Summary

Ingredients

• 350 g flour
• 1 teaspoon, heaped baking soda
• 2 teaspoons ginger, freshly grated or very finely chopped
• 1 teaspoon cinnamon powder
• 125 g butter
• 175 g suar, brown
• 1 egg (s)
• 4 tablespoon beet syrup
• Flour for the work surface

For the glaze:

• 2 egg whites
• 175 g powdered suar

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Instructions

1. Knead the flour, baking soda, ginger, butter, sugar, egg, beet syrup and cinnamon well in a large bowl (this takes about 2 minutes with the mixer and dough hook). Cover the dough and let it rest for 15 minutes in the refrigerator, this will make it easier to work with. In the meantime, preheat the oven to 180 ° C (top / bottom heat).
2. Take the dough out of the refrigerator and roll it out on a floured work surface with a rolling pin to a thickness of approx. 5 mm. If the dough is too sticky, sprinkle some flour over it.
3. Now cut out the gingerbread figures and place on the baking sheet. Make sure that there is about 2 cm space between the males, as they will open a little when baking. Now bake for about 12 - 15 minutes at 180 ° C until they are lightly brown. Then let it cool down.
4. Meanwhile, prepare the frosting. To do this, beat the egg whites with the powdered sugar until there is a relatively firm (but still spreadable) paste. If you like, you can color the frosting.
5. Now put the icing on the gingerbread man with a piping bag and a thin cannula (or a disposable syringe). Now put the whole thing in the cold again for a short time so that the frosting hardens properly.