- 150 g butter
- 180 mL light syrup
- 360 mL sugar
- 180 mL cream
- Up to 4 cups of flour
- 1/2 tbsp baking soda
- 1/2 tbsp ground cinnamon
- 1/2 tbsp ground ginger
- 1/2 tbsp ground cloves
- Mix the butter, the flour and the spices.
- Whip the cream slightly and gently add it to the mixture.
- Mix half the flower with the baking soda and gradually add it to the mixture.
- Add more flour and work the dough until it's smooth, but not hard.
- Let the dough rest until the next day.
- Open the dough with a rolling pin. Add flour under and over it to prevent it from sticking.
- Cut it with cookie cutters and bake it briefly at 175°C. They will still be slightly soft when coming out of the oven.
Mix one egg white to ~400 mL confectionary sugar; add sugar and beat with a fork until the desired consistency is attained. Add 1 tsp 12% vinegar or lime juice to prevent yellowing. Put the frosting in a plastic bag and cut a whole of appropriate size on a corner to apply it to the cookies.