Gingerbread Figures

Heat sugar, honey, light butter, gingerbread spice and cocoa in a saucepan, stirring until sugar is dissolved. Cool. Mix flour, baking powder and salt in a baking bowl. Beat 2 eggs, stir through with honey mixture, add and knead all together until smooth. Cover and rest in the refrigerator for at least 1 hour. Roll out the dough to a thickness of about 1/2 cm, place on a greased baking sheet and roll again until smooth. Cut out the figures according to the template.

Bake in the heated oven. Remove from baking sheet while still hot and cool.

Beat 3 egg whites and fold in as much powdered sugar as needed to make the amount sprayable. Paste figures with icing onto cardboard stencils and pat dry. Glue small piping bags from stiff parchment paper. Pour the icing in small amounts, cutting the tip small as needed.

Then spritz the figures to taste and decorate with candy, almond kernels, etc. Decorate.

E-kitchen stove: 200 to 225 °C

G-kitchen oven: level 3 to 4

Baking time: approx. 10 min

Personal final comment:

If you don’t like icing, you can of course skip the decorations, the gingerbreads taste just as good without icing, exceptional if baked in time for Christmas (mid-November) and stored in the cookie jar for 3-4 weeks.

+0100 Newsgroups: zer. T-net. Food

Good luck!

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