Decorated Honey Gingerbread Cookies

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 1 Egg
  • 1 Egg white, fresh

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1 big pinch Black pepper
  • 1/2 cup Cane sugar, Unrefined
  • 1 tbsp Cinnamon
  • 1/4 Cloves, ground
  • 1 cup Icing sugar
  • 1/4 Nutmeg, ground
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1 tsp Vanilla

• Dairy

  • 120 g Butter

Found on useyournoodles.eu

Ingredients

• 3 cups all-purpose flour
• 1/2 cup unrefined cane sugar
• 1/3 cup + 2 TBSP honey
• 1 egg
• 3/4 tsp baking soda
• 120 g melted butter
• 1 TBSP ground ginger
• 1 TBSP cinnamon
• 1 tsp vanilla
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• big pinch of black pepper
• 1 fresh egg white
• 1 cup icing sugar
• pinch of salt

Directions

• Honey Gingerbread Cookies: Place all ingredients into a bowl and mix well with a spoon. Use your hands to knead at the end. Alternatively you can use a food processor to make the dough come together. In that case kneading wont be necessary. Refrigerate the dough for at least one hour. Preheat the oven to 180 °C. Leave the dough at room temperature for 10 minutes before making cookies. On a lightly floured surface roll the dough to about 3-4mm thick and cut out the cookies. Move them to a lined baking tray and bake for about 8 minutes (for smaller cookies. Mine were about 7,5 cm long). Adjust the time for bigger cookies. Move them to a wire rack to cool. Royal Icing: Beat egg white with a pinch of salt until stiff but not dry. Add icing sugar one tablespoon at a time and beat until it forms stiff peaks and you cant feel sugar grains when rubbing it between your fingers. It can be stored in the fridge for up to 3 days. Decorating: When the cookies have cooled down completely put royal icing into an piping bag with a thin tip or a very small hole and decorate the way you like it. It might take a little to get the grip of it, if yove never done that, but you can do it! Leave the icing to dry completely.