Elias Pasquel

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Recipe

Ginger and nutmeg cookies

Name: Ginger and nutmeg cookies
Prep time: 60 min
Cook time: 60 min
Yield: 30
Cuisine: Internacional
Ingredients: 3 cups flour; 125 grams butter; 1/2 cups bee honey; 1 egg; 1 cup brown sugar; 1/4 teaspoons baking soda; 1/4 teaspoons baking soda; 1/2 teaspoons nutmeg powder; 1/2 teaspoons salt; 1/2 teaspoons cinnamon powder; 1 1/2 teaspoons powdered ginger

30 mins

Half

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Traditional ginger and nutmeg cookies, perfect for the holiday season or any day of the year. They are perfect to give or to accompany with a rich glass of milk.

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Ingredients

30 portions

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Preparation

In a bowl, add the butter with a spatula to a smooth consistency.

Integrate the brown sugar or mascabado and keep moving until homogenize. Add the egg and keep mixing.

In another bowl, mix the flour, the baking powder, the baking soda, the nutmeg, the salt, the cinnamon and the ginger. Add the honey to the butter mixture.

Once the butter mixture is integrated; add the flour mixture little by little to form the dough of the cookies. Mix the flour little by little. Keep mixing until you get a dough that no longer sticks on the sides of the bowl or on the spatula; When you get this consistency take out of the bowl to knead.

Knead the mixture to obtain a uniform dough ball. Wrap the dough in clear sticky paper and refrigerate for at least 4 hours. Remove from the refrigerator and knead with a rolling pin forming a base.

Cut the dough with the cutter in the shape of a gingerbread; the remaining dough can be remastered to continue forming more figures. Place the cut out dolls in a non-stick tray.

Bake for 20 to 30 minutes at 180 ° C.

Remove the cookies from the oven and let them rest to cool. Garnish cookies with icing.