125g margarine or butter
1/2 tsp ground cloves
1/2 tsp ground pimento (allspice)
2 tsp cinnamon (or more)
500g wheat flour
150g ground hazelnuts
1/2 pack baking soda
4 Tbsp rum
1 handful dried cranberries
1 handful candied lemon or orange peel (or both)
1 Tbsp freshly grated lemon peel
Icing: Either icing sugar or dark chocolate coating
Mix cloves, pimento, cinnamon, flour, baking soda and hazelnuts. Mix in the honey mixture, rum and egg. It’s best you use your hands to mix thoroughly. Add in the dried cranberries and candied peel. Mix further until you have a smooth, big ball of dough.
Cover with a kitchen towel and let it sit for an hour at room temperature.
Preheat the oven to 175°C or 350°F.
Sprinkle flour over your worktop. Roll out the dough. It should not be thinner than 1cm. Pick your favourite cookie cutters, and put the cookies on a tray with a baking sheet. Leave enough space between them, they will grow a bit!
Bake for 8-9 minutes (longer if you made them thicker).
When you take them out, immediately cover in icing sugar or let them cool down to dip in dark chocolate you melted beforehand. Both ways are absolutely delicious!