Gingerbread is a holiday staples in all our families-we love the smell that warms up your home, we love decorating the cookies with loved ones and of course, we love eating them! This version uses honey in place of refined sugars which makes it perfect for us! We recommend pairing with Mulled Mead or a glass of Mabon.
1 1/2 cups Meadow Vista Honey
3/4 cup butter, softened
5 cups while wheat or white flour
2 tsp baking pwder
1 tbsp cinnamon
1 tbsp ginger
1 tsp ground cloves
In a large bowl, cream Honey and butter until light and fluffy; beat in egg. Add flour, ginger, cinnamon, baking powder and cloves; mix until combined. Wrap dough in plastic wrap and refrigerate for at least 2 hours. When dough is chilled, divide in half - return half to refrigerator.
Dust work surface and dough with flour. Roll out dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters; transfer to well greased baking sheet.
Bake at 350ºF for 10 to 12 minutes. Remove cookies from sheet and cool on wire rack; repeat with remaining dough.
Recipe courtesy of National Honey Board