•corn flour 100 g
•Cube for baking Kasia 80 g
•buckwheat flour 100 g
•rice flour 50 g
•gingerbread spice (gluten-free) 1 pack
•cocoa (gluten-free) 2 teaspoons
•gluten-free baking powder 0.5 teaspoons
•honey 100 g
•powdered sugar 50 g
•egg 1 piece.
•powdered sugar 150 g
•egg white 1 piece.
•food dyes
In a bowl, mix all the flours with gluten-free baking powder, gluten-free cocoa and gluten-free
gingerbread spice.
Add powdered sugar, honey, Kasia and egg, mix with a mixer. If the dough is too dry add 2 tablespoons of water.
Put the whole on the table, sprinkled with corn flour and knead the elastic dough. If it sticks to your hands, add more flour.
Place the baking paper on the table. Wrap the paper and the roller with corn flour and roll the batter in batches to a thickness of a few
millimeters.
Cut small gingerbreads with molds and carry them with a knife onto a flat baking tray lined with baking paper. Bake
in a preheated to 180 ° C oven, about 6-8 minutes.
Powder sugar with a little bit of protein to a smooth thick frosting. You can additionally color it with a little dye
food. Place the icing into the parchment from the parchment and decorate the cooled gingerbreads.
