 g Sugar beet syrup
  • 2 TEASPOONS Gingerbread spice
  • 1 package Baking soda
  • 1-2 TEASPOONS Lemon juice
  • 250 g Icing sugar
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Disposable syringe bag

Directions

  1. 1

    Chop the ginger finely. Separate egg. Chill the egg white. Put 400 g flour, sugar, butter in flakes, egg yolk, ginger, syrup, spice and baking soda in a large mixing bowl. Knead with the dough hooks of the mixer.

  2. 2

    Place on the work surface and work into a smooth dough with floured hands. Cover and chill for about 2 days.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Divide dough into 4 portions. Roll out 1 portion on a little flour 2-3 mm thin.

  4. 4

    Cut a total of 80-90 biscuits with heart-shaped, fir-tree and rectangular cookie cutters. Spread them out on the trays and bake in the hot oven for 10-12 minutes one after the other. Remove and let cool on cake racks.

  5. 5

    For the decoration, beat the egg whites and 1-2 teaspoons of lemon juice until stiff, adding icing sugar. Pour the icing into a disposable piping bag and cut off a small corner. Decorate the biscuits with the icing and let them dry.

  6. 6

    The gingerbread biscuits keep for 3-4 weeks in tins between parchment paper.

Nutrition Facts

KCAL
50 kcal
CARBS
10 g
FATS
1 g
PROTEINS
1 g