Gingerbread Snowflakes
Ingredients
- For 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 dough)
- For decoration
- 200 grams powdered sugar
- lemon juice (as desired)
- various Food coloring (as desired)
Preparation steps
For the dough, warm the honey, sugar and butter in a pan stirring continuously until the sugar is dissolved. Pour into a bowl and let cool.
Combine almonds, flour, spices, cocoa, lemon zest, and baking soda in a bowl. Whisk egg into the butter mixture. Stir the butter mixture into the flour mixture and knead thoroughly, using a dough hook if desired. Continue kneading until the dough is no longer sticky and takes on a shine, adding extra flour as needed. Cover the dough and refrigerate overnight.
The next day, preheat the oven to 180°C (approximately 350°F). Dust a work surface with flour and roll out the dough out thinly, about 3 mm (approximately 1/4 inch). Cut out using snowflake cookie cutters, or other shapes as desired. Place cookies on a parchment-lined baking sheet and bake for 18-20 minutes. Cool cookies on a wire rack.
To decorate, stir the powdered sugar with enough lemon juice and the desired color, if using, until smooth and creamy. Pour the icing into a freezer bag, cut a small hole from one corner, and decorate the gingerbread cookies. Let the icing dry. The cookies can be eaten or used as ornaments as desired.
