Gluten-free gingerbread cookies in sugar coating
Dough (cup 250 ml)
- 2 and ½ cups Fine mix Liana
- ½ cup powdered sugar
- 1 egg (M)
- ½ cup semi-dense honey
- 80 g softened butter
- water (as needed)
Next we need
- 1 PL Liana punch frosting / Liana lemon frosting
- 100 g powdered sugar
- 2-3 tbsp water (as needed)
1. Mix fine mix, honey, sugar, egg and butter together in one container.
2. Make a smooth dough. The consistency of the dough must be sticky, but it also depends on the density of the honey used. If it is too thick, add water. If too thin, add flour. Wrap in food foil and let it sit in the fridge for about half an hour.
3. Roll out the rested dough to a thickness of 5 mm and cut out various shapes. Place on a tray lined with baking paper and bake in a preheated oven at 175°C for 9-10 minutes. It is necessary to monitor the oven and not leave the gingerbread in it for too long. They must not burn so that they do not dry out.
4. Prepare the glaze: Mix the lemon/punch glaze, powdered sugar and cold water into a smooth mixture. We adjust the density of the chaff by adding water or sugar.
4. Dip the cooled gingerbread in the punch and lemon glaze. If we want to keep them soft for a long time, put the gingerbread cookies in a closed container and add a sliced apple to them. Gingerbreads absorb moisture and thus stay fresh for a long time.
If the gingerbreads crack during baking, the dough is thin. For the next batch (from the same dough), it is necessary to mix Fine mix or Universal mix.
Dough (cup 250 ml)
- 2 and ½ cups Fine mix Liana
- ½ cup powdered sugar
- 1 egg (M)
- ½ cup semi-dense honey
- 80 g softened butter
- water (as needed)
Next we need
- 1 PL Liana punch frosting / Liana lemon frosting
- 100 g powdered sugar
- 2-3 tbsp water (as needed)
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