Gingerbread Cookies
Ingredients
- For the dough
- 250 grams honey
- 250 grams sugar
- 150 grams butter
- 100 grams almonds (ground)
- 400 grams Pastry flour
- 1 tsp cinnamon
- ¼ tsp cloves (ground)
- ¼ tsp Cardamom (ground)
- ¼ tsp Mace (ground)
- ¼ tsp allspice (ground)
- 2 tsps Lemon peel
- 1 Tbsp Cocoa
- 1 egg
- 1 tsp potatoes
- 2 Tbsps water
- Pastry flour (for dusting)
- For the icing
- 200 grams powdered sugar
- 2 Tbsps lemon juice
- water
Preparation steps
For the dough: Heat the honey, sugar and butter in a pan, stirring until the sugar dissolves. Remove from the heat, transfer to a mixing bowl and let cool.
Add the ground almonds, flour, spices, lemon zest, cocoa powder and egg to the butter mixture and mix until combined. Stir in the potash and water and continue kneading until the dough no longer sticks to the sides of the bowl and is shiny. The dough should be firm and pliable.
Cover the bowl and chill overnight in the refrigerator.
Transfer the dough to a lightly floured work surface, roll out to around 5 mm (approximately 1/8-1/4 inch) thick and cut into various shapes using cookie cutters. Arrange on a baking sheet lined with parchment paper and bake in a preheated convection oven (180°C) (approximately 350°F) for about 15-20 minutes. Remove from the oven, gently pull off of the parchment paper and let cool on a wire rack.
For the icing: Mix the powdered sugar with enough water and lemon juice to make a smooth and creamy icing. Transfer to a piping bag and use to decorate the gingerbread cookies. Let dry before serving.
