Classic Gingerbread Cookies for Christmas
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 8 tbsp honey
- 1 free range egg
- 3 1/4 cup all purpose flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 2 tsp cinnamon
- 2 tbsp allspice
- 2 tbsp cocoa powder
Preparation
Preheat your oven to 350f and lightly grease baking trays with coconut oil.
In a small pan, melt the butter with the soft, dark brown sugar and runny honey. Stir just until the butter has melted in. Put the pan to one side.
In a large bowl, sift the dry ingredients together, mix well and then add the egg. Mix again.
Pour the melted butter mixture into the dry ingredients bowl and mix it together until the dough starts to come together.
Knead the mixture into a ball of dough. If the mixture is too crumbly, add a tablespoon of water at a time and knead again until it comes together.
Sprinkle some flour onto a clean, flat surface and roll out the dough. Cut out shapes using cookie cutters and carefully lift the cookies onto the baking trays. Cook for 7-8 minutes per batch.
When the cookies have baked, they should be golden and will still be a bit soft. Take them out, carefully lift them onto a cooling rack using a pallette knife and leave to cool. I used a chopstick to make small holes in the top of my cookies, but be careful not to break the top off the cookie by pressing too hard.
Decorate them or leave as is! String into garland or hang up individually?
