- For the gingerbread
- 200 grams honey
- 50 grams cane sugar
- 75 grams butter
- 1 egg yolk
- 1 tablespoon cocoa powder
- 2 teaspoons grated Lemon peel
- 2 teaspoons Gingerbread spice
- 2 teaspoons potatoes
- 2 tablespoons Rum
- 300 grams Pastry flour
- 100 grams Almond slivers
- 50 grams finely chopped Candied lemon
- 50 grams raisins
In a pot, mix honey, brown sugar and butter over low heat while stirring until sugar has dissolved. Remove pot from heat and let cool. Stir egg yolks, cocoa powder, lemon zest and gingerbread spice into the mixture. Add potash and rum and mix until smooth.
Add flour. Fold in almonds, lemon peel and raisins. Mix all ingredients into a firm dough and knead. Place dough on a floured work surface. Roll out dough until 1 cm (approximately 1/2 inch) thick. Cut out gingerbread with a circle cookie cutter about 8 cm (approximately 3 inches) diameter. Preheat oven to 180°C (approximately 350°F).
Line a baking sheet with parchment paper. Lay gingerbread on the baking sheet. Bake in preheated oven 20 minutes. For the icing, mix icing sugar with lemon juice until smooth. Remove gingerbread from oven and let cool. Decorate cookies with icing, candied cherries and almonds.