• Gingerbreads


7.05 oz (200 g) gingerbread mix Molino Rossetto
3.53 oz (100 g) butter
1 medium egg
For the icing:
1.06 oz (30 g) icing sugar
1 egg white


Recipe for the biscuits: Put the contents of the pack in a bowl and add the soft butter cut into pieces and the yolk (for optimum results, all ingredients should be at room temperature). Knead quickly until the mixture will reach the consistency of short pastry. To obtain gingerbreads add the spices pack that you find attached to the inside of the pack. Create a dough ball and leave it to rise in fridge for 20 minutes. Take the dough and stretch it with a rolling pin. Cut the dough with the cookie cutters and put the biscuits onto a baking tray lined with baking paper. Bake at 180°C for approximately 10-15 minutes. Leave the biscuits to cool and decorate them with the coloured little buttons. Use icing sugar to glue them. Recipe for the icing: Pour the icing sugar in a bowl, add a tea spoon of egg white (if necessary add another one), mix until the mixture is smooth and even. Pour the mixture into a pastry bag with a very thin spout and glue the little buttons using your fantasy. You can also use other cake garnishes.

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