Gingerbread Figures

Ingredients

• 250 g honey
• 100 g raw cane sugar
• 125 g butter
• 30 g gingerbread spice
• 525 g spelt flour type 1050
• 1 pack baking powder
• 1 tbsp cocoa powder
• 1 egg
• 1 Egg white
• 150 g powdered sugar from raw cane sugar

Instructions

1. 1.

   Heat honey, raw cane sugar, butter and gingerbread spice slowly in a pot while stirring (do not boil!) until the sugar dissolves, then let cool.

2. 2.

   Mix flour, baking powder and cocoa. Put half of it into a bowl. Add egg and honey mixture. Knead with a dough hook to a smooth dough; fold in remaining flour mix by hand. Shape into a ball and wrap.

3. 3.

   Let rest in the refrigerator for at least 1 hour before further processing.

4. 4.

   Roll out the dough to about 5 mm thickness on a lightly floured surface. Cut out figures or leaf shapes, place on parchment paper, bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 10–15 minutes.

5. 5.

   Beat egg white until half‑firm, whisk in powdered sugar until a thick white glaze forms. Fill a piping bag and decorate the figures and leaves with it. Place back into the still hot, turned‑off oven to dry.

6. 6.

   Store well sealed.