Decorative Gingerbread for Christmas

Ingredients

• 250 g honey
• 250 g brown sugar
• 150 g butter
• 100 g Ground Almonds
• 400 g flour
• 1 tsp cinnamon
• 0.25 tsp ground cloves
• 0.25 tsp ground cardamom
• 0.25 tsp ground nutmeg
• 0.25 tsp ground allspice
• 1 tsp lemon zest
• 1 tbsp cocoa powder
• 1 egg
• 1 tsp Baking Soda
• flour (for the work surface)
• 200 g powdered sugar
• lemon juice (as desired)
• red food coloring (as desired)

Instructions

1. 1.

   Heat honey, sugar and butter in a pot over low heat while stirring until the sugar has dissolved. Remove from heat, transfer to a mixing bowl and let cool. Add the almonds, flour, spices, cocoa and egg to the butter mixture and knead thoroughly with a dough hook. Dissolve the baking soda in 2 tbsp cold water and add to the dough. Continue kneading until the dough shines and no longer sticks.

2. 2.

   If necessary, fold in a little more flour. The dough should be firm and workable. Cover the bowl and refrigerate overnight. The next day preheat the oven to 180°C (fan). Roll out the dough on a lightly floured surface to about 5 mm thickness and cut into desired shapes (e.g., bells, houses or stars) using a suitable cutter or a sharp knife. Place on a baking sheet lined with parchment paper and bake in the preheated oven for 18-20 minutes. Remove, carefully lift from the sheet and cool on a wire rack.

3. 3.

   For decoration whisk powdered sugar with enough lemon juice to create a creamy glaze. Add red food coloring if desired. Transfer the glaze into a freezer bag, cut a small hole and pipe onto the gingerbread pieces, allowing it to dry. The gingerbread can be eaten or used as Christmas tree ornaments.