Gingerbread cookie tree decorations

Ingredients for 1 servings:

• 250 g honey
• 250 g brown sugar
• 150 g butter
• 100 g almond(s), ground
• 200 g rye flour
• 200 g wheat flour
• 1 tsp cinnamon
• 2 tsp gingerbread spice
• 1 tbsp cocoa powder
• 1 egg(s)
• 1 tsp potash
• 2 tbsp rum, or water
• 2 tbsp lemon juice
• 150 g powdered sugar
• e.g. candy(s), fruit candy, (colored, without filling)

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 24 minutes; Total time approx. 5 hours 14 minutes

Pretty decoration made of sweets

Heat the honey, sugar, and butter in a saucepan, stirring constantly until the sugar has dissolved. Remove from the heat, transfer to a mixing bowl, and allow to cool completely. Add the almonds, flour, spices, and egg to the honey mixture. Mix thoroughly with a mixer (dough hook). Separately, dissolve the potash in the rum. The potash dissolves even better in the liquid if you warm it up a little beforehand. Then add the dissolved potash to the dough and knead. Knead the dough for about another 5 minutes, until it is shiny and no longer sticky. If the dough is still too wet, add more flour; the dough should be firm and pliable. Wrap in plastic wrap and refrigerate for at least 4 hours or overnight. Select the desired color of candy and grind it finely, e.g., by crushing it with a rolling pin in a plastic bag. Place the candy granules in a separate bowl. Roll out the dough on a floured work surface to about 0.5 cm thick. Cut out any shapes you like. Use a drinking straw to cut out small holes for the hanging ribbon. Place on a baking tray lined with baking paper and bake at 160 degrees Celsius (convection oven) for about 6 minutes. Remove from the oven and fill the granules generously into the windows of the half-baked gingerbread cookies. Then bake for another 6 minutes. The baking time varies depending on the thickness of the cookies. They are done when the base is brown and the top is still a little soft. Let cool on a wire rack. Mix the icing sugar with the lemon juice until smooth. Fill a piping bag and decorate the gingerbread cookies as desired, then let it dry thoroughly. Thread ribbons through the holes and hang them on the Christmas tree or fir branches.