Summary

Ingredients

For the dough:

• 250 g honey, liquid
• 250 grams sugar
• 250 g butter or mararine
• 125 g lemon peel
• 125 g orane peel
• 150 g almond (s), round
• 150 g raisins or sultanas
• 300 grams flour
• 0.5 teaspoon ½ nutmeg
• 1 tablespoon cocoa powder, dark, unsweetened
• 2 teaspoons cardamom powder
• 2 teaspoons allspice, ground
• 1 tablespoon cinnamon powder
• 1 teaspoon deer horn salt
• 1 teaspoon potash
• some water to dissolve

For the glaze:

• 250 g coconut fat
• 125 g powdered suar
• 4 tablespoon cocoa powder, dark, unsweetened

Moreover:

• 110 wafers, round (50 mm)

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Instructions

1. Mix together all the ingredients for the dough, then add the flour and mix well. Dissolve the potash and deer horn salt in a little water beforehand.
2. Shape small dumplings with 2 teaspoons and place them in the middle of a wafer. Now place the cookies on a baking sheet and leave enough space between them.
3. Preheat the oven. Bake at about 200 ° C on the middle rack for about 5 - 7 minutes. Let the biscuits cool down (at least lukewarm).
4. Dissolve the coconut oil (preferably in the microwave) and stir in the sifted powdered sugar and cocoa with a whisk or fork until no lumps can be seen. Now apply the glaze to the cookies with a spoon and a brush.
5. It is best to let the whole thing cool down overnight with the window open. Quickly hide from the rest of the family the next morning.
6. All in all, you need about 1 hour with preparation, baking and glazing.