The Quickest Christmas Gingerbread Ever

Shopping list:

• 1 package of TAGO Gingerbreads
• 250 g of wheat flour
• 100 g of powder sugar
• 1 package of spices
• 100 g of honey
• 50 g of walnuts
• 100 g of butter
• star anises
• 2 tablespoons of cocoa powder
• candied orange zest
• lemon and orange juice
• 250 ml of milk
• 1 tablespoon of vanilla seeds
• a half of glass (125 ml) of brown sugar
• 1 tablespoon of baking soda
• a pinch of salt

To do list:

1. Put butter, milk, brown sugar, vanilla seeds and honey into a pot. Cook until all ingredients combine.
2. Put cocoa, flour, spices and baking soda into a bowl. Combine wet ingredients with dry ingredients. Mix everything together so there are no lumps. The mixture must be smooth.
3. Cut finely TAGO Gingerbreads and add to the mixture. Your cake will have a nice Christmas aroma.
4. Put the ready dough into a baking tin lined with parchment paper. Add walnuts.
5. Bake for 30-45 minutes at 170°C.
6. In the meantime, prepare icing – mix powder sugar with lemon juice. Remember to add lemon juice spoon by spoon so that you can control density of the icing.
7. Drizzle the baked cake with the icing and sprinkle with candied orange zest.

Bon appétit!

TAGO products used in the recipe:

Duet Gingerbread family