Ginger biscuits with glaze

Prepare a ginger biscuit with glaze on this recipe is very simple!

Ginger biscuits with glaze
Ginger biscuits with glaze
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180 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


Cookie dough with ginger:

  • 500-550 gr of flour
  • 100 g of honey
  • 50 g of butter
  • 50 ml of pure water
  • 50 g of sugar
  • 1 egg (yolk only)
  • 1 tsp. vanilla sugar
  • 1 tsp. ground dry ginger
  • 1 tsp. baking powder
  • half-hl. ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/4 tsp. ground cloves

Glaze for ginger biscuits:

  • 250 g of powdered sugar
  • 1 egg (protein)
  • half a hour. lemon juice

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Recipe for cooking at home

  1. Take the butter out of the refrigerator and leave it in the heat for 10-15 minutes. Sugned honey melt in a water bath until liquid, not boiling (liquid honey does not need to be melted).
  2. Flour sift through a sieve into a separate bowl along with salt, baking powder, cinnamon, ginger , nutmeg, vanilla sugar, cloves and stir. Separate the yolk from the protein and leave it at room temperature, leave the protein for glaze and put it away in the refrigerator.
  3. Add sugar to the melted butter and beat the mixture with a mixer until a creamy creamy consistency is formed. Without ceasing to beat the butter cream, add the yolk, pour the whole honey into a thin trickle, then mix the water with a homogeneous consistency.
  4. Then gradually mix the sifted flour mix and mix well, knead the soft and elastic dough. Wrap it with food film and send it to the refrigerator for 1-2 hours. Then take out, remove the film, roll it into a thin layer (about 0.3 cm for a crispy biscuit and 0.6 mm for a soft one) and cut out the figures with biscuit molds.
  5. Heat the oven to 180 ° C , cover the pan with parchment paper and transfer the dough products to it, if desired, you can make a cocktail tube on top of each figure of the hole (in this hole you can pass the ribbon and hang the biscuits on the Christmas tree). Leave the baking sheet in the preheated oven.
  6. Bake ginger biscuits until ready for about 10 minutes. Remove the baking tray and leave the cookies until completely cooled. Cook the glaze for the pastry : beat the whipped protein with a mixer until firm peaks. Continue to beat, pour half of the powdered sugar and mix at high speed until it dissolves completely.
  7. Then pour the lemon juice and gradually pour the remaining powder, whisk until hard peaks. Fill the confectionery bag with protein glaze and decorate the cookies with patterns. Ginger biscuits with glaze should be weathered before the cream freezes at room temperature . Then it can be served for tea. Bon appetit!
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