Soft Gingerbread Cookies
·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.
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.
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.
Cutting out shapes
Now it's time to cut out the shapes. Dust your work surface with flour and roll out the dough to about 5mm thick. Cut out various shapes and place them on a baking tray lined with parchment paper.
Baking
Bake in a preheated oven at 175°C for a maximum of 7 minutes - this keeps them beautifully soft right after baking. If you leave them in longer, they'll turn hard.
Brushing with egg
As soon as they come out of the oven, brush them with beaten egg to give the cookies a lovely shine.
Done
And that's it - now you can start tasting them!
