John Myers
Ingredients for 1 servings:
- 120 g honey
- 60 g sugar
- 60 g butter or margarine
- ½ tsp gingerbread spice
- ½ tsp ground cinnamon
- 250 g flour, smooth
- 20 g candied orange peel, finely diced
- 75 g walnuts, grated
- 7 g baking soda
- 2 tbsp rum
- 1 egg yolk
- 150 g powdered sugar
- 1 tbsp lemon juice
- 30 almonds, peeled and halved
Instructions
Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 12 minutes; Total time approx. 3 days 42 minutes
Heat honey, sugar, and butter in a small saucepan on the stovetop until the sugar and honey have dissolved. Mix the gingerbread spice, cinnamon, flour, candied orange peel, and walnuts in a bowl. Stir in the baking soda and rum. Knead all of the prepared ingredients with the egg yolk and honey mixture into a firm dough, cover with plastic wrap, and let it rest in the refrigerator for 2-3 days. Shape the dough into small 12g balls, flatten slightly, and place them on a baking sheet lined with baking paper, leaving some space between them. Brush the balls with water and press half an almond onto each one. Bake in a preheated oven at 170°C for about 12 minutes. Let cool. Mix the icing sugar with lemon juice and brush the finished buttons with it. Makes about 50 buttons.
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