12.11.2025
Lissi's gingerbread recipe
| Zutaten: | Zubereitung: | |
|---|---|---|
| Teig | ||
| 320g | Rye flour | 1) Mix all ingredients with a mixer or in a food processor with dough hooks, then knead by hand into a firm dough. |
| 140g | icing sugar | 2) Cover the dough and leave to rest in the refrigerator for 24 hours. |
| 70g | honey | 3) The next day, roll out to a thickness of approx. 5 mm and cut out the gingerbread biscuits. |
| 2 | eggs | 4) Brush the biscuits with a mixture of egg and milk. |
| 8g | natron | 5) Bake in a preheated oven at 170 degrees for approx. 8 minutes |
| 3g | cacoa puder | 6) Fill a piping bag with a very small nozzle with the finished icing, or alternatively place in a freezer bag and cut off a tiny corner. |
| 5g | Gingerbread spice | 7) Now decorate the gingerbread. |
| 1 spoon | apple puree | |
| Icing | ||
| 1 | egg white | For the icing, beat the egg white with the icing sugar until the icing has the desired consistency. |
| 250g | sifted icing sugar | |
| for coating | ||
| 1 | egg | |
| 1 | dash of mil | |
TIP: The gingerbread should still be very soft when it comes out of the oven. This will ensure that it remains moist afterwards.
