Once the dough is prepared, wrap it in 3-4 pieces of plastic wrap and let it chill in the refrigerator for 48 hours. This resting time is crucial as it allows the flavors to develop and the dough to firm up, thus facilitating the subsequent rolling out. After 48 hours, remove the dough from the refrigerator and let it come to room temperature, which may take between 30 minutes to an hour, depending on the kitchen temperature. Remove the plastic wrap and prepare the work surface by dusting flour on both it and the rolling pin.
The dough will be rolled out evenly to a thickness of about 2-3 mm, and the desired shapes will be cut from it. Make sure the shapes have been dusted with flour to avoid sticking. The leftover dough can be kneaded lightly and rolled out again, repeating the process until all desired shapes are obtained. After cutting out the figures, remove excess flour with a pastry brush. Prepare a large baking tray lined with parchment paper and carefully place the gingerbread shapes, taking care not to deform them.
Cover the tray with plastic wrap and let it chill in the refrigerator for 15-20 minutes. This step helps stabilize the dough, providing a well-defined appearance after baking. Preheat the oven to 180 degrees Celsius and bake the gingerbreads for 10-12 minutes, strictly adhering to the temperature to achieve a perfect texture. During this time, beat an egg with a little water, and when the gingerbreads come out of the oven, brush them immediately with the egg and water mixture to give them an attractive shine. Let the figures cool completely on a rack.
To store the gingerbread, place it in paper bags or well-sealed tin boxes, avoiding plastic bags that can alter the texture. This treat will stay fresh for two days, during which it will become fluffy and soft, perfect for enjoying.
Regarding the icing, sifting the powdered sugar 3-4 times through a fine sieve ensures a smooth texture. Whipping the egg white until foamy, followed by gradually adding the powdered sugar, cornstarch, and lemon juice, will create a shiny and delicious icing. It is important to cover the bowl with plastic wrap to prevent drying.
For decorating the figures, use a piping bag with a fine 1 mm nozzle and add small colored sprinkles for a festive look. Place the decorated gingerbreads on a rack until the icing dries completely. Position the figures in supports cut from gingerbread, securing them with icing. This process transforms each gingerbread into a culinary work of art, perfect for enjoying or gifting. Enjoy this traditional delicacy that will bring a touch of joy to any season!
Ingredients
For the gingerbread dough: 360 g of white flour 000, freshly sifted, and additional flour for dusting the work surface / dusting the rolling pin 1 teaspoon of baking soda 125 g of freshly sifted powdered sugar 10 g of gingerbread spices (I bought a ready-made spice mix - a packet contains cinnamon, star anise, cloves, anise, nutmeg, coriander, ginger, cardamom) 3/4 tablespoon of freshly sifted cocoa 75 g of liquid honey, warm (can be heated for 10 - 20 seconds in the microwave) 40 g of high-quality margarine at room temperature (soft but not melted), cut into pieces 4 small eggs (3 eggs go into the dough and 1 egg is needed for brushing the dough after baking) at room temperature. For the icing that decorates the gingerbread: 1 egg white 170 g of freshly sifted powdered sugar (before preparing the icing, the sugar should be sifted several times through a fine sieve - the powdered sugar should be sifted at least 3-4 times through the sieve) 1 teaspoon of cornstarch 1 teaspoon of lemon juice For decoration: colored candies (of different colors) gold, silver, etc. lights artificial snow.