Buy all ingredients right below the recipe
Ingredients
- 500 g fine wheat flour
- 175 g powdered sugar
- 180 g honey
- 40 g soft butter
- 2 pcs eggs
- 15 g Dutch cocoa powder
- 10 ml rum essence
- ½ packet baking powder
- 1 heaped teaspoon gingerbread spice mix
- ¼ lemon juice (for the glaze)
- baking paper
- cling film
Steps
- 1Knead all ingredients into a smooth dough. Form it into a cylinder, lightly dust with flour, then wrap in cling film. Let it rest in the refrigerator overnight.
- 2Preheat the oven to 180 °C. Line a baking tray with baking paper.
- 3Let the rested dough warm up to room temperature. Then, on a lightly floured surface, roll it out to a thickness of 3–4 mm. Cut out desired shapes and place them on the baking tray lined with baking paper. Bake in the preheated oven for approx. 8 minutes.
- 4Brush the gingerbreads with beaten egg immediately after baking to make them nice and shiny. Place them on a solid surface and let them rest for at least one day to prevent warping. After that, you can decorate them with royal icing.
- 5Preparation of the glaze: Sift the powdered sugar. In a bowl, mix the egg whites, 1 tablespoon of water, and lemon juice, then gradually add the sifted sugar. Mix until smooth. Fill a piping bag with the prepared glaze and decorate the gingerbreads.
- 6Tips: Use good quality Dutch cocoa powder for a nice color. The dough can be stored in the refrigerator for up to a week. It is advisable to sift the sugar several times for a smoother glaze. If lumps remain in the glaze, the piping nozzle may get clogged.
