Ginger cookies are a favorite of ours. This one is easily our favorite recipe for gingerbread men. We discovered the recipe in 2011 while studying Germany and this was one of the recipes we continue to make.
While they are very good plain, they are fun to decorate. It is best to decorate the day you plan to eat the cookies.
Ingredients
- 250 gram honey (3/4 cup)
- 250 gram brown sugar (1 cup + 2 Tbl)
- 100 gram butter (7 Tbl)
- 400 gram flour (2.5 cup)
- 100 gram ground almonds (3/4 cup)
- 1 tsp lebkucken spices
- 1 Tbl cocoa powder
- 1 egg
- .5 Tbl baking soda
Servings: dozen depending on size
Instructions
- Heat the honey, butter and sugar in a pan over low heat until sugar has dissolved.
- Cool completely.
- Add flour, almonds, spices, cocoa powder and egg. Mix well.
- Dissolve pottasche in 2 Tbl water and add to mixture.
- Knead thoroughly.
- Mixture should not be sticky, add flour if needed.
- Wrap dough in plastic wrap and leave over night in refrigerator.
- Preheat oven to 175 degrees C. (350 F)
- Knead dough and roll out on floured surface to 1/2 cm (less than 1/4 inch) thick.
- Cut out into favorite shapes and place on parchement lined baking sheet.
- Bake in middle of oven for about 15 minutes.
- Store in closed cookie tin for many weeks.
- Once baked, do not completely cover lid until cookies soften.
- Place an apple slice with cookies to keep chewy.
- These cookies are supposed to be soft.
- Decorate if desired
Recipe Notes
Store in closed cookie tin for many weeks. Once baked, do not completely cover lid until cookies soften. Place an apple slice with cookies to keep chewy. These cookies are supposed to be soft. Original recipe called for 1 Tbl pottasche (potassium carbonate) instead of baking soda.
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