Soft gingerbread, both gluten-free and gluten-free

Gingerbread cookies with classic wheat flour:

1. Boil honey, sugar and butter in a pot. Pour hot into a bowl with flour, baking powder for gingerbread, baking soda and cinnamon sugar. We mix it all together.

2. Add eggs to the cooled mixture and knead the dough well. Wrap in food foil and store in the refrigerator for about 24 hours.

3. After resting in the refrigerator, roll out the dough to a thickness of approx. 5 mm and cut out various shapes. Bake on a greased baking sheet in a heated oven at 180°C for about 5-7 minutes. They must not burn so that they do not dry out. While it's still hot, brush it with beaten egg yolk and water and let it cool.

4. Decorate with egg white frosting and pearls. We store gingerbread in a container with a lid. If we want to keep them soft for a long time, put a sliced apple in the container with the honeydew. The honeydew will absorb moisture and melt on the tongue.

A good tip:

For a healthier version, we can use cane sugar. In the recipe, we replaced 250 g of classic plain wheat flour with healthier plain spelled flour. And they tasted amazing.

Gluten-free procedure :

1. Boil honey, sugar and butter in a pot. Pour hot into a bowl with Fine mix and Cake mix. We mix it all together.

2. Add eggs to the cooled mixture and knead the dough well. Wrap in food foil and store in the refrigerator for 24 hours.

3. After resting in the refrigerator, roll out the dough to a thickness of approx. 5 mm and cut out various shapes. Bake on a greased baking sheet in a heated oven at about 180 °C for about 7 minutes. They must not burn so that they do not dry out. Brush with beaten egg yolk and water while still hot.

4. Leave to cool and store in a container with a lid. If we want to keep them soft for a long time, put a sliced apple in the container with the honeydew. The honeydew will absorb the moisture and will melt on our tongue.

A good tip:
For a healthier version, we can use cane sugar.