I love this gingerbread especially for the cardamom in it. It gives the cookies a very special flabour. I used fresh cardomom, cruched it in a mortar and sieved it to get grounded cardamom. Fresh cardamom has such a fresh taste, great. The ginger in here is not too overhelming, spicy, but well balanced. The combination of honey and dark sugar give the gingerbread a delicate sweet note, malty and smooth. I followed the recipe and didn't change a thing (except that I used fresh cardamom). The cutting need some time and if you don't want to make a tree I would suggest to use a cutter. The handling of the dough was easy, baking too. The cookies came out great. The taste was better next day, when all the different flavours have had time to melt. A wonderful - different - gingerbread recipe. Thanks for sharing.
I make this every year and I get rave reviews compared to the "other trees" at the office. I have 15 different sized star cookie cutters and I double the recipe to make a tree about a foot high. I use fresh ground cardamom as well.