Christmas Puzzle Gingerbread Recipe

In a saucepan, heat honey and sugar together until the sugar dissolves. Stir continuously to ensure it doesn't burn. Once dissolved, remove the mixture from heat.

Immediately add baking soda and the spices. Mix well and set it aside to cool slightly.

Add butter to the warm mixture and stir until you achieve a smooth consistency. Allow the mixture to cool down to about 60 degrees Celsius (140 degrees Fahrenheit).

Once cooled, incorporate the egg and mix thoroughly until combined.

Gradually add the flour to the mixture. Use your hands to knead until a smooth dough forms. If the dough is too sticky, add a bit more flour until it reaches a manageable consistency.

Wrap the dough tightly in plastic wrap and place it in the refrigerator for at least an hour. This will make the dough easier to roll out later.

After chilling, take out the dough and roll it thinly between two sheets of parchment paper. Aim for a thickness of about 0.5 cm.

Cut out a square measuring 20x20 cm (approximately 8x8 inches) from the dough.

Preheat your oven to 200 degrees Celsius (around 390 degrees Fahrenheit). Bake the cut dough for about 7 minutes, or until lightly golden.

While the squares are still warm, use cookie cutters or a knife to create puzzle shapes and edges. Feel free to tidy the edges for a neater appearance.

Prepare a royal icing and let it cool completely before decorating your gingerbread pieces. You can also add various sprinkles for extra flair.

This recipe will yield enough dough for several puzzles, and you can use any leftover to cut out gingerbread cookies in various shapes.