Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 40 minuti |
Ingredients
| 350 g | 00 flour |
| 1 pizzico | nutmeg |
| 1/4 cucchiaino | bicarbonate |
| 50 g | cold butter from the fridge |
| 80 g | Whole Milk UHT Microfiltered Sterilgarda |
| 1 pizzico | fine salt |
| 5 g | powdered ginger |
| 1 pizzico | ground cloves |
| 5 g | ground cinnamon |
| 160 g | granulated sugar |
| 1 | Eggs |
| 50 g | honey |
| 150 g | powdered sugar |
| 1 | albumen |
Preparation
- Pour the 00 flour, nutmeg, ground ginger, cloves, and ground cinnamon into the mixer.
- Add ¼ teaspoon of baking soda, granulated sugar, salt, honey and Sterilgarda Whole Milk to the mixture.
- Add the cold butter cut into cubes and blend the mixture until it has a sandy consistency.
- Pour the mixture onto the work surface and form a well in the centre.
- Pour the egg into the center and incorporate it into the mixture with the help of a fork and then with your hands.
- Quickly knead the mixture and form a flat loaf and cover with cling film.
- Place the dough in the refrigerator for at least 30 minutes.
- Take the dough and roll it out with a rolling pin on a floured pastry board.
- Ritagliare la frolla con le formine natalizie.
- Transfer the biscuits to a baking tray lined with baking paper.
- Bake in a preheated oven at 170 degrees for about 15 minutes.
- Once cooked, remove the biscuits from the oven and let them cool completely.
- Prepare the royal icing by pouring the egg white into a bowl and whipping with an electric whisk, gradually incorporating the icing sugar until the mixture becomes smooth.
- Transfer the icing to a piping bag and decorate as desired.
- The gingerbread cookies are ready to be enjoyed.
Melt the butter in the microwave or in a saucepan and leave to cool. Mix sugar, 00 flour, dry brewer's yeast and a pinch of salt. Separately, mix together ...
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