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Painted gingerbread easter eggs ginger

Cooking recipes / Top Picks / Homemade cookies

44 servings
1 day

Honey - 250 gr, Sugar - 250 gr, Chicken eggs - 3 pcs., Butter - 100 g, Soda edible - 1.5 tea liters, Wheat flour - 7 pack., Cinnamon - to taste, Ginger - to taste, Cloves - to taste, Cocoa powder - 2 tbsp, Egg whites - 1 pc., Powdered sugar - 1 pack., Lemon juice - 2 tbsp., Food coloring - 20 gr.

Melt butter, honey and sugar over a low heat. Add the spices and cool to room temperature. In a separate bowl, whisk the eggs thoroughly and add to the cooled spicy syrup.

Gradually add flour with soda and cocoa, knead soft, elastic dough. Leave in the refrigerator for a few hours (or better for the night).

Roll out the dough thinly, cut out the cookies of the desired shape. Bake at 180 degrees for 15 minutes.

Make a glaze. Mix the egg white, icing sugar and lemon juice. Add the powder gradually until the glaze is in consistency like sour cream. If necessary, food coloring can be added to part of the glaze.

Fill the confectionery cornet with glaze (you can use plastic bags with a latch), cut off the corner and decorate the cooled gingerbread.

Gingerbread can be a wide variety: in the form of an egg, cake, hare, etc.

The finished gingerbread can be packed in transparent paper (this should be done in a couple of hours, after the glaze has completely dried), tied a ribbon and presented as an Easter gift to friends, relatives, colleagues.