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Author Notes: These cookies are so often our baking and art project that I had to make them official, so to speak. We simply love them and this year we will made them for our Christmas tree to go along with other hand made Christmas decoration. —Jasmina Gajic
Makes 35 cookies
- 250 grams plain flour
- 130 grams rye flour
- 150 grams butter
- 50 grams brown sugar
- 4 tablespoons honey
- 1 piece egg
- 1/2 teaspoon cardamom
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 lemon zest
- 500 grams powdered sugar
- food colour of your choice
- 1/2 lemon juice
- 5 milliliters water
- Melt the butter and sugar over low heat, until the sugar dissolves. Leave aside to cool for a few minutes. Add honey and stir until honey is melted.
- In a medium sized bowl mix all dry ingredients, flours, spices, baking powder, baking soda and lemon zest.
- In a smaller bowl mix the egg with a whisker until fluffy. Pour butter mix over the egg, making sure that the butter is not too hot as the egg will curdle/cook in that case.
- Add all wet ingredients to the flour mix and knead until all combined. Wrap into a clear wrap and leave into the fridge for 2 hours or overnight.
- Once ready to use, take the dough out of the fridge, leave for 15 minutes to rest on the work surface. Roll over between two baking papers into a 4-5 millimetre thick dough. Cut out the gingerbread dough using a cutter and place onto a baking tray, previously lined with baking paper.
- Bake for 12-14 minutes on 180C. Once baked leave on the cooling rack to cool completely before decorating.
- For decoration use an icing mix of powdered sugar, lemon juice and a few drops of water if needed. The icing needs to be very thick but be careful as you have to be able to squeeze it through a piping bag. Use food colours for your colour choice. We ended up using an icing set bought at the market as that was easier for little hands. That’s fine too.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World