Today I'm officially going to dive into Christmas, starting with a recipe for gingerbread. There's nothing more Christmassy that a good chunk of gingerbread with almond paste. This recipe is ridiculously easy - I'M SERIOUS - and equally delicious.
What you're going to need:
- 250 grams of plain flour
- 1 tbsp of baking powder
- 125 grams of light brown sugar - you can use dark brown sugar as well -
- 170 grams of butter, room temperature
- 1 tbsp of gingerbread spices - usually this is ginger, nutmeg, cloves etcetera -
- A pinch of salt
- 1 egg
- Almonds
- 300 grams of almond paste
Optional: 2 tbsp of milk
Step 1: Pre-heat your oven to a 175 degrees Celsius.
Step 2: Mix the flour, baking powder, salt, sugar and gingerbread spices in a bowl.
Step 3: Cut up the butter and mix thoroughly. If the dough is a little bit dry, you can add milk, one tablespoon at a time. Form the dough into a ball, wrap in cling film and put in the fridge for 30 minutes.
Step 4: Take any cake pan, line it with butter and flour, to avoid your gingerbread sticking to the pan and you being unable to get it out in one piece.
Step 5: Separate the egg, KEEP BOTH THE YOLK AND THE WHITE, mix the white with the almond paste.
Step 6: Divide the dough in two, use one half for the bottom of the greased cake pan, put the almond paste on top, use the other half to cover it up and decorate with almonds - this is where the sun started setting so the light went and the pictures get wobbly...
Step 7: Spread the egg yolk over the top and pop in the oven for fourty minutes.
ENJOY!
Love,
Rosaly
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