Gluten-free gingerbread - soft
Gingerbread cookies are an essential part of Christmas. The dough is easy to work with and the gingerbread cookies remain soft
Ingredients
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Dough
- 330 g Universal mix Liana
- 100 g Fine mix Liana
- 3 eggs (size M, L)
- 70 g of butter
- 140 g powdered sugar
- 5 PL honey
- ¼ KL Baking soda Liana
Egg white topping
- 1 egg white
- 200 g powdered sugar
- 1 spoonful of Liana fine potato starch
For rubbing
- 1 egg yolk + 1 spoonful of water for brushing
1. Mix Universal mix and Fine mix with powdered sugar and gradually add eggs, softened butter, honey and baking soda.
2. Make a smooth dough, wrap it in cling film and let it sit in the fridge for 24 hours.
3. Roll out the rested dough to a thickness of 3 mm and cut out different shapes. Place on a tray lined with baking paper and bake in a preheated oven at 170°C for 10 minutes.
4. While still hot, brush the egg yolk with water.
Method protein frosting:
1. Mix egg white and 3x sifted powdered sugar with potato starch by hand. Stir the mixture for about 20-30 minutes.
2. Fill the bag with icing and decorate according to your imagination.
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Ingredients
Print recipe
Share on Facebook
Dough
- 330 g Universal mix Liana
- 100 g Fine mix Liana
- 3 eggs (size M, L)
- 70 g of butter
- 140 g powdered sugar
- 5 PL honey
- ¼ KL Baking soda Liana
Egg white topping
- 1 egg white
- 200 g powdered sugar
- 1 spoonful of Liana fine potato starch
For rubbing
- 1 egg yolk + 1 spoonful of water for brushing
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