Iced Gingerbread Stars
- 150 grams butter
- 250 grams honey
- 250 grams brown sugar
- 100 grams ground almonds
- 400 grams Pastry flour
- 1 teaspoon Ground cinnamon
- 2 teaspoons Gingerbread spice
- 1 whole lemon (zested)
- 1 tablespoon Cocoa
- 1 egg
- 1 teaspoon potatoes
- 2 tablespoons Rum
- Pastry flour (for rolling out)
- 300 grams powdered sugar
- 2 tablespoons lemon juice
- small Sugar pearls (for decoration)
Heat the butter, honey and sugar in a small saucepan until the sugar has dissolved. Transfer to the bowl of a stand mixer and allow to cool. Add the ground almonds, flour, spices, lemon zest, cocoa powder and egg to the bowl and knead with the dough hook attachment. Combine the baking soda and rum in a small bowl and mix until smooth. Add to the dough and continue kneading until smooth and shiny.
Cover the bowl with a plastic wrap and refrigerate overnight.
Preheat the oven to 180°C (approximately 350°F). Line two baking sheets with parchment paper.
Roll the dough out onto a floured surface and cut into stars using a cookie cutter. Place the stars onto the prepared baking sheet and bake for 15-20 minutes, until golden brown. Remove from the oven and cool on a wire rack.
Whisk together the powdered sugar and lemon juice until smooth. Spread the icing onto the cooled cookies and sprinkle with sugar pearls.