Gluten-free Christmas gingerbread Liana - immediately soft
Christmas is about shared moments and joy - and our gluten-free gingerbread is the perfect way to enjoy it to the fullest! We prepared a new recipe in which we used a combination of our favorite Fine mix and Universal mix to make the honeydew perfectly soft and tasty. The fun starts when you cut it out! Take different Christmas molds, get the kids involved, and turn baking into a family tradition full of laughter and creativity. And what is the best? Honeydews not only smell beautiful, but they are also gluten-free, so everyone will enjoy them. With Liana, you will create Christmas moments that you will remember fondly!
Ingredients
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Dough
- 330 g Universal mix Liana
- 100 g Fine mix Liana
- 140 g powdered sugar
- 70 g softened butter
- 5 PL honey
- 3 eggs
- ¼ KL Baking soda Liana
Next we need
- for sprinkling Universal mix Liana
- for brushing egg yolks + a spoonful of water
- Mix Universal mix Liana and Fine mix Liana with powdered sugar, gradually add baking soda Liana, eggs, softened butter and honey.
- We make a smooth, compact dough, which we wrap in food foil and let it rest in the refrigerator for 12-24 hours.
- Divide the rested dough into 2 parts. Knead on a floured work surface and roll out to a thickness of 3-4 mm.
- We cut out different shapes of gingerbread with Christmas molds and place them on a baking sheet lined with baking paper.
- Bake in an oven heated to 170°C for about 8 minutes.
- Immediately after removing from the oven, brush with a thin layer of egg yolk mixed with water to obtain a radiant shine. After cooling, decorate with egg white frosting.
Procedure for preparing egg white frosting: Mix 1 egg white, 200 g three times sifted powdered sugar and 1 tbsp of Liana potato starch. Mix by hand until the frosting is smooth and pourable. Fill the decorating bag and decorate the gingerbread according to your imagination.
If we want to achieve lighter honeydew: We change the ratio of flours in the recipe. Fine mix for 50 g Universal mix for 380 g. However, we add Kypriaci powder to Liana gingerbread 1-2 KL for a distinct honey taste.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 330 g Universal mix Liana
- 100 g Fine mix Liana
- 140 g powdered sugar
- 70 g softened butter
- 5 PL honey
- 3 eggs
- ¼ KL Baking soda Liana
Next we need
- for sprinkling Universal mix Liana
- for brushing egg yolks + a spoonful of water
Products to recipe
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