Honey Gingerbread Christmas Cookie Ornaments
These honey cookies are baked with a high proportion of ground almonds, which provide a lot of vitamin E for cell protection. The various nuts score points with important polyunsaturated fatty acids for healthy arteries.
Stored dry, cool and in a closed container, the ccokies will keep for several weeks.
- 6 ounces butter
- 9 ounces honey
- 9 ounces brown sugar
- 7 tablespoons ground almonds
- 16 ounces Pastry flour
- 1 teaspoon Ground cinnamon
- 2 teaspoons Gingerbread spice
- 1 teaspoon lemon zest
- 1 egg
- 1 teaspoon baking soda
- 2 tablespoons Rum
- Pastry flour (for dusting)
Melt the butter with the honey and sugar in a saucepan, stirring until the sugar has dissolved. Transfer to a large mixing bowl and let cool. Add the ground almonds, 3 cups flour, spices, lemon zest, and egg and beat until combined. Whisk the baking soda in a small bowl until smooth with the rum. Add to dough and knead with the dough hook attachment until shiny and pulls away from the sides of the bowl.
Cover the bowl with plastic wrap and let rest in the refrigerator overnight.
Preheat the oven to 190°C / 375°F.
Line a baking sheet with parchment paper. Roll out the dough on a floured work surface, cut out Christmas shapes, place on the baking sheet and decorate with nuts and candied fruit. Bake for 15-20 minutes.
Transfer to a wire rack to cool completely. Whisk the honey and 3-4 tbsp water together then brush over the cookies. Set aside until dry.