The best gingerbread according to the chef's recipe

This time I was joined in the culinary creation by Gabriel Rivera - a professional chef from Guatemala . He has already traveled a lot around the world and cooked in prestigious restaurants in Mexico, Colombia and Denmark, and in recent years he has been impressing the residents of Lisbon with his culinary masterpieces, where we met.

Together we created very special gingerbread ... (don't worry, despite the fact that the recipe is excellent, it's still easy!) The delicious Christmas aroma took over the kitchen already while baking, and I could hardly keep my roommates from smearing all the cookies before we managed to take a photo. Really delicious, soft, but crunchy at the same time - the best gingerbread I've ever made, and believe me, I've tried many recipes! Roasted cashews are hidden in them, and caramelized honey completes the mix of flavors.

PROCEDURE:

1. Arrange the cashew nuts on a baking sheet and bake them in the oven at 180°C for 8 minutes.
2. Mix butter at room temperature with sugar and vanilla sugar. Add egg yolks and honey and mix.
3. In another bowl, mix flour, baking powder, cinnamon and salt. Then mix the latter mixture of dry ingredients into the wet ingredients.
4. Crush the cooled roasted cashews and mix them into the dough. Leave the dough in the refrigerator for at least half an hour.
5. Use your hands to form cookies from the dough in the form of flat circles with a diameter of 5 cm and a thickness of 1 cm and spread them on the baking sheet.
6. Heat the oven to 180°C. Bake the gingerbreads for 6 minutes, then take them out of the oven, pour a little honey on each and sprinkle them with a pinch of salt, and bake for an additional 6 minutes. And the best gingerbreads are ready!

Good run! :)