Preparation time:
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Ginger cookies with Valentine frosting:
14th February, Valentine's Day... Shall we celebrate? Of course, we celebrate love for the cooking and good food! Here's my dedication, and the cookies I'm sharing with roommates, neighbours, friend, near and distant people.

Ingredients for 25 cookies:

      For the frosting:


this time we don't start by preheating the oven, because the dough must be kept in the freezer for at least 10 minutes, so we're going straight to prepare it. Pour in a bowl: 120 gr of flour, 50 gr of sugar, a dash of salt, 1 teaspoon of cinnamon powder, 1/2 teaspoon of nutmeg powder, 2 cloves (smashed) and a dash of baking soda. After having mixed the solids, let's pass to add liquids: 50 g of oil, 40 g of honey, 1 egg white and most important liquids and pulp of 50 grams of fresh ginger (tearing the fibrous part).

An advice on how to add fresh ginger in the dough: first peel the ginger, then rip a sheet of aluminium foil and place it on a grater; now you can shave the ginger. After scratching it over the foil, save the liquid and the pulp that remains attached to the aluminum foil; discard all the fibre left in your hand.

Knead the dough, make a ball and store in the freezer for 10 minutes to harden. Once you took it out, put it on a baking paper and use a second foil to cover it (you'll need them to roll out the dough without sticking it to the rolling pin). Roll out the dough between the sheets until you get a thickness of about 4 mm.

Go! Put the cookies in the oven at 180° degrees for 5-7 minutes. Once out of the oven they still will be quite malleable; do not worry, they'll harden as they get cold.

Preparing frosting:

start dividing the sugar into 2 equal parts, mix the first part with 1 egg white (if you use a small egg); once the cream is smooth and white gradually add the sugar left-over, and then 1/2 teaspoon of lemon juice (it makes the frosting shine). Do not knead it excessively! Given this occasion, I used the food colourings. Put the frosting on the cookies with the help of a teaspoon and let it dry ... Even today ...

Bon Appétit!

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