Gingerbread biscuits

Method

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1. 1.1Step 1 of 15

   I beat the soft butter and both sugars in a stand mixer or with electric whisks.

   

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   I add the spices.

   

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   I beat the egg with a tablespoon of milk in a bowl using a fork, add to the whipped mixture and beat for a few more minutes.

   

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   When fluffy, I scrape down the sides well.

   

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   I add the sifted flour and teaspoon of baking powder and beat briefly, just until combined.

   

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   I remove the dough and bring it together on a lightly floured worktop.

   

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   I form a dry, non-sticky block, wrap in cling film and rest for at least 1 hour.

   

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   After resting, I roll to 4 mm thick.

   

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   Now have fun with your favourite cutters.

   

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    I arrange on trays lined with baking paper.

    

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    I bake at 170°C for 15/18 minutes. Ovens vary; do not let them darken too much. Let them cool before removing from the tray; they will have firmed up.

    

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    Now decorate. I mix a few tablespoons of icing sugar with lemon drops and very little water into thick icing. Add water a teaspoon at a time; if too runny, add more sugar.

    

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    I put it in a baking-paper cone.

    

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    I decorate; you will surely do better, but I was in a great hurry.

    

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    I keep them in a tin.

    

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