Gingerbread Cookies
Tip:. The size of cookie cutter for this recipe was 8x8cm. If using smaller/bigger cutter adjust baking time accordingly.
Ideally bake cookies a week in advance and store in a box to allow to soften up.
- Contains Dairy
Ingredients
- 10.5oz all-purpose flour
- 1.75oz icing sugar (Puderzucker)
- 1 tbsp gingerbread spice (Lebkuchengewuerz)
- 1 tsp natron
- 1.75oz runny honey
- 1.75oz butter – softened
- 1 egg
- 1/2 Zest from lemon
Instructions
Step 1
In a large bowl, add all dry ingredients and mix well. Then add all remaining ingredients and knead together until well combined.
Step 2
Form a ball of dough and cover with saran wrap. Rest in refrigerator overnight.
Step 3
Half an hour before baking, remove dough from fridge and allow to acclimatize slightly.
Step 4
On a floured surface, roll out dough into approximately 3mm thickness and using cookie cutters cut out desired shapes. Place cut out cookies on baking paper lined baking tray.
Step 5
Turn on unit. Select BAKE, set temperature to 160°C and time to 8 minutes. Press START/STOP to begin preheating.
Step 6
Once unit has preheated, place tray on the rack.
Step 7
Halfway through cooking time, turn baking tray 180°.
Step 8
When cooking is complete, remove tray and carefully place biscuits on a cooling rack.
Step 9
Re-roll dough and repeat steps 4-8.
Step 10
Once cookies cooled down, you can decorate them.