Description
Christmas is coming and we just have to bake tasty, light and such a fragrant gingerbread. Delicious, prepared very quickly, and everyone loves.
Ingredients
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Flour
440 g
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Chicken egg
2 piece
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Butter
200 g
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Sugar
200 g
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Leavening agent
2 tsp
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Cocoa powder
4 Tbsp
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Ginger
4 tsp
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Cinnamon
2 tsp
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Nutmeg
1 tsp
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Salt
1 pinch
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Honey
2 Tbsp
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Carnation
1 tsp
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Egg white
1 piece
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Powdered sugar
100 g
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Lemon juice
0.25 tsp
Cooking
Flour, baking powder, cocoa, ground ginger, cinnamon, cloves, nutmeg, and salt - mix well all together.
Sift all together.
Beat eggs with sugar, honey and softened butter.
Whisk until smooth.
Putting it all together and knead the dough.
Divide into 3-4 parts and put in the fridge for 30-40 minutes. the longer you've been in the fridge, the better.
Roll the dough without adding flour, and press out the gingerbread molds.
Spread the pieces on a baking tray lined with paper. I have the parchment paper over, so I used ordinary A4 sheets. The cakes do not stick, so grease is not needed. Preheat the oven to 180 degrees and bake for 15 minutes.
The finished cakes allow time to cool. During this time, you can prepare the frosting. It cooks very quickly.
Egg whites beat until thick foam. Add the lemon juice, 50 grams of powdered sugar and continue to beat.
Add the remaining powder. Whisk to firm peaks.
Apply the icing on the cooled cakes and allow it to dry. The icing will dry in 2 hours. Our ginger chocolate gingerbread cookies are ready!
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