Gingerbread Tree
Ingredients
- For the gingerbread
- 125 grams butter
- 120 grams Blossom honey
- 125 grams sugar
- 75 grams ground almonds (peeled)
- 350 grams Pastry flour
- ½ tsp cinnamon
- 1 generous pinch allspice
- 1 generous pinch Nutmeg
- 1 generous pinch cloves
- 1 generous pinch Vanilla bean
- 1 egg
- 1 tsp potatoes
- Pastry flour (for working surface)
- For decorating
- 250 grams powdered sugar
- 2 Tbsps lemon juice
Preparation steps
Mix the butter, honey and sugar in a saucepan and heat while stirring until the sugar has dissolved. Place in a large mixing bowl and let cool. Beat the egg and mix with the ground almonds, flour, cinnamon, allspice, nutmeg, cloves and vanilla and thoroughly knead with the hand mixer (using the dough hook). In a small bowl, dissolve the baking soda in 2 tablespoons of water. Add this to the dough and continue kneading until the dough no longer sticks (may need to add more flour).
Cover the bowl with a plastic wrap and let sit in the refrigerator overnight.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Put the dough on a floured surface and thinly roll out into five circles, each circle about 3-4 mm (approximately 1/8 inches) larger than the last. Make the edges wavy, and make the fifth one in the shape of a star. Place the cookies on the sheets and bake each for about 10-15 minutes. Let cool.
For decorating: Mix together the sugar, lemon juice and water until thick. Use this mixture to glue the circles (and final star on top) to each other. Let it dry.
