Mini Gingerbread Cookies with Icing

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Mini Gingerbread Cookies with Icing
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Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
60
For the gingerbread
200 grams honey
50 grams brown sugar
75 grams butter
1 egg yolk
1 Tbsp Cocoa
1 lemon (zest)
2 tsps Gingerbread spice
2 tsps potatoes
2 Tbsps Rum
300 grams Pastry flour
100 grams Almond slivers
50 grams finely chopped Candied lemon
50 grams raisins
For the icing
125 grams powdered sugar
3 Tbsps lemon juice
Almond slivers
30 candied Cherries (chopped)
How healthy are the main ingredients?
honeysugarraisinsCocoalemonpotato

Preparation steps

1.

For the gingerbread, heat honey, brown sugar and butter. Stir until sugar has dissolved. Cool. Stir in egg yolks, cocoa, lemon zest and spices. Stir potash with rum until smooth and add. Fold in flour, almonds, candied lemon and raisins. Mix all ingredients into a firm dough and then knead on a floured work surface.

2.

Roll dough out until about 1 cm (approximately 1/2 inch) thick. Cut out round gingerbread cookies about 3-4 cm (approximately 1 inch) in diameter. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (approximately 350°F) for 20 minutes. For the icing, mix powdered sugar with lemon juice until smooth. Spread icing on cooled gingerbread cookies. Attach a candied cherry piece and almond sliver to each cookie. Dry and serve.