- For the dough
- 250 grams honey
- 250 cane sugar
- 150 grams butter
- 100 grams ground almonds
- 400 grams Pastry flour
- 1 teaspoon cinnamon
- 2 teaspoons Gingerbread spice
- 1 tablespoon Lemon peel
- 1 tablespoon Cocoa
- 1 egg
- 1 teaspoon potatoes
- 2 centiliters Rum
- Cookie cutter (Owls and acorns)
Heat honey, sugar and butter in a pan over medium heat and stir until the sugar has dissolved. Transfer to a mixing bowl and let cool.
Add egg, almonds, flour and spices to sugar mixture and knead thoroughly with the dough hook of a mixer.
Mix baking soda with rum and add to the dough. Knead until the dough no longer sticks, adding flour if necessary.
Cover the bowl with plastic wrap and chill overnight.
Divide the dough into portions and roll out on lightly floured surface about 0.5 cm (approximately 1/4 inch) thick. With cookie cutters, cut out owls and acorns. Place the cookies on a baking sheet and bake in preheated oven (180°C) (approximately 350°F) for about 18 minutes. Carefully transfer from the baking sheet to a wire rack and let cool.
Beat the egg whites with lemon juice until stiff. While beating, sprinkle in the powdered sugar until shiny. Spoon into a freezer bag, cut a small corner off and decorate the gingerbread.