Gingerbread place cards for guests

Votes: 1

Time: 3 hours.
Complexity: average
Quantity: 24 gingerbread cookies

Place cards, which direct guests to their places at the table, come in a variety of forms. They're typically made of paper or cardboard. However, a more interesting idea is to make edible place cards. Guests are sure to be delighted. These gingerbread cookies also make a unique gift. They hold their shape well, making them perfect for their intended purpose.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gingerbread

57 g butter, room temperature
6 tbsp. l. brown sugar
4 tablespoons molasses or dark treacle
1 large egg, room temperature
150 g + 2 tbsp. premium flour
3/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt

Royal icing

1.5 tbsp dry egg white
260 g of powdered sugar
3 tablespoons of warm water

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Beat the butter with the brown sugar and molasses until light and fluffy. Add the egg and beat well after adding.
In a separate bowl, sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, and allspice. Add this dry mixture to the butter mixture and stir until combined. Form the dough into 2 discs. Wrap them in plastic wrap and freeze for about an hour or up to 2 days (the dough will remain soft even after freezing).

Preheat oven to 180°C and line 2-3 baking sheets with parchment paper.
Roll out the first disk of dough on a lightly floured surface to a thickness of just over 0.3 cm. Using a knife or pastry cutter, cut out rectangles the size of a standard business card (8 by 5 cm) and smaller strips (about 5 cm long and 1 cm wide).

Carefully lift and transfer them to the prepared baking sheets, leaving about 1 cm between each piece. Any trimmed dough can be frozen and then re-rolled until used.
Bake the gingerbread cookies for 15-18 minutes, until they're lightly browned around the edges. Let them cool on the baking sheet for a few minutes before removing them to cool completely.
To prepare the glaze: Using an electric mixer, beat the dry egg white, powdered sugar and warm water until peaks form (10-12 minutes).
To collect cookiesFill a piping bag fitted with a small round tip with royal icing. Pipe names and designs onto large rectangular gingerbread cookies. To make sure the place cards are facing your guests, attach narrow baked strips to the back using royal icing. Let the cookies dry for 2 hours. Gingerbread cookies can be stored for up to a week in an airtight container..