Glutenfreie Honig-Lebkuchen

Gluten-free honey gingerbread

I never thought it would be so easy to bake endlessly delicious, gluten-free honey gingerbread cookies! That's how it's done.

For the recipe you need the following ingredients:

Glaze :
150g powdered coconut blossom sugar,
1 egg white.

For the dough :

100g butter (soft, in pieces),
120g powdered coconut blossom sugar,
60g honey,
190g maple syrup,
1 tsp cinnamon,
1/2 tsp cardamom,
1/2 tsp nutmeg,
1/2 tsp salt,
670g gluten-free flour mix ,
1 pack of baking powder,
1 egg.

Preparation :

Glaze :

Put 150 g icing sugar in a saucepan (insert the Thermomix mixer attachment).

Add egg white and beat until stiff (Thermomix 1 min./speed 3, then remove mixer attachment).

Decant the glaze and cover with a damp cloth.

dough :

Put the butter, 120g icing sugar, honey, maple syrup, cinnamon, cardamom, nutmeg and salt in the saucepan and heat for 5 minutes at 100 degrees while stirring (Thermomix level 1).

Add gluten-free flour mix , baking powder and egg and knead for 1 min (Thermomix level 4).

Cover the dough in a bowl and refrigerate and let rest for at least 2 hours.

Preheat the oven to 180 degrees and line 2 baking trays with baking paper.

Cut the dough into 4 parts of roughly the same size, roll out each piece of dough between cling film to a thickness of 5-8 mm.

Cut out Christmas motifs, spread them out on the baking sheet a little apart and bake for 9 minutes.

Spread the glaze over the still hot gingerbread (still on the baking sheet) and decorate.

Allow the gingerbread to cool completely and store in a cookie jar until ready to eat. (If they are not all eaten beforehand ;-))

Bon appetit.

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