Gingerbread Garland

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

For 32 people

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 raw sugar
  • 100 g liquid honey
  • 2 tsp. sodium bicarbonate
  • 1.5 dl milk, cold
  • Making the gingerbread
  • a little milk, zum Bestreichen
  • 3 tbsp. brown flour
  • Egg White Glaze
  • 1 tsp. lemon juice
  • 1 fresh egg whites
  • 300 g icing sugar
  • Decorate
  • nonpareilles

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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 hours.
  • Making the gingerbread

    Knead the dough thoroughly once again, add the flour and knead it in. On a surface lightly dusted with flour, 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.
  • Bake

    Bake for approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, cool on a cooling rack.
  • Egg White Glaze

    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.
  • 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.
  • Tipp:

    Fertigen Betty Bossi Lebkuchenteig verwenden.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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