Bake Affair Gingerbread Dough

Make your own gingerbread at home with this easy to use mix! Settle in for a relaxing day of baking in your kitchen and enjoy the heavenly scent of fresh cookies!

Fresh ingredients needed:

• 50g butter
• 240g honey
• 3 eggs
• 30ml water

Instruction for about 1,000 g of gingerbread cookies:

• Open the baking mix and pour the contents in a large bowl.
• Cut 50g of butter into small pieces and add to the bowl with the mix. Mix by hand or with a mixer for about 2 minutes until the butter has crumbled into the mix. Add the honey, 2 eggs and water and knead or mix for two minutes.
• Wrap the dough in foil and cool for 60 minutes or overnight in the fridge.
• Take the dough out of the fridge about 30 minutes before you want to start baking. Preheat the oven to 180°C. Prep your cookie sheets with a sheet of baking paper.
• Sprinkle your work surface and the dough with flour, then roll out to 1cm thick. Cut the dough out using cookie cutters.
• Place the cookies on the baking sheet and brush with an egg wash made from 1 beaten egg. Place the sheet on the middle rack of the oven and bake for 12-15 minutes. When the cookies are done cool on a baking rack. Decorate or eat one right away!

Tips :

• So that the wonderful gingerbread taste can fully develop, it is best to let the dough mature overnight in the refrigerator. Good gingerbread takes time.
• In an airtight container, stored in a cool, dry place, the gingerbread will last for at least 8 weeks.
• The gingerbread can be eaten straight away or decorated as desired.

Egg white spray glaze recipe:

Mix the egg white in the food processor or the Thermomix (10 sec. / level 6) until frothy. Now gradually add the powdered sugar and then whip on the highest level for about 1 - 2 minutes. The mass has the right consistency if peaks arise when pulling up with the whisk. Pour the icing into a piping bag and decorate the gingerbread with it.