Honey‑Ginger Gingerbread Cookies
Description
The recipe won’t take much time. In the gingerbread dough I add grated ginger, nutmeg, cinnamon, and cardamom. If desired, you can add cloves, lemon zest, or vanilla—choose to taste. There’s no exact amount of flour to add to the dough, about 400 g of two types, but if the dough is too soft, add a little more. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Put sugar in a pot and add honey.
- 3
Step 3
Add all the ground spices and grated ginger there as well.
- 4
Step 4
Pour the milk and bring the mixture to a boil, stirring periodically.
- 5
Step 5
We pour in the baking soda and stir. At this moment the mixture actively foams and expands.
- 6
Step 6
Next, add the butter cut into pieces.
- 7
Step 7
When the mixture has cooled a little, we add the egg and mix everything well.
- 8
Step 8
Add the whole‑grain flour to the pot and mix everything together.
- 9
Step 9
Add the white wheat flour in small portions and knead the dough. The dough becomes soft, gather it into a ball, cover it with plastic wrap, and place it in the refrigerator for an hour.
- 10
Step 10
The cooled dough became a bit denser. Dust it with flour and roll out a sheet 4–5 mm thick. Cut out gingerbread cookies with cutters.
- 11
Step 11
Place the prepared pieces on a baking sheet lined with parchment paper.
- 12
Step 12
Bake at 180 °C for about 12 minutes.
- 13
Step 13
Combine powdered sugar with lemon juice and stir. Transfer the sugar glaze into a pastry bag and decorate the gingerbread to your taste.
- 14
Step 14
Honey‑ginger gingerbread cookies are ready.