Nadège's gingerbread cookies
6
Ingredients
1/2 lb unsalted butter
2 1/2 cups granulated sugar
3 1/2 cups Baker's flour
1 egg
6 tsp apple cider vinegar
2 tsp ground ginger
1 tsp ground cinnamon
2 pinches ground cloves
1 cup honey
chocolate-hazelnut spread, from Nadège
Instructions
SOFTEN butter and mix all the ingredients together until it becomes a smooth consistency
ROLL the dough flat and thin between 2 parchment papers
USE a candy cane cookie form to cut out the shapes
BAKE for 15 minutes at 340F
LET cool and spread the Chocolate Hazelnut Spread on top of each cookie and add a chocolate decoration on the top.
Chatelaine Cookies: Gingerbread cookies
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