Spelt flour gingerbread

How to have a little less of a bad conscience when you're sweetening yourself with delicious cookies? 🙂 The answer is spelt flour gingerbread! And children are jumping with excitement over cookies that look like the ones from the cartoon. Well, even if they don't look like them - what matters is that they are cookies and that they are sweet.

Ingredients:

• 150g butter
• 100g brown sugar
• 200g flower honey
• 2 eggs
• 500 g spelt flour
• vanilla extract
• 1 teaspoon baking soda
• a pinch of salt
• 1 teaspoon of real cocoa powder
• spices to taste: ginger, cinnamon, allspice, ground cloves, lemon zest

Procedure:
Using a hand mixer, beat the softened butter (at room temperature) with the sugar. Then stir in the honey, 2 eggs and vanilla extract and beat until fluffy. In a separate bowl, mix the flour, salt, baking soda, cocoa powder (well, optional – it has a darker color) and spices. Some people like more cinnamon, others more ginger – so adjust according to your preferences and taste. But don't be too modest 🙂

Then gradually mix the dry mixture into the fluffy mixture and knead. You will get a soft, sticky, but still compact dough, which you divide into two parts. Wrap each part separately in plastic wrap or a food bag and let it rest in the refrigerator for at least 3 hours, or even overnight.

Once the dough has risen, preheat the oven to 180°C and prepare a baking sheet and baking paper. On a floured work surface (it won't work without this), roll out the dough to about 5 mm thick and cut out cookies of any shape and place them on the baking sheet. Bake the cookies for about 9-12 minutes, depending on your oven and the size of the cookies. When the cookies are baked, remove them from the oven and leave them on the baking sheet for a few more minutes. Be sure not to bake them for too long, otherwise they will be dry and the bottom will be crispier than you might like.

Once the spelt flour gingerbread cookies have cooled, you can decorate them however you like.

Store them in a box with a lid so they don't dry out. And if possible, wait a day or so for the flavor to develop a bit more - they're even better the next day or so later. If they last that long, of course 🙂

Have a good run!

ps: Don't forget to check out our set of SMGO-labeled flower honey and homemade spelt flour: HERE .

The Beekeepers' Association of Slovenia has awarded our flower honey the highest quality rating, as we have received permission to use the protective label "Slovenian honey with protected geographical indication" . This ensures our customers that the honey is 100% Slovenian, natural, without preservatives and dyes, produced in a traditional way and bottled in Slovenia. This label is confirmed by a special label on the jars, which also allows for tracking.