You may also like
Categories:
dough flour flour butter brown sugar honey egg cardamom cinnamon baking powder baking soda lemon zest Icing colour lemon juice water
Viewed: 50 - Published at: 8 years agoIngredients
- Gingerbread dough
- 250 grams plain flour
- 130 grams rye flour
- 150 grams butter
- 50 grams brown sugar
- 4 tablespoons honey
- 1 piece egg
- 1/2 teaspoon cardamom
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 lemon zest
- Icing:
- 500 grams powdered sugar
- food colour of your choice
- 1/2 lemon juice
- 5 milliliters water
Method
- Melt the butter and sugar over low heat, until the sugar dissolves. Leave aside to cool for a few minutes. Add honey and stir until honey is melted.
- In a medium sized bowl mix all dry ingredients, flours, spices, baking powder, baking soda and lemon zest.
- In a smaller bowl mix the egg with a whisker until fluffy. Pour butter mix over the egg, making sure that the butter is not too hot as the egg will curdle/cook in that case.
- Add all wet ingredients to the flour mix and knead until all combined. Wrap into a clear wrap and leave into the fridge for 2 hours or overnight.
- Once ready to use, take the dough out of the fridge, leave for 15 minutes to rest on the work surface. Roll over between two baking papers into a 4-5 millimetre thick dough. Cut out the gingerbread dough using a cutter and place onto a baking tray, previously lined with baking paper.
- Bake for 12-14 minutes on 180C. Once baked leave on the cooling rack to cool completely before decorating.
- For decoration use an icing mix of powdered sugar, lemon juice and a few drops of water if needed. The icing needs to be very thick but be careful as you have to be able to squeeze it through a piping bag. Use food colours for your colour choice. We ended up using an icing set bought at the market as that was easier for little hands. That's fine too.
