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Prepare the syrup first: caramelize 200 gr. sugar and quench it with 100 ml of warm water. Dissolve the ammonia in warm milk. Add the yolks, 200 gr. sugar, cinnamon and butter. Mix everything with a wooden spoon.
Add the cooled syrup, then the flour (gradually). At the end we will get a sticky dough that we will wrap in cling film and leave it to cool overnight (in the fridge).
The next day we preheat the oven, then we spread (with difficulty!) The dough on the floured work table in a sheet of about 0.5 cm. Cut the cakes into the desired shapes, place them in a tray lined with baking paper and bake them for about 10 minutes. over low heat until golden. We leave them to cool and start preparing the glazes.
We prepare the white icing as follows: beat the egg whites with the powdered sugar (250 gr) and with the vanilla sugar + 1 teaspoon of lemon juice.
Cinnamon glaze is obtained by mixing powdered sugar + cinnamon and 2 tablespoons lemon juice.
Grease the gingerbread with these glazes using a silicone brush and finally decorate with colored candies.
Let the icing harden for a few hours and serve.