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Ingredients
- 500 g Extra special smooth flour
- 250 g confectionery sugar
- 1 teaspoon baking soda
- 1 gingerbread spices
- 1 tablespoon cocoa
- 15 dkg Text: palmarin
- 3 tablespoon sugar / honey
- 3 egg
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Directions
From all the powdered ingredients and palmarin in a bowl, we process the dough into the form of crumbs and then add honey and eggs.
Knead the dough into a loaf with your hands. It will stick to you because it contains honey. Lightly sprinkle it with plain flour, cover with foil and let it rest in the fridge for 24 hours.
After resting, we roll it out on a floured board to a thickness of 4-5 mm and cut out shapes with cookie cutters.
Tip- to prevent your dough cutters from sticking, flour each one before using.
We save it on a tray lined with paper and bake in a preheated oven at 170C for about 10-12 min. Be careful not to overbake them, as they will be crispy and not soft. After baking, gently brush them with beaten egg while still hot. They will be beautifully shiny.
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