Cockerel ginger biscuits

16 servings
1 hour 45 min


1. Remove the oil from the refrigerator in advance - it should be soft.

2. Put it in a bowl. Add the mayonnaise, sugar, cocoa, egg and grated ginger root. Mix everything.

3. Pour vanillin, cinnamon, cloves, black ground pepper, ground ginger into the mixture. The contents of the bowl must be thoroughly mixed.

4. Sift the flour and gradually, in small portions, add it to the mixture.

5. Knead the dough until it starts to pull away from your hands. The dough should become homogeneous, plastic, pleasant to the touch.

6. Put the dough in the fridge for 30 minutes.

7. After half an hour, remove the dough, roll it into a layer 5-6 mm thick.

8. Cut out the cockerel figures with molds, arrange them on a baking sheet lined with parchment.

9. Put the biscuits in the oven preheated to 180 degrees for about 15 minutes. If you like a softer ginger cookie, you need to bake it less in time - 7-10 minutes. I love fragile and crispy cookies - this is how it turns out if you bake it for 15 minutes or a couple of minutes more. Keep a close eye on the sweet cockerels as the biscuits are easy to rewrite, especially if you've rolled out the layer too thin. While the biscuits bake and cool, make the icing. To do this, sift through the icing sugar. Then take the squirrel and whisk it. You can do this with a fork. Gradually pour in the icing sugar. At the end of the whipping, add the lemon juice. Divide the glaze into several parts and paint each with food dyes. You can paint cockerels and just white glaze. Apply patterns to cockerels with the resulting glaze, indicate wings, scallops, eyes. Let the glazes freeze, after which the gingerbread can be packed in gift boxes, decorate the Christmas tree with them, or simply prepare them in advance for the festive table, putting them on a beautiful dish. Merry New Year and Christmas!