Honey Gingerbread Cookies

Ingredients

• Wheat Flour 15 oz
• Coarsely Ground Rye Flour 5 oz
• Whole egg 2 pieces
• Milk 10 fl oz
• Sour Cream 5 oz
• Sugar 1 tablespoon
• Cinnamon 1 tablespoon
• Cardamom ¼ spoons
• Ground clove ¼ spoons
• Star anise ½ spoons
• Citrus Zest Mix ½ spoons
• Activated Baking Soda ½ spoons
• Honey 20 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Heat the sugar in a small, heavy-bottomed saucepan over medium heat until it turns a yellow hue, then reduce the heat and add a tablespoon of water, stirring until it reaches a light brown color.

Step 3

Pour the caramel onto a flat surface, such as a silicone mat. Allow it to set and then break it into pieces using a hammer, wrapping it in paper.

Step 4

Bring the honey to a boil and simmer for a couple of minutes over low heat. Then, mix a portion of the honey with rye flour, and afterwards combine it with the remaining honey. Whip until pale.

Step 5

Sift the wheat flour and mix it with the spices, baking soda, and lemon zest.

Step 6

Crush the burnt sugar with the egg yolks, add milk, wheat flour with spices. Knead the mixture.

Step 7

Combine the honey-rye mixture with the wheat flour and sour cream, whisking them together thoroughly.

Step 8

Grease the baking dish (or baking sheet) with oil.

Step 9

Place the dough in a greased baking pan (or tray) with a thickness of 1-2 cm and bake at 355°F for 35 minutes.

Step 10

Cut the finished gingerbread sheet into serving-sized rectangles.