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Spelt Gingerbread Cookies
Prepare fragrant gingerbread cookies from honey spelt dough, which, after resting in a cool place, gain a perfectly soft texture and full spicy flavor.
Ingredients
- 200 g whole grain spelt flour Nominal
- 200 g semi-light spelt plain flour
- 2 whole eggs
- 150 g powdered sugar
- 100 g table oil
- 60 g liquid honey
- 1 1/2 tbsp gingerbread spices (blend to your taste, you can also add a bit of ground pepper)
- 1 tsp baking soda
- optional: 1/2 tsp crushed dried orange peel
- decoration for white "painting" icing
- 140 g powdered sugar
- 1 egg white
- a few drops of lemon juice
- beaten egg for brushing hot gingerbread cookies for a glossy finish
For this recipe you need the following products:
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Sugar, oil, and eggs are beaten together for a while, then honey is added, and the well-mixed dry ingredients are gradually incorporated. The dough is wrapped and left to rest.
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The dough is rolled out to a thickness of about 0.4 - 0.5 cm and shapes are cut out. These are placed on a baking sheet lined with parchment paper. If creating variously sized shapes, it's good to place similarly sized shapes on the same sheet.
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Bake at 180 °C for about 8 minutes. The surface of the finished gingerbread is matte. To achieve a glossy surface, brush the gingerbread with egg immediately after removing it from the oven.
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For the icing preparation, sift the sugar very thoroughly to remove larger crystals. These could cause problems during decorating by clogging the tip of the decorator. Mix the sugar with egg white. If the icing seems too thick, it can be thinned with a few drops of lemon juice.
