Gingerbread fir trees

20 min. Active
1 hr 5 min. Total
310 kcal per piece
vegetarian
Nutritional value / piece: Fat: 8 g, Carbohydrate: 52 g, Protein: 7 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Bowl
  • Brush
  • Measuring cup
  • Oven mitts
  • Pan
  • Scissors
  • Springform pan
  • Tablespoon
  • Timer
  • ice cream sticks
  • small bowl
  • Cutting board
  • Kitchen scales
  • Cooking spoon (wooden)
  • Cooling rack
  • Bread knife

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tin

a little butter

Dough

500 g half-white flour
150 g cane sugar
½ tbsp baking powder
1 parcel gingerbread spice (20 g)
50 g treacle
4 dl milk
4 tbsp sunflower oil
1 egg
3 tbsp apple jelly

Fir trees

12 wooden sticks
½ bag white cake icing
some sugar sprinkles
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How it's done

The kids can help at the marked areas .

Tin

a little butter

Line the base of the tin with baking paper, close the tin frame (approx. 26 cm diameter), grease the edges with a little butter.

Dough

500 g half-white flour
150 g cane sugar
½ tbsp baking powder
1 parcel gingerbread spice (20 g)
50 g treacle
4 dl milk
4 tbsp sunflower oil
1 egg
3 tbsp apple jelly

In a bowl, mix the flour with all the other ingredients up to and including the apple jelly, mix with a wooden spoon. Transfer the dough to the prepared tin.

To bake

Slide the tin into the lower half of a cold oven and bake for approx. 45 mins. at 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.

Fir trees

12 wooden sticks
½ bag white cake icing
some sugar sprinkles

Cut the gingerbread into 12 triangles. Insert a wooden stick into each. Melt the cake icing in the pouch in a bain-marie. Pour the icing into a small bowl. Using a spoon, drizzle the icing over the fir trees in a zigzag pattern, top with sugar decorations, leave to dry.

Good to know
Shelf life: Store in an airtight container for approx. 1 week.
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