Gingerbread instantly soft

First put the sugar and honey in a saucepan and heat over a low heat until the sugar is completely melted. Do not use too high a heat, as the honey will burn easily!

While the sugar and honey mixture is cooling, sift the flour, baking soda and gingerbread spice mix into a large bowl. It is very important to always mix the bicarbonate of soda with the flour, so that the dough is guaranteed to be even all over.

Add the cooled sugar and honey mixture, the eggs and the grated zest of the orange. Start kneading the dough. Do not rush, always work carefully so that the dough is light and airy.

When the dough is ready, put it in the fridge for about 15-20 minutes to make it easier to work with.

Preheat the oven to 180 degrees Celsius. Meanwhile, roll out the dough to a thickness of about 5 mm and cut out the gingerbread shapes.

Place them on a baking tray lined with baking paper, taking care not to place them too close together, as they will grow during baking.

8-10 minutes baking time is usually enough, but be careful not to over bake, as the gingerbread may dry out! When the edges start to brown, you can take it out of the oven.