- For the gingerbread
- 9 ounces honey
- 9 ounces brown sugar
- 6 ounces butter
- 3 ½ ounces ground almonds
- 16 ounces Pastry flour
- 1 teaspoon Ground cinnamon
- 2 teaspoons Gingerbread spice
- 1 organic lemon (zested)
- 1 tablespoon Cocoa
- 1 egg
- 1 teaspoon baking soda
- 2 tablespoons Rum
For the gingerbread: Combine butter (in pieces) with honey and sugar in saucepan and heat while stirring until sugar has dissolved. Transfer to large mixing bowl and let cool. Then add almonds, 1 2/3 cups flour, cinnamon, gingerbread spices, lemon zest, cocoa powder, and egg and thoroughly knead using dough hook of a mixer (add a little flour if needed). Dissolve baking soda in rum in a small bowl, add to dough and continue kneading until dough shines and no longer sticks to bowl.
Cover bowl with plastic wrap and let rest in refrigerator overnight.
Preheat oven to 180°C / 350°F and line baking sheet with baking paper.
Roll out dough on floured work surface and cut into stars. If desired, cut small circles from stars' centers so finished stars can be hung as decorations. Place stars on baking sheet, bake 15-20 minutes and allow to cool on wire rack.
Mix icing sugar with as much lemon juice as needed to form glaze. Mix 1-2 tablespoons of glaze with water so mixture is very thin and sprinkle thin glaze over stars. Fill remaining glaze into piping bag and use to decorate gingerbread stars as desired.