Updated: Oct 3, 2022
Honey Gingerbread Cookies smell and taste so delicoius! And it is so easy to make))
Butter (cooled) - 3,5 oz (100 g)
Flour - 10,5 oz (300 g) (+ flour for rolling)
Sugar - 3,5 oz (100 g)
Corn Starch - (1,5 oz)
Eggs - 2
Clear Honey - 100 g (3,5 oz)
Baking powder - 1 teaspoon
Ground Ginger - 1/2 teaspoon
Ground Cardamon - 1/2 teaspoon
Ground Cinnamon - 1/2 teaspoon
BEFORE YOU START:
You should use cold butter to achive desired stucture of the dough.
Corn starch can be replaced by the same amount of flour, but starch helps to keep cookies soft inside, so it is better to use corn or potato starch.
Use clear (liquid) honey. You can replace honey by any thick syrup (maple syrup won't work for this recipe because it is too liquid).
Chop cold butter into small pieces or you can blend it with blender into cold butter spread.
Whisk together dry ingredients (flour, corn starch, baking powder, sugar, ground ginger, ground cinnamon and ground cardamon).
Mix together dry ingredients, butter, eggs and honey (with paddle attachment, dough hooks or manually).
Here is how the dough will look like (crumby).
Preheat the oven to 180 C.
Roll the dough out (preferrably with cool hands as this dough doesn't like the warmth).
Wrap the dough in the plastic wrap and leave to chill in the fringe for about 1 hour (or longer).
Roll the dough to 3/16" - 1/4" thickness on a lightly floured surface and cut the desired shapes using cookie cutters. Flour the top and the bottom of the dough if it starts to stick.
Put the cookies on the parchment paper in the oven and bake for 7-9 minutes or until they are firm or slightly golden-brown.
Let the cookies chill for several minutes. You can decorate cookies with icing or just eat it:)