Gingerbread cookies

No one will be surprised with baking December’s gingerbread cookies. Frankly speaking I made them a first time in my life. Until now each year my Grandmother made gingerbread for Christmas. The real one, staying in a stoned jar for weeks before Christmas. This year we’ll also make those traditional ones but for this very moment: quick ginger cookies. Strongly gingerbread and delicious!

Ingredients
3 cups wheat flour
½ teaspoon baking soda
½ cup soft butter
½ cup sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 egg
½ cup honey
¼ cup molasses or maple syrup


Method
In a bog bowl mix all dry ingredients. In another mix butter with sugar until fluffy. Add egg and gradually add the dry ingredients, mix everything. Slightly knead the dough. Wrap the dough in a plastic bag and place in a fridge for about 1 hour. After 1 hour roll out the dough, cut out the cookies. Place the cookies on a lined baking tray, put aside for another 15 min. in a cold place. Bake at 360F/ 180 oC until golden. Baked cookies keep their shape.