Lebkuchensterne

Ingredients

• 250 g honey
• 250 g brown sugar
• 150 g butter
• 0.5 Organic lemon
• 100 g Ground Almonds
• 450 g spelt flour type 1050
• 1 tsp cinnamon powder
• 2 tsp gingerbread spice mix
• 1 tbsp cocoa powder
• 1 egg
• 1 tsp Baking Soda
• 2 tbsp rum
• 150 g powdered sugar

Instructions

1. 1.

   Add honey, sugar and butter pieces to a pot and heat while stirring until the sugar dissolves. Transfer to a large mixing bowl and let cool. Rinse half a lemon hot, pat dry and finely grate the zest. Squeeze juice and set aside for tomorrow.

2. 2.

   Add lemon zest, almonds, 400 g flour, cinnamon, gingerbread spice mix, cocoa and egg to the honey mixture and knead thoroughly with a hand mixer (kneading attachment). If needed add more flour. Dissolve baking soda in a small bowl with rum. Add to dough and continue kneading until the dough shines and no longer sticks. Cover the bowl and refrigerate overnight.

3. 3.

   Roll out the dough on a floured work surface and cut or stamp star shapes. Optionally cut small circles from the center for hanging. Line a baking sheet with parchment paper and place the gingerbread stars on it. Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 15–18 minutes. Then cool on a wire rack.

4. 4.

   Whisk powdered sugar with enough lemon juice until a thick glaze forms. Mix 1–2 tbsp of this glaze with water to make a very thin glaze and brush the stars with it. Fill a piping bag with the thicker glaze and decorate the gingerbread stars as desired.