Tasty Gingerbread Cookies with Mānuka Honey 

Nothing scream the Christmas Holiday like making Ginger bready cookies, are we right?! These tasty Mānuka Gingerbread Cookies only taste 30 minutes to make. 

Either bake like regular cookies or cut with a cookie cutter to create all type of shapes and figures!

 Ingredients:

10g bi carb soda (no more than 10g)
90g hot water (recently boiled)
580g white spelt flour, plain flour, or bakers flour
100g raw caster sugar, or plain caster sugar
80g light muscovado sugar, or brown sugar
270g UMF 5+ Mānuka honey
40g butter, room temperature
2 tbls ground ginger
2 tsp sea salt flakes
1 tsp mixed spice
1 tsp ground cinnamon

Method: 

1. Boil the kettle and allow boiled water to sit for a few minutes whilst you continue with the recipe Place the bi-carb soda in a small heat proof jug and put aside

2. Place all the other ingredients into TM bowl in the order listed and mix 12 seconds / speed 5, scrape around bowl

3. Remove the TM bowl from the Thermomix and place the jug with the bi-carb soda onto the carousel

4. Press the scale button and carefully pour 90g of hot water into the jug, remove the jug and stir the mix for a few seconds until the bubbles subside

5. Return the TM bowl to the Thermomix, add the bi-carb and water and knead for 1 minute, using the spatula to help move mix around for the first 30 seconds or so until it becomes dough like

6. Upturn the TM bowl onto your bench top (I like to use my bread mat as you will need to wrap the dough while it rests) and knead the dough lightly to bring the mix together into an oblong shape (it may be a little crumbly to start with but will come together well ... this should only take 30 seconds or so ... try not to over knead the dough otherwise your gingerbread may be tough)

7. Wrap the mixture in a bread mat or Gladwrap and place into the fridge for 30 minutes until it cools completely (from having the hot water added)

8. Preheat oven to 170 degrees, fan forced, and line two trays with baking paper (you will need more than two trays but you can reuse them as you go)

9. Working with half the dough at a time, place dough onto a lightly floured bench top

10. Place a little flour in a bowl to put your chosen cutter into, and have a little flour set aside on your bench to lightly rub over your rolling pin every now and then to stop the dough sticking (this is instead of sprinkling with top of dough with extra flour which can dry out your dough too much)

11. Roll dough out to 4mm thickness, dip your cutter of choice into flour and cut dough into desired shapes. Place onto baking trays leaving 5cm space between each shape

12. If making shapes that you wish to hang on a tree, then use a drinking straw to punch a hole into the dough before placing into the oven (you will need to repunch the hole when you remove the shapes from the oven to get a clean hole big enough to put your ribbon or jute through)

13. Add leftover dough from the first half, to the second half of dough and press together (it is better to press the dough together rather than knead it together as you may overwork the dough) and roll out to make more shapes, continuing until all the dough is used up

14. Bake for 8 minutes, or until done to your liking (cooking time depends on the size and thickness of the gingerbread ... bake for 10+ minutes if you like your gingerbread crunchier)

15. Once baked cool completely on cooling trays before storing in an airtight container

176. Gingerbread will keep in a sealed container for up to a month

Find the original recipe on The Passionate Pantry