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250g of flour
100g of Butter
100g of coconut sugar
25g of honey
1 egg
1 teaspoon of baking soda* (a coffee spoon)
1 teaspoon of Ginger* (a coffee spoon)
0.5 teaspoon cinnamon
First, beat the tempered butter* with the coconut sugar until it has the consistency of an ointment. Then add the rest of the ingredients and homogenize the mixture. It is advisable to sift the flour beforehand or while you are making the mixture, as this will prevent lumps from forming.
Once the dough has the desired consistency, roll it out between two sheets of baking paper (vegetable, waxed) to prevent it from sticking to the table and the rolling pin. When the desired thickness is achieved, place it in the refrigerator for about 20-30 minutes. This step makes the dough manageable so you can shape it with your hands or cutters.
After the time in the refrigerator has elapsed, take it out and cut it with the molds or shape it into balls and flatten them, always making the most of the remaining dough.
Bake in a preheated oven at 180º for 15 minutes or until they begin to brown.
The cookies come out soft from the oven, but it's best to take them out immediately and let them cool on a rack, so that they air out all over and become crispy rather than chewy. Once they've cooled completely, store them in an airtight container to keep their texture.
*It must be out of the refrigerator at least 1-2 hours before starting to prepare it, otherwise it will be very difficult for it to acquire the desired consistency.
We are finally ready to prepare the most fun cookies for this Christmas.
