Gingerbread cookies – slow rising

  • 30 minutes (12 hour rest)
  • 1 portion

Ingredienser

  • 250 g Jakobsens Blossom honey
  • 1 tsp. cinnamon
  • 1 tsp. grounded clove
  • 1 tsp. grounded ginger
  • 1 egg yolk
  • 2 tsp. potash (baking soda is also an option, but the cookies become less crispy)
  • 1½ tsp. salt of hartshorn
  • 250 g flour
  • Icing:
  • 4 dl. icing sugar
  • 1 egg white

Cooking

1. Pour Jakobsens honey into a pot and melt at low temperature. Add cinnamon, ginger and clove.

2. Stir the potash into the egg yolk and add honey. Add flour and salt of hartshorn and knead well. Store the dough in the refrigerator until the next day.

3. Roll the dough on a table, covered with flour. Slice or press out hearts or other shapes. 

4. Bake the cookies at 175 degrees for 5-10 min. depending on the size. Leave the gingerbread cookies to rest on a grate before decorating them.

Icing:
Mix icing sugar and the egg white well.

PRODUCTS

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We carry a wide range of products in both honeys and sirups.

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