Gingerbread cookies

45'
medium
5

Ingredients

For the cookies:

390 g of GALLO cake flour

2 g of salt

3 g of baking soda

2 teaspoons of powdered ginger

1 teaspoon of powdered cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of ground cloves

113 g of butter, room temperature

260 g of sugar

1 egg

For the icing:

1 egg white

120 g of icing sugar

Preparation

Step 1

Preheat the oven to 170ºC.

Step 2

In a bowl, mix the butter with the sugar and beat with a hand mixer for 4 minutes.

Step 3

Add the egg and mix until fully mixed. Finally, add the flour with the spices, baking soda and salt. Mix with a spatula until you get a smooth dough.

Step 4

Roll out the dough on a flat surface dusted with a little flour until you get a thickness of 5 mm. Cool down the dough in the fridge for 10 minutes.

Step 5

Cut out the cookie shapes using cutting moulds and place them on an oven-safe tray. Bake at 170ºC for 12 minutes and let them cool.

Step 6

For the icing, beat the egg white and icing sugar with a hand mixer until you get a smooth and shiny icing.

Step 7

Put the icing in a piping bag with a nozzle and decorate the cookies.

Similar

Recipes
See recipe
Saint Patrick’s Day
pistachio cake
120' medium
See recipe
Sweet potato and blueberry pancakes
15' low

Similar

Recipes
See recipe
Saint Patrick’s Day
pistachio cake
120' medium
See recipe
Sweet potato and blueberry pancakes
15' low

You may

be interested in

8 tips to cook pasta

Read
Batch cooking ideas with pasta

Read
The concept of glycaemic load

Read
The future of cooking: trends for the next decade

Read
Tips to reduce the glycaemic index

Read