- 85 g butter (soft)
- 55 g brown sugar
- hand mixer with beaters
- bowl (large)
Cream the butter and sugar until light and fluffy
Add the honey and mix until well incorporated, doing the same with the egg. (Note: The honey will be more easily incorporated if runny. To make it more liquid, place the honey jar on a small to medium pot filled with room temp water. Put the pot on the lowest heat possible and wait for it to warm up,avoiding high temperatures.)
- ¾ tsp ground ginger
- ⅛ tbsp ground cinnamon
- 1 orange
- ¼ tsp salt
Zest half the orange as finely as possible and add to the mix along with the ginger and the cinnamon and the salt. (Note: I would add half the ginger, mix and taste test the batter and then adjust. You can always add more spices, but you can’t remove them)
With a spatula, gently incorporate the flour to the batter. It should come together into a tacky, but not sticky or runny dough. If so, add a bit more flour. (Note: if you are using flour without a raising agent, mix in 1/2 teaspoon baking powder to the flour)
Wrap the dough in plastic wrap and rest in the freezer for 60 min
Preheat the oven to 180°C or 350°F. On a lightly floured surface, roll out the dough relatively thick, and cut with your favourite cookie cutter shape. Stars are pretty, and give lots of tasty crunchy corners with a soft center.
Bake for 10 to 12 min. When done, let cool 2 min before removing them from pan.