Ingwerplätzchen

Ingredients

• 75 g butter
• 125 g honey
• 125 g Brown sugar
• 50 g ground almonds (peeled)
• 220 g flour
• 2 tsp ground ginger
• 1 tsp cinnamon powder
• 1 pinch lemon zest
• 1 egg
• 0.5 tsp potassium carbonate
• 2 tsp rum
• flour (for working)
• powdered sugar (for dusting)

Instructions

1. 1.

   Add the butter in pieces with honey and sugar to a saucepan and heat while stirring until the sugar has dissolved. Transfer to a large mixing bowl and let cool.

2. 2.

   Add the almonds, flour, ginger, cinnamon, and egg, then knead thoroughly with a hand mixer (kneading attachment). If needed, add a little more flour.

3. 3.

   Whisk the potassium carbonate with rum in a small bowl until smooth. Add to the dough and continue kneading only until the dough shines and no longer sticks.

4. 4.

   Cover the bowl with plastic wrap and refrigerate overnight.

5. 5.

   Preheat the oven to 180 °C (356 °F) fan‑forced.

6. 6.

   Line a baking tray with parchment paper. Roll out the dough on a floured surface to about 3 mm thickness and cut into shapes. Place on the tray and bake for 10–15 minutes.

7. 7.

   Carefully remove from the tray and cool on a wire rack.

8. 8.

   Dust with powdered sugar before serving.