Combine the honey, sugar, and Copha in a medium-sized saucepan.
Stir over LOW heat until the Copha is melted and the sugar is dissolved. The mixture should be bubbling gently. Remove from heat and allow it to cool slightly for approximately 5 minutes.
Transfer into a large mixing bowl or bowl of stand mixer (with paddle attachment). Sift in the flour, cocoa and Gingerbread Spice together. If using bicarbonate of soda and baking soda instead of potasche, add to the mixture now.
Stir half of the flour mixture into the honey mixture using an electric hand mixer or stand mixer. Mix in the egg.
Dissolve potasche in 1 tablespoon of water (making sure to stir, until it looks clear). Then add to the dough and mix until it is incorporated.
Add the rest of the flour mixture, bit by bit, until the dough comes together.
Turn the dough onto lightly floured surface, knead gently until the mixture loses its stickiness. Add a little more flour if needed: the dough should be nice and warm and easy to knead.
Shape into a flat disc, cover with cling film and rest in the fridge for about 1 hour.
When ready to roll out dough, preheat oven to 180°C.
Remove the dough from the fridge and roll the dough out on lightly floured work surface to about 0.5cm thickness. If dough is too firm, leave for a few minutes to soften.
Cut shapes from dough using a cookie cutter, re-rolling dough as necessary. Place shapes on oven trays lined with baking paper.
Bake in oven for about 8-10 minutes or until lightly browned. Transfer to a cooling rack to cool.
JL
18 February, 2022
It’s been hard to find the soft gingerbread in stores so I thought i’d try this recipe and I LOVE it. Shared it with family and friends and barely had enough for myself. It was well received by others too.