Ingredients
- 3 gingerbread cookie cutter
- 1 egg
- 1 icing
- 1/4 thickness
- 2,800 ml saucepan over heat
- 450 gr flour
- 180 ml molasses
- 170 gr margarine
- 150 gr sugar
- 10 gr ginger
- 5 gr cinnamon
- 5 gr baking powder
- 2 gr baking soda
- 1 gr nutmeg
touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks.
