Gingerbread Cookies...............

Spiced Honey Cakes

honey 1600g.
sugar 1200g.
water 250ml.
egg 300ml.
sugar 100g.
ammonium bicarbonate 60g.
milk 400g.
potash 40g.
water 100ml.
spice mix 100g.
cinnamon 10g.
white flour 4kg.

This is a recipe from the Richemont Swiss Confectionery School. The dough is moist and very soft making for a soft and moist cookie. Perhaps the best recipe that I have come across.

Mix all of the dry ingredients. Warm the honey and the sugar until the sugar is dissolved. Mix the ammonium and the potash with the milk. Mix all of the wet ingredients together and add the dry ingredients. Allow to rest 1 day. Pin to 4-6 mm., cut, and brush with milk. Bake 180 deg. C. for 10-12 min. Glaze with fondant if desired.