Christmas Gingerbread

Christmas Gingerbread

1. Materials ready

2. Put eggs and honey in the same pot and mix well

3. Pour in the gingerbread powder and mix evenly with chopsticks

4. Use a spatula to mix into dough

5. Put the dough on the plastic wrap, knead it into a ball, roll it out into a thick slice, put it in a baking tray and put it in the refrigerator for more than 30 minutes

6. Take out the refrigerated dough sheet, roll it into a sheet with a thickness of about 2 mm, and use a heart-shaped biscuit mold to carve the green

7. Put the gingerbread green code on a non-stick baking pan, brush the surface with a layer of egg yolk

8. Put it into the middle layer of the preheated oven, 170 degrees, 20 minutes

9. Knead the remaining dough again and roll out a piece, carve out the shape of a small glove, make a hole in the wrist with a toothpick, and the finished product can be hung on a string

10. Put the gingerbread gloves brushed with egg yolk into the middle of the oven, 170 degrees, up and down for 18 minutes

11. Place the biscuits on a drying rack to cool and seal for storage

12. Gingerbread without frosting is more plain

13. Cute

Tips:

I cut the fresh-keeping bag, it is better than the fresh-keeping film; used to wrap dough, roll the dough, not sticky hands and rolling pin;
Roll out the dough thinly, because the dough will become thicker after baking;
The baking time and temperature are adjusted according to the size of the oven and the thickness of the biscuits;
If the gingerbread surface is to be decorated, it is recommended not to brush the egg yolk.