1. First prepare the ingredients for the gingerbread base, 250 grams of low-gluten flour, 50 grams of butter, 30 grams of water, 25 grams of brown sugar powder, 50 grams of powdered sugar, 35 grams of honey, 25 grams of eggs, and 1/4 tsp of cinnamon powder ( 1.25ML), 1 teaspoon of ginger powder (5ML)
2. Pour the ingredients needed for gingerbread into a basin and knead it into a smooth dough, which is a bit rough at first, but it will become smooth after a while.
3. Refrigerate the dough for 1 hour to relax, and roll the loosened dough into slices of about 0.3 cm
4. Carve out shapes with various cookie molds
5. The carved biscuit blanks are placed on a baking tray covered with greased paper, and the surface of the biscuit is brushed with water egg liquid (10 g egg liquid + 20 g water). After standing for 20 minutes, brush the water egg liquid again. The water egg liquid used here is 10 Gram egg liquid mixed with 20 grams water
6. Preheat the oven at 180 degrees, about 12 minutes
7. After the biscuits are baked, the ingredients for the frosting are prepared, 20 grams of egg white, 150 grams of powdered sugar, a little pigment, 5Ml of lemon juice
8. The meringue with sugar powder is beaten with a manual whisk, and 5ML lemon juice is added in portions to make meringue frosting
9. Divide the beaten icing into several portions and add various food colorings
10. Put in a piping bag
11. Just cut the mouth of the bag and you can draw lines. If you need to brush the background color, just use a brush to brush lightly. This step will give full play to your imagination.
12. Let it dry for a while, the icing is completely dry and the biscuits can be eaten, or they can be bagged as a gift, very decent.
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