Spice Gingerbread
Biscuits
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Cook Time
2 h 10 min
Servings
20
Difficulty
Medium
Prep Time
45 Min
Description
This spice gingerbread, prepared in the Thermomix®, is a Christmas cookie delight with butter, sugar, eggs and typical gingerbread spices such as cinnamon, cloves and nutmeg. The recipe yields about 20 servings and the preparation time is a total of 130 minutes, of which 45 minutes is active working time. Ideal as finger food or dessert for the festive season. Perfect for those who love Christmas classics.
Ingredients (13 ingredients)
-
125 g Butter (at room temperature)
-
125 g Sugar
-
2 Eggs
-
500 g Wheat flour Type 405
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2 EL Cinnamon, ground
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0.5 TL Cloves, ground
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1 Msp. Nutmeg
-
1 TL Cream of tartar baking powder
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1 Prise Salt
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200 ml Beet syrup
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1 etwas Flour for the work surface
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150 g Icing sugar
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1 Egg (room temperature)
Preparation (11 steps)
Mix butter and sugar until fluffy
Put 125 g of butter at room temperature and 125 g of sugar into the mixing bowl and mix for 2 min./speed 4 until fluffy.
Stir in eggs
Add 2 eggs and stir in for 30 sec./speed 3.
Mix dry ingredients
Mix 500 g wheat flour type 405, 2 tbsp ground cinnamon, 0.5 tsp ground cloves, 1 pinch of nutmeg, 1 tsp cream of tartar baking powder and a pinch of salt in a separate bowl.
Prepare dough
Add the dry ingredients together with 200 ml beet syrup and 2-3 tbsp water to the mixing bowl and process for 2 min./kneading stage to a smooth dough. If necessary, scrape from the edge with the spatula.
Cool the dough
Divide the dough into two portions, wrap in cling film and refrigerate for 1 hour.
Preheat oven
Preheat the oven to 175°C top/bottom heat.
Cut out gingerbread
Remove the dough from the refrigerator in portions, roll out on a lightly floured work surface and cut out with gingerbread man, fir tree and star cutters.
Bake gingerbread
Place the cut out gingerbread on a baking sheet lined with baking paper and bake in the preheated oven for approx. 10-12 minutes. Then let cool on a wire rack.
Whisk egg whites
Put the egg white of one egg (room temperature) into the mixing bowl and whisk with the butterfly for 2 min./speed 3.5 until stiff.
Prepare icing
Sieve 150 g icing sugar and add to the egg white in the mixing bowl. Stir in for 30 sec./speed 3 until a creamy mass is formed.
Decorate gingerbread
Fill the icing mass into a piping bag with a thin nozzle and decorate the gingerbread with it. Let dry for a few hours and store airtight.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing cereals
- Eggs
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