Crispy gingerbread cookies

Ingredients for 1 servings:

• 400 g brown sugar
• 600 g flour
• 4 eggs
• 100 g honey, warm
• 1 pack of gingerbread spice
• 1 tsp, leveled cinnamon powder
• 1 tsp, leveled clove powder
• 1 tsp, levelled lemon peel, grated
• 1 pinch of baking powder
• Flour for the work surface
• powdered sugar
• lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Makes about 70 cookies, depending on the shape.

Mix the sugar and flour in a large mixing bowl and make a well in the center. Stir in the honey and eggs, add all the other ingredients, and make a dough. IMPORTANT: The dough needs to be refrigerated for a few hours to allow the flavors to develop. If you’re in a hurry, let it chill for at least an hour. Preheat the oven to 175°C (top/bottom heat). Roll out the dough on a lightly floured surface, not too thinly. Cut out cookies and place them on a baking sheet lined with parchment paper. Bake the cookies for about 10 minutes, let them cool, and then cover with icing. Depending on the size of the cutters, this will yield about 70 cookies. Tip: Adding a little rum to the icing will give the gingerbread a nice, boozy flavor. Depending on your taste, you can use 500g of sugar if you like the cookies sweeter.