When I was a kid, no parish fair could go by without buying cookies from the gingerbread man. Fine, sweet and aromatic. That moment when you bite into the gingerbread and wait for the aroma of the honey and sweetness disperse over your taste buds. Mmmm. Christmas was also unimaginable without gingerbreads, because they were used as decorations for the Christmas tree. Even though there are various recipes with many additions, the beauty somehow still remains in the minimalism and unique taste of chestnut honey in the pastry made of flour, sugar, butter and eggs. Try it on the first occasion you get the chance.
500 g (17.6 oz) soft flour
4 g (0.14 oz) bicarbonate soda
80 g (2.8 oz) butter
200 g (7 oz) sugar
3 tablespoonful honey
Mix the flour with bicarbonate soda in a deep dish. Add cold butter cut in leaves. Use hands to prepare crumbly pastry. After that add sugar, eggs and honey. Mix it all well to get an even pastry.
Transfer the pastry onto a flat surface and form a roll. Cut it to 5-6 pieces and shape into smaller rolls using your hands. Wrap them in plastic foil and let cool in the refrigerator for an hour.
Cut each roll in smaller pieces. Shape in balls and distribute in a baking pan covered with baking sheet. Dent the balls with a finger. Bake in the oven previously heated to 180 °C (356 °F) for about 7-9 minutes.
Serve the gingerbread cookies with warm beverages.
100 minutes + cooling time