CHRISTMAS GINGERBREADS (PASTRIES)

Number of Biscuits: 30-40

For Frosting

300 g fine flour 1 Sachet of baking powder for pastries 2 50 g honey 100 g castor sugar 80 g butter 1 egg 1 teaspoon cinnamon 1 teaspoon ground cloves and star 2 anise Flour for rolling Butter for greasing sheet

2 eggs whites Approx.. 250 g icing sugar

First, Sift the flour with the baking powder. Heat the honey, sugar and butter together in a bowl over hot water, and then add the flour. Add the egg and spices, and work to a dough. Cover and leave in a cool place for at least an hour or overnight. Second, Roll out the dough and cut out shapes using Christmas forms. Arrange the pastries on a buttered sheet and bake in an oven preheated to 190 C. Immediately turn them out of cool and when cold decorate with frosting. Note: Use an icing bag to decorate the pastries with frosting. Icing can be difficult, since the frosting needs to be just the right consistency, neither too thick or too thin. Simpler effects can be achieved applying the frosting with a toothpick. Frosting: Whip the egg whites, gradually add the sieved icing sugar and stir until the frosting is glossy and thick. If it is still too runny, add more icing sugar.