Gingerbread Cookies

This year's Christmas cookies included lots of 'first time'-cookies. For example these Peggy Porschen Gingerbread Cookies. They really burst with flavour and thus are worth every bite.

What you need is:

200 g butter, diced
1 tsp. baking soda
450 g flour

180 g molasses sugar
6 tbsp. clear honey
2 tbsp. orange juice
2 tbsp. ground cinnamon
2 tbsp. ground ginger
1 tsp. ground allspice
seeds from 1 vanilla pod
a pinch of salt

Mix all ingredients from the second block (all except for butter, baking soda and flour) in a saucepan and bring to the boil, while stirring constantly. Then, remove from the heat and slowly stir in the butter until well combined. Mix in the baking soda and pour the mixture into a kitchen machine and leave there to cool. 

Once the mixture is lukewarm, sieve in the flour and mix until a dough forms. Wrap the dough tightly in cling foil and refrigerate for at least 2 hours. 

Afterwards, roll out the dough on a floured surface to a thickness of 5 mm. Cut out cookies and place them on a lined baking tray. Chill for half an hour. 

Meanwhile, preheat the oven to 200°C. Bake the cookies for about 10-12 minutes.

Easy? Yes! Yummie? Oh, yes! Another 'must bake' for next year's Christmas :)