Masitas de Jengibre

Serves 1
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Directions

  1. 1Heat the powdered sugar, butter, milk, and honey in a small saucepan. Let cool slightly.
  2. 2Heat the powdered sugar, butter, milk, and honey in a small saucepan. Let cool slightly.
  3. 3Heat the powdered sugar, butter, milk, and honey in a small saucepan. Let cool slightly.
  4. 4Sift the flour twice with the spices and baking soda.
  5. 5Sift the flour twice with the spices and baking soda.
  6. 6Sift the flour twice with the spices and baking soda.
  7. 7Combine the dry ingredients with the honey mixture and form a soft dough.
  8. 8Combine the dry ingredients with the honey mixture and form a soft dough.
  9. 9Combine the dry ingredients with the honey mixture and form a soft dough.
  10. 10Place the dough on parchment paper sprinkled with flour. Cover with another sheet and roll out.
  11. 11Place the dough on parchment paper sprinkled with flour. Cover with another sheet and roll out.
  12. 12Place the dough on parchment paper sprinkled with flour. Cover with another sheet and roll out.
  13. 13Refrigerate the dough for at least 12 hours.
  14. 14Refrigerate the dough for at least 12 hours.
  15. 15Refrigerate the dough for at least 12 hours.
  16. 16When ready to make the cookies, take portions of the dough out to keep it cold.
  17. 17When ready to make the cookies, take portions of the dough out to keep it cold.
  18. 18When ready to make the cookies, take portions of the dough out to keep it cold.
  19. 19Roll out the dough with a little cornstarch to a thickness of 5 mm.
  20. 20Roll out the dough with a little cornstarch to a thickness of 5 mm.
  21. 21Roll out the dough with a little cornstarch to a thickness of 5 mm.
  22. 22Cut out shapes with cookie cutters and place on a buttered baking sheet.
  23. 23Cut out shapes with cookie cutters and place on a buttered baking sheet.
  24. 24Cut out shapes with cookie cutters and place on a buttered baking sheet.
  25. 25Bake at 160°C for 8 to 10 minutes, depending on the weight of each cookie.
  26. 26Bake at 160°C for 8 to 10 minutes, depending on the weight of each cookie.
  27. 27Bake at 160°C for 8 to 10 minutes, depending on the weight of each cookie.
  28. 28The edges should be lightly golden. Cool on a wire rack.
  29. 29The edges should be lightly golden. Cool on a wire rack.
  30. 30The edges should be lightly golden. Cool on a wire rack.
  31. 31Paint with royal icing and decorate with sprinkles and sugar confetti.
  32. 32Paint with royal icing and decorate with sprinkles and sugar confetti.
  33. 33Paint with royal icing and decorate with sprinkles and sugar confetti.
  34. 34For the royal icing: Mix the egg white and powdered sugar. Lighten with lemon juice.
  35. 35For the royal icing: Mix the egg white and powdered sugar. Lighten with lemon juice.
  36. 36For the royal icing: Mix the egg white and powdered sugar. Lighten with lemon juice.
  37. 37Beat until a good consistency is achieved.
  38. 38Beat until a good consistency is achieved.
  39. 39Beat until a good consistency is achieved.

Ingredients

  • 100 g azúcar impalpable
  • 100 g azúcar impalpable
  • 100 g azúcar impalpable
  • 125 g miel
  • 125 g miel
  • 125 g miel
  • 100 g manteca
  • 100 g manteca
  • 100 g manteca
  • 50 cc leche
  • 50 cc leche
  • 50 cc leche
  • 300 g harina
  • 300 g harina
  • 300 g harina
  • 10 g canela en polvo
  • 10 g canela en polvo
  • 10 g canela en polvo
  • 10 g jengibre seco en polvo
  • 10 g jengibre seco en polvo
  • 10 g jengibre seco en polvo
  • 1 pizca cardamomo, clavo de olor, anís estrellado, nuez moscada
  • 1 pizca cardamomo, clavo de olor, anís estrellado, nuez moscada
  • 1 pizca cardamomo, clavo de olor, anís estrellado, nuez moscada
  • 1 cucharadita bicarbonato de sodio
  • 1 cucharadita bicarbonato de sodio
  • 1 cucharadita bicarbonato de sodio
  • 1 clara
  • 1 clara
  • 1 clara
  • 250 g azúcar impalpable
  • 250 g azúcar impalpable
  • 250 g azúcar impalpable
  • Gotas jugo de limón
  • Gotas jugo de limón
  • Gotas jugo de limón
  • c/n Colorantes en pasta
  • c/n Colorantes en pasta
  • c/n Colorantes en pasta

Equipment

cacerolitapapel mantecacortapastasplacarejilla

Tips

  • The dough needs to be refrigerated for at least 12 hours.
  • When making the cookies, take portions of the dough out so it stays cold.
  • Roll out the dough to a thickness of 5 mm.
  • The edges should be lightly golden.
  • The royal icing made this way is safe.