Iced Gingerbread cookies
Ingredients
- 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)
Preparation steps
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.
Decorate using the icing. Let set before serving.