Gingerbread Cakes & Cookies
For the gingerbread cookies:
For the icing:
Delicious homemade gingerbread cookies decorated with smooth, glossy icing. Made with Gellwe Gingerbread Cookie Mix, these wonderfully aromatic treats are easy to prepare and perfect for Christmas baking. Cut them into festive shapes, decorate with beautiful icing patterns or turn them into edible Christmas tree decorations.
Prepare the dough. Empty the gingerbread cookie mix into a tall mixing bowl, add the egg and softened butter, and mix with an electric mixer until the ingredients are combined and the mixture resembles breadcrumbs. Transfer to a lightly floured work surface and knead into a ball. Wrap the dough in aluminium foil and place in the freezer for 30 minutes.
Roll out the chilled dough on a lightly floured work surface to a thickness of 3–5 mm and cut out gingerbread cookies using cookie cutters. If you plan to hang them on a Christmas tree, make a small hole in each cookie using a wooden skewer. Arrange the cookies on a flat baking tray lined with baking parchment. Place in an oven preheated to 180°C and bake for 10 minutes.
Prepare the icing. Lightly whisk the egg white from a previously scalded egg using an electric mixer. Sift the icing sugar and gradually add it to the lightly beaten egg white, mixing continuously. The icing should be smooth and glossy. If it is too runny, add more icing sugar. If it is too thick, add a few drops of lemon juice.
Transfer the icing to a piping bag or a plastic bag with one corner snipped off and decorate the gingerbread cookies. Leave to dry on a wire rack.
