Gingerbread cookies

Ingredients

• 3/4 tsp Ginger, ground
• 90 ml Honey
• 530 g All purpose flour
• 110 g Cane sugar
• 70 g Butter, unsalted
• 3/4 pcs Egg
• 1 1/2 tsp Vanilla extract
• 1 1/8 tsp Baking powder
• 1 1/8 tsp Cinnamon, ground
• 3/4 tsp Lemon zest, finely grated
• 5/8 tsp Baking soda
• 1/4 tsp Cloves, ground
• 1/4 tsp Salt, finely ground

Method

1. Preheat oven to 180°C and line baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well-blended.
3. In a large bowl, beat butter, cane sugar, and egg on medium speed until well-blended.
4. Add honey, vanilla, and lemon zest then continue to mix until well-blended.
5. Gradually stir in dry ingredients until blended and smooth.
6. Divide dough in half and wrap each half in plastic then let stand at room temperature for at least 2 hours or up to 8 hours.
7. Place 1 part of the dough on a lightly floured surface; using floured rolling pin, roll the dough to 0.5cm thickness.
8. Cut out cookies with snowflake or other feast-themed cookie cutter then transfer onto baking sheets, leaving 3cm space between each cookie.
9. Bake cookies for 7-10 minutes.
10. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to be moved to a wire rack.
11. After cookies are cool, you may decorate them any way you like.
12. Our suggestion is sugar glaze; just combine 2tsp lemon juice, 200g powdered sugar, and 1tbsp water until smooth; drizzle over cookies before serving.