1. Open the freshness seal and pour the baking mix into a large bowl.
2. Cut 5 0g of cold butter into small pieces and add to the baking mix in
the bowl. By hand, with a food processor or with a
Crumble in Thermomix for about 2 minutes.
Then add 240 g honey, 2 eggs and 30 ml water and knead for another 2 minutes.
3. Wrap the dough in cling film and chill for about 60 minutes or overnight.
4. Remove the dough from the refrigerator 30 minutes before use. Preheat oven to 180°C (top/bottom heat). Line baking sheets with baking paper.
5. Sprinkle the work surface and dough with flour and roll out the dough to about 1 cm thick and cut out different shapes.
6. Place the gingerbread cookies on a baking sheet lined with parchment paper and brush with one beaten egg. Bake in the middle of the oven for 12-15 minutes. Then, cool completely on a wire rack. The gingerbread cookies can be eaten immediately or decorated as desired.
Preparation of sugar glaze :
7. Put three egg whites in a bowl and beat until stiff.
8. Gradually add the sugar while stirring. Then add the lemon juice and glycerin.
9. Then stir the mixture until it becomes stiff.
Coloring the icing :
10. For this, you'll need different food colorings to suit your taste. Add the color of your choice drop by drop to the icing and stir until the entire mixture is evenly colored.
Decorating gingerbread with icing :
