Gingerbread III

Ingredients for 1 servings:

• 300 g sugar
• 300 ml honey, light
• 200 g butter
• 100 ml water
• 800 g flour, type 550
• 2 tsp baking soda
• 2 tsp ginger powder
• 2 tsp clove(s), ground
• 2 tsp ground cinnamon
• 2 tsp cardamom
• 2 tsp lemon(s), grated zest

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

makes about 20 gingerbread cookies

Mix the sugar and honey, add the softened butter, and mix with the water until fluffy. Add 650-700g of flour (the remaining flour is needed for rolling out the dough) and all the spices, and knead well until the dough feels like solid honey. Wrap in foil and refrigerate overnight so the dough firms up and the spices can infuse. The next day, roll out the dough thinly on a floured surface, about 2-3mm thick, and cut out shapes. Place the cut-out shapes on a baking tray lined with baking paper. Don’t pack too tightly so the gingerbread doesn’t stick together. Bake in a preheated oven at 225°C (convection oven) for about 4-5 minutes. Be careful when baking: they will darken very quickly! Let it cool on a wire rack and store in an airtight container for at least 2 weeks. This is the only way to best bring out the typical aroma.