Ingredients for approximately 20 gingerbread

• 180 g of Mulino Marello mix for tarts and biscuits
• 50 g of honey
• 50 g of sugar
• 50 g of butter
• 1 egg

• 1 pinch of salt

• 1 teaspoon of bicarbonate of soda
• 1 teaspoon of cinnamon, 2 teaspoons of ginger, half a teaspoon of nutmeg and half a teaspoon of cloves

 For the icing:

• 1 egg white
• 200 g of icing sugar
• food colourings

Procedure

Soften the butter, then mix it in a bowl with the honey, sugar, pinch of salt and all the spices. Add the flour little by little, continuing to knead and finally add the egg. The final dough should have a crumbly and "crumbly" consistency.

Then wrap the dough in a damp cloth and let it rest in the refrigerator for at least 2 hours. Roll out the dough on a work surface with a rolling pin until you obtain a sheet of about 5 mm. Then, with the help of the molds, shape the biscuits and place them in a baking tray already buttered or covered with baking paper and bake the biscuits in a preheated oven at 180°C for about 12 minutes. They will be ready when their color is slightly golden.

In the meantime, prepare the icing by whipping the egg white until stiff and gradually incorporating the icing sugar without stopping whisking. In different bowls add the desired colorants, for white no colorant is needed. Then place the icing from time to time in a piping bag with a very narrow tip and decorate the surface of the gingerbread as desired. 

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