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Gingerbread house cookies with royal icing

Preparazione 1 h
Cottura 15 min
Resting time 1 d
Tempo totale 1 d 1 h 15 min
Porzioni 40 cookies

Ingredienti

For the gingerbread house cookies

  • 110 g butter
  • 75 g honey
  • 65 g caster sugar
  • 65 g cane sugar
  • 2 tsp powdered cinnamon
  • 2 tsp powdered ginger
  • 1 tsp mix of cardamom seeds, cloves, nutmeg powdered
  • 1/2 tsp cocoa powder
  • 45 g whole milk
  • 300 g all purpose flour
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 egg yolk

For the royal icing

  • 30 g egg white about 1 egg white
  • 3-4 drops lemon juice
  • 150 g powdered sugar

Istruzioni

For the gingerbread house cookies

  • Combine butter with honey, caster sugar and cane sugar in a saucepan. Place over a low heat and cook the mixture until the ingredients are dissolved and well combined. Remove from the heat, add the spices and cocoa and allow to cool for 5 minutes, then stir in the milk.
  • In a bowl mix the flour with the baking soda and salt. Pour in the wet ingredients and the egg yolk and knead until the mixture is soft and smooth. Wrap the dough in cling film and place it in the refrigerator for 24 hours.
  • The next day cut the dough into four parts and start rolling out the first part, leaving the remaining dough in the refrigerator. Roll out the dough on a lightly floured surface to a 3 mm thickness. Cut out your favourite shapes and place the cookies on one or more baking sheets lined with baking paper. Continue with the remaining dough, then chill the cookies for 30 minutes.
  • Preheat the oven to 200°C and bake the gingerbread cookies for about 10 minutes. Remove the cookies from the oven and allow to cool completely before decorating them with royal icing.

For the royal icing

  • Combine the egg white and the lemon juice in a bowl and beat using a hand mixer until bubbly. Add the powdered sugar, one spoon at a time, and continue beating until smooth.
  • Cover and refrigerate the royal icing or transfer into a piping bag fitted with a 1-2 mm diameter round tip. Ice the cookies as you like and let dry completely before transfering the cookies in an airtight container.
  • Store the royal icing in the piping bag in the fridge, placed in an airtight container, for up to 2-3 days. Before using the royal icing, remove any dried icing in the tip using a toothpick.