Gingerbread Tree
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 560 g flour, (rye flour)
- 500 g cane suar
- 100 g honey, warmed
- 110 g butter, softened
- 4 egg (s)
- 0.5 ½ lemon (s), grated zest
- 2 teaspoons gingerbread spice
- 1 teaspoon baking soda
For the cast:
- 200 g powdered suar
- Lemon juice
- possibly protein
- Jam, to put together
Print Recipe
Pin Recipe Instructions
- First knead all ingredients well in a large bowl with the mixer paddle, then knead on a floured board to a nice dough, divide into 3 parts and then roll out about 4-5 mm thick, always flour the board well.
- Cut out stars in 4 different sizes (for 1 tree you need 2 very large, 2 slightly smaller, 2 small and 1 very small stars) - bake in a preheated oven at 160 ° for about 10-12 minutes.
- Put together with jam (2 very large + 2 slightly smaller + 2 small + 1 very small) stars (always offset) and sprinkle thickly with icing sugar or pour icing sugar over them
- Molding:
- Mix approx. 200 grams of icing sugar with lemon juice and a little water (should be thick) and pour over the trees and also brush the tips.
- You can also whip 1 egg white until stiff and whip with icing sugar until the desired thickness is reached
- My stars have a diameter of 4.5cm - 4cm - 3cm - 2.5 cm
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