John Myers
Contents
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Ingredients
For the dough
- 300 g Chestnut honey
- 125 g Sugar
- 1 Egg
- 2 teaspoon Ginger bread spice
- 400 g Flour
- 5 g Ammonium or staghorn salt
- 5 g Potash
- 2 tablespoon Milk
also
- 100 g Apricot jam
- 1 Egg Whites
- 200 g Powdered sugar
- Various nuts, almonds, sugar sprinkles, candies for garnishing and decorating
Instructions
- Preheat the oven to 180 ° C O / U heat. Heat the honey with the sugar in a saucepan, but do not boil. Stir until the sugar has dissolved. Take the pot off the stove and let it cool down.
- Stir in the egg and gingerbread spice and knead in the flour.
- Dissolve ammonium / staghorn salt and potash in 1 tablespoon each of milk and knead in as well.
- Knead the dough again vigorously (if necessary add a little more flour), roll out and cut out various motifs with the help of cookie cutters, e.g. hearts, stars, fir trees, etc.
- Place the motifs on a baking sheet lined with baking paper and bake in the preheated oven for about 20-25 minutes. They shouldn't get too dark.
- Take the honey cakes out of the oven, place them on a wire rack and brush with the heated apricot jam.
- Put the egg whites in a bowl and beat until stiff. Let the powdered sugar trickle in while beating continuously and continue beating until the powdered sugar has dissolved.
- Fill the icing into a piping bag with a small nozzle and decorate the honey cake with it. Garnish with nuts, almonds and colored sugar confectionery. Let the honey cakes dry and store in a cookie jar until they are eaten.
Nutrition
Serving: 100gCalories: 114kcalCarbohydrates: 12.4gProtein: 2.9gFat: 5.8g
