Eliska
Pavel Nikov - Mr. Sweet
Brusnica bakery
Celiakia s Magdalénou
Father
Tatiana
Tip from you
Universal Gluten-Free Gingerbread Dough
Universal dough:
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160g honey
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160 g granulated sugar
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120g butter
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200 g Liana Fine mix
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250 g Liana Cake mix
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2 whole eggs
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1 egg yolk + 1 tbsp water (for brushing)
3 types of honeysuckle:
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200 g plum jam
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50 g walnuts
Nakúpiť Liana produkty z receptu
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Heat the honey, sugar and butter. Mix both flours in a bowl and pour the hot mixture over.
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Add the eggs to the cooled mixture and knead the dough. Wrap in foil and refrigerate (ideally overnight).
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The next day, roll out the dough on a floured surface and cut it out.
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Place the gingerbread cookies on baking paper and bake for 7 minutes at 180 degrees.
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After baking, brush the gingerbread with an egg mixed with water.
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After the gingerbread cookies have cooled, place them in a sealable container to preserve their softness.
Tips – 3 versions of one dough from Eliška:
Liana spread our lemon icing on the baked gingerbread cookies – fresh, delicate and perfectly complementing the spicy taste of the dough.
She spread plum jam on top of the gingerbread cookies and sprinkled them with nuts. Plum and nuts are an irresistible Christmas combination.
She combined two gingerbread cookies with plum jam, creating a stuffed treat. Finally, she covered them with a delicate caramel icing by Liana . Simple and extremely effective!
From one dough and with the help of gluten-free Liana products, you can prepare various types of delicious Christmas gingerbread quite easily.
Prihláste sa, ak chcete pridať hodnotenie.
Universal dough:
-
160g honey
-
160 g granulated sugar
-
120g butter
-
200 g Liana Fine mix
-
250 g Liana Cake mix
-
2 whole eggs
-
1 egg yolk + 1 tbsp water (for brushing)
3 types of honeysuckle:
-
200 g plum jam
-
50 g walnuts
Nakúpiť Liana produkty z receptu
Products to recipe
