Gingerbread Cookies

Adapted from “Spice and Spirit – The Complete Kosher Jewish Cookbook”


5 cups flour
1 1/2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1 tsp ground cloves
1/2 tsp salt
3/4 cup oil
1 cup sugar
1 large egg
1 cup honey OR maple syrup
2 Tbsp vinegar


In a bowl, mix flour, baking soda, ginger, cinnamon, cloves and salt.
In a separate bowl, mix oil and sugar. Add egg, honey, and vinegar. Mix well.
Stir in flour mixture, a bit at a time.
Chill dough for 1-3 hours.
Preheat oven to 190 c / 375 f
On a floured surface, roll out a portion of the dough to about 1/4-inch thickness.
Cut shapes using a sharp knife or a cookie cutter.
Place the cookies on a lined tray.
Bake for 5-7 minutes.