If it’s Christmas, it’s about the smell and taste of gingerbread! Prepare these unique gingerbread balls in advance to bring a festive mood to your home!
COMPONENTS
CAKE:
flour – 500 g
powdered sugar – 100 g
cocoa – 2 tsp
gingerbread spice – 2 tsp
baking soda – 1/4 teaspoon
honey – 180 g
butter – 70 g
eggs – 2 pcs.
FROSTING:
egg white – 1 pc.
powdered sugar – 140 g
lemon juice – 4 drops
ADDITIONALLY:
ready-made Christmas decorations from icing
edible glitter spray
PREPARE:
food processor with hook
cling film
fine mesh strainer
foil cornet – 2 pcs.
round die cutter
bauble molds – 10 pcs
ribbons – 5 pcs.
PREPARATION:
STEP 1: WE PREPARE THE CAKE
Heat the honey, butter and gingerbread spice in a saucepan over low heat. Place the remaining ingredients in the bowl of a food processor.
Pour the contents of the saucepan into the bowl. Knead the dough at low speed until all ingredients are combined. Wrap the finished dough in cling film and place it in the fridge for approx. 45 minutes.
STEP 2: PREPARE THE VACUUM
Mix the protein with powdered sugar and lemon using a food processor for about 10 minutes until a smooth icing is obtained.
STEP 3: WE PREPARE BOMBERS
We roll out the gingerbread dough to a thickness of about 4 mm. We cut out circles. We put each of them on a semi-circular mold and press it carefully against it. Put them in an oven preheated to 180 ° C for about 10-15 minutes.
Immediately after baking, remove the dough from the molds and set aside to cool.
STEP 4: WE LAY BOMBS
Roll the foil cornet into cones and cut off the corners. We put the icing on the edge of one half of the baubles. On the edge, we put a folded and tied ribbon. We press the other half of the bauble. Gently remove the excess icing and leave the baubles to dry for about 10 minutes.
STEP 5: WE DECORATE THE BALLS
Decorate the baubles delicately with the use of icing or ready-made decorations, which we attach with a small amount of icing.
Sprinkle the finished baubles with edible spray glitter and leave them to dry.
Not For Meat Eaters 