Buy all ingredients right below the recipe
INGREDIENTS
- 220 g wholemeal spelt flour (+ 20 g for dusting)
- 50 g ground walnuts
- ½ packet baking soda (6 g)
- 2 teaspoons gingerbread spice
- 90 g butter (room temperature)
- 60 g honey
- 30 g cane sugar
- 1 medium-sized egg
YOU WILL ALSO NEED
- Cling film
- Baking paper
INSTRUCTIONS
- 1First, put the flour, nuts, baking soda, and gingerbread spice into a large bowl and mix. Then add the butter, honey, sugar, and egg, and work everything into a compact dough. Wrap the finished dough in cling film and let it rest in the refrigerator for 1 day.
- 2The next day, take out the rested dough and leave it on the counter for approximately 1–2 hours to soften and become easier to work with. Meanwhile, preheat the oven to 170 °C, prepare a baking sheet, and line it with baking paper. Also, prepare cookie cutters (molds) of any desired shapes.
- 3Then, flour your work surface, roll out the dough in pieces to a thickness of 3–4 mm, and cut out gingerbread cookies.
- 4Place the prepared gingerbread cookies into the preheated oven and bake for 8–10 minutes at 165–170 °C.
- 5After removing, let the gingerbread cookies cool (approx. 30 minutes) and then place them in an airtight container in the refrigerator for at least 5 days to soften. The gingerbread cookies will last for approximately 2–3 weeks in a cool, airtight container.
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The author of the photograph is Barbora Lundgren.