After living in the UK for a few years, I have definitely embraced some British Christmas traditions. I absolutely love a traditional Christmas meal at the pub, opening Christmas crackers, enjoying a nice cup of mould wine, and I cannot say no to a proper mince pie (especially after realizing they are not made with minced meat!!!).
Gingerbread biscuits are also part of the Merry Season’s menu. This year, my husband and I really enjoyed decorating the biscuits with some references to current events (spot the gingerbread man wearing a face mask and AS Roma football club’s logo 🙂 ).
For the cookies dough
For the royal icing
Place the flour (sifted), both types of sugar, all the spices, cocoa, bicarbonate, and diced butter in a large bowl. "Crumble" the butter into the mixture using your fingerprints.
Add the eggs, one by one, and combine using an electric whisk with the dough hooks attached. Mix on medium speed until the dough comes together.
Transfer the dough to a wooden board and lightly knead the dough with your hands, using a little bit of flour. Create a ball, wrap it in cling film and place it in the fridge. Let it rest for at least 30 min.
Once this time has passed, remove the dough from the fridge and roll it to a 3mm high sheet. Preheat oven at 180C (fan).
Using biscuit cutters cut out your cookies. If you do not have biscuit cutters, draw your favourite shapes on a baking sheet and cut it out with a scissors. Place the shaped baking sheet on the dough and cut out the biscuits using a sharp knife.
Place the biscuits on a baking tray, lined with a baking sheet, and bake for 10-15 minutes. Once ready, place them on a wrack and leave them to cool down completely before decorating them.
Prepare the royal icing by combining all the ingredients with a spoon. You may not need to use all the liquids, so add them gradually until you get a thick icing. Use it to decorate the biscuits.