Name cards indicating guests to their seats at the table may to be different. As a rule, they are made of paper or cardboard. However, a more interesting idea is to prepare edible seedlings. cards. Guests will surely be delighted. In addition, such gingerbread cookies can be an original gift. They keep their shape well, therefore will do their job well. friends: 
Time: 3 hours. Difficulty: medium Quantity: 24 curly gingerbread recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 57 gr butter, room temperature
- 6 tbsp. l brown sugar
- 4 tbsp. l molasses or dark molasses
- 1 large egg, room temperature
- 150 gr. + 2 tbsp. l premium flour
- 3/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp baking powder
- 1/4 tsp soda
- 1/4 tsp salt
Royal icing
- 1.5 tbsp. l dry egg white
- 260 gr powdered sugar
- 3 tbsp. l warm water
Recipes with similar ingredients: premium flour, eggs, powdered sugar, brown sugar, ground ginger, allspice, cinnamon molasses
Recipe preparation:
- Beat butter with brown sugar and molasses to a light and lush consistency. Enter the egg. Good whip after adding.
- Sift flour, ginger, baking powder, soda into a separate bowl, salt, cinnamon and allspice. Add this dry mix to the mass with butter and mix until the ingredients are combined. Form from the test 2 discs. Wrap them in plastic and place in freezer for about an hour or for up to 2 days (dough will be soft even after freezing).
- Preheat oven to 180 ° C and cover 2-3 baking sheets parchment paper.
- Roll out the first dough disc on lightly floured surface to a thickness of just over 0.3 cm. Using a knife or dough cutter, cut rectangles the size of standard business card (8 by 5 cm.) and smaller stripes (approximately 5 cm long and 1 cm wide). Carefully lift and transfer them to prepared baking sheets, leaving between blanks approx. 1 cm. Cropped leftover dough can be stored in frozen and then re-roll until they are not completely used.
- Bake gingerbread cookies for 15-18 minutes until you see that they are a little browned around the edges. Allow items to cool in on the baking sheet for several minutes before putting them away for full cooling.
- For the preparation of glaze: using electric beat the egg whites, powdered sugar and warm water until the formation of peaks (10-12 minutes).
- To collect cookies, fill with royal glaze pastry bag equipped with a small round tip hole. Paste the names and patterns. To have the seating cards in front of your guests, attach narrow baked stripes on the back using royal icing. Let the gingerbread cookies dry for 2 hours. Gingerbread cookies can be stored for a week inside container.
