Summary

Ingredients

• 200 g mararine
• 200 g suar
• 2 egg (s)
• 1 lemon (s), only grated zest
• 1 orange (s), only grated peel
• 2 tablespoon gingerbread spice
• 500g flour

For the glaze:

• 100 g powdered suar
• 2 ½ tablespoons water
• 4 drops food coloring, orange (possibly a little more or less)
• Orange (s) in slices. candied or orange peel

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Instructions

1. Stir the margarine until foamy. Add sugar, stir until it has dissolved. Add eggs, fruit peels and spices, stir well. Add the flour, knead everything into a firm dough. Chill for 1 hour.
2. Roll out the dough to approx. 7 mm thick. Cut out roundels approx. 8 cm in diameter, quarter them.
3. Bake in the 180 degree oven for about 12 minutes. Let cool down.
4. Mix powdered sugar, water and color to a glaze. Dip the biscuit surfaces in the glaze. Garnish immediately with candied fruit pieces. Let dry on parchment paper.