preparation

Heat honey, butter and sugar in a saucepan over medium heat and mix well. DO NOT bring the mixture to a boil. Once everything is well mixed, let it cool.

Stir in the eggs, flour, baking soda, gingerbread spice and caramel flavor until everything forms a smooth dough. Pack the dough in an airtight container and let it stand at room temperature overnight.

Roll out the dough the next day (approx. 5mm). and cut out using the desired baking tins. Bake the cut-out cookies at 180 °C top/bottom heat for about 10-15 minutes until the dough is lightly browned. The finished and cooled gingerbread cookies can now be decorated with the protein icing as desired. To do this, beat the egg white with the sifted powdered sugar and the apricot flavor for a few minutes until stiff peaks are formed. If the glaze is too thin, you can add more powdered sugar. To spice up the gingerbread figures, you can also add food coloring to the icing. Apply icing with a piping bag.

Note: The gingerbread cookies are relatively hard at the beginning. This is completely normal. These are best packed airtight with apple slices. The gingerbread can now soak well and is supplied with moisture. This makes them nice and juicy and soft. This process can take several days. Please always check the apples and replace them if necessary.