About the recipe
Rye gingerbread, decorated with white glaze.
Equipment
- pot, metal bowl, thermometer, pastry brush
Recipe
- 170g Rye flour
- 240g Wheat flour
- 130g Butter
- 260g Sugar
- 60g Dark sugar syrup
- 150g Water
- 5g Baking powder
- 20g Christmas spice*
- 2 Eggs (size L)
- 130g Icing sugar
- 1 small Lemon
Notes:
Ingredients for Christmas spices:
- 50g Ground cinnamon
- 30g Allspice
- 20g Ginger powder
- 20g Ground nutmeg
- 10g Cloves
- 7g Coriander
- 5 – 10 g Cardamom
- 1/2 Teaspoon ground black pepper
Instructions
- Put water in the pot, add sugar and stir until syrup is forming.
- When sugar syrup has turned brown, add butter and stir until butter has melted.
- When butter has melted, cool the syrup till 90°C.
- When syrup has cooled down, add Christmas spices and stir until the mixture turns smooth.
- Poor the mixture in a bigger bowl and add rye flour, baking powder and wheat flour. Knead the dough. Wrap dough in plastic wrap and refrigerate for 24 hours.
- The next day: take out the dough and before baking warm it up till room temperature and start rolling it out.
- You can sprinkle the table with flour (1 tbs.) so the dough doesn’t stick.
- Roll the dough out thin. The thinner the dough, the crispier the biscuits.
- Press out the various figures with the cookie cutters.
- Place the gingerbread cookies on the baking tray. Bake for 7-10 minutes at 200°C.
- Prepare the white icing. Whip the egg whites to a medium stiff froath, add the sifted icing sugar and lemon juice, continue to whip until smooth.
- Put the mixture in pastry bag. Decorate the gingerbread with sugar glaze.
Video
