Put the sugar together with the honey on the fire, add the cinnamon, nutmeg, cardamom, anise star, butter and cocoa and leave it on the fire until the composition becomes homogeneous, and the sugar and butter are completely melted. Remove the mixture from the heat, remove the anise star and set aside for 3-4 minutes. Beat the egg lightly and then incorporate it into the honey mixture.

Sift the flour together with the salt and baking powder and in the center a hole is made in which the liquid composition is placed and the kneading begins. We will get a homogeneous dough, maybe slightly sticky, so don't worry if it doesn't come off your hand very easily, leave it that way. Wrap the dough in cling film and let it cool overnight. It can be left in the refrigerator for even 2-3 days.

Divide the dough in two and spread one sheet from each piece, so that it is not very thin (approx. 0.5 - 0.7 mm thick) then cut the dough into the desired shapes. I used hearts, stars and bells - I had something like that in the house.

Prepare the stove tray with baking paper, preheat the oven to 180 degrees. Transfer the cake to the pan and bake it for 7-8 minutes until it changes color. Remove the tray from the oven, leave the cake in the pan for 2-3 minutes (being quite soft) then transfer it carefully on a grill to cool.

For garnish, beat an egg white with a pinch of salt and 2-3 drops of lemon juice. Add the powdered sugar one tablespoon at a time and mix well after each addition. We need to get a creamy glaze, which can be easily shaped without losing its shape. If necessary, add more sugar.

Decorate each gingerbread with icing and colored sugar balls. I had inspiration and not much, but considering that it is my first experience both in terms of gingerbread and icing I am satisfied with the result: P I broke the ice, I went through what was harder, from now on I can play with the shapes and decor much more relaxed :))


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