There is one tricky thing about the gingerbread cookies. Many of them after baking get very hard and need time to get soft again. Also, they can get too spicy if you use too much or too strong spices. For many years I was looking for a perfect recipe. Easy, quick and the one that would keep the cookies soft, so you can enjoy them immediately. I found my favourite one five or six years ago, adjusted it a little bit and since then every year I make gingerbread cookies from the same recipe. It also has another wonderful advantage. The dough gets very formable and easy to work with like playdough, so it is really fun to cut out the cookies from it. This recipe has never let me down and I hope it won’t let you down either.
700 g wheat flour
4 large eggs
260 g of icing sugar
200 g butter or margarine for baking
200 g of mild honey
2 tablespoons of gingerbread spice
2 tablespoons of cocoa powder
2 teaspoons of baking powder
Dry ingredients should be sieved through a sieve into a large bowl – the biggest one you have at home because you will get a lot of dough here. In a pot melt butter with honey, and in a glass whisk the eggs with a fork. Then mix everything together. The dough first comes out sticky and wet then add more flour until you have a perfect playdough consistency in your hands. Cut out the cookies and bake at 180ºC for about 8 minutes depending on their thickness. Et voilà! They are ready to be decorated or to be enjoyed plain. I like to dip them in my favourite chocolate that I melt, but this year I want to try fancy icing decorations. I am curious how it will work out!