Gingerbread Bambi

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 45
  • 200 g Honey
  • 200 g Sugar beet syrup
  • 400 g + some flour
  • 7-10 Tbsp Cinnamon
  • 7-10 Tbsp ground carnation
  • 7-10 Tbsp Nutmeg Salt
  • 1 Egg Yolk
  • 1 TEASPOON Potash
  • 1 package (5 g) Baking soda
  • 4 TABLESPOONS Milk
  • 2-3 TABLESPOONS Icing sugar
  • baking paper
  • 7-10 Tbsp Disposable syringe bag

Directions

  1. 1

    A few days before, heat honey and sugar beet syrup, but do not let it boil. Remove from the stove and let it cool lukewarm. Knead in 400 g flour bit by bit. Pack the dough in an airtight container and leave to cool for a few days.

  2. 2

    On the baking day, allow the dough to reach room temperature for about 2 hours, then place it on a floured work surface. Mix 1 tsp. cinnamon, 1⁄2 tsp. clove, 1 pinch of nutmeg and 1 pinch of salt well. Knead with egg yolk into the dough.

  3. 3

    Dissolve potash and baking soda separately in 1 tablespoon of milk each, knead in succession.

  4. 4

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Dust the work surface well with flour again and roll out the dough to a thickness of approx. 3 mm.

  5. 5

    Cut out about 25 large and 20 small bambis (11 and 7 cm respectively). Knead the dough again, roll out again and cut out more bambis until the dough is used up. Spread the bambis on the trays and brush with the remaining milk.

  6. 6

    Bake in a hot oven for 9-10 minutes one after the other. Remove from the oven and allow to cool on the baking trays.

  7. 7

    Stir icing sugar and 1 teaspoon water until smooth. Put the icing in a disposable piping bag and decorate the bambis with it.