4 cups all-purpose flour (480g)
2 tablespoons cocoa powder
5 teaspoons grated ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups unsalted butter, at room temperature (250g)
1 cup crystallized ginger (180g)
1 egg, at room temperature, beaten
1/2 cup honey
4 cups all-purpose flour (480g)
2 tablespoons cocoa powder
5 teaspoons grated ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups unsalted butter, at room temperature (250g)
1 cup crystallized ginger (180g)
1 egg, at room temperature, beaten
1/2 cup honey
In a large bowl, sift together the flour, cocoa powder, ginger, cinnamon, cloves, baking soda, and salt
Mix well and reserve
In an electric mixer, cream together the butter and crystallized ginger until light and fluffy
Add the egg and mix until combined
Gradually add the honey
Reduce the mixer speed and, gradually, add the dry ingredients, mixing until just combined
Turn the dough out onto a floured surface and knead a few times without overworking
Divide the dough into four portions and shape each one into a disk, about 15 cm in diameter
Wrap each piece with plastic wrap and refrigerate for at least 4 hours or overnight
Preheat the oven to moderate (180°C)
Line two or more baking sheets with parchment paper and dust with flour
Roll out the dough to a thickness of 5 mm and cut into desired shapes using a cookie cutter
Transfer the cookies to the prepared baking sheet and bake for 10-20 minutes, or until the edges are golden brown
Let cool in the baking sheet until firm, then let cool completely before decorating with glaze, letting dry, and storing in airtight containers
Calorie count: 32 per unit
