GINGER COOKIES

Delicious ginger cookies, crunchy on the outside, soft and aromatic on the inside. Filled with love and magic, ready to sweeten our holidays!

Ingredients:

Dough:

400gr.	SELF RAISING FLOUR
200gr.	FLECHARD UNSALTED BUTTER 82%
260gr.	LIGHT BROWN SUGAR
50gr.	Egg
15gr.	Fresh Full-Fat Milk
5gr.	Orange Zest
10gr.	BAKING POWDER
10gr.	GROUND GINGER

Royal Icing:

60gr.	Egg Whites
480gr.	ICING SUGAR
35gr.	Lemon Juice

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Preparation:

In a bowl, weigh the butter and brown sugar. In another bowl, weigh the milk, egg, and orange zest. Finally, weigh the flour, baking powder, and ground ginger.

Method:

Cream the brown sugar and butter for 4-5 minutes at high speed using a mixer. Once fluffy, add the milk and egg mixture, and mix until absorbed into the dough. Then, add the flour mixture. For the Royal Icing, whisk all the ingredients together until you get a stiff, shiny meringue consistency.

Shaping:

Transfer the dough to parchment paper, roll it out to a thickness of half a centimeter, and refrigerate until firm enough to cut into the desired shapes.

Baking:

Bake at 160°C for 15 minutes.

Finally, decorate the biscuits with the Royal Icing.