EN
Français
Deutsch
Italiano
Español
Português
Nederlands
Polski
Dansk
Svenska
Norsk
Suomi
日本語
한국어
中文
Bahasa Indonesia
Bahasa Melayu
ไทย
हिन्दी
Iced Gingerbread Cookies
Spiced honey and ginger biscuits cut into festive shapes and outlined with a thin lemon icing. The dough is rolled straight onto the silicone pastry sheet, cut with the 8-in-1 cutters and baked on the rimmed silicone sheet, so nothing sticks and there is no greasing.
- Total time
- 75 min
- Prep
- 30 min
- Cook
- 15 min
- Rest
- 30 min
Ingredients
Method
In the Tupperware 3.5 l mixing bowl, beat the brown sugar, butter and honey together with a whisk. Beat in the egg.
Add the ginger, bicarbonate, spice mix and flour and work by hand into a dough. Shape it into a flat disc, wrap it in cling film and leave to rest for 30 minutes.
Take the rack out of the oven and heat the oven to 180 °C (350 °F), top and bottom heat. Set the Tupperware rimmed silicone baking sheet on the cold rack.
Roll the dough out on a lightly floured silicone pastry sheet and cut out shapes (stars, trees, hearts) with the Tupperware 8-in-1 Cookie Cutters.
Lay the cookies on the rimmed sheet and bake for 15 minutes, until the tops are golden. Leave to cool.
In the 1 l mixing bowl, beat the egg white, lemon juice and icing sugar with a fork until smooth.
Fit a decorating bag with a fine nozzle, stand it in a tall shaker to hold it open and fill it with icing using the Silicone Spatula. Pipe around the edges of the cookies and add sprinkles or other decorations if you like.
