Christmas Trees Made from Gingerbread

1. First, put the water (yes, please weigh it on a scale) in a saucepan and bring to the boil with the sugar until the sugar has dissolved, take it off the stove. Add honey to the pot and stir. Let the mixture cool down. In the meantime, mix the two types of flour, the gingerbread spice and the Citro Back. Now knead the whisked eggs and the cooled honey mixture with the flour mixture. Divide the milk and put the potash in one half and the deer horn salt in the other half, work both separately into the dough – the ammonia smell is normal and disappears when baking. Now put the dough in a cool place – at least 24 hours.

Awaken the sleeping beauty …

1. With a bit of persuasion, dispose of the dough from its bowl and knead well again. Roll out the dough to approx. 5 mm with a rolling pin. Now cut out stars of different sizes (4 different shape sizes) (2 large, 2 medium, 1 small and 2 very small). Calculate another very small half star for each tree. Place the cut out stars on a baking tray lined with baking paper and brush with milk. Bake at 160 ° C top / bottom heat for 15 minutes on the middle rack. Let the stars cool down after baking.

It’s about building … goes well with children too

1. Melt the couverture slowly and put it in a freezer bag, cut off a small corner – this way you can dose the couverture better. Stack the stars on top of each other and “glue” in between with the cover door in the order of 2 large, 2 medium, 1 small and 1 very small, always staggered. “Glue” half a very small star upright as a point at the top. Then decorate the Christmas tree with the rest of the couverture and let it dry well. Put on small plates to serve and serve with hot chocolate, coffee or whatever. Bon Appetit!