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Ingredients:
For gingerbread :
- 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
Instructions:
To make gingerbread:
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.
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