Gingerbread biscuits
Ingredients
for 30 pieces
| 500 g | gingerbread dough Betty Bossi |
| a little | milk |
| 200 g | icing sugar |
| 1 drop | red food colouring |
| 1 | fresh egg white, beaten |
How it's done
Gingerbread biscuits
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.
To bake
Approx. 13 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack.
Royal icing
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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