GINGERBREAD COOKIES WITH CHOCOLATE
Fixings
1,25 dl (1/2 cup) earthy colored sugar
100 g (1 stick) margarine
1,25 dl (1/2 cup) brilliant syrup
1 egg
1 tsp orange zing
375 g (3,5 cups) flour
60 g (1/2 cup) cocoa
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp newly ground pepper
1/4 tsp ground cloves
1/4 tsp salt
1 tsp baking pop
ICING
1 egg white
150g (1 1/4 cups) powdered sugar
Guidelines
1. Beat earthy colored sugar and margarine until velvety and cushy. Then, at that point, add syrup,egg and orange zing and beat until homogeneous.
2. Filter every one of the dry fixings together and afterward manipulate them along with
the wet fixings.
3. Whenever the mixture is smooth and shiny press it together into a plate and
place in the cooler for 1 hour or as long as three days.
4. Carry the mixture out on a clean and gently floured surface and use
dough shapers to cut them into shapes.
5. Contingent upon the size of your treats heat them in a 180°C
(350°F) hot broiler for 6-12 minutes
6. Whenever the treats have cooled enrich them with regal icing.
ICING
Whisk egg white and powdered sugar with an electric blender until thick and
gleaming, roughly 5 minutes.