CLASSIC GINGERBREAD WITHOUT MOLASSES

These cookies preserve the warm, spiced essence of traditional gingerbread in a sturdy dough that is effortless to cut and even more delightful to devour.

INGREDIENTS

½ cup unsalted butter room temperature

¾ cup dark brown sugar

¼ cup honey

1 egg yolk room temperature

2 tsp vanilla extract

2 cups all-purpose flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

2 tsp ground ginger

1½ tsp ground cinnamon

½ tsp ground allspice

½ tsp ground cardamom

¼ tsp nutmeg freshly grated

¼ tsp black pepper freshly ground

INSTRUCTIONS

In a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the butter, brown sugar, and honey. Mix on low speed until combined, then scrape the bowl and increase to medium speed. Beat for 2–3 minutes until the mixture is light, airy, and creamy.

Scrape down the sides and add the egg yolk and vanilla. Beat again until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, ginger, cinnamon, cardamom, allspice, nutmeg, and black pepper.

Add these dry ingredients to the butter mixture. Mix on low speed until just combined and no dry flour remains.

Transfer the dough onto plastic wrap and pat it into a disc. Wrap it tightly and refrigerate for at least 1 hour and up to 2 days.

Preheat oven to 180°C/350°F. Line 2 baking sheets with parchment paper. Lightly flour a work surface. Remove the dough from the fridge and unwrap. Using a rolling pin, gently roll out the dough until it reaches an even 5mm (¼in) in thickness.

Use the cookie cutters of your choosing to gently punch out the shapes, assuring that space is used as efficiently as possible to avoid too many scrap pieces. Pull away at the borders (see note 2) and, using a spatula, gently lift the cookies and place them – with about 1cm (½in) of space in between them.

Move the trays to the oven and bake until the cookies are crisp around the edges but still soft in the middle – about 8-10 minutes. Allow them to cool on the tray for 5 minutes before transferring to a wire rack and cooking completely (see note

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