Gingersnaps

I have been working on these little cookies for quite some time, feeding my neighbors and the people around me. Finally, I have three options that I will share in the near future, starting with these, made with a bit of almond flour (you can substitute hazelnut flour). These are one of my dearest fall and winter cookies of all time as everything is there - spices, ginger, moistness, and crunchiness. 

1/2 tsp sea salt
2 tssp baking soda
1 1/2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ginger powder
1/2 tsp ground cardamom
210 g all-purpose flour (type 65)
40 g almond flour
30 corn flour (not starch)
170 g unsalted butter at room temp
100 g granulated sugar (I use golden caster sugar but you can use white)
50 g light brown sugar (muscovado or even farina)
100 g chestnut honey  
1 large egg, room temp
more golden caster sugar for rolling the cookies in

In a bowl, combine the first 9 ingredients (all dry). Leave aside. 

In a mixer bowl, put butter and both sugars and whisk with a paddle attachment for 2-3 minutes until light. Then add honey and whisk until incorporated. Add egg and whisk for 1-2 minutes, until light. If it splits, add 1 tsp flour. Add flour mixture and mix in until incorporated but no longer (either using a paddle attachment or spatula). Leave the dough covered in the fridge for one or two hours. 

Take out the dough and make balls with an ice cream scoop. You can either bake them now or leave them covered in the fridge until the next day. 

Either way, heat the oven to 180°. Line a pan with baking paper. Roll each cookie in sugar, coating completely, and place it on the pan. I usually bake 5 per pan as they do like to spread out. Bake in the middle of the oven for 9-11 minutes until golden. Take out and bang the pan on the table, leave it to cool in the pan for 3-5 minutes, and then put them on a rack to cool. 

Short video of making HERE