These gingerbread cookies are typical of Christmas and are made with our spelled flour instead of the classic 00 wheat flour. It will be nice to decorate them as you prefer with white or colored icing. The taste of spelled flour will improve the taste of these biscuits and also our well-being.<\/p>\n\n\n\n
INGREDIENTS<\/strong><\/p>\n\n\n\n For the biscuits: <\/p>\n\n\n\n For the glaze:<\/p>\n\n\n\n PREPARATION<\/strong><\/p>\n\n\n\n To make these gingerbread cookies, let's start with the spiced shortbread: pour the spelled flour and all the powdered spices into a bowl. We also add the tip of a teaspoon of bicarbonate, sugar, a pinch of salt and honey. Lastly, add the cold butter, cut into cubes, and knead quickly so as not to heat the dough until you obtain a sandy consistency; (all this you can do using a mixer) at this point we add the egg and knead quickly to incorporate it. We put the ginger shortcrust pastry covered with transparent film in the refrigerator to rest for at least 30 minutes. Take the dough again, roll it out with a rolling pin on a lightly floured surface to a thickness of about 7 mm. Cut out the pastry with your favorite Christmas molds and the quantity of biscuits obtained depends on the size of the molds used. Transfer the biscuits to a baking tray lined with baking paper and bake the biscuits in a preheated convection oven at 160\u00b0C for about 12-13 minutes. We take the biscuits out of the oven and let them cool completely, preferably on a wire rack. In the meantime, we will have prepared the royal icing: pour the egg white into a bowl with the icing sugar and proceed to whip it with an electric mixer until obtaining a homogeneous mixture with a good consistency. We transfer the icing into a disposable sac-\u00e0-poche and cut out the tip creating a small hole, then decorate our gingerbread cookies with spelled flour as we like. The gingerbread cookies are ready to be enjoyed and will keep for at least 5 days in an airtight container.<\/p>","protected":false},"excerpt":{"rendered":"\n
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