Gingerbread Cookies
Ingredients
- Ingredients
- 300 grams honey
- 75 grams butter
- 75 grams sugar
- 450 grams Pastry flour
- 1 Tbsp cocoa powder
- 1 tsp Ammonium carbonate
- ½ tsp Ground cinnamon
- ½ tsp ground Cardamom
- ½ tsp Ground clove
- 1 generous pinch Nutmeg
- 1 generous pinch allspice
- 1 tsp lemon zest
- 1 egg
- ½ tsp potatoes
- Pastry flour (for dusting)
- 120 peeled almonds
- 120 Amarena cherry
Preparation steps
Pour the honey, butter and sugar into a saucpean. Heat slowly until the sugar has dissolved and the mixture is caramelized. Remove from the heat and cool to room temperature. Mix the flour, cocoa powder, ammonium carbonate, spices and lemon zest. Form a well in the center. Pour the egg and honey mixture into the well. Dissolve the baking soda in 1 tablespoon of cold water. Pour the baking soda mixture into the well. Quickly knead the ingredients into a smooth dough. Cover and let rest for about 24 hours at room temperature.
Preheat the oven to 180°C (approximately 350°F). Roll out the dough on a floured surface until about 7 mm (approximately 1/4 inch) thick. Use a cookie cutter to cut out stars or circles. Form a small indentation on each cookie and top with almonds and cherries. Press gently.
Place the cookies on a lined baking sheet. Bake for 15-20 minutes.
Remove from the oven and let cool. Serve immediately.
