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Cooking
Soft Gingerbread Cookies
· 75 servings
Making the dough
In a bowl, mix together the flour, spices, baking soda and coconut sugar. Tip the mixture 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.
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 everything well combined and the sugar dissolved.
Letting it rest
Shape the dough into a ball, wrap it in plastic film and place it in the fridge. Let it rest for at least two days, or overnight at the very least.
Cutting out the shapes
Now it's time to cut out the cookies. Dust your work surface with flour and roll the dough out into a sheet about 5mm thick. Cut out various shapes and place them on a baking tray lined with parchment paper.
Baking
Place in a preheated oven at 175°C and bake for no more than 7 minutes — this keeps them beautifully soft once baked. If left in longer, they will turn hard.
Brushing with egg
As soon as they come out of the oven, brush the cookies with beaten egg to give them a lovely shine.
Done
And that's it — now you can start tasting them!