Gingerbread fir trees

Name: Gingerbread fir trees
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 150 g Honey; 150 g Maple syrup; 200 g Butter or margarine; 500 g Flour; 7-10 Tbsp grated peel of 1 untreated orange; 1/2 TEASPOON ground cloves; 1 TEASPOON Potash; baking paper; 5 TABLESPOONS Honey; 2 TABLESPOONS Butter or margarine; 3 TABLESPOONS Orange juice; 75 g Pistachio kernels

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

150 g Honey
150 g Maple syrup
200 g Butter or margarine
500 g Flour
7-10 Tbsp grated peel of 1 untreated orange
1/2 TEASPOON ground cloves
1 TEASPOON Potash
baking paper
5 TABLESPOONS Honey
2 TABLESPOONS Butter or margarine
3 TABLESPOONS Orange juice
75 g Pistachio kernels

Directions

1
Heat honey, syrup and fat in a pot and let it cool down to room temperature. Mix flour, orange peel and clove powder in a mixing bowl. Add honey mixture. Mix the potash and 3 tablespoons of water and add to the dough. Knead everything with the dough hooks of the hand mixer to a smooth dough and let it rest covered for about 24 hours at room temperature.
2
Roll out the dough on a floured work surface to a thickness of approx. 0.5 cm and cut out fir trees of various sizes. Place on 3 baking trays lined with baking paper and bake in the preheated oven (electric oven: 175 °C/ gas: level 2) one after the other for 12-14 minutes.
3
Let the cookies cool down on a cake rack. To spread, heat honey, fat and orange juice in a small pot and simmer for about 5 minutes at low heat. Finely chop the pistachios.
4
Brush the cookies with the icing and sprinkle with the pistachios. Results in about 60 pieces.