"Crisp on the outside, soft on the inside!"
Honey Gingerbread Cookies
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Prep time: 20mins
Cook time: 8mins
Serves or Makes: 20-30
Recipe Card
ingredients
- 200 gram Orange Blossom Honey
- 100 gram Butter
- 120 gram Brown Sugar
- 460 gram White Organic Spelt Flour
- 1 teaspoon Baking Powder
- 2 teaspoon Ginger Powder
- 2 teaspoon Mixed Spice
- 2 teaspoon Cocoa Powder
- 1 whole Vanilla Pod Seeds
- 2 large Freerange Eggs
Method
Step 1
Place the honey, butter and brown sugar into a small saucepan and stir regularly over a low to medium heat until small bubbles start to form
Step 2
Set aside to allow the honey mixture to cool. In a large bowl, mix together the flour & baking powder, spices and lastly eggs
Step 3
Pour the honey mixture in gently and stir with a wooden spoon until all ingredients are well mixed
Step 4
Heap the dough onto a sheet of cling film, wrap and place in the fridge for 3 hrs. The dough will seem quite moist but will firm to the perfect texture
Step 5
Preheat your oven to 160°C (fan-forced) and line two cookie trays with baking paper
Step 6
Cut the dough into 2 or 3 pieces and roll out to approximately 8mm thick using a rollingpin. Using cookie cutters, place the cut outs onto the tray leaving 2cm spacing
Step 7
Save the cuttings and press into a ball to make more gingerbread shapes
Step 8
Bake for 8mins and allow to cool. Decorate with icing, sprinkles (Nonpareils), chocolate drops or simply dust with icing sugar. Enjoy!