GINGERBREAD COOKIES

1. Measure out the flour, baking soda and spices, mix together and set aside.

2. Using a hand mixer or food processor, beat the butter and sugar together until light and fluffy. Then beat in the egg and later the syrup.

3. Add two tablespoons of water at a time and continue beating on low speed. Then fold in the flour mixture – do not mix too much or the pastry will become hard. Add another tablespoon of water if needed.

4. Divide the dough in half, form each half into a thick disc, wrap in cling film and place in the fridge for an hour.

5. Preheat the oven to 190 °C (gas stove: level 3 / fan: 170 °C) . Line two baking sheets with parchment paper.

6. Roll out the dough about 5 mm thick on a floured work surface and cut out various shapes. If you want to hang the pastry as a Christmas tree decoration, poke a hole in the top of the dough with a straw. Place on the baking sheet and bake for 10-12 minutes depending on the size cc781905-5cde-3194-bb3b-136bad5cf58d_On the baking sheet cool for 5 minutes 136bad5cf58d_ Lassen, place on a wire rack to cool completely.

7. To decorate, using a food processor or hand mixer, beat the egg whites with the icing sugar for 2 minutes Divide the icing into three portions. Color one portion red and the second portion blue. Pour the icing into a disposable piping bag or freezer bag. Cut off the small tip. Decorate the gingerbread biscuits with it.