Ingredients
- 400 g all-purpose flour
- 150 g cow milk butter
- 150 brown sugar
- 150 g honey
- 30 g ION cocoa powder
- 1 medium egg
- 1 tablespoon cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground clove
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For garnishing
- ION patisserie Fondue
- ION patisserie white chocolate couverture
Method for the cookies
In a mixer’s bowl, place the butter, brown sugar, and honey and beat at medium to high speed, using the whisk attachment until light and fluffy.
After shifting the whisk with the paddle attachment, add the rest of the ingredients, and beat at medium speed until the mixture turns into a dough.
Then, form a ball of dough, cover it with plastic wrap, and refrigerate for half an hour.
When the dough is cool enough, remove it from the fridge and place it between 2 sheets of parchment paper. Roll out the dough, using a rolling pin, until it is 0.5 cm thick.
Afterwards, cut out into cookies in the shape of your preference, using a cookie cutter. Line a baking pan with parchment paper and transfer the cookies in it. Bake in a preheated oven, on the middle oven rack, at 180 C fan, for about 8-10 minutes.
Method for garnishing
Melt the white chocolate couverture over a bain-marie, and stir with a mariz until completely melted.
Then, heat the fondue (without its lid) over a bain-marie or in the microwave oven, until melted.
Right after, garnish the cookies by dipping them in the fondue or the melted couverture. You can also fill a pastry bag with the white chocolate couverture or with fondue, and garnish the cookies.
