Advent Calendar (from Gingerbread)

To prepare a delicious spice mix needed for gingerbread, it is essential to have an electronic scale that allows for precise weighing of the ingredients. Start by grinding any ingredients that are not already ground, such as cinnamon, ginger, and cloves, then weigh the ingredients accurately. Once all the spices are ground, mix them to achieve an even blend. This mix will give the gingerbread its characteristic flavor, full of warmth and tradition.

For the gingerbread dough, a high-powered mixer and a bowl of at least four liters are key tools. Prepare all your ingredients, both solid and liquid, and add to the mixer bowl the flour, powdered sugar, baking soda, spice mix, cocoa, and instant coffee. Gently mix with a spatula to combine the solid ingredients before proceeding. The honey, slightly warmed in the microwave, will be added to the dough, followed by the cubed margarine, which should be at room temperature, and the five eggs that you have allowed to reach room temperature beforehand. Mixing should continue until a homogeneous, dense, yet still moldable composition is formed.

The resulting dough is well wrapped in cling film and kept in the refrigerator for five days, allowing the flavors to develop. After this period, remove the dough from the refrigerator, unwrap it, and let it sit at room temperature for about 10 minutes. Portioning the dough is done carefully; one part will be used for the base of the calendar, while the rest is for the decorative figures. Ensure that the dough is sufficient to create a generously sized Advent calendar.

Grease the back of a large tray with a little oil, which you will wipe with an absorbent towel to prevent the dough from soaking in. Then, roll out the dough on the back of the tray, ensuring that the thickness is 3-4 mm. Use a pizza cutter to cut the dough into the desired shapes. Bake at 180 degrees Celsius for about 15 minutes. After baking, beat an egg with a little water and brush the freshly baked gingerbread to give it an attractive shine. Once cooled, the gingerbread can be stored in paper bags, away from moisture.

Preparing the icing for decoration is an essential step. Sift the powdered sugar several times to avoid lumps, then beat the egg white until it becomes frothy. Gradually add the powdered sugar, followed by cornstarch and lemon juice, continuing to mix until you achieve a smooth texture. Finally, fill a piping bag with the icing obtained and decorate each piece of gingerbread with the corresponding day's number. Finish the calendar with a border of icing and colorful candies, adding a festive and personalized touch. This recipe will not only fill the house with holiday aromas but will also bring joy to each day of December.

 Ingredients: For the spice mix: - 11 g cinnamon - 3 g cloves - 1.5 g ginger - 1 g coriander - 0.5 g nutmeg For the gingerbread dough (from these ingredients you can make an Advent calendar measuring 31 cm x 21 cm, including adjacent figurines, and you will have about half of the prepared dough left for individual gingerbread pieces, cut into various shapes according to preferences): - 750 g all-purpose flour 000, freshly sifted - 160 g honey (I used acacia honey) - 250 g freshly sifted powdered sugar - 80 g margarine at room temperature (soft but not melted), cut into pieces - 6 eggs (5 eggs go into the dough and 1 egg is needed for brushing the dough after baking) - 2 teaspoons baking soda - 1 tablespoon gingerbread spices - 1 tablespoon freshly sifted cocoa - 2 teaspoons instant coffee For the icing to decorate the gingerbread: - 1 egg white - 170 g freshly sifted powdered sugar - 1 teaspoon cornstarch - 1 teaspoon lemon juice For decoration: - small, colorful sugar candies in various shapes

 Tags:  eggs flour sugar margarine lemon honey cocoa vegetarian recipes recipes for children gingerbread