Zucchero 160 gr.
Burro 150 gr.
Sale un pizzico
Miele o melassa 150 gr.
Cannella in polvere 2 cucchiaini
Noce moscata in polvere un quarto di cucchiaino
Zenzero in polvere 2 cucchiaini
Chiodi di garofano in polvere mezzo cucchiaino
Bicarbonato mezzo cucchiaino.
Butter 150 gr. (5¼ oz)
Whip the butter added with sugar in a large bowl using an electric mixer until will be obtained a fluffy pastry.
Add the flour, the spices, the baking soda, the pinch of salt and finally the honey or the molasses. Use the mixer at a medium speed to obtain a crumbly dough.
Mix with the egg till a soft mixture will be obtained.
The gingerbread needs to be wrapped with clingfilm and put for two or three hours in the refrigerator.
Pre-heat the oven at 180° C. (356°F) and roll out dough with the rolling pin to obtain a sheet of pastry nearly 4 mm thick (approx 2/12 inc).
Cut the cookies using Xmas-themes shaped cutters and put on a baking tin pre-covered with parchment paper and cook until the cookies become light brown.
In the meanwhile, prepare the coloured icings beating eggs white till stiff and adding icing sugar and food grade colours.
These icings will be serve to make decorations using a pastry bag with a narrow and smooth tip.