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Gluten free
Chocolate novelties 
Ingredients:
for biscuits:
- 85 g soft butter
- 90 g powdered sugar
- 110 g honey
- 1 egg (size class M)
- 290 g plain flour
- 7 g baking powder
- 1 teaspoon gingerbread spice mix
- 1⁄3 teaspoon BAM cocoa powder
decoration
- BAM chopped hazelnuts
Ingredients:
- 85 g soft butter
- 90 g powdered sugar
- 110 g honey
- 1 egg (size class M)
- 290 g plain flour
- 7 g baking powder
- 1 teaspoon gingerbread spice mix
- 1⁄3 teaspoon BAM cocoa powder
- BAM chopped hazelnuts
Instructions:
1
In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and add the icing sugar; beat until fluffy. Add the honey and egg and beat until the ingredients are combined. Replace the whisk with the triangular mixing attachment. Mix the dry ingredients and add them to the honey mixture a spoonful at a time while mixing.
2
Preheat the oven to 180°C. Weigh out the dough into 10-12 g mounds. Form them into balls and flatten slightly between the palms of your hands. Place them slightly apart on a baking tray lined with baking paper. Bake for about 7-8 minutes. As ovens vary, I recommend that you test bake one cookie first to see which baking time suits you.
3
Using a palette knife, transfer the baked gingerbread to a wire rack to cool.
4
Dip the cooled gingerbread cookies in chocolate or egg white icing (to make a cap) and sprinkle with freeze-dried sour cherries.
1
Preheat the oven to 180 °C. Divide the mixture into pieces of approximately 10 to 12 g. Shape them into cones and lazily flatten them between the palms of your hands. Place them on a baking tray lined with baking paper and adjust the spacing between them. Bake for 7 to 8 minutes. Budući da se pećnice međusobno razlikuju, savjetujem vam da najprije ispečete jedan kolačić kako biste zaključili koje vam vrijeme pečenja odgovara.
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