Tasmanian leather tree honey and ginger cookies

Ingredients for 1 servings:

• 125 g butter, room temperature
• 80 g brown sugar
• 2 packets of vanilla sugar
• 100 g honey (leather tree honey) or other honey
• 1 egg yolk, class M
• 25 g ginger root, organic
• 300 g wheat flour type 405
• 1 tsp baking soda
• 1 tsp allspice powder
• ½ tsp cinnamon powder
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 1 hour 14 minutes

Of course, other types of honey also work, about 30 cookies

Grate the ginger with the peel or chop very finely. Cream the butter with the sugar and vanilla sugar until creamy. Mix in the honey, egg yolks and ginger. Sift the flour with the allspice, cinnamon, baking soda and salt and stir into the butter mixture. Cover the dough and refrigerate for 30 minutes. Scoop out 30 evenly sized pieces of dough and shape into balls. Press the balls by hand to a width of about 4.5 cm and stamp a pattern into them. A cookie stamp with a motif is usually used for this. Line a baking sheet with baking paper or foil. Arrange the cookies on the dough and bake at 180°C (top/bottom heat) for about 12-14 minutes until lightly browned. You can also bake the cookies on two baking sheets. Let the cookies cool on a wire rack.