Flavourful Gluten Free Gingerbread Man(y) Cookies

Heat the honey, sugar and butter to 40 degrees and dissolve the sugar and butter, then cool down to approx. 30 degrees.

Dissolve the hartshorn in cold water and stir.

Sift the flour and cocoa.

Pour the honey mixture into a kneading bowl and place in the machine with a dough hook (to be removed as per the step by step agreed).

Mix the flour, cocoa, potash, salt and spice in a separate bowl.

Briefly allow this mixture, the egg and honey mixture to run together in the kneading machine, then fold in the dissolved hartshorn. Knead all ingredients together into a smooth dough.

Important: Wrap the dough in cling film and leave to rest in the fridge for at least 4 hours.

Tip: Prepare the dough the day before and keep it cold.

Remove the dough from the fridge and knead briefly. Then roll out to approx. 3mm thickness and cut out shapes as desired.

Prepare a baking tray with baking paper and place the cut-out dough on top. Brush lightly with milk, wait 5 minutes, brush again and allow to dry slightly.

Meanwhile, preheat the oven to 170°C fan or 180°C top/bottom heat.

Bake the cookies for about 10 – 12 minutes, depending on their size (until light brown and stable).

Leave to cool on a wire rack, then decorate as desired.

We recommend the following spray glaze, which can also be coloured. 

Place the egg white in a bowl or a food processor bowl and stir in ¼ of the icing sugar and the salt, slowly at first, then on the highest speed until it turns foamy.

As soon as the egg white gets slightly white, gradually add the remaining icing sugar (always check how firm the mixture is). Meanwhile, stir in a dash of lemon juice.

Important: The glaze must be stable and splash proof. The mixture has the right consistency when you can form a peak with your finger or spoon. Otherwise, add some sieved icing sugar.