At a glance
You're making beautiful honey gingerbread cookies that need a full day of chilling before you can shape and bake them. The real time commitment comes from hand-whisking the icing for about fifteen minutes until it reaches the perfect consistency for piping – but your patience pays off when you decorate these gorgeous cookies with delicate details.
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Mix everything together
Combine all the ingredients and work into a firm, non-sticky dough. (4 teaspoons honey, and 1.5 teaspoons baking soda, cocoa to taste)
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Chill, then roll out
Let the dough rest in the fridge for 24 hours. Roll it out on a lightly floured surface. How thick you make the cookies is up to you – some people like thicker, chunkier ones, others prefer them thin. Just make sure all the pieces are an even thickness so they bake evenly without burning.
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Cut out shapes and bake
Cut out the shapes, brush with beaten egg, and bake. Bake in an oven preheated to 180°C for about 8–10 minutes.
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