Gingerbread Garland
Category: Sweets
Servings: 22 pieces
Ingredients:
| Ingredient | Amount |
|---|---|
| Eggs | 30g |
| All-purpose flour (00) | 175g |
| Sugar | 80g |
| Salt (fine) | 1 pinch |
| Honey | 25g |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1 pinch |
| Ground ginger | 1 tsp |
| Ground cloves | 1 pinch |
| Baking soda | 1 pinch |
| Butter (cold, cut into pieces) | 55g |
| Butter (cold, cut into pieces) | 60g |
| Unsweetened cocoa powder | 5g |
| Hazelnut paste | 15g |
| Hazelnut flour | 35g |
| Vanilla bean (½ pod) | ½ |
| All-purpose flour (00) | 115g |
| Egg yolk | 1 |
| Salt (fine) | 1 pinch |
| Powdered sugar | 70g |
| Food coloring (optional) | As needed |
| Powdered sugar | 150g |
| Egg white | 1 |
Instructions:
For the Gingerbread Dough:
- Place the all-purpose flour, ground cloves, ground ginger, ground cinnamon, baking soda, sugar, and a pinch of salt in the bowl of a food processor.
- Add the freshly grated nutmeg, cold butter (cut into pieces), and honey to the mixture. Blend until everything is well combined.
- Transfer the mixture to a work surface and form a well. Add the egg yolk and gently incorporate it into the dough.
- Once the dough comes together, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes.
For the Cocoa Hazelnut Shortcrust Pastry:
- In the same food processor, add the sifted all-purpose flour, cold butter (cut into pieces), the seeds from half a vanilla pod, powdered sugar, and hazelnut paste.
- Pulse until everything is mixed well.
- Form the dough into a disc, flatten it slightly, then wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
Forming the Gingerbread Garland:
- Remove the gingerbread dough and the cocoa hazelnut shortcrust pastry from the refrigerator. Roll them out on a lightly floured surface to about 1 cm in thickness.
- Using a cookie cutter, cut out shapes of gingerbread men (you can also use other shapes or just circles). Gather and re-roll any scraps to make additional biscuits.
- Place the cut-out cookies on a baking tray lined with parchment paper. Use a 1 cm diameter round cutter to create two small holes in each gingerbread cookie.
- Bake the cookies at 180°C (350°F) for about 10–12 minutes or until golden brown.
For the Royal Icing:
- Divide the royal icing into two portions. To one portion, add a few drops of red food coloring until you reach your desired color (about 7-8 drops).
- Transfer the two icings into separate piping bags, each with a small hole at the tip.
Assembling the Garland:
- Once the cookies have cooled, pipe the white icing around the edges of the gingerbread men and the cocoa hazelnut shortcrust cookies.
- Use the red icing to create little buttons on the gingerbread men.
- Using the piping bags, connect the gingerbread cookies and the shortcrust cookies by piping a “ribbon” between the holes. Alternate between the two types of cookies to create a fun and festive garland effect.
Now you have your Gingerbread Garland ready to hang or share as a delightful, edible decoration! It’s perfect for festive celebrations, adding a touch of homemade charm to your holiday decor. Enjoy this deliciously spiced treat!
