Gingerbread Cookies

Ingredients

• Wheat Flour 10 oz
• Chocolate eggs 2 pieces
• Honey 1 tablespoon
• Butter 5 oz
• Grated Ginger Root 1 teaspoon
• Cinnamon 2 teaspoons
• Ground clove a pinch
• Nutmeg a pinch
• Salt ½ teaspoon
• Sugar 5 tablespoons

Step-by-Step Guide

Step 1

In a bowl, mix the dry ingredients — flour, ginger, cinnamon, nutmeg, and ground cloves.

Step 2

Crack 2 eggs, set aside the white of one and refrigerate it (for the icing).

Step 3

Melt the butter in the microwave, let it cool to room temperature, and add 2 tablespoons of sugar.

Step 4

Add 1 tablespoon of honey.

Step 5

Add the eggs and a pinch of salt.

Step 6

Whisk until smooth.

Step 7

Gradually add the flour and knead the dough until it is elastic like dumpling dough.

Step 8

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Step 9

Roll out to a thickness of 3–5 mm and cut out future cookies using cookie cutters.

Step 10

Bake on parchment paper for 10–12 minutes.

Step 11

Whip the egg white with a pinch of salt until stiff peaks form.

Step 12

Prepare the sugar syrup. In a saucepan, combine 3 tablespoons of sugar and 1.5 tablespoons of water. Heat while stirring until the sugar is completely dissolved. The syrup should thicken.

Step 13

While continuing to whip, pour the hot syrup into the egg white mixture. The finished icing will become glossy.

Step 14

Decorate the cookies with icing using a piping bag or a regular bag with a corner cut off.