RYE WHOLEMEAL GINGERBREAD COOKIES
INGREDIENTS:
- 400g Pernerka Fine Wholemeal Rye flour
- 3 egg yolks
- 150g butter
- 120g honey
- 130g cane sugar
- 90g ground walnuts
- 1 tbsp gingerbread spice mix
- 1 tsp bicarbonate of soda
TIPS AND TRICKS:
You can enhance the taste of these gingerbread cookies with lemon icing. Simply mix 200g of twice sifted icing sugar, one egg yolk and a spoonful of lemon juice. Mix well until you get the right consistency and decorate the cookies. The egg white helps the icing to dry on the cookies so it’s not runny. However, you might want to omit this if you’re planning on serving these cookies to small children due to the egg white being used in its raw state. In that case, we recommend using the sugar and lemon juice only.
INSTRUCTIONS:
1) Bring all the ingredients together and knead until you get a soft, but not a sticky dough. Shape into a ball, wrap in cling film and refrigerate until the next day.
2) Remove the dough from the fridge, unwrap it and roll it out on a flat lightly floured surface. Use various Christmas cookie cutters to cut out cookies. Place the cookies on a baking tray/sheet lined with parchment paper.
3) Bake in the preheated oven at 170C / 150C fan for 10-12 minutes. Cool the cookies down before decorating. Enjoy!