Gingerbread Cookies
Christmas Dishes
30 Minutes
356 Calories
Ingredients:
Honey 200 gr
Lurpak butter 200 gr
Flour 750 gr
3 eggs
Sugar 300 gr
1 pc. Lime zest
Naturalis Organic Cinnamon
Naturalis Organic Ground Ginger
Naturalis Organic Ground Nutmeg
vanilla
A pinch of salt
Soda 1 tsp
Preparation:
Pour the honey into a non-stick pot and put it on the fire, bring it to a boil and turn it off. Add 2 teaspoons of Naturalis organic ground cinnamon, 2 teaspoons of organic ground ginger, nutmeg to taste, a pinch of salt to the hot honey and mix well. While the honey is hot, add the Lurpak butter to incorporate well. Add lime zest (you can use any citrus zest) Separately beat eggs, sugar and vanilla. Beat for about 15 minutes and then stir into the honey mixture. Finally, you add soda and flour (be sure to use the specified amount), transfer the mass to the work table and knead the dough, which should be very soft, but should not stick to your hands. Wrap it and leave the dough overnight in the refrigerator. Preheat the oven to 180/160C, place the molds on baking paper and bake on the middle shelf for 8-12 minutes. For the white paste to decorate, beat powdered sugar and egg whites until a thick mass is obtained. Be sure to cool the cookies before decorating.
Honey 200 gr
Lurpak butter 200 gr
Flour 750 gr
3 eggs
Sugar 300 gr
1 pc. Lime zest
Naturalis Organic Cinnamon
Naturalis Organic Ground Ginger
Naturalis Organic Ground Nutmeg
vanilla
A pinch of salt
Soda 1 tsp
Preparation:
Pour the honey into a non-stick pot and put it on the fire, bring it to a boil and turn it off. Add 2 teaspoons of Naturalis organic ground cinnamon, 2 teaspoons of organic ground ginger, nutmeg to taste, a pinch of salt to the hot honey and mix well. While the honey is hot, add the Lurpak butter to incorporate well. Add lime zest (you can use any citrus zest) Separately beat eggs, sugar and vanilla. Beat for about 15 minutes and then stir into the honey mixture. Finally, you add soda and flour (be sure to use the specified amount), transfer the mass to the work table and knead the dough, which should be very soft, but should not stick to your hands. Wrap it and leave the dough overnight in the refrigerator. Preheat the oven to 180/160C, place the molds on baking paper and bake on the middle shelf for 8-12 minutes. For the white paste to decorate, beat powdered sugar and egg whites until a thick mass is obtained. Be sure to cool the cookies before decorating.