Snowflakes

Name: Snowflakes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Ingredients: 175 g Honey; 75 g Sugar; 25 g Butter or margarine; 300 g Flour; 1 TABLESPOON Gingerbread seasoning mix; 1 TABLESPOON Cocoa powder; 1 1/2-2 TEASPOONS ground ginger; 2 coated Tsp Baking Powder; 1 egg (size M); 150 g Icing sugar; 1 1/2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper; 1 Disposable piping bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 40

175 g Honey
75 g Sugar
25 g Butter or margarine
300 g Flour
1 TABLESPOON Gingerbread seasoning mix
1 TABLESPOON Cocoa powder
1 1/2-2 TEASPOONS ground ginger
2 coated Tsp Baking Powder
1 egg (size M)
150 g Icing sugar
1 1/2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper
1 Disposable piping bag

Directions

1
Put honey, sugar and fat in a pot and heat while stirring until the sugar is dissolved. Let cool for 20-30 minutes. Mix flour, gingerbread spice, cocoa, ginger and baking powder and sieve into a bowl. Add the egg and honey mixture and knead into a smooth dough with the dough hooks of the hand mixer. (Let dough rest for 15 minutes if necessary) Roll out dough on a floured work surface 3-5 mm thick. Cut out snowflakes with different cookie cutters and place them on 2-3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes.
2
Let the cookies cool down on the baking tray first, then let them cool down on cake racks for about 1 hour. Mix icing sugar, lemon juice and approx. 1 tbsp. hot water to a thick glaze. Put them into a disposable piping bag, cut off a small tip and decorate the cookies with the icing. Leave to dry for about 2 hours
3
waiting time approx. 3 1/2 hours