Gingerbread cookies with cacao nibs and sea salt

Sinterklaas is back in Holland! After an almost disastrous adventure (like every year) the good old man has arrived once again. To celebrate this we are allowed to stuff ourselves with mini ginger bread cookies. I absolutely love them, but to make them even more appealing I decided to add chocolate and some cacao nibs. Start by Preheating the oven to 170 degrees. Put the butter in a mixing bowl and mix until the butter is soft. Add the flour, sugar, spices, salt and milk to the butter and mix and knead well with your hands until it feels like a nice consistency. Line a baking sheet with parchment paper and make small balls of dough the size of a mini gingerbread cookie. Place the balls on the baking paper and press the balls slightly so that they take the form of a mini gingerbread cookie. Bake the gingerbread cookies for about 15 minutes in the preheated oven. Let them cool down and heat some chocolate au bain marie. Dip the ball in the melted chocolate with a fork and sprinkle with the cacao nibs.

Ingredients:
250 grams of Self-raising flour, 125 grams of brown sugar, 100 gram butter or margarine, 50 ml of soymilk, 40 grams of cacao nibs, 2 tablespoons of gingerbread seasoning, pinch of sea salt