Gingerbread Shortbread Spiral Cookies

For the gingerbread shortbread cookies, first melt butter with honey for the gingerbread.

Sift in the powdered sugar and mix with the lemon zest and spices. Allow to cool.

Dissolve potash in very little lukewarm water. Stir into the butter-honey mixture.

Stir in flour and egg.

It is best to refrigerate overnight (but for at least 6 hours).

The next day, first prepare the short pastry. To do this, sift together the powdered sugar and flour. Add the remaining ingredients and quickly knead into a dough.

Form into a ball, wrap in plastic wrap and place in the refrigerator for about 3 hours.

Remove the dough from the refrigerator and roll out into rectangles of equal size.

Brush the short pastry with water.

Place the gingerbread on top.

Roll up and freeze for about 60 minutes.

Cover a baking tray with baking paper. Preheat the oven to 170 °C.

Then cut into slices about 7-9 mm thick and place them on the tray with enough space between them.

Bake on sight for about 12 minutes.

While still warm, brush the gingerbread shortbread spiral cookies with honey.

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