Honey Gingerbread Cookies

This recipe comes from cinnamonandcoriander, visit their website for more.

 

Ingredients:

• 1 Bunny Cookie Cutter
• 75g  butter
• 125g Astor Apiaries Buckwheat Blossom Raw honey
• 50g  brown sugar
• 1  egg white
• 200g flour
• 100g  ground almonds
• 2  tsp cinnamon
• 1/2 tsp ground cloves
• 1/2  tsp allspice ground
• 1/2  tsp coriander optional
• 1/4  tsp freshly grated nutmeg
• 2  tsp ground ginger
• 1/2  tsp finely ground pepper
• pinch of salt
• 2  tsp baking powder

For the brown glaze

• 125 g  powdered sugar
• 1-2  tbsp lemon juice or rum or spiced whiskey
• 1  tsp cinnamon

For the white glaze

• 100 g  powdered sugar
• 1-2 tbsp lemon juice
• sugar pearls for decoration

Directions:

1. In a small pot, heat butter and honey until the sugar is dissolved. Stir well and let cool.
2. Once cooled, mix in the egg white using a hand mixer or the stand mixer with the whisk attachment
3. Switch to the paddle. Mix flour, spices, salt, and baking powder and add to the honey mixture. Mix to combine, cover the bowl with cling film and put in the fridge for 2 h to firm up a bit.
4. Preheat the oven to 200 Celsius / 400 F.
5. Roll out the dough to 6 mm and cut out cookies. Put the bunnies on a prepared baking sheet and let bake for 5 minutes. Let cool completely.
6. Mix the ingredients for the 2 glazes. Glaze cooled gingerbread bunnies with the brown glaze. Let the glaze dry and decorate them with the white glaze, using a piping bag with a small hole or a Piping Pen. Use sprinkles or edible pearls for the eyes and nose!