Gingerbread Cookies

Ingredients

• 250 g honey
• 125 g raw cane sugar
• 50 g clarified butter
• 125 ml milk (3.5% fat)
• 400 g spelt flour type 1050 (+1 tbsp for working)
• 150 g cornstarch
• 100 g Ground Almonds
• 1 tsp cinnamon powder
• 2 tsp gingerbread spice mix
• 7 g potash
• 2 Eggs
• 200 g powdered sugar from raw cane sugar
• 3 tbsp Lemon juice
• food coloring (blue, red and green)
• 2 tbsp sugar pearls

Instructions

1. 1.

   Add honey, sugar, clarified butter and milk to a saucepan and heat over medium heat while stirring until the sugar has dissolved. Let cool.

2. 2.

   Combine flour, cornstarch, almonds, cinnamon and gingerbread spice mix in a mixing bowl and stir. Add the cooled honey mixture and eggs. Dissolve potash in 2 tbsp water in a small cup and add it. Knead everything thoroughly with a hand mixer (kneading attachment) until the dough shines and no longer sticks; if necessary, add a little more flour. Cover the bowl and let rest overnight in the refrigerator.

3. 3.

   Line a baking sheet with parchment paper. Roll out the dough on a floured surface. Cut or stamp snowflakes, letters and various sized circles. Shape small pretzels from the dough scraps. Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 20 minutes. Carefully lift the gingerbread cookies from the sheet and cool on a wire rack.

4. 4.

   Whisk powdered sugar with lemon juice until smooth, creating a thick glaze. Divide the glaze into four bowls and color each with food coloring—red, green and light blue.

5. 5.

   For the reindeers attach the small pretzel shapes as ears to a large round gingerbread cookie using glaze. Glue a smaller gingerbread cookie as a nose on top and decorate with eyes and a Rudolph nose.

6. 6.

   Decorate round gingerbread cookies with glaze stripes or paint letters; adorn stars with sugar pearls. Let everything dry thoroughly and store the gingerbread cookies in an airtight package.