Austrian Gingerbread Cookies
- Preparation and cooking time
- Total time
- Leave spice mix 12 hours in the fridge
- Easy
- Makes Cookies
Ingredients
- 350 g brown sugar
- 4 eggs
- 4 tbsp honey
- 50 g butter, melted
- 2 tbsp rum (optional)
- 3 tbsp ground cinnamon
- 2 tsp allspice
- 1 tsp nutmeg
- 1 tsp ground coriander
- 1 tsp cardamon
- 2 tsp ground ginger
- zest of 1 lemon
- 1 tbsp baking soda
- 2 tbsp warm milk
- 200 g ground almonds or walnuts
- 600 g rye flour
- 1 egg, to coat cookies
optional: chopped walnuts or dried fruit to decorate cookies
- optional: chopped walnuts or dried fruit to decorate cookies
Method
- STEP 1Blend sugar, eggs, honey, butter, rum, spices and lemon zest. Cover this mix and let it rest for 12 hours in the fridge.
- STEP 2Dissolve baking soda in the milk. Blend with the spice mix. Add nuts, and mix well. Add flour and thoroughly knead the dough.
- STEP 3Preheat the oven to 170C/fan 150C/gas 5.
- STEP 4Roll out the dough, about 1 cm thick. Use cookie cutters to create cookies and put them on a baking tray (lined with parchement paper). Apply a thin layer of egg onto the cookies. Optional: Put chopped walnuts or small pieces of dried fruit on top. Bake the cookies for about 8-10 minutes (they should remain light in colour). Let cool.
- STEP 5Store gingerbread cookies in an air-tight container. They will keep for several weeks. If they get hard, add a slice of apple to soften them.
