Here it goes another recipe for gingerbread cookies. This one is more economical, there is only 100g of honey, but the structure is more traditional than Alpine gingerbread cookies. They are heavier and they are slightly quicker to make. The coffee icing makes them more special. My friend couldn’t stop eating them. Enjoy!
Cobblestone gingerbread cookies
- 200g caster sugar
- 100g honey
- 3 tsp gingerbread spice mix
- 500g plain flour
- 1 egg
- 50g butter, room temperature
- 1 tsp baking soda
- jam for filling
- 1 cup icing sugar
- 1 tsp instant coffee
- 2 – 3 Tbsp boiling water
Place 2 tablespoons of sugar in a medium saucepan over medium heat until it caramelise.
Add 1/3 cup of water. Be careful the caramel will react harshly.
Boil stirring until caramel will dissolve. Add remaining sugar, honey, gingerbread spice mix.
Boil until the sugar dissolves stirring from time to time.
Leave to cool down.
Preheat the oven to 180°C/160°C fan.
Sift the flour into a large bowl, add in the egg and butter and stir until well combined.
Add in the sugar mixture and knead it quickly.
Form the dough into walnut sized balls. Flatten them, place less than a teaspoon of jam in the middle. Fold over, and press together. Roll into a ball.
Place it on a parchment lined baking sheet leaving 1-cm space between. They should touch when they start raising.
Bake for approx. 15-20 minutes or until cookies darken a bit.
Transfer the cookies to a wire rack to cool.
Stir the instant coffee and hot water in a bowl until the coffee completely dissolves. Add the sifted icing sugar. Stir until smooth. Add more water or icing sugar until you get the right consistency.
Drizzle over the cookies.
If the cookies are hard leave them for a few days to soften, you may place a slice of an apple in the cookie tin to speed up the process.