COMO FAZER BOLACHA DE GENGIBRE- GINGERBREAD rende muito e SUPER aromático

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

brown sugar

🥗Healthier: coconut sugar

Lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Healthier fat option or budget-friendly alternative.

Start by beating 6 tablespoons of butter that has been microwaved for 15 seconds.

Sift 1/2 cup of brown sugar and add it to the butter, then beat until creamy.

Add 1 egg and 1/3 cup of molasses to the mixture and mix well.

In a separate bowl, combine cloves, nutmeg, ginger, cinnamon, baking powder, and salt.

Add 2 cups of all-purpose flour to the mixture, and if the dough is too soft, add an additional 50g of flour, totaling 2 1/2 cups.

Roll out the dough, dividing it into small portions for easier handling.

Place parchment paper on the surface and roll out one portion of the dough, then cover it with parchment paper before rolling.

Cut out shapes using cookie cutters and place them on a baking sheet.

Chill the shaped cookies in the freezer for 10 minutes before baking.

Preheat the oven to 200°C (392°F) and bake the cookies for approximately 15 minutes until the edges are golden.

Allow the cookies to cool before decorating, as they will be soft when hot.

To make the icing, pasteurize an egg by placing it in water heated to 65°C (149°F) for 3 minutes, then cool it in ice water.

Sift powdered sugar to remove lumps and mix it with the pasteurized egg white and a few drops of vanilla extract.

Gradually add 1 cup of powdered sugar (240ml) to the mixture, adjusting with water as needed to achieve the desired consistency for icing.

Divide the icing into small bowls for coloring and use gel food coloring to tint as desired.

Fill piping bags with the colored icing and begin decorating the cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens