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Gingerbread Cookies

Yields1 Serving

 600 g plain flour
 300 ml honey
 200 g butter
 100 g muscovado sugar
 1 egg
 2 tbsp gingerbread spice mix
 1 tsp baking powder
1

Place sugar, butter and honey in a saucepan and gently heat until sugar has melted (make sure the mixture is piping hot, but don't let it boil).

2

Add 300g of flour and stir vigorously until the dough comes together and no longer sticks to the pan. Let it cool for 5-7 Minutes.

3

Once the dough has cooled slightly, add lightly whisked egg, baking powder, gingerbread spice mix and the rest of the flour.

4

Knead until the dough is smooth and shiny. Keep it in the fridge overnight or up to 4 weeks before baking.

5

Pre-heat oven to 180°C and bake for 8-12 Minutesuntil cookies are dark brown.