Sift the flour & icing sugar onto your worktop. Add bicarbonate soda & spices and mix well.
Make a well in the middle and add the eggs, butter (soften) and honey. Using your hands mix all the ingredients together and form dough.
Place it in a clean plastic bag (zip lock bag or wrap in cling film) and keep in the fridge overnight.
The following day take the dough out. Roll it thin (3-4 mm) and cut out any shapes you like.
Bake at 180⁰C/356 F for 10 minutes.
Optional: To get a really shiny look on your gingerbread cookies, shortly before they are ready (about 8 mins into baking) take the cookies out & brush with egg wash.
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