Festive Gingerbread Stack
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 40 min.
Ready in
Ingredients
for
2
- For the dough
- ½ cup butter
- 1 cup honey
- ½ cup sugar
- 2 tsps Gingerbread spice (see Hints)
- 1 tsp ground ginger
- 4 cups flour
- 2 tsps Baking powder
- 1 pinch salt
- 1 egg
- For the glaze
- 1 ¼ cups powdered sugar
- 1 egg white
- 1 tsp lemon juice
- colored Chocolate bean (to decorate)
Product recommendation
To make the gingerbread spice simply mix together
100 g ground cinnamon
75 g ground cloves
50 g ground nutmeg
75 g ground ginger
125 g ground fennel seeds
125 g ground coriander seeds
125 g ground anise
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line 1 or two baking trays with grease-proof paper.
2.
To make the dough melt the butter with the honey, sugar, gingerbread spice and ginger. Bring to the boil and allow to cool.
3.
Pour the mixture into a large bowl and add the flour, baking powder. Stir in the salt and the egg. Knead the dough well using an electric whisk with dough hooks and then leave covered overnight to rest.
4.
Roll the dough out approx. 5 mm thick and cut out biscuits ranging from 15-18 cm Ø to 2-3 cm Ø. Place the biscuits on the baking tray and bake for 10-15 minutes until golden brown. Allow to cool on a wire rack
5.
To make the glaze sieve the icing sugar into a bowl and mix in the egg white and as much lemon juice until a smooth mixture is formed.
6.
Glaze the biggest biscuit and then place the second biggest on top. Glaze that biscuit and carry on until the small biscuit is on top.
7.
Decorate with the chocolate beans by pressing them into the still wet icing sugar. Allow the tree to dry at room temperature.
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