Gingerbread Cookies

For the gingerbread cookies, first prepare the dough. For the dough, heat the water, honey and brown sugar in a saucepan until all the sugar crystals are dissolved (do not boil).

Melt thea in the warm mixture and let cool briefly. Stir in the flour, gingerbread spice and baking soda, you can use a mixer to help with this.

The mass is now still relatively liquid, so it must cool at least 2-3 hours, but preferably overnight in the refrigerator.

Knead the gingerbread dough and roll out on a floured work surface and cut out various shapes as desired and place on baking paper.

Brush the dough with water and bake at 180 °C for about 10 to 15 minutes. It is normal that the cookies become very hard when they cool down.

If kept in a tin, they should be stored for at least a week to get nice and soft.

For the glaze, mix powdered sugar and lemon juice, add food coloring and pipe onto the gingerbread cookies with a piping bag.

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