Procedure
1) First, mix all the dry ingredients, then add the honey, eggs, softened butter, bring all the ingredients together and knead to a smooth dough. Make sure to not over-knead the dough as the cookies will become chewy. You want them to stay nice and short, i.e. flaky and crumbly. Form the dough into a ball, wrap in cling film and keep in the fridge overnight.
2) Remove the dough from the fridge, unwrap it, roll it out to about 0.5cm thick and use Christmas cookie cutters to cut out various shapes.
3) Bake in the preheated oven at 170C / 150C fan for 7 – 9 minutes. Remove from the oven, let the cookies to cool down and decorate them with your choice of icing. We recommend the traditional egg white icing. Thanks to the flour that’s been used, these gingerbread cookies are soft straight away and so you don’t have to make them weeks in advance. Enjoy!
