Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
1 gluten-free honey dough and 3 types of gingerbread
Gluten-free honey dough:
- 330 g Liana Cake mix
- 100 g Liana Fine mix
- 140 g powdered sugar
- 70 g softened butter
- 5 tbsp honey
- 3 eggs
- ¼ tsp Liana Baking Soda
-
1/2 tsp dried ground orange or lemon peel
Ružomberok gingerbread (approx. 16-20 pcs):
- 3 tbsp plum jam (thick enough to thin with rum)
- 1 tbsp rum
- 70 g nuts
- 1 package of candied oranges (candied peel)
- 1 egg for brushing
Stuffed gingerbread (approx. 20 pieces):
- plum jam
- chocolate and fondant for decoration
Classic gingerbread (approx. 20 pieces):
- egg for brushing
Nakúpiť Liana produkty z receptu
- Gluten-free honey dough: Mix the flour with powdered sugar, gradually add baking soda, eggs, zest, softened butter and honey. Make a smooth, compact dough that is thinner than classic dough. Wrap it in cling film and let it rest in the fridge for 3-5 hours . The longer the better. Divide the rested dough into 2 parts. Knead it on a floured work surface and roll it out to a thickness of 3-4 mm.
- Ružomberok gingerbread: Mix the jam with rum and spread it on a rolled out sheet of dough. Sprinkle chopped nuts, candied orange (rind) on top and roll up the dough. Brush with beaten egg, prick and bake for 40 minutes at 160 °C.
- Filled gingerbread: Roll out the other half of the dough to a thickness of 3 mm and cut out approximately 20 circles from 2/3 of the dough, and spread the jam on them. Cover them with the remaining cut circles. Bake for 15 minutes at 170 °C . Decorate the circles with chocolate and fondant decorations or colored sprinkles.
-
Classic gingerbread: Roll out the remaining dough to a thickness of 3-4 mm. Cut out the gingerbread cookies and place them on a baking sheet. Bake for 8 minutes at 170 °C . After removing from the oven, brush them with beaten egg while still hot and let them dry. Alternatively, bake the egg in the oven for about 30 seconds.
Prihláste sa, ak chcete pridať hodnotenie.
Gluten-free honey dough:
- 330 g Liana Cake mix
- 100 g Liana Fine mix
- 140 g powdered sugar
- 70 g softened butter
- 5 tbsp honey
- 3 eggs
- ¼ tsp Liana Baking Soda
-
1/2 tsp dried ground orange or lemon peel
Ružomberok gingerbread (approx. 16-20 pcs):
- 3 tbsp plum jam (thick enough to thin with rum)
- 1 tbsp rum
- 70 g nuts
- 1 package of candied oranges (candied peel)
- 1 egg for brushing
Stuffed gingerbread (approx. 20 pieces):
- plum jam
- chocolate and fondant for decoration
Classic gingerbread (approx. 20 pieces):
- egg for brushing
Nakúpiť Liana produkty z receptu
Products to recipe
