INGREDIENTS
-4 cups of flour
-1 tablespoon baking powder
-1 teaspoon ground ginger
-2 teaspoons ground cinnamon
-1/4 teaspoon ground cloves
-1 cup butter at room temperature
-1 cup of brown sugar
-1 large egg
-1/2 cup of honey or molasses
We mix the dry ingredients well, that is, the flour, ginger, yeast, cinnamon and cloves. We beat the butter, which will be at room temperature, with the sugar until it dissolves completely. We incorporate the honey or molasses and the egg, and finally we incorporate the mixture of the flour with the spices. We have to achieve a mixture that is as homogeneous as possible. If it becomes excessively sticky, we can add a little more flour until it is firmer and more manageable (but do not put too much flour since if it is not possible that the cookies are too hard when baking them).
Place the dough in a sealable plastic bag or airtight plastic container. Keep in a cool place, but not in the fridge, for at least 2 hours and a maximum of 6 hours. Or refrigerate the dough for up to 3 days, and bring to room temperature before using.
Roll out the dough directly on parchment paper so there are no warping when you transfer the dough to the cookie sheet.
The dough is sticky. It can be rolled between two sheets of parchment or baking paper and then frozen before cutting with the molds, as it can be difficult to peel the paper.
Now it’s time to cut your gingerbread cookies and give them either a gingerbread house shape or a gingerbread man shape or whatever shape you like the most.
