1. Preheat the oven to 180°C.
  2. Grate the peeled ginger and the lemon zest.
  3. In the That’s A Bowl (7 L), mix the brown sugar, grated ginger, lemon zest, softened butter, and honey. Add the milk, egg, and salt and mix again. Add the flour and baking soda and mix until you have a consistent dough: finish kneading with your hands.
  4. Roll the dough using the Adjustable Rolling Pin filled with cold water and fitted with the 6 mm Adjusters Dials for smaller cookies and 3 mm if you are using large cookie cutters. Dust the dough with a little additional flour so it doesn’t stick to the Adjustable Rolling Pin.
  5. Using the Cookie Cutters, cut into the shapes of your choice and place the cookies on the Silicone Baking Sheet with Rim (set on a cold oven rack).
  6. Bake for approx. 17-18 min. for 6 mm cookies and 11-12 min. for 3 mm cookies, then allow to cool.


  • 10 g fresh ginger
  • Peeled zest of ½ lemon (organic)
  • 200 g brown sugar
  • 100 g butter, at room temperature
  • 10 g honey
  • 2 tbsp milk (± 30 ml)
  • 1 egg (medium-sized)
  • 1 pinch of salt
  • 350 g all-purpose flour
  • 1 tsp baking soda (± 5 ml)


cooking-timer20 min


cooking-timer+-30 Cookies