Delicate honey gingerbread cookies with cloves, cardamom and cinnamon
Ingredients
- 200g honey
- 100g brown sugar
- 50g butter
- ½ tsp baking soda
- 2 eggs
- ½ tsp ground cloves
- ½ tsp ground cardamom
- 1 tsp ground cinnamon
- 2 tbsp Vegetable oil
- 450 g flour
- 1 tsp baking powder
- 120 g icing sugar
Utensils
- kitchen scales
- tablespoon
- teaspoon
- bowl
- pan
- wooden spoon
- sieve
- whisk
- cutting board
- knife
- bowl
Instructions
- Preheat the oven to 180°C top/bottom heat.
- Line a baking tray with baking paper.
- Put the honey, sugar and butter in a large bowl.
- Place the bowl on a saucepan with boiling water.
- Put the whole thing under Heat for about 8 minutes, stirring constantly, until the sugar has completely dissolved.
- Add the baking soda to the syrup, stir and heat for a further 2-3 minutes.
- As soon as the syrup is light and frothy, remove the bowl from the heat .
- Let the syrup cool to room temperature.
- Separate 1 egg.
- Set the egg whites aside in a bowl for the glaze.
- Add the yolk, 1 egg, spices and oil to the syrup and mix well.
- Sift the flour, mix with baking powder.
- Add to the honey-egg-sugar mixture.
- Knead the whole thing into a smooth, soft dough.
- Divide the dough into approx. 40-50 portions.
- From each Shape each portion into round gingerbread cookies with your hands.
- Put the gingerbread cookies in 3 portions on the baking tray.
- Bake each portion for 15-20 minutes .
- Meanwhile, use a whisk to mix the icing sugar with the egg white in a small bowl until smooth.
- Glitter the hot gingerbread with the glaze and leave to cool.
- Serve the honey gingerbread with coffee or tea.
