Gingerbread
Ingredients
- For the decoration
- 200 grams powdered sugar
- 1 Tbsp lemon juice
- 30 white Stars (chocolate)
- For the dough
- 1 pinch salt
- 1 generous pinch ground cloves
- 1 generous pinch grated Nutmeg
- 1 generous pinch ground allspice
- 50 grams dried Figs
- 50 grams dried Apple ring
- 500 grams Pastry flour
- ½ tsp baking soda
- 1 egg
- 1 tsp Baking powder
- Pastry flour (for dusting)
Preparation steps
For the dough, melt the sugar, syrup and butter over low heat. Heat until the mixture nearly boils, remove from the heat and let cool. Stir in the salt and spices. Finely chop the dried fruit and add to the mixture. Knead in the flour, baking soda, baking powder and egg until the dough no longer sticks. If necessary, add more flour. Wrap the dough in plastic and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Roll the dough out on a floured surface until 5-6 mm (approximately 1/4 inch) thick. Cut into rectangles (5 x 10 cm). Place the gingerbread rectangles some distance apart on the baking sheet. Brush with water. Bake for 15-20 minutes. Remove from the oven and cool on a wire rack.
For the decoration, mix the powdered sugar, lemon juice and a little water into a thick icing. Pour the icing into a pastry bag and decorate the gingerbread. Place a white chocolate star on each. Allow to dry and serve.
