Christmas gingerbread wafers

To make the gingerbread wafers, heat the honey, sugar and butter in a pan until everything has dissolved. Meanwhile, stir the mixture here and there to make sure nothing burns.

Once the mixture has cooled, add the eggs and stir well. Adding the eggs while the mixture is still hot can cause it to stick, so be careful that it is not too hot.

In a separate bowl, mix the flour, baking soda and gingerbread spice. Use a whisk to ensure that everything is well mixed and there are no lumps.

Add the honey mixture to the flour mixture and knead well. The dough should be sticky, but not too moist. If it seems too dry, simply add a few drops of water.

Mix the candied lemon peel, candied orange peel and ground hazelnuts into the dough. The mixture should be well incorporated and everything should be well distributed.

Spread the dough onto the wafers. This is a tricky step, it is important to spread the batter evenly and make sure that it does not go over the edge.

Preheat the oven to 180°C and bake the wafers for 15-20 minutes. The gingerbread should be lightly browned around the edges, but not burnt.

While the gingerbread is cooling, mix the powdered sugar and lemon juice to make the icing. The icing should be thick but spreadable.

Coat the cooled gingerbread wafers with the glaze or chocolate icing and leave to dry. A perfect spicy Christmas cookie for the whole family.