Buy all ingredients right below the recipe
Ingredients
- 500 g all-purpose wheat flour
- 175 g powdered sugar
- 180 g liquid honey
- 40 g unsalted butter (soft)
- 15 g baking cocoa
- 2 pcs free-range eggs M
- ½ pkg baking powder
- 1 heaped tsp gingerbread spice
- Juice of ¼ lemon
- Baking paper
- Cling film
Instructions
- 1Knead a smooth dough from all the ingredients for the dough (flour, 175 g powdered sugar, honey, butter, cocoa, rum, 2 eggs, baking powder, and gingerbread spice). Form the dough into a roll, lightly dust with flour, and wrap tightly in cling film. Let rest overnight in the refrigerator.
- 2Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper.
- 3Let the well-chilled dough come to room temperature. Then roll it out on a lightly floured surface to a thickness of approx. 3–4 mm. Cut out desired shapes and place them on the prepared baking sheet. Bake in the preheated oven for approx. 8 minutes.
- 4Immediately after baking, brush the gingerbread with the whisked eggs to give them a nice shine. Let the brushed gingerbread rest on a firm surface for at least one day so they don't deform. Afterwards, decorate with the egg white glaze as desired.
- 5For the glaze, finely sift the powdered sugar. Whisk egg whites, 1 tablespoon of water, and lemon juice in a bowl, then gradually stir in the sifted sugar. Stir until a smooth, pipeable mixture forms. Immediately fill the glaze into a piping bag and use it to decorate the gingerbread.
- 6Tips for perfect gingerbread: Use high-quality baking cocoa for a beautiful dark color. The dough can be prepared by hand or with a food processor and keeps in the refrigerator for up to one week. It's best to sift the powdered sugar for the glaze several times so that no lumps clog the piping nozzle.
