When I returned from holidays, one of the first things I did, was to find the recipe for cookies that were stuck in my memory, with its aroma and texture.
I found that pepper was not an ingredient of these, but was for the mixture of spices, they call Pfeffer, for the German Christmas cookies. These cookies are sisters of the Lebkuchen´s, which adorn the Christmas tree, and have the same species.
Honey 75 g
300 g sugar
Baking powder 1/4 tsp
Baking soda 1/2 tsp
455 g flour
Unsweetened cocoa 1/2 tsp
Ground cloves 1/2 tsp
Ground cinnamon 1/2 tsp
Ground ginger 1/2 tsp
Grated zest of 1/2 lemon
Egg 2 units
4 tbsp Vin Santo (holy wine)
50 g candied ginger*
60 g ground almonds
- Heat the honey in a saucepan and add sugar. Continue heating until it seems to melt
- Mix the flour and rest of dry ingredients in a separate bowl, add the sugar and honey mixture, eggs and Vin Santo.
- Mix well everything. If the dough seems a little dry add a little more wine.
- Cool the dough.
- Roll out dough with a rolling pin over the floured counter, to avoid sticking it to the counter. The dough ust be half centimeter of thick.
- Cut with a cookie shape and cook in oven at 180°C in a greased pan for aproximately 10 minutes.
You will have many cookies, like 80 ** depending on the shape. They wi´ll be soft and very aromatic. If you like the can be decorated with icing.
I think they are ideal to start the fall with a delicious tea.
** You can store uncooked cookies in the freezer. Then in a craving moment, put the in a cooking pan and send them to the oven unfrozen.