Gluten-free Easter gingerbread - immediately soft
Soft, fragrant Easter gingerbread
Ingredients
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Dough
- 250 g cake mix Liana
- 100 g Fine mix Liana
- 5 spoons of honey
- 3 eggs
- 70 g of butter
- 140 g powdered sugar
For rubbing
- 1 egg yolk + water
- 1. Put Cake and Fine mix, sugar in a bowl and gradually add the other ingredients for the dough (eggs, softened butter and honey).
- 2. Make a smooth dough.
- 3. Wrap the prepared dough in a bag and leave it in the refrigerator for 24 hours.
- 4. Roll out the rested dough to a thickness of 3 mm.
- 5. We cut out different shapes: egg, rabbit, chicken...
- 6. Place on a tray lined with baking paper and bake at 170 ° C for 8-10 minutes.
- 7. Brush the hot immediately with the yolk mixed with water.
- 8. Decorate the gingerbread according to your own imagination.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 250 g cake mix Liana
- 100 g Fine mix Liana
- 5 spoons of honey
- 3 eggs
- 70 g of butter
- 140 g powdered sugar
For rubbing
- 1 egg yolk + water
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