how to make: ginger bread

Here is my second part of how to make ginger bread.

You will need:

• your dough
• a rolling pin
• eatable papers
• icing sugar
• lemon juice
• a nice christmasi box (to store them)

After 2-3 weeks letting the dough develop I brought it inside to let it warm up for a day. The next day I popped it onto a working surface and parted it into 4 equal parts. The dough will be hard as rock and not nice to you so beware of stress or just relief it by punching the dough really hard.
If you are finally friends with it again (after committing that the dough is stronger than you and you need something harder to beat it flatt) just take a rolling pin and roll the dough out about 1cm high.
Now take the eatable paper in the size you want (I took square ones and cut them in half) and place them onto the dough.Cut around the corners to get a matching sized dough piece. Place it onto the paper. Go on with all the dough (you may want help because it will be a long time). Bake them on 150°C for about 10-12 minutes and let them cool down.

Finally mix icing sugar and lemon juice and pour it generously over the ginger breads.
They should be dry after a few hours.

Now there are two ways to enjoy them. You should originally let them sit in the closed box for about 2 weeks or longer to let them suck in moisture and get softer or you are like me and nibble from time to time on these (not really stones but hard) treats and enjoy them right after you made them.

Either way, enjoy your selfmade German Ginger Bread. It is great for sharing, gifting and eating on you own. Now its your time to decide what to do with them.

Until next time.

See you