The dough is the delicious base of many desserts, and this recipe proves to be one of the most appreciated. We start by ensuring that all dry ingredients are well mixed and sifted. This step is essential to avoid the formation of lumps in the dough. Once we are done with the dry ingredients, we add the eggs, honey that has been previously heated over low heat, along with the oil. It is important to mix constantly for about five minutes at a temperature of 70-75 degrees Celsius. After achieving a homogeneous composition, we let the mixture cool for 4-5 minutes, so that it is warm but not hot before pouring it over the flour.
Once we have added the wet mixture to the flour, we knead the dough until we obtain a soft and elastic dough. It is important to ensure that the dough does not become sticky, so depending on the humidity in the air, we can add a little flour. After achieving the desired consistency, we wrap the dough in plastic wrap and let it rest in the refrigerator for 24 hours. This resting time is crucial, as it allows the gluten to relax, making the dough easier to work with.
After 24 hours, we take the dough out of the refrigerator and take half of it to knead again. On a well-floured surface, we roll out a sheet of dough with a thickness of 4-5 mm. It is recommended to use a rolling pin to achieve an even thickness. Once the sheet is ready, we carefully transfer it to a tray lined with parchment paper greased with a little oil. We use a stencil to cut out the desired details, leaving a 1 cm space between them. We bake the cookies in a preheated oven at 180 degrees Celsius for about 5-8 minutes until they turn lightly golden.
After baking, it is important to remove the cookies onto a smooth surface while they are still warm and soft, so they retain their shape. Now, let's take care of the glaze. We start by cleaning the egg whites from all impurities. Then, we use a fine sieve to sift the powdered sugar twice, after which we add half of the egg whites. We mix with a spoon and gradually add the rest of the powdered sugar. We continue to mix until we achieve a thick consistency, similar to honey. Finally, we add half a teaspoon of lemon juice and mix again.
To decorate the cookies, we make a piping bag from baking paper, cutting a small tip to create a hole. The glaze can be adjusted to taste: if it is too runny, we add a little powdered sugar, and if it is too thick, we add more egg white and mix again. Then, we use the piping bag to decorate the cookies with glaze, creating beautiful and appetizing patterns. Enjoy your meal!
Once we have added the wet mixture to the flour, we knead the dough until we obtain a soft and elastic dough. It is important to ensure that the dough does not become sticky, so depending on the humidity in the air, we can add a little flour. After achieving the desired consistency, we wrap the dough in plastic wrap and let it rest in the refrigerator for 24 hours. This resting time is crucial, as it allows the gluten to relax, making the dough easier to work with.
After 24 hours, we take the dough out of the refrigerator and take half of it to knead again. On a well-floured surface, we roll out a sheet of dough with a thickness of 4-5 mm. It is recommended to use a rolling pin to achieve an even thickness. Once the sheet is ready, we carefully transfer it to a tray lined with parchment paper greased with a little oil. We use a stencil to cut out the desired details, leaving a 1 cm space between them. We bake the cookies in a preheated oven at 180 degrees Celsius for about 5-8 minutes until they turn lightly golden.
After baking, it is important to remove the cookies onto a smooth surface while they are still warm and soft, so they retain their shape. Now, let's take care of the glaze. We start by cleaning the egg whites from all impurities. Then, we use a fine sieve to sift the powdered sugar twice, after which we add half of the egg whites. We mix with a spoon and gradually add the rest of the powdered sugar. We continue to mix until we achieve a thick consistency, similar to honey. Finally, we add half a teaspoon of lemon juice and mix again.
To decorate the cookies, we make a piping bag from baking paper, cutting a small tip to create a hole. The glaze can be adjusted to taste: if it is too runny, we add a little powdered sugar, and if it is too thick, we add more egg white and mix again. Then, we use the piping bag to decorate the cookies with glaze, creating beautiful and appetizing patterns. Enjoy your meal!
Ingredients
For the dough: 1 kg of flour, 400g powdered sugar, 400g honey 4 eggs 200 ml oil 1,5 teaspoon baking soda 1 teaspoon gingerbread spice mix (cinnamon, cloves, anise, star anise) 2 tablespoons cocoa if you want a darker color to the dough. For the icing: 1~2 egg whites powdered sugar about 300 grams 0,5 teaspoon lemon juice. For the decoration: biscuits toffee candy melted in the microwave for the icing powdered sugar to dust the icing wafer sheets for the icing melted white chocolate to frost the icing and the small details in between.