Esta receta es especial para las inundaciones en miniatura. La hermana de Katelyn hace un árbol de jengibre todos los años para Navidad, por lo que esta receta está inspirada en ella.
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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.
