Beat the margarine, sugar, eggs and egg yolks with a hand mixer until frothy, then stir in the milk and add the flour by spoonfuls. It is better to use the dough hook.
The dough will be relatively tough and sticky later on and that`s why I continue with the last part of the flour with my hands. Then add all the other ingredients and mix either with a hand mixer (dough hook) or with your hands. The result is a tough, sticky dough. There is no need to let the dough rest.
Then, with a teaspoon, place small heaps of dough on a baking sheet lined with baking paper. I always bake the gingerbread cookies at 180 ° until they turn slightly brown at the bottom. It is different from stove to stove. For me it takes 10 to 15 minutes.
Then let the gingerbread cool down. Beat the 3 remaining egg whites into snow and pour in 125 g of powdered sugar. Melt the coconut oil in a saucepan and gradually add it carefully while stirring. Spread the icing onto the cooled gingerbread from above. With us, the icing is not always enough for all gingerbread, because it is so delicious that we apply it a little thicker, but that doesn`t mean you need to spread it sparingly on it. The icing cannot be compared with icing sugar, so don`t apply it as thinly as you would with the gingerbread in the store - you shouldn`t necessarily see the brown of the dough through the top.
We always put the gingerbread on large cake bowls. It is best to store them in a cool place so that they don`t get too dry.
Ingredients
Print Recipe
Pin Recipe