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The Best Honey Gingerbread Cookies
· 20 servings
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)
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.
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.
Mix the icing by hand
Sift the sugar. Whisk the ingredients together by hand in a bowl. It will take quite a while – around fifteen minutes, sometimes a touch longer.
How do you know it's ready?
Drop a little onto a cookie – it should dry quickly and mustn't run. If it still seems too thin, add a bit more sugar.
Decorate using a piping bag
The best way to decorate is with a small plastic bag with a tiny corner snipped off – try to keep the hole as small as possible. You can also use special sturdier piping bags made for decorating.