Buy all ingredients right below the recipe
INGREDIENTS FOR THE DOUGH
- 500 g plain flour
- 180 g honey
- 175 g powdered sugar
- 40 g soft butter
- 15 g cocoa powder
- 10 ml Inländer rum
- 2 eggs
- ½ sachet baking powder
- 1 teaspoon gingerbread spice mix
INGREDIENTS FOR THE ICING
- 250 g powdered sugar
- ¼ lemon juice
- 2 egg whites
INGREDIENTS FOR BAKING
- Plain flour for rolling out the dough
- 2 beaten eggs for brushing
WHAT ELSE YOU WILL NEED
- Baking paper
- Cling film
PREPARING THE DOUGH
- 1Knead the dough from the ingredients needed for the dough. Form it into a cylinder, lightly dust with flour, and wrap it in cling film. Let it rest overnight in the refrigerator.
- 2Preheat the oven to 180°C. Line the baking tray with baking paper.
- 3Allow the risen dough to warm to room temperature. Then, using a lightly floured rolling pin, roll out the dough to a thickness of 3-4 mm. Cut out desired shapes and place them on the baking tray lined with baking paper. Place the tray in the preheated oven and bake the gingerbread for 8 minutes.
- 4After baking, immediately brush the gingerbread with the beaten egg to make them shiny. Let them rest for at least one day to harden and not be flexible. Then decorate them with icing.
PREPARING THE ICING
- 1Sift the powdered sugar. In a bowl, mix the egg white, 1 tablespoon of water, and lemon juice, then gradually stir in the sifted powdered sugar. Mix until smooth. Immediately transfer the prepared icing into a piping bag and decorate the gingerbread as desired.
Tip
Use Dutch-process dark cocoa powder. You can mix the dough with a wooden spoon or a food processor. The dough can be stored in the refrigerator for up to a week. Carefully sift the powdered sugar several times, this will make the icing smoother. Mix the icing very finely. If lumps remain, the piping nozzle of the piping bag may clog. To make gingerbread, you will need cookie cutters and a decorative piping bag.
