Gingerbread lights

2,5-3 hours + refrigerate overnight
Gingerbread lights
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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

    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.

    The recipe was made by

    Dansukker