Christmas gingerbread cookies
Last Updated on
ingredients
1 kg plain flour (ideally T650) 2 tbsp ground cinnamon 400 g powdered sugar 2 tsp baking soda 4 tbsp 100% cocoa 1 packet gingerbread spices 6 pcs eggs 250 g Hera 250 g Honey from Slovak beekeepers
progress
Honey cakes suitable for Christmas, Easter, … … in our country basically all year round.
1.
First sift and mix the dry ingredients add the eggs and pour in a separate bowl melted Hera with honey.
2.
Make the dough, wrap it in a microtene bag and refrigerate for at least 12 hours.
3.
Then roll out to about half an inch thick and cut out and bake. Bake at 180°C for about 7-8 minutes on a baking sheet.
4.
Beat one whole egg thoroughly and brush this over the still hot gingerbread immediately after baking. Let stand until the second day and decorate.
5.
Prepare the icing for decorating – beat the egg white with the icing sugar, stir and add the sugar until the icing forms a dough on the plate that does not run. Fold into a stiff microt. bag and decorate as you like.
