Ginger and Honey Cookies
Biscuits in which the warmth of fresh ginger meets the sweetness of honey, in a balance that neither side wins. The dough, enriched with brown sugar and spices like cinnamon and nutmeg, comes out crisp outside and soft inside.
The ginger is grated fresh rather than used as a powder — that is the difference between a clear, sharp note and a dull spice tone.
The dough must chill for at least an hour before rolling: honey makes it soft and sticky, and cold it cuts cleanly and the biscuits hold their shape in the oven. Related are the pryaniki, the Russian honey cakes.
Ingredients
- 350 g all-purpose flour (plain flour), plus an extra tablespoon
- 125 g butter, at room temperature
- 100 g brown sugar
- 1 egg
- 5 tbsp honey
- 1 tbsp freshly grated ginger
- 1 tsp ground cinnamon
- A pinch of nutmeg or clove
- 1 tsp bicarbonate of soda
- A pinch of salt
Method
- 1
Beat the butter with the brown sugar until creamy.
- 2
Add the egg, the honey and the freshly grated ginger; combine well.
- 3
Sift the dry ingredients over the top (flour, bicarbonate of soda, salt and the spices) and fold in without kneading too much.
- 4
Wrap the dough and let it rest in the fridge for at least 1 hour. Warm, it is too sticky to roll — honey doughs need the cold.
- 5
Roll the dough out, cut out shapes and bake at 180 °C for 8 to 12 minutes, until the edges take colour. Let them firm up briefly on the tray.