Gingerbread Cookies (Thermomix)

Place brown sugar into mixing bowl and grind 20 sec/speed 9.

Add butter, molasses and egg and mix 30 sec/speed 4.

Scrape down sides of mixing bowl with spatula and mix a further 30 sec/speed 4.

Add flour, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg and mix 5 sec/speed 7. Knead 1 min/ (wheat symbol).

Transfer dough to center of a sheet of cling wrap, wrap and flatten to a disk shape. Refrigerate for 1 hour (see Tip).

Place dough on kitchen counter for 10 minutes to slightly soften.

Preheat oven to 350°F.

Meanwhile, make royal icing: Beat egg whites in small bowl with electric mixer until frothy, gradually beat in sifted icing sugar, a tablespoon at a time, until stiff peaks form.

Grease or line cookie sheets with parchment and set aside.

Roll out dough between 2 sheets of cling wrap to 1⁄8 inch thick with a rolling pin.

Tint icing as desired. Keep icing covered with a damp cloth, or enclosed tightly in plastic piping bags, the icing will develop a crust once it's exposed to the air.

Remove top layer of cling wrap and cut dough with a round cookie cutter (21⁄2 in.).

Decorate biscuits by spreading or piping with royal icing, decorate with cachous.

Transfer to prepared cookie sheets and bake for 12 minutes (350°F).

Allow to cool completely before icing, serving or storing in an airtight container.

Make the Icing:: Insert butterfly whisk.

Place 1 egg white into mixing bowl and whisk 1 min/100°F/speed 4.

Remove butterfly whisk.

Add 1 tsp lemon juice, 3 tbsp water and 16 oz confectioners sugar and whip 20 sec/speed 4.

Divide icing into bowls, add desired food coloring gel and stir through thoroughly.

Cover icing with a lid or cling wrap until ready to use.

Place icing into an icing bag and decorate or garnish cookies as desired.

Let icing set, then store cookies in an airtight container.