Iced Gingerbread Cookies

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Iced Gingerbread Cookies
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation

Ingredients

for
60
Ingredients
250 grams honey
1 ½ Tbsps water
1 egg yolk
2 ½ Tbsps milk
125 grams sugar
½ tsp ground cinnamon
1 generous pinch ground cloves
1 generous pinch ground allspice
1 generous pinch ground Nutmeg
½ Vanilla bean
8 grams Ammonium carbonate (dissolved in 1 tablespoon milk)
500 grams Pastry flour
For Finishing and decorating
milk (For brushing)
Decorating icing (for decorating)
How healthy are the main ingredients?
honeysugarcinnamonclovesNutmeg

Preparation steps

1.

In a small pot, gently heat the honey with water. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Whisk in the yolks, milk, sugar, vanilla seeds and spices. Remove from heat, transfer the contents to a bowl and let cool. Whisk until fluffy. Stir in the dissolved ammonium carbonate. Sift the flour onto a work surface and make a well in the center. Pour the honey mixture into the well. Mix everything together quickly into a smooth dough. Cover and refrigerate for 30 minutes. 

Roll out on a floured work surface to 4 mm (approximately 1/8 inch) thick. Cut out bell shapes or circles about 4 - 6 cm (approximately 1 1/2 to 2 1/2 inches) in diameter. Transfer to a parchment-lined baking sheet and brush with milk. Bake in an oven preheated to 180°C (approximately 350°F) for about 15 - 18 minutes. Let cool on a wire rack.  

2.

Decorate using the icing. Let set before serving.