Gingerbread cookies

I was looking for so long for a good gingerbread cookie recipe. I've finally found one, and it's even better because it's really easy to do (and fast considering we're talking about gingerbread)!!


Here is what you need for about 20 cookies:

• Preparation time: 5min
• Rest time: 30min
• Cooking time: 15min

• Bowl
• Whisk
• Cookie sheet
• 1 small and 1 big pot (double boiler)

For the gingerbread:

• 250g (2cups) flour
• 60g (1/3cup) sugar
• 200g (0.4lbs) liquid honey
• 70ml (2.3 fl.oz) milk
• 1 tsp baking power
• cinnamon
• anis
• ginger
• cadamon
• any gingerbread spice you like!

For the frosting:

• 150g (0.3lbs) milk chocolate

Recipe:

• Mix it all up well until you get a good thick homogeneous batter. It should not be sticking to the fingers, if it is add up some flour.
• Let it rest for 30min.

• Heat up the oven to 180°C (350°F)

• Flour well a cutting board.
• Flatten on the cutting board a bit of batter so that is about 0.5-1cm (0.2-0.4 in) thick 
• Cut it in the shapes you want 

• Arrange them on a cookie sheet but be careful because the cookies puff up and spread out alot so you should leave plenty of space if you want to keep the shapes

• Put in the oven and let it cook for 15min not more! The cookies should be very puffy and only hard on the outside but they should be soft and chewy inside.
• Take them out of the oven and let them cool down.

• Melt the chocolate in a double boiler 
• Use a pastry brush to spread the frosting on the gingerbread.

• Decorate. It works great if you sparkle coco, nut chunks, sugary sparkles etc...

• Put in the fridge or freezer for 15min to let cool down and dry

Note that these are perfect to take with you to work and you can keep them for a good week in a tupperware, but I doubt they will last that long!