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 (ground)
- ¼ tsp cloves (ground)
- ¼ tsp Cardamom (ground)
- ¼ tsp Mace (ground)
- ¼ tsp allspice (ground)
- 2 tsps Lemon peel (abraded)
- 1 Tbsp Cocoa
- 1 egg
- 1 tsp potatoes
- 2 Tbsps water
- Pastry flour (for dusting)
- 100 grams powdered sugar
- water
Preparation steps
For the dough, heat honey, sugar and butter in a pan and stir until sugar dissolves. Remove from heat and pour into a bowl and let cool.
Mix almonds, flour, spices and egg to butter mixture and mix with dough hook. Stir in baking soda and water and mix until dough is shiny and no longer sticky. Dough should be firm and pliable.
Cover and refrigerate overnight.
On floured work surface, roll out dough about 5 mm (approximately 3/16 inch) thick and cut out rabbit, lamb and butterfly shapes, as desired. Place on baking sheet lined with parchment paper and bake in preheated oven at 180°C (approximately 350°F) for about 18 minutes. Carefully remove from baking sheet and let cool on a wire rack.
Mix powdered sugar and water until smooth and creamy icing forms. Fill a small freezer bag with icing and cut out a small hole in the corner and pipe icing to decorate gingerbread shapes. Allow icing to dry. Arrange on a plate and serve.
