Choux Cookies

Ingredients

• Honey 5 oz
• Sugar 0 oz
• Butter 0 oz
• Activated Baking Soda ½ spoons
• Wheat Flour 15 oz
• Chicken Egg 2 pieces
• Water 0 fl oz
• Egg white 1 piece
• Powdered Sugar 5 oz
• Meyer Lemon Juice 1 tablespoon
• Clove 3 pieces
• Cardamom 4 pieces
• Ground Cinnamon ⅓ spoons
• Grated Ginger Root ⅓ spoons
• Nutmeg a pinch

Step-by-Step Guide

Step 1

Extract the seeds from the cardamom, place them in a mortar, add the cloves, and grind them (or use a coffee grinder). Add the ground cinnamon, ginger, and nutmeg, and mix well.

Step 2

Prepare the dough. In a pot, combine honey, sugar, and butter, place it over a water bath, and stir until melted. The mixture should be smooth and homogeneous.

Step 3

Remove the honey mixture from the heat, add baking soda, 1 teaspoon of the spice blend, and stir.

Step 4

Sift the flour into the mixing bowl. Pour the hot honey mixture into the flour and mix well to avoid lumps. Let it cool.

Step 5

Once the mixture cools to room temperature, gently incorporate the eggs one at a time.

Step 6

Gradually pour water into the dough while continuously kneading it. As a result, the dough should be soft, pull away from your hands, but not be too runny.

Step 7

Roll the dough out to a thickness of 1 cm. Use a glass to cut out circles (about 5 cm in diameter) and place them on a baking sheet lined with parchment paper and greased with butter.

Step 8

Bake the gingerbread cookies in a preheated oven at 390°F for 10 minutes.

Step 9

Prepare the icing. Pour the egg white into a bowl or the mixing bowl and gradually incorporate the sifted powdered sugar. Then, mix in the lemon juice.

Step 10

Remove the gingerbread from the oven and let them cool for 2–3 minutes. Place them in a bowl with the glaze and stir to coat the gingerbread with the glaze.

Step 11

Transfer the gingerbread cookies to a wire rack and let them cool completely for 1–2 hours.