One of the best gingerbread cookies i have ever made! sweet and sticky, flavoured with honey, nuts and mixed peel. Baked on oblaten- type of very thin rice paper/wafer mainly used in Germany. You can bake those a month before Christmas, as they will keep very well in an air tight container.
- 150g light brown sugar
- 50g clear honey
- 3 large egg whites
- 50g chopped pecans or walnuts
- 250g ground nuts or almonds
- 40g gingerbread spice (mix of mixed spice, cinnamon, cloves and ginger)
- 20g plain flour
- 10g baking powder
- 65g marzipan
- zest of one orange
- 100g mixed peel
For the icing:
- 1/2 cup icing sugar
- 1-2tbsp hot water
- small handful of chopped pecans or walnuts
- 18 oblaten (approx. 6-7cm diameter )
To make the cookies mix egg whites, sugar and honey in a bowl until combined. Add all remaining ingredients and mix until you have a thick paste.
Divide the mixture into 19 equal parts, and place each one on top of an oblaten, spread leaving 0,5cm edge around the paste.
Leave to dry out a little for a couple of hours, then bake at 180C for 10-12cm.
To make the icing mix icing sugar with water, brush each cookie and sprinkle with chopped nuts.