Gingerbread Flower Cookies
Ingredients
- For the dough
- 350 grams honey
- 100 grams sugar
- 100 grams butter
- 1 egg
- 1 organic lemon (zested)
- ½ tsp cinnamon
- ½ tsp cloves
- ½ tsp Cardamom
- ½ tsp Nutmeg
- ½ tsp allspice
- ½ tsp cilantro
- ½ tsp ginger
- ½ tsp potatoes
- ½ tsp Ammonium carbonate
- 250 grams Pastry flour
- 250 grams peeled, ground almonds
- For the filling and topping
- Pastry flour (for the work surface)
- 180 grams Red Red currant jam
- powdered sugar (for dusting)
Preparation steps
For the dough: Warm the honey, sugar and the butter on medium heat while stirring constantly until the sugar has completely dissolved. Allow to cool to hand warmth. Add the egg, lemon zest, cinnamon, cloves, cardamom, nutmeg, allspice, coriander, and ginger. Dissolve the baking soda and ammonium carbonate in 1 tablespoon of water. Together with the flour and the nuts, fold into the honey mixture and knead to a firm dough. Wrap the dough in plastic wrap and let stand for one day at room temperature. Then knead again.
Preheat the oven to 180°C (approximately 360°F).
Roll out the dough 4 mm (approximately 1/8 inch) thick on a floured work surface. With a flower cookie cutter about 3-4 cm (1 1/4-1 1/2 inch) in diameter, cut flower shapes out of the dough. Place the cookies on a baking sheet lined with parchment paper, cut out a small circle from the center of half of the cookies and bake all of the cookies in a preheated oven for 15-20 minutes.
Take out of the oven, remove from the baking sheet with the parchment paper and let cool.
For the filling and topping: Slightly heat the jam.
Dust the cookies with the hole in the middle with powdered sugar and brush the remaining ones with the jam. Gently press the cookies with holes in the middle on top of the cookies with the jam, let dry and serve.
