How to cook
First you need to make the wholemeal flour a little finer. To do this, put it in a coffee grinder or blender along with the lemon peel. Grind them for 20-30 seconds. Add the baking powder to them.
Beat the egg, mix it with the oil, honey and a pinch of salt. Mix everything well and combine the dry with the liquid mixture. Stir until you get a medium soft dough. If it is thinner, just add some more flour. You can also put it in the refrigerator for 20 minutes.
Roll out the dough between 2 layers of baking paper. A crust about 0.16″ (4 mm) thick should be obtained.
Cut out the cookies and arrange them in a tray with baking paper. Keep in mind that you will have two batches for baking.
Bake them in a preheated oven at 338°F (170 degree) for 16-18 minutes or until you see that the edges of the biscuits are slightly toasted
Keep an eye on them, because the biscuits should not be toasted - they will become dry and hard.
While they're still warm, the gingerbread cookies are stored in a box - this will protect them from becoming unpleasantly hard.
The taste of these cookies is very balanced. If you like sweeter cookies, just add more honey to them.
The soft wholemeal cookies with honey are wonderful!