Homemade gingerbread cookies
These homemade gingerbread cookies are easy to make and the dough keeps for a long time in the fridge. Just in time for the holidays!
Ingredients
- 300 g malt extract
- 200 g butter
- 200 g dark brown muscovado sugar
- 200 g honey
- 2 eggs
- 2 tsp baking soda
- 800 g flour
- 2 tsp cinnamon
- 1 tsp ground cloves
- 2 tsp nutmeg
- 2 tsp ground ginger
- 1 tsp ground coriander
- 2 tsp ground allspice
- Zest from 1 orange
Instructions
- In a pot add the butter, honey, sugar and malt extract, bring to a boil, then immediately remove from heat
- Add ½ of the flour, add the spices and mix with a wooden spoon until the dough sticks off the sides of the pot
- Beat the eggs and soda with a fork
- Let the dough cool slightly, add the egg mixture and the rest of the flour
- Throw out the mixture on a hard surface and knead for 5 minutes
- Wrap in plastic wrap and let it age so the flavors come together
- It can keep in the fridge for years even, I have found that it is the best a few months in
- Alternatively, make a week or two before Christmas
- When you are ready, bring the dough to room temperature, roll it out to your desired thickness
- Cut out hearts or stars or any other shapes you want
- Bake at 180 for 10-15 minutes
Notes
By adding the soda you will get chewy and soft cookies. By not using it, you will get thinner and crispier cookies.