Gingerbread Candies

Name: Gingerbread Candies
Prep time: 30 min
Cook time: 20 min
Total time: 2 h
Yield: 50
Cuisine: Europe
Ingredients: 100 g liquid honey; 40 ml walnut oil; 100 g sugar; 250 g flour; 2 tsp Baking powder; 50 g ground hazelnuts; 50 g dried lemon zest (finely chopped); 3 tbsp gingerbread spice mix; 2 Eggs; 150 ml milk; 100 g powdered sugar; 3 tbsp Lemon juice; almond slivers; decorative cherries

Prep: 30min

| Servings: 50 | Cook: 20min

Gingerbread candies from Spoonsparrow: The little treats are especially soft, juicy and aromatic – and great for gifting!

Ingredients

100 g liquid honey
40 ml walnut oil
100 g sugar
250 g flour
2 tsp Baking powder
50 g ground hazelnuts
50 g dried lemon zest (finely chopped)
3 tbsp gingerbread spice mix
2 Eggs
150 ml milk
100 g powdered sugar
3 tbsp Lemon juice
almond slivers
decorative cherries

Instructions

1.
Boil honey, oil and sugar briefly while stirring, then let cool.
2.
Mix flour with baking powder, then add ground hazelnuts, dried lemon zest, gingerbread spice mix, eggs and 130 ml milk in a bowl.
3.
Stir the honey mixture into the dough using the beaters of an electric hand mixer until smooth. Cover and refrigerate for 1 hour.
4.
Line a baking sheet with parchment paper and mark three‑quarters of the area with a multi‑folded aluminum foil strip. Spread the dough evenly on the sheet, flatten it, and brush lightly with milk.
5.
Bake in a preheated oven at 200°C (middle rack) for about 20 minutes until golden brown. Remove and let cool on the sheet, then cut into squares (4 x 4 cm).
6.
Whisk powdered sugar with lemon juice and brush over the gingerbread squares. Immediately decorate with almond slivers and halved cherries. Allow the gingerbread candies to dry completely.