Gingerbread Family Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Margarine90 Gram (7 Tablespoon)
 Honey275 Gram (Generous 3/4 Cup)
 Sugar115 Gram (1/2 Cup Plus 1 Tablespoon)
 Ground ginger1 1⁄2 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Unsweetened cocoa powder1 Tablespoon
 All purpose flour675 Gram (4 1/2 Cup)
 Baking soda1 Teaspoon
 Salt1 Pinch
 Eggs2
 Egg white1
 Powdered sugar225 Gram, sifted (1 3/4 Cup)
 Semi sweet chocolate3 Ounce (75 Gram)
 Blanched almonds1 Tablespoon
 Pistachio1 Tablespoon
 Candied cherries1 Tablespoon
 Raisins1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6176 Calories from Fat 1146

% Daily Value*

Total Fat 131 g201.9%

Saturated Fat 34.8 g174.2%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 1887.2 mg78.6%

Total Carbohydrates 1185 g394.9%

Dietary Fiber 34.3 g137.2%

Sugars 629.7 g

Protein 101 g201.3%

Vitamin A 76.2% Vitamin C 6%

Calcium 30.9% Iron 231.1%

*Based on a 2000 Calorie diet

Directions

To make gingerbread, put margarine, honey, sugar, ginger, allspice, cinnamon and cocoa powder into a small saucepan.
Stir over low heat until sugar has completely dissolved.
Cool.
Sift flour and baking soda into a large bowl.
Add salt, eggs and cooled honey mixture.
Knead to make a smooth dough.
Cover and let stand overnight at room temperature.
Grease baking sheets.
Preheat oven to 400°F (205°C).
On a lightly floured surface, roll out dough 1/4 inch (5 mm) thick.
Cut out figures using a gingerbread cutter.
Place figures on greased baking sheets.
Bake 12 to 15 minutes.
Remove from baking sheets while still warm; cool on a rack.
To make frosting, beat egg white with powdered sugar in a medium bowl until stiff.
Melt chocolate in a double boiler over low heat.
Using a baking parchment pastry bag decorate figures with piped frosting and melted chocolate.
Add nuts and fruit as illustrated.
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