Sunday, 22 December 2013

Gingerbread cookies- decorating with royal icing

It is now time to decorate the gingerbread cookies we made few weeks ago (from this recipe).  I always use royal icing made from an egg white and icing sugar but you can use water instead of an egg (the icing won't be as stable). 

You can use sprinkles, sugar snowflakes or anything you like, to make your cookies look special this Christmas...


  • 1 egg white
  • 1- 1 1/2 cup icing sugar

Add a cup of icing sugar to an egg white and begin to whisk until combined, if the mixture seems too runny add a spoonful of icing sugar at a time, until achieve desired consistency.  The icing should be very thick, you can try and make a little pattern on one of your cookies, the icing should hold well.

If you prefer to use water instead of an egg, add 2-3 tablespoons of boiling water to a cup of icing sugar and mix.  If the icing is too runny add more sugar, if too thick- water.

Decorate your cookies (it is easiest to use a piping bag with a very small, round nozzle or a skewer) and leave on a wire rack until the icing is dry.


No comments:

Post a Comment