Gingerbread lights

2,5-3 hours + refrigerate overnight

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Ingredients

Gingerbread dough
200 g butter
200 g Dansukker Granulated Sugar
280 g Dansukker Light Syrup
1 egg
1 1/2 tsp bicarbonate
2 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
Approx. 480 g plain flour

Assembly
270 g melted Dansukker Granulated Sugar

Icing for decoration
1 egg white
2 ml vinegar
240 g Dansukker Icing Sugar

Instructions

Melt the butter together with the sugar and syrup. Stir until the mixture cools down. Add the egg.

Dissolve the bicarbonate in a little water and mix in the spices.

Add the flour and work into a dough. Leave to rest overnight.

Set the oven to 175 °C. Remove the dough from the fridge a little while before rolling out.

Roll out the dough until about 3 mm thick on a baking parchment. Cut out to the desired shape and remove any superfluous dough.
Download template for lantern »
Download template for little house »

Bake in the centre of the oven for 5-7 minutes. If necessary, straighten the edges and allow to cool.

Melt the sugar in a saucepan on the hob and assemble the lights/small houses. Take care as it is easy to burn yourself. Leave to set.

Meanwhile make the icing for the decoration. Using an electric whisk beat all the ingredients into a thick mixture. Pour into a piping bag and decorate.

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