Ginger Cookies
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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 potash
- 20 ml rum
- flour (for working)
Instructions
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1.
Heat the butter, honey and sugar in a saucepan until the sugar dissolves, stirring continuously. Transfer to a large bowl and let cool. Add almonds, 400 g flour, ginger, lemon zest and the egg; knead thoroughly with a hand mixer (kneading attachment), adding more flour if needed. Whisk the potash into the rum until smooth in a small bowl, then add to the dough and continue kneading until the dough shines and no longer sticks.
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2.
Cover the bowl with cling film and refrigerate overnight.
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3.
Preheat the oven to 180 °C fan‑forced. Line a baking tray with parchment paper.
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4.
Roll out the dough on a floured surface, cut into shapes, arrange by size on the tray and bake for 15–20 minutes until golden brown. Remove carefully and cool on a wire rack.
