My kitchen turned into a gingerbread cookie factory a couple of days ago. I enjoyed the smell a lot and it was very relaxing, especially the last - decorating - part. Here is the recipe:
- Warm up 250 g honey and 120 g butter in a pot slowly and carefully while stirring, until it becomes liquid but not too hot.
- Measure 500 g white flour and 100 g icing sugar in a big bowl.
- Add 2 egg yolks, a pinch of salt, 1-1 tablespoon baking soda, cocoa powder, ground cinnamon, ground cardamom, ground ginger, a pinch of ground cloves and nutmeg. You can also add zest of one lemon or orange if you have it around.
- Mix it well with the honey-butter liquid (I use my stand mixer).
- Cover the dough with a tea towel and let it stay in a cool place (not necessarily in a fridge) for a couple of hours or overnight.
- Roll the dough out to 5-7 mm thickness and use your favourite cookie cutters.
- Place the cookies about 10-15 mm apart on a baking tray - they are going to grow!
- Bake them in a preheated oven on 180 ºC for about 8-10 minutes.
- Wait a couple of minutes before removing them from the pan - they are very soft.
The white glaze:
- Beat 2 egg whites until it is thick and stiff.
- Go on with beating and add gradually 400 g icing sugar.
- Fill up an icing syringe and decorate the cookies.
The coloured glaze:
- Add some drops of food colour to the white glaze.
This is my Christmas postcard this year. "God jul" means "Merry Christmas" in Danish.