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Here are some small gingerbread cookies that will keep for a month if you put them in an airtight box ... well, if there are still some after tasting!
For fifteen biscuits
- 500 g flour
- 200 g of sugar
- 250 g of acacia honey
- 1 tablespoon cinnamon
- 1 clove
- 1/2 teaspoon anise powder
- A little nutmeg
- 1 sachet of baking powder
- 10 cl of water
- 150 g icing sugar
- 1 egg white
Mix all the dry ingredients.
Melt the honey in the microwave for 30 seconds. about.
Add the honey to the previous mixture with a small glass of brandy (or water).
Thoroughly knead the mixture and let rest 1 to 2 hours.
Roll out the dough with a roll (1 cm thick) in the shape of a rectangle or cut out shapes with a punch.
Put in the oven for 15 min at 180 ° C (th 6). Gingerbread should stay soft in the middle.
Prepare the frosting by whipping the egg whites and icing sugar until a thick, shiny cream is obtained.
Draw patterns on the cookies using a piping bag.
The video recipe