A popular loose mixture for preparing fragrant gingerbread and toppings.
A complete solution for the preparation of traditional Christmas gingerbread and sugar icing. Just add butter, honey and eggs. The package is enough to prepare 45-50 pieces of gingerbread (2 tins).
The package contains: 400 g of dough mixture, 50 g of topping mixture
Add to this: For the dough - 25 g of softened butter, 3-4 teaspoons of honey, 2 eggs (size M), for spreading - 1 egg white, for the glaze - 2-3 teaspoons of cold water
Preparation: Pour the contents of the dough bag onto the roll, add butter, honey and eggs. We make a smooth dough by hand. If the dough is sticky, add 1-2 tablespoons of plain flour. Cut out all the templates from the inside of the box with sharp scissors. On a floured rolling pin, roll out the dough into a cake approx. 5 mm thick and according to the templates, cut out Santa Claus, the devil and Christmas ornaments with a knife or cut out any shapes with a cookie cutter. Bake on a tray lined with baking paper for about 10 minutes (electric oven 180°C, fan oven 160°C, gas oven medium setting). Just before baking, brush the gingerbread with beaten egg white. Let the gingerbread cookies cool. Mix the frosting mixture with water until stiff. If the frosting is thin, add 1-2 tablespoons of sifted powdered sugar.
Ingredients: wheat flour , sugar, cocoa powder with reduced fat content, cinnamon spice, anise, cloves, coriander and fennel in varying proportions, raising agent (sodium bicarbonate), modified potato starch, caramel powder. May contain traces of milk and lupine flour .
Nutritional values in 100 g: energy 1391 kJ/329 kcal, fat 5.2 g (of which saturated 2.5 g), carbohydrates 63 g (of which sugars 37 g), protein 6.8 g, salt 0.53 g
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