How to make CINNAMON, GINGER, AND CARAMEL COOKIES:

Cup of Yum
1. Mix the honey with the maple syrup.
2. Add the cinnamon and ginger and a pinch of grated nutmeg.
3. Separately mix the flour with the salt and baking soda.
4. In the bowl of a food processor, blend the soft butter and brown sugar until creamy.
5. Add two tablespoons of the dry ingredients and then the egg.
6. Mix a little until smooth. Add the honey and spices and blend a little more.
7. Add the remaining flour. You may have to stop the mixer and mix by hand or with a spoon if the mixer can't handle it.
8. When the mixture is smooth, wrap it in cling film and refrigerate for 2-3 hours.
9. Once the dough has hardened in the fridge, roll it out on a well-floured work surface.
10. Roll out a sheet 0.3cm (0.12 inch) thick.
11. Cut out circles of the desired size.
12. Transfer the cookies to a baking tray lined with baking paper and put them in the fridge for half an hour.
13. Bake the cookies for 10-12 minutes, until lightly browned and not burnt.

Cream:

1. Heat the sugar with the water in a small saucepan.
2. Stir gently until the sugar is completely covered by the water.
3. Turn up the heat and leave until it turns into a liquid caramel.
4. Be careful not to let it get too dark.
5. Take the caramel off the heat and add the butter.
6. Stir vigorously to homogenize, then add the cream.
7. Leave the cream to cool. Stir occasionally.
8. Once the cream has cooled completely and hardened slightly, we can fill the cookies.
9. Dust them with sugar and serve them with a cup of milk.
10. Cinnamon, ginger, and caramel cookies: delicious, soft, and aromatic.
11. Enjoy!