With our recipe for miso gingerbread we surprise everyone who thinks that our products can only be used for salty dishes.

We love our misos! Not only because they taste so delicious, but because they can also be used in so many different ways. This time we baked miso gingerbread. Sooooo wonderfully spicy, simply miso-tastic.

For this recipe, both ours can be used Mugi Miso as well as ours Chickpea miso be used. Both make your gingerbread even spicier and juicier.

Have you already had enough of dry vanilla crescents & C0? With this recipe for miso gingerbread you can conjure up wonderfully spicy and juicy gingerbread that will delight everyone. It's best to prepare the dough the day before, then it has enough time to rest and can be processed wonderfully.

½ tsp baking soda
½ tsp gingerbread spice
10 ml milk

1 egg white
200 g icing sugar

PREPARATION:

Beat egg with sugar until fluffy, add honey, stir in miso, gingerbread spice, butter and baking soda,
Gradually add flour and mix into a dough using the dough hook
Cover the dough or wrap it in cling film and let it rest in a cool place overnight.

To roll out the dough, first halve or third the amount of dough. There is a trick for rolling out that ensures no dough tears or sticks. Dust the work surface with flour and place the piece of dough in the middle. Place the cling film from the rest onto the dough piece and then roll it out. With the help of the cling film, the dough can be spread out wonderfully without tearing. Cut out gingerbread cookies and brush with milk before baking.
Bake at 180° for approx. 8-10 minutes

For the sugar writing, sift the powdered sugar and mix it with one egg white. Fill into a piping bag and decorate. If you don't have a small piping bag on hand, you can use a small frozen bag. Pour in the mixture and cut off a small corner with scissors. Decorate as desired and let dry.

If the gingerbread becomes hard, simply place an apple wedge in the cookie jar.

Enjoy it,

your pleasure koarl