Soft gingerbread
Last Updated on
ingredients
50 dkg plain flour special 25 dkg powdered sugar 1 tsp baking soda ( a scoop) 1 tbsp gingerbread spice ( a scoop) 1 tbsp cocoa 15 dkg palmarin 3 tbsp honey 3 pcs eggs
progress
1.
Place all the dry ingredients in a bowl and mix. Add the palmarin and process to form a crumble.
2.
Next, add the honey and eggs. Using your hands, work the dough into a loaf. It will be quite sticky as there is honey in it. Sprinkle lightly with plain flour, cover with cling film and leave to rest in the fridge for 24 hours. After resting, roll out on a floured board to 4-5 mm thickness and cut out with a cookie cutter.
3.
Place on a baking sheet lined with parchment paper and bake in a preheated oven at 170C for about 10-12 min. Be careful not to overcook them as they will be crispy and not soft. When they are still hot, brush them lightly with beaten egg to make them shiny.
