Gingerbread Cookies
Healthy, because
Even smarter
Full spice power ahead! The essential oils cinnamaldehyde and eugenol provide the typical taste and smell of cinnamon and give it its warming and slightly calming effect. Cloves have an antibacterial, anti-inflammatory and analgesic effect, while allspice stimulates the appetite and boosts digestion. And nutmeg is a super-intensive spice, even in small amounts, and has an antispasmodic, antibacterial and soothing effect on stressed nerves.
No more hard gingerbread! There is a very simple trick how you can test if the gingerbread is ready baked. The cakes should give way at the touch of a finger and still be slightly moist on the inside, because gingerbread should never be baked through completely. The right storage also ensures a juicy treat: small tin cans. Store the treat quietly together with an apple carver. The pastry absorbs the moisture from the apple and remains soft.
Ingredients
- also
- 50 Wafer
- milk (for painting)
- 200 grams powdered sugar
- 2 Tbsps lemon juice
- 150 grams Dark couverture chocolate (min. 70% cacoa)
- 15 grams Coconut oil
- 60 almonds (halved)
- Ingredients
- 250 grams honey
- 1 egg yolk
- 2 ½ Tbsps milk
- 125 grams sugar
- ½ tsp ground cinnamon
- 1 generous pinch ground cloves
- 1 generous pinch ground allspice
- 1 generous pinch ground Nutmeg
- ½ Vanilla bean (split)
- 8 grams Ammonium carbonate (dissolved in 1 tablespoon milk)
- 500 grams Pastry flour (plus more for the work surface)
Preparation steps
In a small saucepan, heat the honey with 1-2 tablespoons water. Remove from the heat, transfer to a bowl and stir in the egg yolk, milk, sugar and spices and let cool. Stir in the hirschhornsalz and beat until fluffy. Place the flour on a work surface and make a well in the center. Add the honey mixture and mix everything quickly into a smooth dough. Wrap in foil wrap and refrigerate 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a floured surface to 3-4 mm (approximately 1/8-inch) thickness and cut out circles of 4-5 cm (approximately 1 1/2-2-inches) in diameter. Place the wafers on the baking sheet and top each with a gingerbread cutout. Brush with milk and bake until set, 15-20 minutes. Cool briefly on the baking sheet and remove to a wire rack. In a heatproof bowl, melt the chocolate with the coconut fat over a hot water bath and let cool slightly. In a small bowl, mix the powdered sugar with the lemon juice until the mixture is of an icing consistency. Coat the still warm gingerbread with either the sugar-lemon icing or the chocolate coat and allow to dry. Garnish with halved almonds.
