Honey Gingerbread Cookies
"Crisp on the outside, soft on the inside!"
-- @cucinacalabrese


Prep time 20mins
Cook time 8mins
Serves or Makes: 20-30


  • 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


  • 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!