1

Dough: Stir together all the ingredients to form a soft dough, wrap in plastic and place in the fridge overnight to cool.

2

Roll out the dough 3-4 mm thick, cut out an even number of stars and spread half of the stars with 1-2 tsps dried-pear paste. Brush the edges of the dough with a little egg white. Now cover each one with the second half of the stars, press the edges firmly together and lay them on a tray lined with baking paper.

Baking

Bake the gingerbread stars for 15-20 minutes in the middle of an oven preheated to 160°C. Remove the baking tray from the oven, brush the stars with cream and cool on a cooling rack.

3

Glazing: Mix together the icing sugar, egg white and lemon juice (or kirsch) to form a thick icing, transfer this to a piping bag and decorate the stars according to taste. Let dry.

Suggestion

The gingerbread stars keep for 1-2 weeks if stored in a cool dry place.

Source:

IG Dinkel, Judith Gmür-Stalder