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125g butter (room temperature)
125g dark brown sugar
1 tablespoon gingerbread spice
250g all-purpose flour
1 teaspoon baking soda
35ml buttermilk
For Royal Icing
225g icing sugar
1 pasteurized egg white
1 teaspoon lemon juice
foodcolouring in Autumn colours
Today we are baking cute little gingerbread cookies, made from spiced dough and decorated with royal icing. We have a lot of fun baking and decorating these cute biscuits, but even more fun eating them with a lovely cup of tea and a beautiful picture book. The little mushrooms, in particular, disappear quickly, and then there's whining that they are all gone! :)))
Here is how you make these autumn cookies with royal icing
Make the dough from the recipe.
Place in the fridge for 30 mins.
Knead the dough briefly.
Roll out the dough to a 1cm thickness.
Cut little toadstools out of the dough.
Place a sheet of waxed paper on your baking tray.
Put the cookes in the fridge for 30 mins.
Tip: Cooling the cut-out biscuits helps to prevent them from spreading during baking!
Preheat the oven to 170°C
Bake the cookies for 10-12-minutes.
First let them cool on the baking tray.
Let the cookies cool completely on a wire rack.
The gingerbread cookies when plain are tasty too, but we make our little monsters really happy with decorated cookies
So...this is how you make royal icing
Preparation: Sift the icing sugar
Beat the egg whitewith a whisk until it is frothy.
Keep beating as if your life depends on it!
The icing is stiffening up well but we keep beating a little longer.
We scoop small dollops of stiffly beaten icing intosmall bowls and stir in the colours, leaving one bowl white.
Stir in a little colouring until you like the colour.
Pipe a thin outline around the biscuits.
Allow the lines to dry comepletely, for 15-20 minutes.
Pipe a red outline around the mushroom caps as well.
Let all the lines dry thoroughly!
Now take a little break, we do too and then we continue with applying the icing