Instructions

1. Heat on stove (medium heat) butter, sugar and honey.
2. Let it boil for a few minutes and remove from the stove.
3. Right away mix in all the spices.
4. Sift in half of the flour.
5. Mix everything well, transfer to a bowl and put it aside to cool.
6. When the butter, honey mix has cooled, but is still slightly warm, mix in the egg and baking powder.
7. Sift in the remaining flour and mix well.
8. If the dough is too soft for kneading, add a bit more flour. Add a tablespoon at a time, not to add too much flour.
9. Sprinkle some flour on the kitchen countertop and put the dough on it.
10. Add a bit more flour, if needed, while kneading, as we need to be able to shape the dough in a ball.
11. Sprinkle some flour in a bowl and put the dough inside. Cover it and put the bowl in the fridge.
12. The gingerbread cookies are best if the dough stays in the fridge for several days or even weeks, but this dough we can also bake the next day.
13. Heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
14. Put parchment paper or a silicone baking mat in a baking tray and sprinkle with flour.
15. Sprinkle flour also on the kitchen countertop and remove the dough from the fridge.
16. As the dough is quite hard, cut it in smaller pieces to roll easier.
17. Roll the dough thin. The thinner you have it, the crispier the gingerbread cookies will be.
18. Using cookie cutters, shape the gingerbread cookies as you wish and put them on the baking tray.
19. Bake the cookies for about 10 to 15 minutes till they start to lightly brown on the sides.
20. Remove the baking tray from the oven and let the gingerbread cookies cool in the pan for a few minutes before removing.
21. Decorate and enjoy!