Gingerbread decorations

Total time: 24hr 20m
Preparation Time: 60m

For 32 piece

Nutritional Information

Contains 116 Kcal, 2g Protein, 25g Carbohydrates, 0g Fat


  • Gingerbread dough
  • 400 g brown flour
  • 1 tbsp gingerbread spice
  • 1 tbsp cocoa powder
  • 150 g ground cane sugar
  • 100 g liquid honey
  • 2 tsp sodium bicarbonate
  • 1.5 dl milk, cold
  • To shape
  • a little milk, for brushing
  • 3 tbsp brown flour
  • Royal icing
  • 1 tsp lemon juice
  • 1 fresh egg white
  • 300 g icing sugar
  • To decorate
  • hundreds & thousands

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  • Gingerbread dough

    Mix the flour, sugar, cocoa powder and gingerbread spice in a bowl. Add the honey, stir the sodium bicarbonate into the milk and add to the mixture, mix together and knead to form a soft, smooth dough, flatten the dough, wrap it in cling film and chill for approx. 24 hrs.
  • To shape

    Knead the dough thoroughly once again, add the flour and knead it in. On a lightly floured surface, roll out the dough to approx. 4 mm thick. Cut out shapes of your choice, place them on a baking tray lined with baking paper, brush with a little milk.
  • To bake

    Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack.
  • Royal icing

    Lightly beat the egg white with the lemon juice, mix in the icing sugar, transfer to a disposable piping bag, cut off the tip to create a small opening.
  • To decorate

    Spear a hole through the gingerbread pieces with a wooden skewer. Decorate the gingerbread as desired, leave to dry. Insert a piece of string through the holes and hang from a garland or branch.
  • Tip:

    Use Betty Bossi ready-made gingerbread dough.

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