The Gingerbread Garland is tempting idea to decorate the house during the Christmas holidays! A festive ribbon holding together a row of men sweet crumbly and delicious. Some are made of gingerbread, made with a base of pastry flavored with spices such as cinnamon, ginger and sweetened with honey, typical of England, North America and Northern Europe. Other cookies you can make them with the pastry with chocolate and hazelnuts. Have fun with your children achieve to recreate a perfect Christmas atmosphere, along with all the other Christmas decorations that you find here!
Gingerbread Garland Recipe
Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings
Ingredients for the pastry with chocolate and hazelnuts (about 10 cookies)
Butter cold from the fridge
60 g bitter Cocoa powder
5 g Hazelnut paste
15 g half berry Vanilla
115 g Flour
1 Egg yolk
1 pinch Salt
70 g icing Sugar
35g Farina hazelnuts
FOR THE GINGERBREAD (FOR ABOUT 12 COOKIES)
30 g Flour
175 g Sugar
80g caster Salt
1 pinch Honey
25 g Cinnamon
1 teaspoon satin
1 pinch Nutmeg
1 teaspoon Ginger
1 pinch Clove powder
1 pinch Baking soda
55 g Butter
FOR COLORED GLAZE
Red Food color
150 g icing Sugar
1 egg white
To prepare the gingerbread, place on the bowl of a mixer, the flour, cloves powder, cinnamon powder, baking soda, sugar and a pinch of salt. Then add also the grated nutmeg, cold butter from the fridge and honey. When you have completed all the ingredients drive the blades intermittently and create a grainy mixture.
Knead on a work surface and form a fountain, then add the egg yolk and mix with a fork first and then hand but not too quickly to not heat the dough. Pick it up and make a ball, flatten slightly and wrap in plastic wrap. Let rest in refrigerator for at least 30 minutes.
For the pastry with chocolate and hazelnuts
To prepare the pastry with chocolate and hazelnuts: Place in a blender the flour and butter cold from the fridge into pieces; control everything to achieve a compound sandy, then adding hazelnut flour, and then go back to the blades. Transfer the mixture on a work plan and created the classic shape fountain in the center place the yolk.
Also add the seeds of half vanilla and icing sugar and hazelnut paste and start to knead quickly, until you have a firm texture and smooth. Sprinkle the dough pastry with sifted cocoa powder, mix it to the mixture. Make a ball, flatten slightly and then wrap it in plastic wrap, then store in a cool box to harden for at least 30 minutes.
To form the Gingerbread Garland
To form the gingerbread Garland, resume the dough pastry with hazelnuts and the gingerbread and roll it into disks of 1 cm thickness. So with shapes of men you can re-knead the scraps to create more biscuits until exhausting the mixture. Place the cookies on a baking tray lined formats with parchment paper and with a pastry rings of 1 cm diameter create two little holes on each cookie gingerbread and shortbread chocolate and hazelnuts. Then you place the cookies in the refrigerator for at least 15 minutes, so that take the form in cooking. Then bake in oven preheated to 170 ° C for 15 minutes (150 ° C for 8-10 minutes if convection oven).
Once cooked, let them cool and then let cool completely on a wire rack. Meanwhile, prepare the icing: In a small bowl, beat the egg white co electric whisk and when white will be merged gradually icing sugar until a fluid consistency.
Divide the dose of ices in half and add a few drops of red dye to obtain the desired color. Pour the two sac-a-few without escutcheon to which you can drill a small hole in the tip. Then between the holes of each cookie a ribbon, alternating Gingerbread men with those of pastry you'll have to make two festoons of about 11-12 men each.
Draw the edges of the little men of gingerbread and shortbread with chocolate and hazelnuts with white icing, and made the buttons with the red: Your Gingerbread Garland is ready to decorate your home.
Keep the centerpiece of the stars to 4-5 days under a bell jar or a tin. You can freeze the uncooked pastry wrapped in plastic wrap and keep for a month.