Gingerbread Cookies

Updated at: Thu, 17 Aug 2023 10:01:57 GMT

Step 1

In a saucepan, combine the honey, butter, ginger, cinnamon, nutmeg and clove.

Step 2

Set the temperature control knob on the Cusimax burner to 3 and bring it to boil, stirring constantly. Then, lower the heat to 1 and add the baking soda. Stir constantly for one to two minutes until well combined and the mixture has increased in volume and became darker in colour.

Step 3

Meanwhile, whisk the egg and sugar in a Cusimax stand mixer. (I used brown sugar, but you can use white as well)Then slowly add the honey mixture to the eggs. Whisk until combined, using the whisk header.

Step 4

Pour in the flour to the mixture and using the mixing beater header mix until combined. The dough will come out a bit sticky, but this is what we need, don’t add more flour.

Step 5

Wrap the dough in clingfilm and leave it to chill in a fridge for a minimum of two hours (better overnight).

Step 6

Remove your dough from the fridge, cut it in half and begin to roll out that half with a rolling pin in between two parchments(sprinkle with a bit of flour if needed and keep the other part of the dough in the fridge) Use cookie cutters to create your cookie shapes.

Step 7

Transfer the cookies to the baking tray, lined with parchment or silicone tray. (Before transferring your cookies to the baking tray pop them up to the freezer for a few minutes, it will help to separate them from parchment)

Step 8

Bake for eight minutes at 180C in batches. Enjoy!

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