Gingerbread cookies with cocoa
Method of preparation
Heat the butter and honey in a saucepan without boiling. Beat the eggs with the powdered sugar, salt and orange juice with a wire whisk.
Sift the dry ingredients. Gradually add the melted butter and honey to the egg mixture, as well as the dry ingredients.
Knead a sticky dough, cover with foil and place in the refrigerator for 60 minutes or in the freezer for 20-30 minutes until firm.
On a floured surface, tear off a piece of dough and roll out into a crust about 1/2 cm thick.
Using a ring or a glass, cut out circles that should be one size larger than the stamp size.
Once stamped, the cookies are baked in a preheated oven at 160 degrees with a fan or at 180 without a fan - about 7-10 minutes depending on the oven.
The baked gingerbread cookies are cooled and glued together in pairs.
If desired, they can be decorated with colored chocolate or icing. They are stored in a box to prevent them from getting damp.
The gingerbread cookies with cocoa are ready.
