What about a good dose of gingerbread cookies to celebrate Christmas??
This year, I chose Rose Bakery's version (from her lovely cookbook)...
For 20-25 cookies (depending on the size of your cookie-cutter :P):
125g unsalted butter room temperature
90g cassonade (beet brown sugar very common in France. You can use brown sugar, if you can't find it)
3 tablespoons honey (I used Orange blossom honey, I find it perfect with spices..)
1 beaten egg
370g sift white flour
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon ground 4 spices
1 teaspoon ground cinnamon
1 teaspoon ground ginger
In a large bowl whisk together the butter, cassonade and honey until light and fluffy. Add the egg and then all the dry ingredients: flour, spices, baking soda and salt. Beat until all the ingredients are well incorporated.
If the dough is too dry, add an extra egg; if it's too wet just add some more flour.
Wrap the dough and refrigerate it for at least 2 hours or overnight.
Preheat the oven to 180º and line 2 baking trays with parchment paper; roll the dough to a thickness of 5-6 mm and cut the cookies with your favourite cookie cutter(s). Use a spatula to lift the cookies onto the baking sheet. Bake for 10-15 minutes or until they just start to brown.
Remove the cookies from the oven and let them cool before eating, or serving :).
PS: If you happen to be around Lavapies these days, you should definitely visit Lavapiés Xmas crib (better known as El Belén de Lavapiés @ CSA Tabacalera)
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