For the dough | ||
---|---|---|
⅜ cup | Honey | |
⅞ cup 2 tsp | Cane sugar, brown | |
9½ tsp | Butter, unsalted | |
2⅜ cups 1 tbsp | Rye flour, whole-wheat | |
1¼ cups 1 tbsp | Spelt flour, whole-wheat | |
½ cup 1 tbsp 2 tsp | Hazelnuts, filberts, chopped | |
⅓ cup ⅝ tsp | Raisins, Sultanas | |
¼ cup 1 tbsp | Candied Orange Peels, chopped | |
3 tbsp | Candied Lemon Peels, chopped | |
5⅝ tsp | Cocoa powder, unsweetened | |
1 tbsp 1 tsp | Homemade Gingerbread Spice Mix | |
1½ tsp | Lemon zest, peel | |
1 tsp | Baking Soda, leavening agent | |
½ tsp | Cinnamon, ground | |
½ tsp | Cloves, ground | |
2 (ea. 1.76 oz) | Egg, large | |
For decorating | ||
1 (ea. 0.60 oz) | Egg yolk, large | |
4½ tsp | Milk, whole, 3.25% fat | |
⅓ cup ⅜ tsp | Almonds, whole, blanched | |
42 oz | altogether (view nutrition facts) |
Preparation
- Serving size:0.53 oz (calculated)Notes: 1 cookie, about 1/2 oz raw dough
- Temperature: 347 °F (preheated, circulating air)
- Warm the honey and sugar on a low heat until the sugar and honey have fully combined.
- Soften the butter.
- Mix the flour with the remaining dry ingredients.
- Add the honey and sugar to the dry ingredients and mix until well combined. You should get a crumbly dough. It's best to use an electric mixer with a dough hook. Kneading by hand is also possible, but quite a workout.
- Now add the softened butter and beaten eggs. The dough will darken and should come together nicely. It will be tough and sticky.
- Once the dough is well-kneaded, after perhaps 5 minutes, form a loaf or sausage and wrap it in cling film. You can also put into a freezer-safe bag.
- Rest the dough overnight in a cool place, for example the window sill. If putting the dough in the fridge to rest, you may want to remove it about 15 minutes before working with it, so that it's not too cold.
- Knead the dough and roll it out to a thickness of about 5 mm (1/5 in). As the dough tends to be quite sticky, I recommend rolling it out between two layers of clingfilm.
- Use cookie cutters to cut out shapes. If the dough sticks to the shapes, especially if it's too warm, dust the cookie cutter it with some flour.
- We use different shapes, each cookie weighs about 14 g or 1/2 oz raw. For reference, our star shape measures 5.4 cm (2 1/8 in) from point to point.
- Transfer the cookies to a baking tray lined with parchment paper or a silicone baking mat.
- Mix the milk with the egg yolks and brush onto the cookies.
- Top each cookie with half a blanched almond, split lengthwise, pressing it in gently. Of course, you can also use a whole almond if you prefer.
- Bake until the gingerbread starts to brown, about 13 minutes. Once cooled, the gingerbread cookies should peel off the baking paper whole. In particular, the centers should not stick and break away from the cookies.
- Store the fully cooled gingerbread in a tin box or tupperware. The gingerbread will soften as time passes.
- You can enjoy them right away, but they're even better after a while. Two days already make a difference, waiting one to two weeks is even better. So it's a great recipe to start your Christmas baking with.
Preparing the dough
Baking the cookies
- Calorie count53 kcal
- % of calories by macros
Fat 28.3 % 15 kcal 1.7 g Net Carbs 60.4 % 32 kcal 8.2 g Dietary Fiber 3.8 % 2 kcal 0.9 g Protein 7.5 % 4 kcal 1 g - Approx. WW SmartPoints™2.1
- Cholesterol 8.3 mg
- Sodium 18.2 mg
- Fat 1.7 g
- Saturated Fat 0.4 g
- Trans Fat 0 g
- Carbohydrates 9.1 g
- Dietary Fiber 0.9 g
- Total Sugars 5 g
- Added Sugar 2.4 g
- Sugar alcohols 0 g
- Protein 1 g
- Calcium 9.8 mg
- Iron 0.5 mg
- Magnesium 10.5 mg
- Potassium 47.3 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 7.2 mcg
- Vitamin B12 0 mcg
- Vitamin C 0.2 mg
- Folate 2.4 mcg
- Folic Acid 2.7 mcg