INGREDIENTS

Dough
• 250 g honey
• 100 g cane sugar or brown sugar
• 150 g butter or margarine
• 500 g wheat flour
• 1 sachet baking powder (16 g)
• 10 g cocoa powder
• 2 tsp gingerbread spice
• 1 egg

Also
• wheat flour for dusting the surface
• coloured icing
• sprinkles

PREPARATION

Put honey, sugar and butter in a saucepan and heat over medium heat, stirring until everything has dissolved. However, the mixture should not boil. Then remove from the pot and let cool.

Using a stand mixer insert the dough hook. Add the flour, baking powder, cocoa, gingerbread spice and egg to the mixer. Finally, add the cooled honey mixture. Put the lid on and close. Activate speed 1 and knead until a smooth dough is formed. Shape the dough into a rectangle and place in a suitable box of the ZWILLING FRESH & SAVE vacuum system, vacuum seal and chill overnight.

Remove the dough from the refrigerator about 30 minutes before processing. Cover baking trays with baking paper. Preheat oven to 180 °C top and bottom heat (160 °C fan).

Knead the dough again with your hands on a lightly floured work surface, divide into portions and roll out about 5 mm thick. Cut out cookies in the desired shapes, place on the baking sheets and bake one after the other on the middle shelf for approx. 15 minutes.

Then remove, pull the finished cookies with the baking paper onto a cooling rack and let cool.

Decorate the cookies as desired.

INFO

The cookies can be stored perfectly in the boxes of the ZWILLING FRESH & SAVE vacuum system.