Gingerbread Cookies

1. 1 Wheat flour 45 g
2. 2 Butterpack 180 g ≈ $1.58 15 g
3. 3 Sugar 12 g
4. 4 Honey 10 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
6. 6 Ground ginger to taste
7. 7 Cinnamon to taste
8. 8 Cloves to taste
9. 9 Baking soda to taste
10. 10 Powdered sugar 10 g
11. 11 Lemon≈ $4.70 per kg 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Warm the butter², sugar, and honey in a saucepan until the sugar dissolves, then cool until just warm.

2. Beat in the egg, then mix in the flour with baking soda, ginger, cinnamon, and cloves; knead into a firm dough, wrap in plastic, and chill for at least 1 hour.

3. Roll out to ¼-inch thickness, cut into shapes, and place on parchment with 2-inch spacing between them.

4. Bake at 350°F (180°C) for 8–10 minutes until the edges darken and the centers are still soft; cool on a rack until crisp.

5. For the glaze: whisk powdered sugar with lemon¹¹ juice until thick; pipe designs with a corner-cut bag. Let dry for 30 minutes.