ingredients

750 g plain flour (ideally T650) 200 g powdered sugar 1 tsp Baking soda 1 tsp Gingerbread spice 3/4 tbsp cinnamon ground 3 pcs egg 3 tbsp cocoa Dr.oetker 1 g salt 200 g honey 100 g Hera 1 kg of love 😉

progress

Ever since destva we have been baking Gingerbread Cookies at home we started with cutting out, later on mom promoted us to decorating and finally …. Finally, my mom initiated us into the actual pre-baking and finally the actual preparation of this wonderful and unique pastry There is nothing like the smell of Christmas cookies wafting through your house We have been using this recipe for gingerbread cookies for years now They are guaranteed to be soft right after baking If they get hard during storage, let them sit on a plate and they will soften again

1.

In a bowl, mix all the dry ingredients thoroughly. Add melted honey, butter and eggs and knead the dough thoroughly

2.

Wrap the dough in a bag or food foil and let it rest in the fridge ( sometimes 2 hours is enough, but I leave it there for 2-3 days and then bake it )

3.

Remove the dough from the fridge, let it sit on the board for 1-2 hours and knead it again.

4.

Roll out the kneaded dough to a thickness of about 4-5mm and cut out gingerbread cookies

5.

Place the cut out gingerbread men on a baking sheet lined with baking paper – leave gaps between each gingerbread man so that they don’t stick together when baking Bake at 170-180°C for about 6 minutes – it all depends on what oven you have

6.

After baking, brush the gingerbread with beaten egg, to which I add 2-3 tbsp of water. Let the coated gingerbread dry and decorate them at will

7.

Have a Merry Christmas