Ginger Biscuits: Recipe

Even a novice cook can cook ginger biscuits with this recipe. The delicacy turns out unusually tasty, fragrant and beautiful.

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Ingredients:

Biscuit:

• 1 cup of soft butter;
• ½ cup brown sugar;
• ⅓ cups of honey;
• ⅛ teaspoon baking soda;
• ½ teaspoon of cinnamon;
• ½ teaspoon ground ginger;
• ½ teaspoon ground cloves;
• 2 ⅔ cup of flour.

Glaze:

• 2 cups of powdered sugar;
• 1 tablespoon of sugar or corn syrup;
• 3 tablespoons of milk;
• food coloring if desired.

Preparation:

• Preheat the oven to 175 ° C and prepare the pan. Whip the soft butter with sugar. Then add the honey and mix until smooth.
• Mix spices and soda and add to the dough. You can adjust the composition of the spices. For example, replace the carnation with nutmeg and add a pinch of ground cardamom. The only indestructible rule: ginger should always be!
• In small portions, stir in sifted flour. When the dough becomes homogeneous, divide it into several parts.
• Now roll each part into a sheet 2.5 cm thick. Wrap the sheets with food film and send it to the refrigerator for 1-2 hours. If you skip this step and put pieces of dough in the refrigerator, you will have to suffer afterwards. When rolling, the cooled mass will crumble and crack. It will be necessary to squeeze her hands for quite some time.
• Remove the dough plates from the refrigerator, roll them to a thickness of 4-7 mm. Cut the cookies in molds, lay them on a baking tray and bake for 12-15 minutes.
• While the cookie is cooking, make the icing. Mix in a bowl a tablespoon of milk with syrup, then add the remaining milk. Pour the liquid into the powdered sugar, stir until homogeneous and, if necessary, add some more milk.
• If you want, you can pour a little lemon juice, but after the milk is mixed with the sugar powder, otherwise it can collapse due to acid.
• If you want to make a colored glaze, spread the mixture into different bowls and add to each food coloring of the chosen color.
• Cook the cookie and decorate with glaze. If you do not have a food bag or a confectioner's syringe with a special nozzle, you can simply apply the icing on the entire surface of the cookie or twist a bag of baking paper and carefully remove the patterns. You can do this with a standard cellophane kulk, but terribly uncomfortable.
• Colorful cookies leave on the table until the glaze dries.

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