Great Gingerbread Biscuit Recipe

Ingredients
10–12 decilitre of flour
1/2 tablespoon of bicarbonate
250 gram of butter
1/2 decilitre of cream
3 decilitre of sugar
1 1/2 decilitre of syrup
1 egg
1 tablespoon of cinnamon
1 tablespoon of ginger
Note : decilitre is a measure of volume equivalent to one tenth of a litre.

Instructions
1. Mix half of the flour with the bicarbonate in a bowl-
2. Put pat of butter into the bowl and mash it together with a fork to a grainy dough.
3. Whip the cream and knead it into the dough.
4. Mix together the rest of the ingredients into the bowl.
5. Knead the dough with the rest of the flower (save some for the baking)
6. Place the dough inside a plastic film and place it inside the fridge until the next day.
7. The day after you take half the dough and knead the dough soft together with some flower.
8. Roll out the dough with a rolling pin until its 3–5 millimetre thick.
9. Use gingerbread moulds to shape the gingerbread biscuits. If you don’t have gingerbread moulds you can use a glass that is turned upside down and that way make round biscuits. Not as fun as a heart, an elk or a Moomintroll but it works.
10. Place the biscuits on a buttered baking tray.
11. Put the baking tray in the oven at 175–200 degrees Celsius for about 5–7 minutes. Take them out while they are still yellow and soft.

Decorative Icing for Gingerbread Biscuit
12. Mix 4 cups of powdered sugar and 3 ~ 4 tablespoons of water.
13. Stir them together in a medium bowl and add food color as desired.