Gingerbread Cookies

Ingredients

Margarine 200 g

Flour 300 g

Egg yolk 1

Starch 1 tbsp

Sugar 100 g

Ginger 5 cm

Remove the margarine from the refrigerator to soften. Sift the flour and starch over a bowl. Cream the margarine with the sugar and mix with the flour. Add the yolk and grate the peeled ginger root. Mix everything together. Form the dough into a ball and refrigerate for half an hour.

Preheat the oven to 200 C (400 F). Place the dough on a floured surface and roll it out to a thickness of 5 mm. Take the cookie cutters and cut out shapes. Place them on a baking sheet lined with parchment paper (if you don't have parchment paper, just use a dry baking sheet—the cookies won't stick, as they're high in fat).

Bake in the oven for 5-7 minutes, no longer, or the cookies will be overdried. They should be pale in color, with just a slight golden color on the bottom. Place the cookies on the baking sheet to cool. Then dust them with powdered sugar or decorate with icing.

In the photo, I used colored icing made from powdered sugar mixed with water to a thick consistency and tinted with food coloring.

Enjoy!