Gingerbread Tips

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Gingerbread Tips
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in

Ingredients

for
50
Ingredients
125 grams honey
60 grams sugar
50 grams butter
250 grams Pastry flour
ginger (each 2 tsp ground)
cinnamon (each 2 tsp ground)
½ teaspoon Ground clove
1 ground anise seed
1 pinch salt
1 generous pinch potatoes
1 generous pinch Ammonium carbonate
1 tablespoon milk
50 grams candied orange
Couverture (Dark and white)
How healthy are the main ingredients?
honeysugargingercinnamonGround clovesalt

Preparation steps

1.

Heat the honey with the sugar and butter until the sugar is dissolved. Dissolve the potash and ammonium carbonate, one after another in the milk. Sift the flour with the spices and stir into the honey. Stir in the milk. Finely chop candied orange and fold into the dough. Wrap in plastic and chill overnight.

2.

The next day, spread the dough about 1 1/2 cm (approximately 1/2 inch) high in small round molds (such as a cupcake pan). Alternatively, roll the dough out until 1 1/2 cm (approximately 1/2 inch) thick and cut with a cookie cutter (about 10 cm (approximately 4 inches)).

3.

Bake in a preheated oven at 180°C (approximately 350°F) for 15-18 minutes. Remove from the pan and let cool.

4.

Melt the couverture in two separate bowls (one white and one dark) over a pot of simmering water. Once melted, dip the gingerbread in the melted white or dark chocolate and let dry on a wire rack. Transfer the remaining chocolate into separate freezer bags and cut off one corner. Pipe the chocolate over the cookies that are glazed with the opposite color chocolate.