Ingredients
- 125 g butter
- 5 tablespoons heavy cream
- 3 tablespoons honey
- 150 g dark muscovado sugar (or another brown sugar)
- 1 teaspoon gingerbread spice mix
- 1 teaspoon finely grated orange zest
- 190 g all-purpose flour
- ½ cup cornstarch
Directions
- In a small pot over low heat, melt the butter with the sugar, cream, honey, and spice mix, stirring until smooth. Remove from heat and let cool slightly.
- Stir in the orange zest.
- Whisk the flour with the cornstarch, then gradually fold into the cooled mixture to make a soft dough.
- Wrap in plastic and chill for at least 1 hour (up to a couple of days).
- Let the dough soften a little at room temp, then roll on a lightly floured surface to about 0.5 cm (¼ in) thick. Cut out cookies.
- Bake at 160 °C / 320 °F for 10–12 minutes, until the edges are lightly golden.



