How to make
Put the honey and butter in a small saucepan on the hob to melt - do not let them boil.
Allow the mixture to cool and add the egg to it. Stir well.
Then pour the powdered sugar, sifted flour, pre-quenched soda in vinegar, salt and spices.
Knead the dough and shape it into a ball.
Wrap it in cling film and refrigerate it for about 60 minutes.
Roll it out onto a floured surface and cut out Christmas cookies using molds.
Press them on top with a stamp and arrange them in a tray onto baking paper.
Bake them at 360°F (180°C) until they're ready.
The Stamped Christmas Gingerbread Cookies are very tasty.
