Christmas Ginger Cookies

Beat 100 g of softened butter with 100 g of sugar for 5 minutes until creamy. Add the egg and 50 g of liquid honey and beat for another 2–3 minutes until combined.

Sift 330 g of flour, 2 tsp of ginger, 1 tsp of cinnamon and 2 tsp of baking powder into the mixture. Add a pinch of salt and stir until well combined. Wrap the dough in cling film and let it rest for 30 minutes.

Prepare the cookie cutters. Divide the dough into three parts and roll each one between two sheets of parchment paper to 2 mm (1/16 in) thick. Cut out the cookies, leaving a small gap between them.

Remove the excess dough between the cookies. Gather the scraps into a ball, roll out again and cut out more cookies.

Bake in a preheated oven at 200°C (400°F) for 5–6 minutes, until lightly browned. Let the cookies cool on a wire rack.