Serves 1
Directions
- 1Heat the powdered sugar, butter, milk, and honey in a small saucepan. Let cool slightly.
- 2Sift the flour twice with the spices and baking soda.
- 3Combine the dry ingredients with the honey mixture and form a soft dough.
- 4Place the dough on parchment paper sprinkled with flour. Cover with another sheet and roll out.
- 5Refrigerate the dough for at least 12 hours.
- 6When ready to make the cookies, take portions of the dough out to keep it cold.
- 7Roll out the dough with a little cornstarch to a thickness of 5 mm.
- 8Cut out shapes with cookie cutters and place on a buttered baking sheet.
- 9Bake at 160°C for 8 to 10 minutes, depending on the weight of each cookie.
- 10The edges should be lightly golden. Cool on a wire rack.
- 11Paint with royal icing and decorate with sprinkles and sugar confetti.
- 12For the royal icing: Mix the egg white and powdered sugar. Lighten with lemon juice.
- 13Beat until a good consistency is achieved.
Ingredients
- 100 g azúcar impalpable
- 125 g miel
- 100 g manteca
- 50 cc leche
- 300 g harina
- 10 g canela en polvo
- 10 g jengibre seco en polvo
- 1 pizca cardamomo, clavo de olor, anís estrellado, nuez moscada
- 1 cucharadita bicarbonato de sodio
- 1 clara
- 250 g azúcar impalpable
- Gotas jugo de limón
- 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.
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