Gingerbread cookies

 

Step 1: The gingerbread cookies

Ingredients for the gingerbread cookies

  • 1 teaspoon ginger powder
  • 1 teaspoon of clove powder
  • 2 teaspoons of orange zest powder
  • 2 teaspoons of cinnamon
  • 175 g of butter
  • 1 and 1/2 dl of dark or golden syrup (dark is less sweet, and better suited given the massive amount of icing I’m using)
  • 2 and 1/2 dl of muscovado sugar or just brown sugar
  • 2 pinches of salt
  • 2 and 1/2 dl of full cream (40% or so)
  • 10 dl of flour
  • 2 teaspoons of bicarbonate
  1. Basically, you mix all ingredients except the flour and bicarbonate
  2. And then you add the flour and bicarbonate, preferably through a sieve
  3. Plastic wrap and into the refrigerator for at least an hour but preferably all night
  4. Use two baking sheets to flatten the dough, then you don’t need to use flour to keep it from sticking which yields nicer cookies
  5. Use a cookie cutter, or make your own as seen in the video
  6. Bake on 225 C for 2,5 minutes (or maybe less or maybe more, keep an eye on them!)

 

Step 2: The meringue (that you’ll use for the icing)

Ingredients for the meringue

  • 4 dl of sugar
  • 4 eggs

How to prepare the meringue

  1. First, put sugar into bowl
  2. Then, into other bowl: egg whites
  3. Beat egg whites and put sugar little by little
  4. oven at 100 degrees
  5. stop mixing when the meringue is all pointy
  6. Flatten the paste onto a baking sheet
  7. into oven for 45 minutes
  8. turn off oven without opening it
  9. leave the meringue in there for another hour
  10. Take it out and let cool
  11. Finally, use a food processor to mix the meringue into a powder

 

Icings

How to prepare the white icing

  • 2 teaspoons of the meringue powder you previously made
  • powdered sugar
  • vanilla extract
  1. Mix everything and into a piping bag
  2. Pipe it!

How to prepare the orange icing

  • 2 teaspoons of the meringue powder you previously made
  • powdered sugar
  • carrot juice
  • orange juice
  • orange liqueur
  1. Mix the orange juice, juice from a grated carrot, and liqueur
  2. Sugar and meringue powder
  3. Mix, then you’re all set

 

How to prepare the pink icing

  • Same base as before, but you add mushed raspberries and juice from red beet for the color

 

How to prepare the red icing

  • Same as the base but you add blueberries (or boxberries are even better)

How to prepare the black/dark brown icing

  • Same base
  • Melted chocolate
  • Cocoa powder
  • Water
  1. Mix it all up, then put it into the microwave for a few seconds if it hardens

gingerbread cookies