Mix the dry ingredients (flour, cornstarch, salt, spices, cinnamon).
In the bowl of the food processor, beat the diced butter and the sugars (brown sugar and wholemeal) to obtain a creamy mixture. Then add the honey and the eggs.
Gradually incorporate the dry ingredients. It will stick but it's normal! Form a ball with the dough and place it in plastic wrap. Refrigerate 1 hour.
Preheat the oven to 190 ° traditional heat.
Roll out the dough to a height of about 3mm between two sheets of baking paper. Cut the desired shapes using a cookie cutter. Place on a baking sheet lined with baking paper, refrigerate for 10 minutes (so that the biscuits do not deform during baking).
Bake each plate for 8-10 minutes, the cookies should be golden. Then leave to cool on a rack.
Royal icing
Mix the egg white and lemon juice. Gradually add the icing sugar while mixing. Add a few drops of water if the mixture is too compact.
Little tip: when you draw a line in the bowl of icing, wait 15 seconds for the line to disappear: if it disappears too quickly, it is too liquid (add icing sugar), if it disappears too slowly it is too compact (add a little water).
Fill a piping bag with this icing, very finely cut the end and decorate the cooled cookies.
Notes:
Store in an airtight box, at room temperature, away from heat for up to 2 weeks.
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)