Gingerbread from Poland

Gingerbread from Poland

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"They can stay up to two months in a closed box and still taste great."
Difficulty
Medium 👍
Preparation
20 min
Baking
8 min
Resting
720 min

Ingredients

2Servings
¼ kg
flour
80 g
honey
¼
margarine
egg whites
1⅝
egg yolks
40 ml
cream
tsp
baking soda
50 ml
sugar
¾ tsp
gingerbread spice
tbsp
black cocoa powder

Utensils

pot, 2 bowls, hand mixer with beaters, oven, baking sheet, parchment paper, pastry brush, rolling pin

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  • Step 1/6

    • 80 g honey
    • ¼ margarine
    • ¾ tsp gingerbread spice
    • pot

    Boil honey and gingerbread spice. Add margarine and let cool.

  • Step 2/6

    • ¼ kg flour
    • tbsp black cocoa powder
    • bowl

    Mix the flour with the cocoa power.

  • Step 3/6

    • 40 ml cream
    • tsp baking soda
    • bowl

    Mix soda and cream in other bowl.

  • Step 4/6

    • egg whites
    • 1⅝ egg yolks
    • 50 ml sugar
    • hand mixer with beaters

    Beat the egg whites, slowly adding sugar and yolks.

  • Step 5/6

    Mix all ingredients and put in the fridge for 12 hours.

  • Step 6/6

    • oven
    • baking sheet
    • parchment paper
    • pastry brush
    • rolling pin

    Roll out the cold dough, cut out the shapes and brush with egg white. Bake for about 8 minutes at 180 degrees Celsius on oil-smeared paper. Freely decorate.

  • Enjoy your meal!

    Gingerbread from Poland

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