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Pain D’épice Cookies

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dessert nut free vegetarian


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140 g graham flour

105 g rye flour

35 g buckwheat flour

35 g mesquite flour

1 tsp baking powder

1 tsp ground all spice

1 tsp ground cinnamon

1 tsp ground ginger

3/4 tsp ground or grated nutmeg

3/4 tsp sea salt

finely grated zest of 1 medium lemon

1 cup unsalted butter at room temperature

96 g dark brown sugar

2 tbsp honey

1 tsp vanilla extract

1 x egg

480 g powdered (confectionary) sugar

1 tbsp Cointreau or other orange flavored liqueor

1/4 cup milk (whole or 2%) plus an additional 2 to 4 Tbsp to thin out

4 tsp fresh lemon juice

crystallized ginger , cut into 1/4” squares

Gold luster dust (optional)

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