Christmas gingerbread cookies
unsalted butter, softened at room temperature
dark brown sugar
royal icing for decoration:
pasteurised egg whites, room temperature
Step by step
To make the cookies: Attach the Sifter and Scale attachment to the stand mixer. Sift the flour, baking powder and spices into a bowl on speed 4. Set aside.
In a separate stand mixer bowl, place butter and dark brown sugar. Attach the Flat Beater and beat it on speed 4 until lighter in colour.
Turn the Speed Control Lever to 2. Add the egg and salt, scraping any unmixed ingredients from the side of the bowl with a rubber spatula if necessary.
Mix until the ingredients are well combined. While the mixer is running, gradually add sifted flour. Mix until a dough forms.
Put the dough between two sheets of clingfilm. Roll it out to the thickness of 0,5 cm. Place it in the fridge for 20 minutes.
Remove from the fridge. Remove the top layer of clingfilm.
Cut the cookies into desired shapes using cookie cutters. Arrange the cookies on a baking tray lined with parchment paper.
Bake for 10-12 minutes on a 180°C pre-heated oven. The cookies should look dry but be soft when touched.
Remove from the baking tray and cool on the wire rack.
To make the royal icing: add egg whites to the bowl of the stand mixer fitted with Flat Beater. Mix on speed 6 until the egg whites get frothy. Add lemon juice.
Gradually add icing sugar until desired consistency is acquired.