Christmas Cookie Cutouts

Ingredients

• 150 g butter
• 250 g honey
• 250 g brown sugar
• 100 g Ground Almonds
• 450 g flour
• 3 tsp ginger powder
• 1 pinch untreated lemon zest
• 1 egg
• 1 tsp potassium carbonate
• 20 ml rum
• flour (for working)

Instructions

1. 1.

   Heat the butter, honey and sugar in a pot over low heat until the sugar dissolves, stirring continuously. Transfer to a large bowl and let cool. Add the almonds, 400 g flour, ginger, lemon zest and egg; knead thoroughly with a hand mixer (kneading attachment), adding more flour if needed. Whisk the potassium carbonate into the rum in a small bowl until smooth. Mix into the dough and continue kneading until the dough shines and no longer sticks.

2. 2.

   Cover the bowl with cling film and refrigerate overnight.

3. 3.

   Preheat the oven to 180 °C fan‑forced. Line a baking tray with parchment paper.

4. 4.

   Roll out the dough on a floured surface, cut out shapes, place on the tray and bake for about 15 minutes until golden brown. Remove carefully and cool on a wire rack.