For the Gingerbread
- 125g Kerrygold Pure Irish Salted Butter
- 100g Sugar
- 250g Honey
- 500g Wheat Flour
- Gingerbread Spice
- 1 tsp Baking Powder
- 30g Cocoa Powder
- 1 Egg
For the Glaze
- 1 Egg White
- 175g - 225g Powdered Sugar
- Food Colouring (optional)
For the Gingerbread Spice
- 2 tbsp (16g) Cinnamon
- 3 tbsp (24g) Ginger
- 1 tbsp (8g) Nutmeg
- 1 tbsp (8g) Mixed Spice
- 1 tbsp (7g) Ground Cloves
For the GingerbreadPut the butter, sugar and honey in a saucepan and bring to the boil briefly. Stir so that the sugar dissolves. Put the mixture in a bowl, set aside and wait until the mixture has cooled down to a lukewarm temperature.
Put the flour, gingerbread spice, baking powder and cocoa powder in a bowl and mix together. Add the cooled butter-honey mixture and the egg and work it into a firm dough using a food processor or hand mixer with a dough hook.
Put the still sticky dough into the refrigerator in an airtight container and let it sit for at least two hours or overnight.
Remove from the refrigerator 30 minutes and then knead again by hand. Preheat the oven to 180°C top/bottom heat and prepare two baking sheets with baking paper.
Now roll out the dough until it is about 5mm thick on a lightly floured work surface and cut out the desired cookie shapes.
Place the gingerbread on the baking sheets and bake one after the other at medium heat for about 12-15 minutes. After baking, let it cool down briefly on a baking sheet and then transfer to a wire rack.
Knead the remaining dough again, roll out and cut out.
For the IcingPut an egg white in a bowl and gradually stir in the powdered sugar. Depending on the size of the protein, the amount of powdered sugar you need will vary. The glaze should be relatively firm.
If desired, remove a part and colour it with food colouring of your choice.
Put the icing in a piping bag, cut off a small corner and decorate the gingerbread as desired.
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