How to make
Sift the flour into a bowl and cut the butter into random cubes. It must be firm, just taken out of the refrigerator. Begin rubbing it in the flour with your fingers, until it becomes crumbly.
Beat the egg with the sugar, honey, cognac, vanilla sugar and salt. Pour this mixture over the butter crumbs along with the ginger, cinnamon, nutmeg, baking powder and cloves. Knead with your fingers a soft and smooth non-sticky dough, by sprinkling a little flour, until it stops sticking.
Shape it into a ball, wrap it in cling film and refrigerate it for 30-40 minutes to harden, then roll it out onto a floured surface into a crust, which is about 3mm thick.
Cut out the cookies with molds and arrange them at a little distance from each other in the oven tray covered with baking paper.
Not all will fit, so you will need to bake twice. After cutting out the first tray of cookies, the dough must be made into a ball again, wrapped and stored in the refrigerator, because it will have softened. By the time the first tray is baked, it will have hardened and that way you can easily cut out the rest of the cookies for the second tray.
Bake at 390°F (200°C) for 10 minutes. As soon as you take it out of the oven, do not touch the cookies for 3-4 minutes, because they are still hot and soft and they can break. They harden after a while.
Extremely aromatic and tasty!
Enjoy your meal!
