Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
On a lightly floured surface, roll out the dough to approx. 4 mm thick. Cut out shapes of your choice, place them on a baking tray lined with baking paper, brush with milk.
Approx. 13 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.
Mix the icing sugar and food colouring with as much egg white as it takes to form a thick icing. Transfer the icing to a piping bag with a smooth nozzle (approx. 2 mm in diameter). Decorate the gingerbread biscuits with the icing, leave to dry.
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