I made these shortbread cookies, gingerbread flavor, for Santa Claus! He did not leave a crumb!


For about thirty biscuits
120 g soft butter
35g blond vergeoise (or brown sugar for extra crunchiness)
30 g liquid honey
1/2 teaspoon cinnamon
The zest of an orange
1/2 teaspoon 4 spices
50 g whole egg (1 medium egg)
3 g salt
200 g flour T55


1• In the bowl of the robot, work butter butter ointment with the help of the leaf. Add the vergeoise, honey, spices and orange zest. Mix until you get a creamy texture. 
Add the beaten egg with the salt and mix. Finally add the flour and mix just enough to agglomerate the whole thing. 
Pour the dough on the work surface and mill it with the palm of your hand (press hard with the palm of your hand from the inside out, crushing the dough).

2• Pick up the dough into a ball. Shoot it, flatten it and reserve it for one hour in the refrigerator.

3• When the dough has rested, spread it on the floured work surface to a thickness of about 3 mm. 
Detail the shortbread shapes with cookie cutters. 
Place the cookies on a baking sheet lined with parchment paper. 
Gather the falls into a ball, re-spread and repeat the detailing. Repeat until all the dough is gone. If the dough softens too much, do not hesitate to put it back in the refrigerator for about 15 minutes.

4• Once all shortbread details and tidy on the plate, reserve it for 30 minutes (or more) in the freezer.

5• Preheat the oven to 180 ° C in rotating heat. 
Bake the shortbread for 13 to 15 minutes. Shortbread must be golden brown, but not hard to the touch. The cooking time is to be monitored according to the oven. 
Let the shortbreads cool on a wire rack.

6• Sprinkle with icing sugar when they are cold. You can also glaze them with royal ice cream, if you like.