The latest recipes



  • For the dough:
    • 250g honey;
    • 100 g brown sugar;
    • 1 sachet of vanilla sugar;
    • 1 sachet of vanilla sugar with scrambled eggs;
    • 1 or;
    • 25 ml rum free;
    • 400g flour;
    • 2 teaspoons mixture for tulce cake;
    • a sachet of baking powder.
    For the glaze:
    • an albumen;
    • 3 tablespoons powdered sugar;
    • 2 tablespoons warm milk.

Servings: 1

Preparation time: less than 60 minutes


  1. In a saucepan, I put the honey and all the sugar, I heated them, then I put them in a bowl.

  2. I added the egg and rum and mixed until it frothed.

  3. I mixed the flour with the baking powder and the gingerbread mixture, then I incorporated, little by little, in the foam composition.

  4. I kneaded the dough well, then I formed balls, which I flattened a little.

  5. I put the gingerbread in a tray with a baking sheet and put it in the preheated oven for 15-20 minutes.

  6. I boiled milk, from which I took two spoons for the icing, and from the rest I made cocoa milk.

  7. I beat the egg whites with a pinch of salt, not too hard and I added a tablespoon of powdered sugar, mixing continuously, then 2 tablespoons of warm milk.

  8. I rolled the gingerbread through the icing, then I placed them on trays (they can be put on a grill) and I put them in the fridge until the next day.