Typical of England, North Europe and North America, gingerbread cookies are traditionally baked during the Christmas season. With their colorful decorations and different shapes they bring a funny and arty touch to your holidays tea or coffee break. They can also be hanged for the sweetest and most delightful Christmas tree or be packed into small boxes or bags for a lovely homemade gift. Making these cookies takes a playful afternoon, ask your friends or children to help you...Have fun and Merry Christmas!
Gingerbread cookies
(this recipe is taken from giallozafferano.it Makes around fifty cookies)
350 g white flour (type 00)
150 g butter
100 g cane sugar
150 g honey
1 egg
1 teaspoon baking soda
1/4 teaspoon powdered nutmeg
1/2 (half) teaspoon powdered cloves
2 teaspoons powdered ginger
2 teaspoon powdered cinnamon
a pinch of salt
For the decorations:
food colors
1 egg white
200g icing sugar
Sift flour with sugar in a large bowl, add the spices, baking soda and a pinch of salt, lastly the cold butter cut into little pieces. Add honey and work till you get a compound like crumbs. Add the egg and knead for some minutes to create a ball. Wrap the paste in film and let it cool in the fridge for at least an hour. Roll out the dough to 4 mm thick and cut the cookies using the cookie cutters you like. Put the cookies on a plate covered with baking paper and bake them in preheated oven at 180 ˚C for about 10 minutes. Take them out of the oven and let them cool down. Prepare the frosting by beating the egg white until stiff, adding little by little the icing sugar. Separate the frosting in many little bowls, adding in every one a different food coloring. Use a sac à poche to decorate the cookies as desired.
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