Gingerbread Cookie

Gingerbread Cookie


90 g softened butter
90 g sugar
1 egg (beat)
225g plain flour
1 tsp baking powder
1 tsp ground ginger
1 tsp allspice

Ingredients for decoration:
3-4 candy (broken down into small pieces)
150g caster sugar
1-2 tablespoons lemon juice


Mix in a container of 90 grams of soft butter and 90 grams of sugar, to drive 1 egg, add the sifted flour (225 g), baking powder (1 tsp) ground ginger (1 tsp) and get the dough. We wrap the dough in plastic wrap and put in the fridge for half an hour.

Preheat oven to 180 degrees, and at this time is mixed into the dough, roll out and separate the 3/4 to 3 mm. Cut out different figures and make the holes smaller molds and spread on baking sheets lined with parchment. Place pans in a cool place for 15 minutes and bake for 8 minutes. Then holes spread pieces of candy and put in the oven for another 5 minutes Give the liver to cool on trays. To decorate the blender, mix 150 grams of powdered sugar and 1-2 tablespoons of lemon juice to make a thick paste-like mixture, and using a pastry bag decorate cookies at the call of imagination.

Gingerbread Cookie

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