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For dough: for the first time we put 200 gr of caramelized sugar and quench with 100 ml of warm water. Let cool. Meanwhile, mix the yolks with the milk, sugar, spices, lard, baking soda. Pour caramelized sugar and a little flour over this mixture. We mix at first with a spoon, and then after it thickens we knead with our hands. A dough that is harder to knead will come out (all the drops have passed on me) and we put it in food foil and put it in the fridge for 2-3 hours (it was enough for me).
Remove the dough, cut a piece of it, spread the dough with a rolling pin on the work table or on a silicone foil, in sheets of approximately 0.5-1 cm. We cut with our favorite shapes and equipment that we put in trays lined with baking paper. Put in the preheated oven at 150-160 degrees for a maximum of 8 minutes.
Let the gingerbread cool and glaze them with the beaten egg whites (as in meringue) mixed with powdered sugar and lemon juice. The consistency of the meringue being thick, I used a silicone brush to glaze the cakes. I put them aside with the icing, sprinkled ground cinnamon on top and left them to dry until the next day.
If you still have time, you can glaze them on the other side and decorate them according to your preference and patience.