Gingerbread Chirstmas Ornaments
Ingredients
- For the dough
- 250 grams honey
- 250 grams brown sugar
- 150 grams butter
- 100 grams ground almonds
- 400 grams Pastry flour
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground Cardamom
- ¼ tsp ground Mace
- ¼ tsp ground allspice
- 1 tsp lemon zest
- 1 Tbsp Cocoa
- 1 egg
- 1 tsp potatoes
- Pastry flour (for the table)
- To decorate
- 200 grams powdered sugar
- lemon juice (as needed)
- red Food coloring (as needed)
Preparation steps
For the dough: Heat the honey, sugar, and butter in a pan while stirring until all the sugar has dissolved. Remove from the heat, pour into a bowl and let cool. Add the almonds with the flour, spices, cocoa powder, and egg to the butter mixture. Knead thoroughly with a dough hook. Mix the potash with 2 tablespoons of cold water and add to the dough. Continue kneading until the dough is glossy and no longer sticky.
If needed, add more flour. The dough should be firm and pliable. Cover the bowl and chill overnight in the refrigerator.
Preheat the oven to 180°C (approximately 350°F). Roll the dough out on a lightly floured surface to 5 mm (approximately 1/6 inch). Cut into various holiday shapes with a cookie cutter or sharp knife. For ornaments, be sure to cut a hole near the top, but not on the edge, of the cookie. Place on a parchment-lined baking tray and bake for 18-20 minutes. Remove from the oven and gently remove from the pan. Let the cookies cool on a wire rack.
To decorate: Stir the powdered sugar with the lemon juice until a smooth and creamy icing forms. Mix to taste with red food coloring. Place the icing in a freezer bag and cut a small hole in one corner. Decorate the gingerbread as desired and let dry. Use as ornaments by tying a string through the hole in the top or to eat.
