Instructions

Preheat the oven to 170˚C.

Place the honey, molasses, coconut sugar and butter into the TM bowl and melt 5 minutes, 90˚C, speed 3. Scrape down the sides with the spatula and melt 1 minute, 80˚C, speed 2. Leave to cool slightly.

Add the flour, bicarbonate of soda, baking powder, ginger, cinnamon, nutmeg and cloves into the melted mixture. Mix 1 minute, speed 4. Scrape down the sides and mix 20 seconds, speed 3.

Leave for 10 minutes to rest. Roll into a ball and cover with baking paper or cling film and place in the fridge for 30 minutes.

Roll out the dough on a floured non-stick mat to ¼ inch thickness. Cut with cookie cutters and make a hole in the top if hanging on the tree.

Place on a lined baking tray and bake for 8-10 minutes until just cooked. Leave to cool completely before icing.

Ice with royal icing and leave to dry before hanging on the tree or arranging on a serving dish.