Gingerbread cookies are being sold everywhere at the moment, but the most commonly available are the pale, sticky, overly-sweet variety. I made these rich, spicy cookies for my friends and colleagues this Christmas, and they were unanimously well-received. I give most of the credit for this to the recipe itself although there is some skill in the rolling, cutting and baking (DO NO OVERBAKE!)
The best thing about this recipe is the fact that it requires rolled out layers of the dough to be cooled in the freezer before cutting out. This means you can leave some of the layers in there ready for cutting out and baking another time. Merry Christmas.