Honey Gingerbread

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.

3. 3

   In a large mixing bowl, cream together the butter and sugars until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl as needed.

4. 4

   Beat in the eggs one at a time, followed by the grated ginger.

   Tip: Don't overbeat the mixture.

5. 5

   Gradually mix in the dry ingredients until just combined.

6. 6

   Add the honey and water, and mix until a smooth dough forms.

   Tip: Be careful not to overmix.

7. 7

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough relax and make it easier to shape.

8. 8

   On a lightly floured surface, roll out the dough to about 5mm thickness.

   Tip: Make sure to dust your surface with flour to prevent the dough from sticking.

9. 9

   Use a cookie cutter or a knife to cut out your desired shape. Place the cut-out on a baking sheet lined with parchment paper.

   Tip: Leave about 1 inch of space between each gingerbread for even baking.

10. 10

    Bake for 18-20 minutes, or until the edges are golden brown.

    Tip: Keep an eye on the gingerbread after 15 minutes to ensure it doesn't overcook.

11. 11

    Allow the gingerbread to cool on the baking sheet for 5 minutes before transferring it to a wire rack to cool completely.