Gingerbread Cookies

1. 1 Wheat flour 45 g
2. 2 Butterpack 180 g ≈ $1.60 15 g
3. 3 Sugar 12 g
4. 4 Honey 10 g
5. 5 Eggspack 10 pcs ≈ $1.89 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≈ $4.65 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 slightly until just warm.

2. Beat in the egg, then mix in the flour with baking soda, ground ginger, cinnamon, and cloves to form a stiff dough. Wrap in plastic and chill for at least 1 hour.

3. Roll out the dough to 4 mm thick, cut into shapes, and place on parchment paper with 2 cm between each.

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

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