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Gingerbread Family Recipe
|Margarine||90 Gram (7 Tablespoon)|
|Honey||275 Gram (Generous 3/4 Cup)|
|Sugar||115 Gram (1/2 Cup Plus 1 Tablespoon)|
|Ground ginger||1 1⁄2 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Unsweetened cocoa powder||1 Tablespoon|
|All purpose flour||675 Gram (4 1/2 Cup)|
|Baking soda||1 Teaspoon|
|Powdered sugar||225 Gram, sifted (1 3/4 Cup)|
|Semi sweet chocolate||3 Ounce (75 Gram)|
|Blanched almonds||1 Tablespoon|
|Candied cherries||1 Tablespoon|
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
Stir over low heat until sugar has completely dissolved.
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.