Ginger Cookies

170 grams of butter

200 grams of sugar

1 egg or a splash of milk

325 grams flour

1.5 ts backing soda

quarter of a ts salt

1 tbs ginger powder

1.5 tbs freshly grated ginger

60 grams sugared ginger or 30 grams ginger syrup

2 tablespoons honey

Chop candied ginger into small pieces.

Sift flour, ginger powder, baking soda and salt into a bowl.

Mix butter and sugar until slightly fluffy.

Add egg or milk and beat until completely blended.

Add half of flour mixture to the butter mixture. Mix well.

Add fresh ginger, candied ginger and honey and stir these in as well.

Mix in the rest of the flour mixture to form a dough.

Divide the dough into walnut-sized balls or roll out the dough and cut out figures.

Place them on baking paper on a baking sheet with generous space in between, because they are quite runny. For this recipe I used 3 baking trays.

Preheat the oven to 180 degrees.

Bake the cookies for 10 minutes for soft ginger cookies and 12-14 minutes for crispy ginger cookies. If you only have 1 plate, slide the baking paper off your plate and let them cool on the baking paper. Store the ginger cookies in an airtight container.