I’ve added tart lemon zest and ground coriander — a signature ingredient in Dutch speculaas – to wake up and brighten traditional gingerbread. A lemon juice glaze highlights that tartness even more. I love to use Meyer lemons for both their more floral, sweet zest and juice, but regular lemons work just as well.
You can cut these gingerbread in any shapes of course, but as a nod to the landscape of Los Angeles, I love to use palm tree, cactus and monstera leaf cutters and crust them in green sparkling sugar dotted with sugar snowflakes. If you can’t find snowflakes, pearl sugar or white dragées work just as well — anything to add a bit of wintery flourish even if you never see it IRL.