At a glance
You're making soft and fragrant gingerbread cookies that are a hit with everyone. The key to their incredible texture is a two-day (minimum) fridge rest before baking and keeping them in the oven for just 7 minutes—any longer and they'll turn hard instead of staying beautifully soft.
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Making the dough
In a bowl, mix together the flour, spices, baking soda and coconut sugar. Tip the mixture out onto your kitchen counter or a wooden board, make a well in the centre, crack in the eggs, then add the softened butter and honey.
For this step
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Kneading by hand
Carefully mix everything together and knead the dough by hand. It's important to knead it thoroughly so it becomes smooth and even, with the sugar fully dissolved and everything nicely combined.
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Letting it rest
Shape the dough into a ball, wrap it in plastic wrap and place it in the fridge. Let the dough rest for at least two days, though overnight is the minimum.
