Approximately 50 pieces

For the dough:
250g sugar syrup (sugar beet) sugar
* 50 g * 8 tablespoons water
* 50 g butter * 1 egg (size M)
* 1 egg yolk (size M) * 1 level tsp gem., White pepper
* 1 package (15 g) pumpkin pie spice
* 1 tsp hartshorn
* 500 g wheat flour (type 550)

For the cast and the topping:
200g caster sugar
* 1 egg white (Size M)
* 1-2 tablespoons orange juice
* 2 tablespoons shredded coconut
* 2 tablespoons sugar silver beads

Method:
For the pastry sugar syrup with sugar and water to the boil in a saucepan. Remove the pan from the heat. Add the melted butter and syrup with stirring in the crowd. The butter syrup to cool.

egg, egg yolk, pepper, pumpkin pie spice and salt to the Hirschhorn cooled syrup butter. Stir the ingredients with hand mixer with whisk over medium heat. Add the flour and stir with a spatula under the dough. Cover the dough and let rest at room temperature for about 12 hours.

Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.

Knead the dough briefly and roll out portions on lightly floured surface about ½ inch thick.

Cut out with cookie cutters any motives for a snowy landscape. The scraps together again knead, roll out again and cut out other motives - several times until the dough is used up.

the gingerbread on baking sheets (greased, lined with baking paper) set. It can be some distance between the gingerbread. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The Gingerbread Bake 8-10 minutes per baking sheet .

the gingerbread with the baking paper from the baking sheets to cool on cake racks and pull can.

for the cast and for sprinkling powdered sugar with the egg whites with electric mixer with beaters lowest first briefly, then frothy at the highest level in 4 minutes. The cast with 1-2 tablespoons of orange juice, stir, so it is softer.

The thick brush gingerbread with icing or frosting to fill in a freezer bag, cut a small corner and decorate the gingerbread with it. The wet-cast with silver beads and sprinkle grated coconut. The frosting can be determined.

The gingerbread can take 1-2 days at room temperature.

Gingerbread Christmas in July Recipe