New Year's gingerbread biscuits

01

Preparing the ingredients — Take the butter out of the fridge to soften. Sift the flour. Prepare all spices. Time: 5 mins. Indicator: Butter is easily mashed with a fork.

02

Mixing butter and sugar — In a bowl, beat the butter with sugar using a mixer or fork until a smooth creamy mass is obtained. Time: 3 mins. Indicator: Mixture is lighter and uniform.

03

Adding egg and honey — Break the egg into the butter mixture, then add honey. Mix thoroughly. Time: 2 mins. Indicator: Ingredients are fully mixed without lumps.

04

Preparing dry ingredients — Separately combine flour, soda, ginger, cinnamon, cloves, and nutmeg. Sift the mixture 1-2 times. Time: 3 mins. Indicator: Dry mixture is uniform without lumps.

05

Combining components — Gradually add the sifted dry mixture to the butter mixture, stirring constantly. Knead elastic dough. Time: 5 mins. Indicator: Dough is elastic, dark in color, and non-sticky.

06

Chilling the dough — Wrap the dough in cling film and place it in the fridge for 20-30 minutes. Time: 30 mins. Indicator: The dough is chilled and hardens.

07

Shaping the biscuits — Remove the dough from the fridge, roll it out on a floured surface to a thickness of 3–5 mm, cut out shapes using cookie cutters and place them on a baking tray lined with baking paper, leaving a small gap between them. Time: 10 mins. Guide: The biscuits should be of uniform thickness and should not lose their shape when transferred.

08

Baking — Bake in an oven preheated to 180°C for 8–12 minutes until lightly golden around the edges, then leave the biscuits to cool on a wire rack. Time: 8–12 mins. Guide: The edges are browned, the centre is still soft but will firm up once cooled.