Gingerbread Cookies with Honey and Milk
Baking and Desserts • European
Description
For those who enjoy a spicier flavor, you can increase the amount of spices and use 1.5 tsp of ground cloves, 2 tbsp of ground ginger, and 2 tbsp of ground cinnamon.
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Sugar 5 oz
- Milk 0 fl oz
- Honey 5 oz
- Activated Baking Soda 0 oz
- Ground clove 0 oz
- Ground Cinnamon 0 oz
- Grated Ginger Root 0 oz
Step-by-Step Guide
Step 1
You will also need metal cookie cutters (in the shape of animals or various shapes) or a regular glass with thin walls for cutting the dough.
Step 2
In a pot over medium heat, melt the butter, then add sugar and milk. Cook on low heat, stirring constantly, until the sugar dissolves. Remove the pot from the heat and let it cool for 10 minutes. Add the honey and mix well. Pour this butter mixture into a bowl with flour and knead the dough thoroughly with a spoon—it will be quite runny but will firm up after cooling, making it suitable for rolling. Cover with plastic wrap and refrigerate for 1 to 1.5 hours. Dust the countertop with flour and roll out the dough to a thickness of 3–5 mm. Cut out cookies using metal cookie cutters or a regular glass, and carefully transfer them to a baking sheet lined with parchment paper.
Step 3
Bake in the oven at a temperature of 180–390°F until golden brown, for 5–10 minutes (depending on how much heat your oven produces).
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