Usuba
Honey and Ginger Cookies
Fragrant gingerbread cookies with warm spices, honey and milk. The dough is soft and easy to cut, and the finished gingerbread has a crispy crust and a tender crumb inside.
- Total
- 120 min
- Standard serving
- 127.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
In a saucepan over medium heat, melt the butter, add sugar and milk. Cook over low heat, stirring constantly, until the sugar is completely dissolved.
Remove the pot from heat and let the mixture cool for 10 minutes. Add honey and stir.
- 2
Step 2
Add ground cloves, cinnamon, and ground ginger to a bowl with flour. Mix in the baking soda.
Pour the cooled butter mixture into the dry ingredients and knead the dough thoroughly with a spoon. It will be liquid, but after cooling it will become suitable for rolling out.
Cover the dough with plastic wrap and refrigerate for 1–1.5 hours.
- 3
Step 3
Dust the table with flour and roll out the dough to a thickness of 3–5 mm.
Cut out the gingerbread cookies with metal cutters or a regular glass. Carefully transfer them to a baking sheet lined with parchment paper.
- 4
Step 4
Bake in the oven at 180–200 degrees until golden brown for 5–10 minutes. The time depends on your oven's power.
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