1: 3 cups all-purpose flour
2: 1 1/2 teaspoons baking powder
3: 3/4 teaspoon baking soda
4: 1/4 teaspoon salt
5: 1 tablespoon ground ginger
6: 1 3/4 teaspoons ground cinnamon
7: 1/4 teaspoon ground cloves
8: 6 tablespoons unsalted butter
9: 3/4 cup dark brown sugar
10:1 large egg
11:1/2 cup honey or maple syrup
12:2 teaspoons vanilla
1: 1 pound (4 1/2 cups) confectioners' sugar
2: 2 tablespoons dried egg-white powder
3: 6 tablespoons water
ROYAL ICING RECIPE:
1: In a medium bowl, using a hand-held electric mixer at low speed, beat the confectioners' sugar, egg-white powder and water until combined. Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny and thick enough to pipe; 3 to 5 minutes.
2: To pipe line decorations, use a pastry bag.
GINGERBREAD COOKIES RECIPE:
1: Preheat oven to 375f, 190c, gas mark 5.
2: In a small bowl, sieve together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves & mix it with a spoon keep aside.
3: In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
4: Add honey, vanilla and continue to mix until well blended.
5: Gradually stir in dry ingredients until blended and smooth.
6: Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
7: line cookie sheets with parchment paper.
8: Place 1 portion of the dough on a lightly floured surface.
9: Sprinkle flour over dough and rolling pin.
10: Roll dough to a scant 1/4-inch thick.
11: Use additional flour to avoid sticking.
12: Cut out cookies with desired cutter with the ginger bread.
13: Space cookies 1 1/2-inches apart.
14: Bake 1 sheet at a time for 7-10 minutes.
15: Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16: After cookies are cool you may decorate them any way you like.
17: decorated with Royal icing, ready made icing and candies.
BY FAIZA ZARIF
(COOK WITH FAIZA)