Ingredients (for 40 cookies)
125 g of butter
25 g lard or butter
100 g of powdered sugar (or brown sugar)
1 small egg
2 teaspoons of honey
1 and 1/2 tablespoons of gingerbread spice or 1/2 teaspoon of cinnamon
250 g of wheat flour
1/2 teaspoon baking powder
How to make Christmas spicy cookies
Cut the butter into cubes and leave for 15 minutes at room temperature.
Remove the lard and the egg from the fridge. With a mixer, beat butter with lard and powdered sugar until fluffy (for about 7 minutes).
Add the egg and beat for about 3 more minutes. Add honey, gingerbread spice and cinnamon and mix. Add flour with baking powder and mix again until the ingredients combine into a uniform dough. Shape into a ball, dusting with flour if necessary, wrap in cling film and refrigerate for about 60 minutes. Divide the dough into 3 parts. While working with the first part of the dough, keep the rest in the refrigerator. Heat the oven to 180 degrees C. Roll out the dough, sprinkling with flour, to a cake about 3 mm thick. Cut out cookies with cookie cutters and place them on a large baking tray lined with baking paper.
Bake for about 10 minutes or until golden brown (after baking cookies may be soft inside, later they will crumble). Combine the rest of the dough and cut out the cookies again. Bake the rest of the dough from the fridge.