FRESH DOUGH FOR GINGER BISCUITS
KULINARIUM MEISTER 500 g
Does not contain animal-derived
People cook traditional Christmas cookies in many countries and each country has its own recipes for them. Try ours – it is simple and fun. Ginger dough is rolled out into a thin layer and placed on the parchment paper. It is ready for quick cooking of different shapes of biscuits and gingerbread that will create the holiday spirit and become a lovely gift for your family and friends. In fact, you can make little houses, funny men, animals and hearts from gingerbread for many festive occasions – Christmas and New Year, Valentine’s Day or any other special holiday.
Unroll the dough without taking it off the parchment paper. Cut out your shapes. Remove the unused trimmings of dough, form a disc, roll it out, cut out shapes and repeat again until you’ve used up all your dough. You can both cut out the shapes yourself or use special baking shapes. Bake for 10 minutes at 170 °C. The oven should be preheated.
Cool the biscuits before decorating. Decorate with white icing using the pastry bag. Icing: whisk one egg white to a foam using a blender, gradually adding 200 g of powdered sugar, mix well to the consistency that seems good to you. Be creative!
There is something we recommend in order to improve your cooking experience. Before you start unrolling your dough, take it out of your refrigerator, and while you take your time with your fillings or oven keep it 20-30 min at the room temperature in order to restore its elasticity.
INGREDIENTS: high-grade wheat flour, margarine, white sugar, natural floral honey, ginger, cinnamon, cloves, cardamom, baking powder, rye malt.
Nutritional info Per 100 g: Proteins – 5.7 g; Fats – 25.7 g; Carbohydrates – 43.3 g
Energy – 452 kcal (1891 kJ)
Storage: keep refrigerated at +2°C — +4°C for 45 days.
Use within 3 days of opening.