Iced Gingerbread Figure Cookies

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Iced Gingerbread Figure Cookies
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 13 h.
Ready in

Ingredients

for
35
For the dough
150 grams
250 grams
250 grams
brown Sugar
100 grams
ground almonds
450 grams
1 teaspoon
2 teaspoons
1 teaspoon
1
1 teaspoon
2 tablespoons
For decorating
150 grams
2 tablespoons
Sugar pearl (for decoration)

Preparation steps

1.

Heat the butter, honey and sugar in a saucepan over medium heat until the butter has melted and the sugar has dissolved. Transfer to the bowl of a stand mixer and allow to cool. Add the ground almonds, 400 g (approximately 4 cups) of flour, spices, lemon zest and egg. Knead with the dough hook attachment until smooth, adding a bit more flour if the mixture seems too sticky.  Mix together the baking soda and rum until smooth. Add to the dough and continue kneading until the dough is smooth and shiny. 

2.

Cover the bowl with plastic wrap and refrigerate overnight. 

3.

Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. 

4.

Roll the dough out onto a floured surface and use a cookie cutter to cut into figures. Place on the prepared baking sheet and bake fro 15-20 minutes. Remove from the oven and cool on a wire rack. 

5.

Whisk together the powdered sugar and lemon juice until smooth. Transfer to a freezer bag and cut the tip of the bag off. Pipe the icing onto the cooled cookies and decorate with sugar pearls. Allow the icing to harden and serve or store in an airtight container.