Snowflake Gingerbread Cookies

Ingredients

• 150 g butter
• 250 g honey
• 250 g brown sugar
• 100 g Ground Almonds
• 450 g flour
• 1 tsp cinnamon powder
• 2 tsp gingerbread spice
• 1 tsp lemon zest
• 1 egg
• 1 tsp potash
• 2 tbsp rum
• 100 g powdered sugar
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Add the butter, honey and sugar to a saucepan in pieces and heat while stirring until the sugar has dissolved. Transfer to a large mixing bowl and let cool. Then add the almonds, 400 g flour, all spices and the egg and knead thoroughly with a hand mixer (kneading attachment), adding more flour if necessary. Whisk the potash with rum in a small bowl until smooth. Add to the dough and continue kneading until the dough shines and no longer sticks.

2. 2.

   Cover the bowl with cling film and let rest overnight in the refrigerator.

3. 3.

   Preheat the oven to 180 °C fan.

4. 4.

   Line a baking tray with parchment paper. Roll out the dough on a floured surface and cut snowflake shapes. Place on the tray, bake for 15–20 minutes and then carefully lift from the tray. Cool on a wire rack.

5. 5.

   Whisk powdered sugar with enough lemon juice to create a thick glaze. Decorate the gingerbread cookies with a small piping bag and let dry.