Ginger Gingerbread

The Ginger Gingerbread Recipe Preparation time: 45 minutes * without refrigeration time Cooking time: about 10 minutes per cookie sheet Keeps for about 4 weeks in tightly sealed cans

Approximately 45 pieces

For the gingerbread:
200 g of liquid honey, brown sugar
* 50 * 3 tablespoons water
* 80 g fresh ginger
* 80 g butter, softened
* 2 eggs (size M)
* 450 g flour
* 1 level tsp Dr. Oetker Backin

For the cast and the topping:
6 tablespoons lemon juice
* 200 g powdered sugar
* 3 tablespoons small green sprinkles
* some large, colorful sprinkles (dessert decoration)

heat the dough for honey, brown sugar and water in a saucepan while stirring, until sugar has dissolved. The honey mixture into a mixing bowl and chill.

Peel the ginger and grate finely. Stir into the cooled honey mixture with almost hand mixer with whisk at the highest level of ginger, butter and eggs.

Mix flour with baking powder and working with electric mixer with dough hook tablespoonful over medium heat. Place the dough in cling film wrapped at least 4 hours in the refrigerator.

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

Knead the dough briefly and roll out thick portions on a lightly floured surface to about 8 mm. With a cookie cutter cut out Christmas trees (about 8 cm high) and place (covered with parchment paper) onto baking sheets. It can be some distance between the fir trees.

the scraps back together knead, roll out again and cut out more fir trees - so many times until the dough is used up. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The pine trees about 10 minutes until each baking sheet .

The fir trees with the baking paper from the baking sheets to cool on cake racks and pull can.

Mix for casting and for sprinkling with powdered sugar lemon juice to a thick cast iron. Spread the pine trees with the casting, with small and large pearl sugar sprinkle. The cast can be determined.

Ginger Gingerbread Recipe
Holiday Recipes
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