Alix from Cooking with Alix shares the yummy recipe for this traditional Christmas treat.
- All purpose flour 350g
- Almond flour 50g
- Brown sugar 100g
- Butter 180g
- Egg x1
- Gingerbread spices mix or cinnamon 2 teaspoons
- salt 2 pinches
- Icing (egg white x1 + icing sugar 150g)
- Food colorants
- Edible decors: nuts, dry flowers, sprinkle, dried fruits
#1 Butter should be soft. Add it into a bowl with the sugar. Whisk until creamy. Add the egg and whisk again.
#2 Add the spices, pinch of salt and almond flour. Keep whisking.
#3 Add the floor progressively, first with a spatula, then with your hands. Knead and male a dough ball.
#4 Best is to let the dough rest for at least 1 hour in the fridge.
#5 Pre-heat your oven for 180°C.
#6 Spread the dough with a rolling pin until 0.8-1cm thick (trick: do it between two baking paper sheets, it won’t stick!)
#7 Use cookie cutters to shape your biscuits.
#8 Bake for 10-12 mins at 175-180°C until top gets golden (careful, it goes fast!)
#9 Let them cool down a bit.
How to make the icing
Mix egg white and icing sugar and place in a pastry socket or equivalent. It can also be coloured during the mixing phase.
Spice it up even more!
Let the kids decorate the biscuits with the icing and «glue » dried fruits, nuts and sprinkles! Store in the fridge for max 3-4 days.
Alix Delahaye, a french cooking mum in Hong Kong, started @cooking_with_alix to offer classes for children to learn appreciating healthy ingredients & to explore new foods in a fun & engaging environment. She also provides adult & helper classes, baby sensory plays & catering service for your private events.