- 400g of honey
- 200g of brown sugar
- 1 good pinch of salt
- 650g of flour
- 300g chopped almonds
- 2 tablespoons cinnamon powder
- 1 teaspoon ginger powder
- 1/2 teaspoon of 4 spices
- 10g of potash diluted in 15ml of water
- 140g candied orange peel
- 140g candied lemon peel
- the zest of half an organic lemon
- 30ml of water
- 300g of powdered sugar
- 75g of water
Mix while bringing to a simmer. When the first bubbles appear, set aside.
Pour the flour and chopped almonds into a bowl or the bowl of your food processor.
Chop the candied orange and lemon peels into smaller pieces. You can find them on the internet or even in the pastry section of the supermarket (even Vahiné in fact).
Pour over almonds.
Add the spices: cinnamon, ginger, 4 spices.
Pour the zest of half an organic lemon into the flour.
And diluted potash.
Mix well and then pour the contents of the pan.
Mix carefully.
Add the 30ml of water.
Knead until you have a dense and homogeneous dough.
The dough should be at least 8mm thick.
Cut the gingerbread with a cookie cutter.
All forms are possible.
Place on a baking sheet lined with parchment paper.
Let gingerbread cool before icing.
For the icing, mix the water and powdered sugar.
For larger sizes, pour and spread with your hands or a spoon.
Otherwise I prefer this method: dip the upside down cookie.
Then remove the excess.
The glaze should be soft and dry to the touch.