Bring to a boil 50 ml of water with raw cane sugar, honey and maple syrup until the sugar has completely dissolved. Then melt the butter in the mixture and stir in. Now the STAY SPICED ! Gingerbread spice mixed with the baking soda under the flour. Then knead everything under the cooled sugar-honey-maple syrup-butter mixture. Let the resulting dough rest wrapped in cling film in the refrigerator – preferably overnight.

Before it goes to the dough, the oven is preheated to 180 degrees top/bottom heat. Now roll out the gingerbread dough about 4 mm thick – this is best done in several portions between baking paper sheets so that it does not stick. Now it's time to cut out with the cookie tin of your choice. If you want to hang the gingerbread later than hanging it, don't forget to put a little lock in it so you can thread a ribbon to hang! Then line the trays with baking paper, put the cut out gingerbread on top, brush some water on the gingerbread and off you go into the preheated oven! Now bake for 15 minutes and then let the gingerbread cool.

When the gingerbread has cooled, you can start decorating wildly – e.B. with frosting, almond halves, dried cranberries, smarties, candied cherries, sugar pearls, etc. There are no limits to your creativity! Tip: The decoration holds best if you put it on top of the still liquid frosting. 

If you want to make the frosting yourself: Simply mix an egg white with a little lemon juice and slowly add the icing sugar – preferably through a sieve – gradually. Form a small spray bag from baking paper and fill in the viscous casting mass – pay attention to a very fine tip so that you can succeed optimally with the fine decorations.

Have fun and cozy moments in the Christmas bakery – let the STAY SPICED ! Taste gingerbread!