Dies ist ein Mini-Hochwasser-Spezial. Katelyns Schwester backt jedes Jahr zu Weihnachten einen Lebkuchenbaum, daher ist dieses Rezept von ihr inspiriert.
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Category
Dessert
Servings
6-8
Prep time
1 hour 5 minutes
Cook time
20 minutes
This one is a mini flood special. Katelyn's sister makes a gingerbread tree every year for Christmas, so this recipe is inspired by her.
Ingredients
- 150g (5.3 oz) soft unsalted butter
- 180g (6.3 oz) dark brown sugar
- 1 egg
- 150g (5.3 oz) honey
- 500g (1.1 lbs) flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp ground ginger
- 1 egg white (or water, if preferred)
- 240g (8.5 oz) icing sugar
Directions
Whisk the butter and brown sugar together until smooth.
- Add the egg and honey, continuing to whisk.
- Sift in the flour, baking powder, bicarbonate of soda, and ground ginger. Fold these into the wet mixture.
- Knead the dough until smooth, then cover and refrigerate for 1 hour.
- Preheat the oven to 180°C (356°F).
- Roll out the dough to about 0.5cm thick. Cut out cookies using star-shaped cutters.
- Bake the cookies for 7-10 minutes on lined baking trays.
- Cool the cookies completely on a wire rack.
- Mix the egg white (or water) with icing sugar to make icing.
- Assemble the tree, starting with the largest cookie and using icing between each layer.
- Garnish with additional icing and a dusting of icing sugar.
