EVERYTHING FOR COOKIES

Cookies are a portioned baked confectionery product made from sweet, less often salty, dough.

You can also add raisins, succade, spices, nuts, and seeds.

Recipe from KREDA:

Kreda invites you to bake gingerbread cookies and cover them with icing.

Ingredients: 200 gr flour, 1 chicken egg, 1 tbsp sugar, 1 tsp baking powder, 100 g butter, 2.5 tsp. ground ginger, 1 tsp ground cinnamon, 5 cloves, 3 tsp. honey, 1 tsp ground cardamom

•       Grind the spices and mix them.

•       Sift flour with baking powder and the spices.

•       Grind softened butter with sugar.

•       Add eggs and warm honey to the sugar mixture.

•       Combine dry and liquid ingredients.

•       Knead and refrigerate for 2 hours.

•       Roll out, cut out figures, and put into the oven, preheated to 180 degrees, for 5-7 minutes.

•       Pour some warm milk and enjoy the cookies.

If you’d like to improve your skill in making cookies, then you can cover them with icing.

Ingredients: egg white of one C0 egg, 200 g powdered sugar, ½ tsp lemon juice.

•       Sift powdered sugar.

•       Combine all ingredients.

•       Beat up first at a low speed for 2 minutes, then at a higher speed for 3-4 minutes.

•       The mixture should increase in volume and turn white.

•       Add Kreda S-gel water-soluble gel dye.

Icing is classified into 3 types:

- thick - for gluing parts for a gingerbread house, drawing small elements and inscriptions;

- medium density - for contours of drawings;

- liquid - for filling inside the contours.

Thick icing is ready. The consistency should be quite thick: the mass on the spoon holds and does not fall even when turning the spoon on its side.

For icing of medium density, add a little water to the initial mass and mix. It is better to add drop by drop so as not to overdo. If the mass is still thick, then repeat the process. The consistency turns out to be of medium density: the mass on the spoon slowly slides down when turning.

For liquid icing, add a little more water to the original mass and mix. If the mass is still thick, then repeat the process. The consistency is slightly thicker than condensed milk. The mass from the spoon when turned on its side flows down. The filling is made like this: first, with a thick icing, draw a line around the perimeter of the future filling, and then fill the inner space with liquid icing.