MEDOVÉ PERNÍČKY
Honey-gingerbread cookies
These smell and taste just wonderful. Makes a lot of cookies but don't worry, you will eat them all.
5.2 cups all purpose flour (I used the same amount of just wholewheat)
2 cups powder sugar
pinch of salt
spices: (you can also use pre-mixed gingerbread spices but this is much better)
1/2 teaspoon ground anise
1/2 teaspoon ground star anise
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground cardamon
1/2 teaspoon ground allspice
1/3 cup honey - must be liquid
1/2 stick butter at room temperature
2 teaspoon baking soda
4 whole eggs (I used 6 yolks and 2 eggwhites)
for decoration:
1.6 cups powdered sugar
1 eggwhite
1 teaspoon cornstarch
juice form half lemon
to make the dough - needs to rest in the fridge for 2 days:
In a large bowl whisk together the flour, sugar, spices, baking soda. Make a hole in the middle and add honey, eggs, butter. Mix in with the fork and work with your hands kneading he dough until you get very compact dough. Wrap in plastic and let sit in thef ridge fro 2 days.
to make cookies:
Preheat the oven to 320F. Prepare 2 baking sheets and line them with baking paper. You will need cookie cutters. The smaller ones are easier to eat, the big ones are easier and more fun to decorate. Roll the dough in batches, keep the rest in the fridge. I used my pasta roller on the thickest setting. The dough should be about 1/8 of an inch thick. Cut out the shapes and transfer them to the baking sheet. Re-roll the dough that is left from cutting and cut again. When you have a full sheet, put it in t
he oven on the middle rack and bake until about 10 mins. The cookies will rise, get lighter and then darker. Let the cookies cool on the sheet and work on the other sheet, once the cookies are cool, transfer them into prepared box.
to decorate cookies:
mix all inrediences. It is better to sift the sugar but I never do. Put about 3 tablespoons of mixture in a small plastic bag and cut off one corner, make sure you make just tiny hole. Press the mixture into that corner and turn the bag just above the mixture couple times so that you can squeeze it out easily. Do your test decoration on one of the cookies. You may need to thicken the mixture with more sugar or thin it with more lemon. Or you may need to use another bag if the hole is too big.
These cookies keep for very long time, you can still eat them on Easter and they are even better.
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