Ingredients
2 cups all-purpose flour
1 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 cup butter, cubed
1/2 cup dark brown sugar
1 None egg, beaten
4 tbsp honey
None None icing, sugar flowers and thin ribbon, to decorate
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Premium bread machine — dual kneading blades, rectangular loaf
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Preheat oven to 375°F. Grease 2 baking trays. Sift together flour, ginger, cinnamon and baking powder. Cut in butter until mixture resembles fine crumbs. Add sugar. Mix in egg and honey. Roll out on a lightly floured work surface then cut into 8 (3x5 inch) rectangles. Transfer to baking trays and bake for 12-15 mins. While cookies are warm, pierce 2 holes, 2 inches apart, along 1 long side of each rectangle with a straw. Transfer to a wire rack to cool completely. Decorate 4 cookies with icing and sugar flowers. Let dry for at least 2 hours, or overnight. Tie plain and decorated cookies with ribbon to make 4 cards.