This is a recipe that my mum’s friend gave to her, that was loooong ago, when I was still in the junior high school. My love for baking and being in the kitchen started around that time. Every year, in the late November, when it’s getting really cold outside, I begin to make gingerbread cookies. I tried few other recipes over the years, not that they were not goood or something, but eventually, I would always go with this one. If you bake them a little bit shorter they will remain lovelly soft; if you roll the dough quite thinly and let them stay longer in the oven they will come out amazingly crunchy. If you and your family like the taste of coliander, you can add a tablespoon or two of coliander seeds into the dough – they are quite healthy and will make for extraordinary cookies! Anyway, I consider the Christmas season is already here! 😉
2 cups flour
3/4 cup sugar
2 full spoons honey
2 small eggs
1 flat teaspoon baking soda
1 full tablespoon butter, melted and cooled
2 tablespoons gingerbread spices mix
.In big bowl combine flour, sugar, soda, spices together. Add honey, butter, lightly beaten eggs and mix with the flour. Gently knead the dough, until it forms a firm ball. Roll it, the thickness depends on you, I prefer when gingerbread cookies are quite thick, but then again, nice little thin ones are so lovely to decorate :). Bake 12-15 minutes in 180ºC (about 350ºF).
If you want, you can take one spoon flour out and one 1 tablespoon unsweetend cocoa powder insted. Be careful what kind of gingerbread spices mix you use. Last time I bought a new brand, 2 tablespoons made my cookies taste really sharp, which I still liked, my husband however not so much. Homemade gingerbread spice mix is also quite sharp, therefore less should be used, again depends on how you like your cookies.