Crispy chocolate gingerbread

Ingredients for 1 servings:

• 150 g honey
• 80 g brown sugar
• 50 g butter
• 250 g flour
• 2 tsp baking powder
• 1 tbsp baking cocoa
• 1 egg yolk
• ½ pinch(s) lemon peel
• 150 g nuts, ground
• 1 tsp cinnamon
• 2 tsp gingerbread spice
• 200 g dark chocolate
• 1 pinch of salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

requires no rest time, for about 60 pieces

Heat the honey, sugar, and butter in a saucepan until the sugar has dissolved. Transfer the honey mixture to a bowl and let it cool slightly. Preheat oven to 180°C. Mix together the flour, cocoa, and baking powder. Add the flour mixture, egg yolk, lemon zest, nuts, and spices to the lukewarm honey mixture with a pinch of salt and mix well. Knead the dough and roll it out on a floured work surface. Cut out shapes as desired and place them on a baking sheet lined with baking paper. Bake at 180°C for about 12 minutes. Allow the finished cookies to cool on a wire rack. Melt the chocolate. Dip the bottoms of the cooled cookies into the melted chocolate and let them dry. Makes about 60 crispy chocolate gingerbread cookies.