Soft Honey Gingerbread Cookies That Never Go Hard
·Infuse the honey with spices
In a saucepan over low heat, melt the butter, honey and icing sugar together. Take off the heat. While the mixture is still warm (not boiling), stir in 2 heaped tablespoons of your gingerbread spice mix. Let the aroma develop nicely, then let the whole mixture cool down to room temperature.
Add the eggs
Whisk the whole egg and both egg yolks into the fragrant honey mixture. It's these extra yolks that give the dough its wonderful softness.
Mix the dry ingredients
In a large bowl (ideally your stand mixer bowl), combine the sifted plain flour, baking soda, a pinch of salt and cocoa powder (if you'd like darker cookies).
Knead the dough in the mixer
Pour the fragrant wet mixture into the dry ingredients in the mixer bowl. Fit the paddle attachment or dough hook. Mix briefly on low speed, just until everything comes together into a smooth, slightly sticky dough. Whatever you do, don't overwork it!
The all-important chill
Wrap the dough tightly in cling film. Now comes the most important part: let it rest in the fridge for at least 24 hours. Don't skip this step — the flavours need time to meld and the dough needs to firm up.
Getting ready to bake
The next day, take the dough out of the fridge and let it sit at room temperature for a while so it's easier to work with. Preheat your oven to 170–180 °C.
Cut out the shapes
On a lightly floured surface, roll the dough out to a sheet about 0.5 cm thick. Remember, the thicker the sheet, the softer the cookies will turn out. Cut out your favourite shapes and arrange them on a baking tray lined with parchment paper.
Bake and finish with a glaze
Bake for just 6 to 8 minutes. As soon as the edges turn slightly pink, take them out straight away — don't let them dry out in the oven! While still hot, brush the cookies immediately with a beaten egg yolk mixed with a little water. Leave to cool on a wire rack. Store in an airtight container.