Gingerbread Cookies
Ingredients
- For the cookie 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 peel
- 1 Tbsp Cocoa
- 1 egg
- 1 tsp potatoes
- Pastry flour (for rolling out)
- For decorating
- 200 grams powdered sugar
- lemon juice (as needed)
Preparation steps
Heat the honey, sugar and butter in a saucepan until the sugar has dissolved and the butter has melted. Remove from heat, pour into the bowl of a stand mixer and let cool. Add the ground almonds, flour, spices, cocoa powder and egg to the butter mixture and knead with the dough hook attachment. Combine the baking soda with 2 tablespoons of cold water and knead into the dough.
Continue kneading until the dough shiny, firm and pliable. Add a bit more flour to reach this consistency, if needed. Cover the bowl and refrigerate overnight.
The next day, preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Roll the dough out onto a floured surface to about 5 mm (approximately 1/4 inch) thick. Cut using various cookie cutters (such as snowflakes, hearts or stars).
Place the cookies on the prepared baking sheet and bake for 18-20 minutes. Remove from oven and cool on a wire rack.
To decorate: Whisk the powdered sugar together with enough lemon juice to form a smooth consistency. Transfer to a Ziploc bag with the corner snipped off. Decorate the cookies as desired and allow the icing to harden.
