Gluten-free Christmas gingerbread from Fine mix and Universal mix
Gluten-free Christmas gingerbread in a combination of gluten-free mixtures Universal mix and Fine mix Liana.
Ingredients
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Dough
- 330 g Universal mix Liana
- 100 g Fine mix Liana
- 140 g powdered sugar
- 70 g softened butter
- 5 PL honey
- 3 eggs
- ¼ KL Baking soda Liana
Next we need
- for sprinkling Universal mix Liana
- for brushing egg yolks + a spoonful of water
- In a bowl, mix the dough from Universal mix, Fine mix, add cubed softened butter and other ingredients. We make a compact dough, which we wrap in foil and let it rest in the refrigerator for 24 hours.
- Divide the rested dough into 2 parts on a floured work surface. Mix and roll out a 3-4 mm thick sheet. We cut out gingerbread cookies using various Christmas molds and place them on a baking sheet lined with baking paper.
- Heat the oven to 170°C and bake for 8-10 minutes. Immediately after removing from the oven, brush with a thin layer of yolk mixed with water. Decorate after cooling.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 330 g Universal mix Liana
- 100 g Fine mix Liana
- 140 g powdered sugar
- 70 g softened butter
- 5 PL honey
- 3 eggs
- ¼ KL Baking soda Liana
Next we need
- for sprinkling Universal mix Liana
- for brushing egg yolks + a spoonful of water
Products to recipe
