Name: Fine Honey Gingerbread Stars
Prep time: 90 min
Cook time: 210 min
Total time: 300 min
Yield: 4 Portionen
Ingredients: 175 g Honey; 75 g Sugar; 25 g Butter or margarine; 300 g Flour; 1 tbsp Gingerbread spice mix; 1 tbsp Cocoa powder; 1.5 tsp Ginger; 2 gestr. TL Baking powder; 1 piece Egg (size M); 150 g Icing sugar; 1.5 tbsp Lemon juice; Flour for the work surface

Cook Time

5 h

Servings

Difficulty

Medium

Prep Time

90 Min

Description

These honey gingerbread stars are a real eye-catcher on every Christmas plate! The recipe is a bit more complex, but the result is worth it: delicate, aromatic cookies with a fine honey flavor and a slight gingerbread note. The dough can be wonderfully prepared and rolled out with the Thermomix®. Decorated with the icing, the stars become small works of art. Perfect for giving away or snacking yourself during Advent. I bake them every year and they are always a hit!

Ingredients (12 ingredients)

175 g Honey
75 g Sugar
25 g Butter or margarine
300 g Flour
1 tbsp Gingerbread spice mix
1 tbsp Cocoa powder
1.5 tsp Ginger
2 gestr. TL Baking powder
1 piece Egg (size M)
150 g Icing sugar
1.5 tbsp Lemon juice
Flour for the work surface

Preparation (7 steps)

Prepare honey-sugar mixture

Put honey, sugar and fat in a saucepan and heat, stirring, until the sugar has dissolved. Leave to cool for 20–30 minutes.

Mix dry ingredients

Sift flour, gingerbread spice, cocoa powder, ginger and baking powder into a bowl and mix.

Knead dough

Add the egg and the cooled honey mixture to the dry ingredients in the bowl and knead to a smooth dough with the dough hook of a hand mixer. Let the dough rest for 15 minutes if necessary.

Roll out dough and cut out cookies

Roll out the dough 3–5 mm thick on a floured work surface. Cut out snowflakes with different cookie cutters and place on 2–3 baking sheets lined with baking paper.

Bake cookies

Bake the sheets one after the other in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8–10 minutes. Let the cookies cool on the baking sheet, then let them cool on cake racks for about 1 hour.