Gingerbread cookies are a great Christmas cookie in how long they last (I mean if don’t eat them in a while). You can start making them in September and decorate them in December. But at the same time, they need to rest for at least two weeks, so if you don’t make it in time, you have taken care of the January cookies, and that’s cool too!
Ingredients (100 gingerbreads)
- 250 g honey
- 200 g sugar
- 800 g flour
- 1 egg + 2 egg yolks
- 125 ml lukewarm water
- lemon peel
- half teaspoon of cloves
- gingerbread powder
Melt the sugar in honey in a hot water bath.
All ingredients mix on the working desk together, wrap into the food foil and let rest in the fridge overnight. Don’t be afraid to let it there two nights, the spices smell better with the whole dough.
Roll out the dough about half a centimeter thin. Cut out gingerbreads.
Bake in an oven at 170 °C hot air for about 10 minutes. After baking, rub thinly with a beaten egg.
Then just let the gingerbreads rest to soften.
Gingerbread icing
Ingredients for icing:
- 1 egg white
- 120-140 g icing sugar
Mix the sugar and egg white properly. The right icing should be white, thick (it stays in a place, doesn’t spread to the sides).
If you want to decorate gingerbreads with color, you can add a teaspoon of cocoa for brown (and remove some sugar) or a pinch of some food coloring.
Then put the icing in a paper cone (or decorating bag), cut a small hole at the bottom, and draw on the gingerbread. If the drawing accidentally doesn’t match your idea, you can wipe it off with a damp napkin.