How to don't overcook
gingerbread coookies.

- by Anna.Gumi


Knead 350g of flour with 60g of white sugar, 60g of brown sugar, 20g of muscovado sugar, 160g of cold butter, 2g of salt, 3g of baking soda, 5g of chinnamon powder, 5g of ginger powder, 2g of chopped cloves, 2g of nutmeg powder.

Then add 1 egg and 130g of honey and knead till the dough takes on a right consistency.
Cover it with plastic wrap and leave the dough to become firmer in the fridge 30 minutes.
Once the resting time is up, roll the dough out with a rolling pin onto a pastry board and create a layer that is 1 cm thick.
Use a gingerbread man mold to obtain the cookies.
Place the cookies onto an oven tray lined with parchment paper and bake them in a coventional oven preheated to 340°F (170°C) for 12 minutes.

Be careful to don't overcook them!

Once baked, remove the cookies from the oven and leave them to fully cool.
Prepare the royal icing: place the egg whites in a bowl, start beating using a whisk, and gradually add the powdered sugar; continue adding it until you obtain a homogeneous mixture of desired consistency.
Place the icing in a single-use sac a poche and cut the tip off to create a small hole.
🍪 Decorate the biscuits.
The gingerbread cookies are ready! 🎅🏼


Anna Gumirato aka @anna.gumi, born way back in 1995 is a 27-year-old young pastry chef and food blogger from Treviso. After a long apprenticeship in her home-kitchen, she managed to get the attention of the public with the artistic vein that features her, starting to organize events around Veneto Region and taking care of her social medias.
During her free time she even enjoys being a dentist. 😉