For the gingerbread, mix all ingredients except flour in a bowl with a wooden spoon, only then add flour and knead well. Cover and let rest in a cool place for 1 night. The next morning the gingerbread is super done and very good to work with.
Bake in the preheated oven at about 170-180 degrees with convection until it is nicely risen or a little brown.
Roll out the gingerbread to a thickness of approx. 5-10 mm (depending on how thick you want it), cut out the desired shapes, place on a baking tray lined with baking paper – there should be a little space between them, as the dough rises nicely. Brush with egg white and top with sprinkles, raisins, chopped nuts, etc.
After baking, place the gingerbread immediately in a bowl and seal well.
Preparation Tip:
If it becomes hard, simply add a piece of apple or carrot. Should be made 2-3 weeks before consumption, then he pulls through even better! Of course, you can also bake it as a whole, who wants to save the cutting out. To do this, roll out with the rolling pin about 1 cm thick, put on the baking tray covered with baking paper, bake.
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