Ingredients
| 200 g Nominal wholegrain spelt flour 200 g fine wheat flour 2 whole eggs 150 g powdered sugar 100 g cooking oil 60 g liquid honey 1 1/2 TBSP gingerbread spice (combination to your liking, you can even add some ground pepper) 1 TSP soda you can add 1/2 TSP ground dried orange peel Decorating: white "painting" icing 140 g powdered sugar 1 egg white a couple drops lemon juice |
How to prepare
Beat the sugar, oil and eggs for a while, add the honey and gradually stir in the well mixed dry ingredients. Cover the dough in food wrap, for example, and let it stand. Roll the dough flat (4-5 mm) and cut out the desired shapes placing them on a baking tray covered with a sheet of baking paper. If creating shapes of various sizes, it is good to place similar size shapes on one tray. Bake at 180 °C for about 8 minutes. The ready gingerbread cookie surface is matte. If you wish to have it glossy, smear the cookies with the egg immediately when removed from the oven.
To prepare the icing, very thoroughly (use a fine sieve) sift the powdered sugar. It is necessary to remove all the sugar crystals. Then stir the sugar and egg white into it. If the icing is too thick, add a couple of drops of the lemon juice.
