Ingredients
Equipment
Method
- Place the honey and brown sugar on low heat. Add the cinnamon, nutmeg, cardamom, star anise, butter, and cocoa and heat until the mixture is homogeneous, and the sugar and butter are completely melted. Take the mixture off the heat, remove the star anise, and set aside for 3-4 minutes. Beat the egg gently then fold into the honey mixture. Sift the flour together with the salt and baking powder and make a well in the center. Pour the liquid mixture into the well and start kneading. You will get a homogeneous dough that is slightly sticky. But don't worry if it doesn't come off your fingers very easily; just leave it like that. Wrap the dough in cling film and chill overnight. It can be left in the fridge for 2-3 days. Divide the dough in two and roll out a sheet of each piece, not too thin – about 0.5-0.7mm thick or 0.02-0.03 inch, then cut the dough into the desired shapes. I used little hearts, stars, and bells as that's what we had in the house. Line a baking tray with baking paper and preheat the oven to 180 degrees Celsius (356 Fahrenheit). Place the shapes on the tray and bake for 7-8 minutes, taking out before it changes color. Remove from the oven, leave on the tray for 2-3 minutes (as it will be quite soft) then carefully transfer to a cooling rack. For the garnish, mix egg white with a pinch of salt and 2-3 drops of lemon juice. Add the powdered sugar, one tablespoon at a time, mixing well after each addition. You should have a creamy glaze that doesn't lose its shape. Add more sugar if necessary. Decorate each gingerbread with the icing and colored sugar balls. Enjoy!
Notes
Tip 1: Store your cookies in an airtight container to maintain freshness.
Tip 2: You can freeze baked cookies for up to three months!
Tip 3: Decorate with different icings or sprinkles for a fun twist!
Tip 4: Use high-quality spices for the best flavor.
Tip 5: Enjoy with tea or coffee for a cozy treat!