Combine the honey, sugar and vegetable shortening in a medium-sized saucepan.
Stir over low heat until the shortening is melted and the sugar is dissolved. The mixture should be bubbling gently. Remove from heat and allow it to cool slightly for approximately 5 minutes.
Transfer to a large mixing bowl or bowl of a stand mixer (with paddle attachment). Sift in the flour, cocoa, spice, bicarbonate soda and baking soda. Mix in the yolk.
Keep mixing until the dough comes together.
Turn the dough onto a lightly floured surface. Knead it gently until the mixture loses its stickiness. Add a little more flour if needed: the dough should be nice and warm and easy to knead.
Shape into a flat disc, place into a reusable ziplock bag or silicone bag, seal and rest in the fridge for approximately 1 hour.
When you are ready to roll out the dough, preheat the oven to 180°C fan forced.
Remove the dough from the fridge and roll the dough out onto a lightly floured work surface to about 0.5cm thickness. If the dough is too firm, leave it for a few minutes to soften.
Cut shapes from dough using a cookie cutter, re-rolling the dough as necessary. Place the shapes on oven trays lined with silicone mats.
Bake in the oven for about 8 minutes or until lightly browned. Transfer to a cooling rack to cool.
To make the icing, beat the egg white with an electric mixer until soft peaks form in a mixing bowl. Add the lemon juice. Then, start adding the icing sugar gradually, spoon by spoon. Keep beating until stiff peaks form. Transfer the mixture to a piping bag and decorate your cookies once completely cooled.
1 comment
It’s been hard to find the soft gingerbread in stores so I thought i’d try this recipe and I LOVE it. Shared it with family and friends and barely had enough for myself. It was well received by others too.