Gingerbread Cookies

This recipe is from the archive of a previous blog. I hope you enjoy!

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Making cinnamon–honey–ginger biscuits at Christmas turned out to be not only enjoyable but also quite easy. Decorating them with smiles doubles the pleasure and turns the festive season into a sweet kind of magic. I wonder why I hadn’t treated myself to this joy before, so I’m sharing the recipe with those of you who will be embarking on culinary adventures during the holidays and in between!

Ingredients

• 175 g plain flour

• 1/4 tsp bicarbonate of soda

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 65 g butter, diced

• 70 g icing sugar

• 30 g honey

• 2 egg yolks

How to make the cookies

1. Sift the flour, bicarbonate of soda, icing sugar, ground spices and a pinch of salt into a bowl.

2. Rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.

3. Add the honey and the egg yolks, lightly beaten beforehand.

4. Mix first with a wooden spoon or a sturdy silicone spatula, then briefly knead the dough by hand until smooth.

5. Wrap the dough in cling film and leave it to rest in a cool place for 30 minutes.

6. Roll out the dough and cut out shapes using a cutter.

7. Bake the biscuits in a preheated oven at 180°C, on the middle shelf, for 8–10 minutes, or until the edges begin to darken slightly.

8. Leave the biscuits on the baking tray for a further 2 minutes out of the oven, then transfer them to a wire rack to cool completely.

9. For the decoration, I use a ready-made royal icing mix.

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NIB & Ember