Christmas is coming, so it’s time for some Christmas cookies. Gingerbread cookies in a slightly different version, but delicious, crunchy.
You can prepare gingerbread cookies in an airtight container much earlier, as they retain their flavor and aroma.
- 100g of liquid honey
- 100g golden syrup (can be replaced with honey)
- 50g of brown sugar
- 200 g of ground walnuts
- 100 g of wholemeal rye flour
- 50g of wheat flour
- 100 g of chopped walnuts
- 1 large egg
- 15 g gingerbread spice
- 1/2 teaspoon of cinnamon
- 3/4 teaspoon of baking soda
- 1/2 teaspoon baking powder
In a saucepan, dissolve sugar, honey and golden syrup.
In a bowl, put ground nuts, rye flour, wheat flour, gingerbread spice, cinnamon, baking powder and baking soda. Mix thoroughly.
Add the egg and mix. Then add lukewarm (or cooled) honey. Mix thoroughly. Finally, add the chopped nuts. The mass will be slightly sticky. sprinkle with flour and put in a bag, then put in the refrigerator overnight.
Remove the dough from the refrigerator, it should harden.
Before baking, preheat the oven to 180 degrees Celsius.
Sprinkle the table top or table with flour. Roll out the gingerbread cookies into as thin and even thick as possible. Cut out your favorite, simple shapes: circles, hearts, stars. Put on a baking tray lined with baking paper.
Bake for about 10 minutes, but be careful not to overcook.
Cool it, put it in a container or decorate it with frosting.