GINGERBREAD COOKIES

GINGERBREADCOOKIES

INGREDIENTS

• 1,25 dl (1/2 cup) brown sugar 100 g (1 stick) butter
• 1,25 dl (1/2 cup) golden syrup 1 egg
• 1 tsp orange zest
• 375 g (3,5 cups) flour
• 60 g (1/2 cup) cocoa
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly ground pepper 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 tsp baking soda

ICING

• 1 egg white

• 150 g (1 1/4 cups) powdered sugar 

DIRECTIONS

• 1. Beat brown sugar and butter until creamy and fluffy. Then add syrup,
• egg and orange zest and beat until homogenous.
• 2. Sift all the dry Ingredients together and then knead them together with
• the wet Ingredients.
• 3. When the dough is smooth and glossy press it together into a disc and
• place in the fridge for 1 hour or up to three days.
• 4. Roll the dough out on a clean and lightly floured surface and use
• cookie cutters to cut them into shapes.
• 5. Depending on the size of your cookies bake them in an 180°C
• (350°F) hot oven for 6-12 minutes
• 6. When the cookies have cooled decorate them with royal icing.

• ICING

• Whisk egg white and powdered sugar with an electric mixer until thick and
• glossy, approximately 5 minutes