5 tricks for perfect gingerbread

Fragrant, tenderly decorated gingerbread on the holiday table belongs. Since it’s high time we got them to soften beautifully by Christmas, here are some tips for the perfect result.Rec

d First we put a recipe for preparing dough. If you don’t have your favorite tried, you can use this classic:
400g plain flour, 140g sugar flour, 50g butter, 2 eggs, 2 tbsp good liquid honey, 1 tsp baking soda, 1 tsp gingerbread spices

5 tips for perf

bread spices you buy as a ready-made blend, but this year you can really take gingerbread from scratch and mix your own at home.Finely grind 1-2 cloves, a ball of new spices, a piece of cinnamon, star anise, half a teaspoon of anise and add half a teaspoon of lemon and orange zest. This amount of spices is about 250 g of flour.

2In order for the gingerbread to be beautifully shiny and well held on to the decorating of egg white frosting, still hot it immediately after taking it out of the oven rub it with a beaten egg.

3 Leave the baked gingerbread to rest for at least a day before decorating. Otherwise, the white icing on them could crack.

4You need a really soft icing sugar for the egg white icing, so don’t sift the preparation and always sift it through a small sieve. Set the beater to maximum power and whisk with 100 g of sugar and a teaspoon of lemon juice whisk until thickened. You can also work a teaspoon of potato starch. If the frosting is too thick, add a little more lemon juice.

5A lot of the icing is dyed just icing, but you try our fancy tip: mix the red food coloring into the egg, which you will rub some of the hot gingerbread with after bake. White decorating on a red background looks really great.