About this recipe:These lovely honey gingerbread cookies are fantastic for making with the kids at Christmas. Once cooled, these gingerbread cookies can be decorated in a number of different ways limited only by your imagination.
200g caster sugar
200g unsalted butter, melted
1 teaspoon vanilla extract
120g runny honey
500g to 700g plain flour
1 1/2 teaspoons baking powder
zest of 1 lemon
1 teaspoon ground ginger
2 tablespoons mixed spice
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Beat eggs and sugar together until light and fluffy. Stir in the melted butter, vanilla extract and honey, mix well. Gradually add the flour, baking powder, lemon zest, ginger and spice and mix well until stiff dough forms. Wrap the dough in cling film and chill in the fridge for 1 hour.
Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
Roll out the dough to 3mm thickness. Cut out cookies into desired shapes. Arrange on the prepared baking tray.
Bake for 20 minutes until cookies are brown. Set aside to cool on a wire rack. Decorate as desired.
Gingerbread cookies taste best when stored in an air-tight container for a few days.
Gingerbread spice may not be available in your local shops, try searching online or in speciality shops.