Gingerbread Man Cookies

上一年的Cook&Celebrate我也做了gingerbread man cookies，但比起上一个batch，这次的饼干在口感上和甜度都刚刚好。而这次的recipe是参考Kokoma出的糖霜饼干书，里面有好多精制又美丽的糖霜设计，教学方式也是图片化的，是一本值得推荐的烘焙书。

[Cookies]

Ingredients:

• 100g salted butter
• 40g icing sugar
• 200g low protein flour 
• 4tsp cinnamon 
• 1 beaten egg (room temperature) 

Steps: 

1. Cream the butter& sugar until pale yellowish.
2. Whisk in beaten egg little by little to avoid curdling.
3. Fold in sifted flour until well combine.
4. Let the cookies dough sit in the fridge until firm (at least one hour).
5. On lightly floured surface, using two chopsticks as a guide, roll the dough to 4mm thickness.
6. Use a gingerbread cutter to cut out the cookies.
7. Transfer the cookies to a cookies tray line with parchment paper, bake for about 170 Celsius in 25 minutes.

[Confectioner Frosting]

Ingredients: 

• 200g sifted icing sugar (about 1& 1/2cup)
• 1 egg white (room temperature)

Steps:

1. Pour the egg white into sifted icing sugar.
2. In an electric mixer, beat them until well combined. In conjunction, scape down the side of the bowl.
3. Stop beating when the icing become glossy and shinny.
4. Tint the frosting with food color, if desired. 
5. Place the frosting into a piping bag and cut a tiny hole at the end, start decorate as you like.

this post is linked to Cook&Celebrate: Christmas 2015, hosted by Yen from GoodyFoodies , Diana from The Domestic Goddes Wannabe and Zoe from Bake For Happy Kids .

 

 and Cook Your Book #29 hosted by Joyce from Kitchen Flavours