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The original recipe with guaranteed success is for 30 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
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 raspberry powder 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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