for 80 biscuits
300 g of Soft wheat flour type 2| W 295
200 g of Type 00 common wheat flour| W 200
140 g of honeydew honey
140 g of brown sugar
200 g of butter
6/7 teaspoons of mixed spices (4 of ground ginger, 2 of ground cinnamon, 1/2 of ground nutmeg and 1/2 of ground cloves)
1 teaspoon to sell
1 teaspoon of baking soda
For the icing
250 g of powdered sugar
1 egg white
1 teaspoon of lemon juice
First, melt the butter, honey, sugar and the powdered spices in a thick-bottomed saucepan: remember to keep the heat low and stir from time to time.
Once it reaches the boiling point, remove the saucepan from the heat and add the baking soda, stirring immediately with a small whisk.
Wait for the baking soda to react and let it cool for 15 minutes.
At this point, mix the flours with the salt and add everything to the mixture, mixing with a spatula two or three times.
Add the egg and mix briefly. When the egg is completely blended, compact the mixture into a ball, wrap it in cling film and let it rest in the fridge for at least an hour.
After the resting time, take the mixture out of the fridge and let it soften slightly. Proceed by dividing the dough in two and rolling it out with a rolling pin until you get a thickness of about 3 mm.
Create the cookies using molds of different sizes: in this way you can also take advantage of the scraps of the dough without workint them excessively.
Bake the cookies at 160°C for about 5-7 minutes, until they appear golden, then leave them to cool on a wire rack.
Meanwhile, prepare the icing: lightly beat the egg white with an electric mixer at minimum speed, add the egg white and continue to beat trying to incorporate as little air as possible, then add the juice a little at a time so as to adjust the consistency of your icing, which must not be too liquid (in this case add a little icing sugar), nor too dry (in this case, keep adding lemon juice or a few drops of water).
Transfer the icing to a pastry bag and pierce the end using scissors.
At this point you just have to decorate your gingerbread cookies as you like.
In cooperation with Vaniglia Cooking