Christmas Tree Gingerbread
Ingredients
- For the dough
- 75 grams sugar
- 75 grams sugar beet syrup
- 30 grams butter
- 1 pinch salt
- 1 pinch ground cloves
- 1 pinch grated Nutmeg
- 1 pinch ground allspice
- 250 grams Pastry flour
- ½ tsp Baking powder
- 1 small egg
- For decoration
- 100 grams powdered sugar
- 1 Tbsp lemon juice
- slivered almonds
Preparation steps
For the dough, melt sugar, syrup and butter over low heat. Bring to a boil gently and cool. Stir in salt and spices. Knead flour, egg and baking powder into sugar mixture. Dough should not stick to hands. Add flour if necessary. Wrap dough in plastic wrap and chill for 30 minutes.
Preheat oven to 180°C (approximately 350°F) and line a baking sheet with parchment paper. Roll dough out on a floured surface until 1 cm (approximately 1/2 inch) thick and cut out Christmas tree shapes. Place on baking sheet and bake on middle rack for 15 minutes. Col on a wire rack.
For decoration, mix 2/3 of powdered sugar with lemon juice and a little water to make a smooth icing. Spread icing over gingerbread and sprinkle with flaked almonds. Thicken remaining icing with remaining powdered sugar until it holds a shape. Place in a small piping bag and add a zigzag pattern to gingerbread. Let dry and serve.
