Gingerbread Cookies
Ingredients
- Ingredients
- 300 grams honey
- 75 grams sugar
- 50 grams butter
- 1 egg
- 75 grams brown Candy
- 400 grams Pastry flour
- 2 packets Gingerbread spice
- ½ tsp Ammonium carbonate
- ½ tsp potatoes
- 150 grams Rosehip preserves (with honey)
- Ingredients
- Pistachio (or walnuts, almonds or pecans)
- Rosehip preserves
- powdered sugar
Preparation steps
Heat the honey, sugar and butter. Stir until the sugar has dissolved. Remove from the heat and let cool. Stir in the egg.
Mix the crushed rock sugar, flour and gingerbread spices. Dissolve the baking soda in the ammonium carbonate and 1 tablespoon of cold water. Knead the flour mixture and baking soda mixture into the honey mixture. Cover and let rest at room temperature for about 12 hours.
Roll out the dough on a floured surface until about 2-3 mm (approximately 1/4 inch) thick. Use a cookie cutter to cut out hearts. Place half of the cookies on lined baking sheets. Spread about 1/4 teaspoon of rose hip preserves on each. Top with the remaining cookies.
Bake for 10-12 minutes at 180°C (approximately 350°F).
Remove from the oven and decorate with nuts, preserves and powdered sugar. Let cool and serve.
