Festive Gingerbread Stack

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Festive Gingerbread Stack
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 40 min.
Ready in

Ingredients

for
2
For the dough
½ cup
1 cup
½ cup
2 teaspoons
Gingerbread spice (see Hints)
1 teaspoon
ground ginger
4 cups
2 teaspoons
1 pinch
1
For the glaze
1 ¼ cups
1
1 teaspoon
colored Chocolate bean (to decorate)
Product recommendation
To make the gingerbread spice simply mix together 100 g ground cinnamon 75 g ground cloves 50 g ground nutmeg 75 g ground ginger 125 g ground fennel seeds 125 g ground coriander seeds 125 g ground anise

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line 1 or two baking trays with grease-proof paper.
2.
To make the dough melt the butter with the honey, sugar, gingerbread spice and ginger. Bring to the boil and allow to cool.
3.
Pour the mixture into a large bowl and add the flour, baking powder. Stir in the salt and the egg. Knead the dough well using an electric whisk with dough hooks and then leave covered overnight to rest.
4.
Roll the dough out approx. 5 mm thick and cut out biscuits ranging from 15-18 cm Ø to 2-3 cm Ø. Place the biscuits on the baking tray and bake for 10-15 minutes until golden brown. Allow to cool on a wire rack
5.
To make the glaze sieve the icing sugar into a bowl and mix in the egg white and as much lemon juice until a smooth mixture is formed.
6.
Glaze the biggest biscuit and then place the second biggest on top. Glaze that biscuit and carry on until the small biscuit is on top.
7.
Decorate with the chocolate beans by pressing them into the still wet icing sugar. Allow the tree to dry at room temperature.