Ingredients
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RECIPE 1 - with buckwheat: 100 g Nominal wholegrain spelt flour 80 g fine buckwheat flour 20 g fine wheat flour 1 egg (M) 70 g cooking oil 75 g powdered sugar 40 g honey 2.5 g baking soda 1 TBSP gingerbread spice (10 g) |
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RECIPE 2 - with almonds: 100 g Nominal wholegrain spelt flour 100 g fine wheat flour 75 g powdered sugar 40 g honey 70 g cooking oil 1 egg (M) 2.5 g baking soda 1 TBSP gingerbread spice (10 g) 50 g almonds (coarsely chopped) |
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Decorating: sunflower seeds, almond flakes yolk to smear with Icing: 140 g powdered sugar + 1 egg white ca. 150 g marzipan paste 2 TBSP preserve for gluing together |
How to prepare:
Start the dough preparation by beating the sugar, oil, egg and liquid honey. Homogenise the dry ingredients together and mix them into the dough. You can use gingerbread spice from the shop or you can use a mortar to prepare your own mixture (star anise, allspice, clove, cinnamon, cardamom, anise,...). 1 Tablespoon is a minimum. If you enjoy prominent gingerbread flavour, use more of the spice. Lastly, add the ground almonds into the dough. Place the dough into a box (to protect it) and let it stand in cold. At least until the next day, but it can be more days as well.
It is good to prepare the marzipan shapes a day in advance for example. Roll the marzipan into a thin layer and cut out shapes using one mould only. Let them “go stale” on a flat surface.
Roll the dough flat (about 4 mm). Then cut out the desired shapes and decorate them with the sunflower seeds (you will not have to use the sugar icing like this). Bake them in a preheated oven at 170-180 °C for about 8 minutes. Do not dry them out. Carefully smear them with the whipped yolk while still hot (for gloss).
To prepare the icing, very thoroughly (use a fine sieve) sift the 140 g of powdered sugar. It is necessary to remove all the sugar crystals. Then mix the sugar and egg white (M size egg, ca. 30 g of white) and beat until a white substance is achieved. If it is too thick, add the lemon juice by drops. Use the sugar icing to write numbers on the selected gingerbread cookies. Once dry, glue them together using the preserve with marzipan.
Tip: If you only use the sugar icing to write the numbers, a half of the ingredient dose will suffice.
