A winter classic from English kitchens, gingerbread cookies are made by darkening the dough with brown sugar and seasoning it with ginger, cinnamon and clove before cutting it into shapes and baking. The balance of spice is what gives the cookies their characteristic warm flavour.
Beat the softened butter with the brown sugar, add the egg, then knead in the flour, ginger, cinnamon, clove and baking powder.
Cover the dough with cling film and chill in the fridge for 30 minutes.
Roll the dough to half a centimetre thick and cut out shapes with cutters.
Bake in an oven preheated to 175°C for 12 minutes until the edges turn lightly golden.
Chill the dough thoroughly before cutting; warm dough sticks to the cutter and loses its shape. Allergens: contains wheat (gluten), egg, milk and dairy (butter).
Measure the ground clove carefully; too much overpowers the other spices.
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