Gingerbread Cookies Mix: Wheat flour, Sugar, Ginger (2.5%), Milk solids, Spices (contains wheat, barley, oats), Raising agents (450, 500, 541), Malt extract(barley); Grounded Ginger: Ginger; Cinnamon Powder: Cinnamon: Choco Decor Pen(Brown): Sugar, Vegetable Fats and Oils, Skimmed Milk Powder, Cocoa Butter, Emulsifier (Soybean), Flavoring; Choco Decor Pen(Red): Sugar, Vegetable Fats and Oils, Skimmed Milk Powder, Cocoa Butter, Emulsifier (Soybean), Flavoring; Choco Decor Pen(Green): Sugar, Vegetable Fats and Oils, Skimmed Milk Powder, Cocoa Butter, Emulsifier (Soybean), Flavoring; Christmas Sugar Decor(R/G/W Pearls): Sugar, Corn Starch, Dextrin, Artificial Colors (FD&C Red 40, FD&C Red 3, FD&C Yellow 6, FD&C Yellow 5, FD&C Blue 1), Titanium Dioxide, Candy Glaze (Shellac), Carnauba Wax.

Serving Size: Appx 30 pieces (0.5cm thick) Package includes: Gingerbread cookie mix / 1 pack Chocolate pen (brown) / 1 piece Chocolate pen (red) / 1 piece Chocolate pen (green) / 1 piece Ginger powder / 1 pack Cinnamon powder / 1 pack Sugar decor / 1 pack Gingerbread cookie cutters / 3 pieces Self-adhesive cookie bags (transparent snowflakes / about 50 pieces) Disposable food gloves / 1 pair Instructions: 1. In a mixing bowl, combine the gingerbread cookie mix (200g), melted butter (50g), egg (22g), ginger powder, and cinnamon powder (adjust according to personal taste). Use a spatula to mix thoroughly, then press the ingredients together with your hands to form a dough until it is even and no dry flour is visible. 2. Use a rolling pin to roll the dough to about 5mm thickness, then cut out gingerbread man shapes using the cookie cutters. Press patterns using the stamping tools (it is recommended to refrigerate the dough for 30 to 60 minutes before cutting to better maintain the shape). 3. Preheat the oven to 180°C, then bake for 9-10 minutes. (Note: Baking time may vary depending on the oven, so adjust as needed for the best results.) 4. Once the cookies have cooled, you can decorate the gingerbread men using the chocolate pens and sugar beads provided in the package. Place the chocolate pens in warm water (50-60°C) for 1-2 minutes until the chocolate inside softens, then cut the tip of the pen and start decorating your unique gingerbread men. Sprinkle the sugar beads before the chocolate sets. Finally, place the cookies in the packaging bags.